NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

6 oz Ground turkey

0.5 cup Greek yogurt

1 cup Spinach

1 clove Garlic

1 tbsp Fresh parsley

0.5 tsp Fresh thyme

0.5 tbsp Olive oil

1 tbsp Balsamic glaze

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Gently wipe the portobello mushrooms clean with a damp cloth and remove the stems.

• 3

  In a medium skillet over medium-high heat, add the olive oil and ground turkey, breaking it apart until fully browned.

• 4

  Add the minced garlic and chopped spinach to the skillet, sautéing until the spinach is wilted.

• 5

  Remove the skillet from heat and stir in the Greek yogurt, fresh parsley, fresh thyme, sea salt, and black pepper.

• 6

  Place the mushroom caps on the prepared baking sheet and fill each generously with the turkey mixture.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the filling is heated through.

• 8

  Drizzle the balsamic glaze over the stuffed mushrooms before serving.