NUTRITION

SERVINGS

INGREDIENTS

2 large caps Portobello mushroom caps

8 oz Ground turkey (93% lean)

1 cup Fresh spinach

1 oz Feta cheese

1 tsp Extra virgin olive oil

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the mushroom caps with a damp cloth, remove the stems, and use a spoon to gently scrape out the dark gills.

• 3

  Heat the olive oil in a medium skillet over medium-high heat and add the ground turkey, breaking it up with a spatula as it browns.

• 4

  Once the turkey is cooked through, add the minced garlic and chopped spinach, sautéing for 2 minutes until the spinach is fully wilted.

• 5

  Stir in the dried oregano, sea salt, and black pepper, then remove the skillet from the heat.

• 6

  Place the mushroom caps on the prepared baking sheet and divide the turkey mixture evenly between the two caps.

• 7

  Top each mushroom with the crumbled feta cheese and bake for 15 to 20 minutes until the mushrooms are tender.

• 8

  Garnish with freshly chopped parsley and serve immediately.