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Recipe of the Week: Turkey Stuffed Mushrooms

This recipe makes a good appetizer at your next party or to wow your friends at your next potluck. We’ve swapped out fat-laden mayo for 2% greek yogurt to lighten it up and make it a bit healthier and VLCD-friendly.

Yields: ~45 mushrooms


1 lb ground turkey, uncooked

¼ cup grated parmesan cheese

½  cup 2% Greek yogurt

1 tsp each dried basil and oregano

Salt and pepper to taste

1.5 lbs of white mushrooms (about 45)

2 garlic cloves, crushed


  1. Preheat oven to 350 degrees F
  2. Combine all ingredients except for mushrooms
  3. Wipe mushrooms clean with damp cloth and remove stems
  4. Spoon filling into each mushroom cap and place in a large baking dish. Fill dish with enough water to cover the bottom. Bake for 20 mins and serve hot.
Nutrition facts (per mushroom): 23 calories, 1g fat, 0.7g carb, 3.4g protein

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