NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushrooms

1 cup spinach

0.25 cup Greek yogurt

1 tsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Gently wipe the portobello mushroom caps with a damp paper towel to remove any debris and carefully pop out the stems.

• 3

  Heat the olive oil in a large skillet over medium-high heat, then add the ground turkey and minced garlic.

• 4

  Cook the turkey until browned and fully cooked through, breaking it into small crumbles as it sears.

• 5

  Stir in the fresh spinach and cook for 1-2 minutes until it is completely wilted and tender.

• 6

  Remove the skillet from the heat and stir in the Greek yogurt, sea salt, black pepper, and dried oregano until the mixture is creamy.

• 7

  Place the mushroom caps gill-side up on the baking sheet and generously fill each one with the turkey mixture.

• 8

  Bake for 18 minutes until the mushrooms are tender and juicy, then garnish with fresh parsley before serving.