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Healthy Spinach & Turkey Stuffed Mushrooms

Posted May 10 2012 12:00am
(Disclaimer) I am not a cook and this is not a food blog.  Far from it.  I blog about my music obsessions and running too muchRunning for Dummies?   For today only, I'll call this blog Cooking by a Dummy.  My husband was appalled when when he learned many years ago that I was part Italian.  You're Italian and you can't cook?

Over the years I developed enough skills to prepare basic healthy dinners, but when trying new recipes I almost always have to call my more domesticated sister or Mother to help out with the details. 

My prowess in the kitchen begins & ends with my almost-famous glutenous (not-at-all-healthy) green bean casserole, that has been a hit among my husbands various band mates throughout the years.  Green bean casserole aside, I like to eat healthy and I came up with this recipe by combining several recipes that I stole found on Pinterest .  We eat this at least once a week. It is one of my favorite healthy meals of the week.
  • 1 pound of 100% natural lean ground turkey
  • 2 large mushroom caps
  • 5 oz of frozen chopped spinach (thawed) 
  • 1/2 cup of plain non-fat Greek yogurt
  • 1/2 chopped red pepper
  • 1/2 chopped green pepper
  • 1/2 small onion
  •  Grated Parmesan cheese

  • Preheat the oven to 350
    Bake the mushroom caps stem side down for 10 minutes.  When ready, flip them over and cut off the stem and scoop out the fins.  I mean gills.  I warned you I wasn't a cook.  I can't be expected to remember all the proper mushroom terminology.  Maybe this lady on you-tube can better describe what to do here.  She makes it look so easy.  Mine wasn't as pretty but it doesn't have to be pretty to taste delicious. 
    peppers and onions all chopped up


    In the meantime cook the turkey meat in a skillet over medium heat.   Hubby is the more experimental of the two of us and often refers to himself as Chef-Boy-Russ-G.  I usually catch him sprinkling some spices into the meat as he walks through the kitchen.  I can't be 100% sure, but probably some Creole, Cayenne and Greek seasoning.   I can't give you exact measurements, but again, this is not a food blog.
    everything cooking on the skillet


    Once the meat is no longer pink, drain the grease and add the thawed spinach, peppers and onions.  I also take all the mushroom guts (guts? gills? whatever) that I scooped out and add them to the meat mixture.  It's all edible, (I had to Google it to make sure).  Continue stirring stove top until all is combined and heated through.  Remove from heat, add the Greek yogurt and stir it up!

    Spoon the meat mixture into the mushroom caps and bake for an additional 10-15 minutes.  I build mine pretty high and top with a little Parmesan cheese. Truth be told, we usually have more meat mixture than the mushroom caps will hold, so we end up eating the left over meat mixture right out of the pan while we are waiting for the mushroom caps to cook.  I guess normal people would buy a couple of more mushroom caps to have a proper dinner and left-overs. 

     There you have it!  An easy, healthy, low fat, low carb dinner for two!  I'd love to hear what you think!






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