NUTRITION

SERVINGS

INGREDIENTS

7 oz Ground turkey

2 large Portobello mushrooms

1 oz Feta cheese

1 cup Baby spinach

0.5 tbsp Extra virgin 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 degrees Fahrenheit and line a baking sheet with parchment paper.

• 2

  Gently remove the stems from the portobello mushrooms and use a spoon to scrape out the dark gills, then brush the outsides with half of the olive oil.

• 3

  Finely mince the garlic and roughly chop the baby spinach.

• 4

  In a skillet over medium heat, add the remaining olive oil and sauté the ground turkey until browned, breaking it into small crumbles.

• 5

  Stir in the minced garlic, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.

• 6

  Add the chopped spinach to the skillet and stir until just wilted, then remove the pan from the heat.

• 7

  Fold the crumbled feta cheese and fresh parsley into the turkey mixture until well combined.

• 8

  Place the mushroom caps on the prepared baking sheet, gill-side up, and mound the turkey mixture generously into each cap.

• 9

  Bake for 15 to 20 minutes until the mushrooms are tender and the filling is golden brown on top.

• 10

  Serve immediately while the cheese is warm and the mushrooms are succulent.