NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushrooms

7 oz Ground turkey

1 cup Baby spinach

1.5 oz Feta cheese

1 clove Garlic

1 tsp Dried oregano

1 tsp Olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

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 gently scrape out the black gills with a spoon.

• 3

  In a medium skillet over medium-high heat, add the ground turkey and cook until browned, breaking it up with a spatula.

• 4

  Stir in the minced garlic and chopped baby spinach, cooking for 2 minutes until the spinach is wilted.

• 5

  Remove the skillet from heat and stir in the dried oregano, sea salt, black pepper, and 1 ounce of the crumbled feta cheese.

• 6

  Brush the outside of the mushroom caps with olive oil and place them gill-side up on the prepared baking sheet.

• 7

  Divide the turkey and herb mixture evenly between the two mushroom caps, pressing down slightly to pack the filling.

• 8

  Sprinkle the remaining 0.5 ounce of feta cheese over the top of the stuffed mushrooms.

• 9

  Bake in the oven for 15 to 20 minutes until the mushrooms are tender and the cheese is lightly golden.