NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

8 oz Ground turkey (93% lean)

1 oz Feta cheese

1 cup Fresh spinach

1 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Clean the portobello mushrooms with a damp paper towel, remove the stems, and finely chop the stems to use in the filling.

• 3

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

• 4

  Cook the turkey until browned and crumbled, then stir in the fresh spinach until it is just wilted.

• 5

  Remove the skillet from the heat and stir in the sea salt, black pepper, dried oregano, and half of the feta cheese.

• 6

  Place the mushroom caps on the prepared baking sheet, gill-side up, and divide the turkey mixture evenly between the two caps.

• 7

  Top each mushroom with the remaining feta cheese and bake for 18 to 20 minutes until the mushrooms are tender and the cheese is golden.

• 8

  Garnish with freshly chopped parsley before serving hot.