NUTRITION

SERVINGS

INGREDIENTS

4 large Portobello mushrooms

5 oz Ground turkey (93% lean)

0.25 cup Cooked quinoa

0.25 cup Non-fat Greek yogurt

1 tbsp Grated parmesan cheese

1 clove Garlic

1 tbsp Fresh parsley

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Wipe the Portobello mushrooms clean with a damp cloth, remove the stems, and lightly brush the outer caps with olive oil.

• 3

  In a skillet over medium heat, sauté the ground turkey and minced garlic until the meat is fully browned and no pink remains.

• 4

  In a medium mixing bowl, combine the cooked turkey, cooked quinoa, Greek yogurt, chopped parsley, sea salt, and black pepper until well incorporated.

• 5

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey-quinoa mixture evenly among them.

• 6

  Sprinkle the grated parmesan cheese over the top of each stuffed mushroom.

• 7

  Bake for 15 to 20 minutes until the mushrooms are tender and the cheese topping is golden and bubbling.

• 8

  Let rest for 5 minutes before serving to allow the filling to set.