NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground turkey (93% lean)

2 large Portobello mushroom caps

0.25 cup Plain non-fat Greek yogurt

1 tbsp Balsamic glaze

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Yellow onion

1 tbsp Fresh parsley

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby spinach

PREPARATION

• 1

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

• 2

  Gently wipe the portobello caps clean with a damp paper towel and remove the stems. Brush the outside of the caps with 1/2 teaspoon of olive oil and place them gill-side up on the baking sheet.

• 3

  Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until fragrant.

• 4

  Add the ground turkey to the skillet, breaking it up with a spatula. Season with sea salt, black pepper, and dried oregano. Cook until the turkey is browned and cooked through.

• 5

  Stir in the chopped baby spinach and cook for 1 minute until wilted. Remove from heat and let cool slightly.

• 6

  Fold the Greek yogurt and fresh parsley into the turkey mixture until well combined and creamy.

• 7

  Divide the turkey filling evenly between the two mushroom caps, pressing down gently to pack the stuffing.

• 8

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

• 9

  Remove from the oven and drizzle the balsamic glaze over the top before serving.