NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey

2 large portobello mushroom caps

0.25 tbsp extra virgin olive oil

0.25 cup yellow onion

2 cloves garlic

1 cup fresh baby spinach

1 oz feta cheese

1 tbsp fresh parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large skillet over medium heat and sauté the diced onion and minced garlic until soft and fragrant.

• 4

  Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon, and cook until it is no longer pink.

• 5

  Stir in the chopped spinach, dried oregano, sea salt, and black pepper, continuing to cook until the spinach has completely wilted.

• 6

  Remove the skillet from the heat and stir in the crumbled feta cheese and chopped fresh parsley until well combined.

• 7

  Arrange the mushroom caps on the prepared baking sheet with the hollowed side facing up and fill each generously with the turkey mixture.

• 8

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