Nutrition

Recipe of the Week: Turkey Stuffed Mushrooms

A party-ready appetizer that swaps mayo for Greek yogurt — lighter, healthier, and still packed with flavor.

Enara Staff · · 1 min read
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 Ingredients: 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 Directions:
  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