NUTRITION

SERVINGS

INGREDIENTS

2 large Portobello mushroom caps

6 oz Ground turkey

1 tsp Olive oil

1 clove Garlic

1 cup Fresh spinach

0.25 cup Plain Greek yogurt

1 oz Feta cheese

1 tbsp Parmesan cheese

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Clean the portobello mushroom caps with a damp paper towel and carefully remove the stems.

• 3

  Heat the olive oil in a skillet over medium heat and sauté the minced garlic and ground turkey until the meat is fully browned.

• 4

  Stir in the chopped fresh spinach and cook just until wilted, then remove the skillet from the heat to cool slightly.

• 5

  In a medium mixing bowl, combine the cooked turkey mixture with the Greek yogurt, crumbled feta, chopped parsley, sea salt, black pepper, and dried oregano.

• 6

  Spoon the turkey and herb mixture evenly into the mushroom caps and sprinkle the tops with parmesan cheese.

• 7

  Bake for 20 minutes until the mushrooms are tender and the cheese topping is beautifully golden and bubbling.