NUTRITION

SERVINGS

INGREDIENTS

6 oz Ground turkey

2 large Portobello mushroom caps

1 cup Fresh baby spinach

0.25 cup Low-fat cottage cheese

0.25 cup Shredded mozzarella cheese

1 clove Garlic

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Wipe the mushroom caps clean with a damp cloth, remove the stems, and finely chop the stems to use in the filling.

• 3

  Heat the olive oil in a large skillet over medium heat, then add the minced garlic and chopped mushroom stems, sautéing for 2 minutes.

• 4

  Add the ground turkey to the skillet and cook until browned, breaking it into small crumbles as it cooks.

• 5

  Stir in the fresh baby spinach and cook just until wilted, then remove the skillet from the heat and let the mixture cool for a few minutes.

• 6

  In a medium bowl, combine the turkey and spinach mixture with the cottage cheese, sea salt, black pepper, and red pepper flakes.

• 7

  Place the mushroom caps on the prepared baking sheet, gill-side up, and stuff each one generously with the turkey filling.

• 8

  Top each mushroom with the shredded mozzarella cheese and bake for 20 minutes until the mushrooms are tender and the cheese is golden brown.