Delicious Turkey & Spinach Portobello Mushroom Caps Recipe

Happy Friday, Friends! I was going to call this post Foodie Friday because it has a nice ring, but this is not a food blog and I am not a foodie. I wasn't blessed with domestic gifts; my husband jokes that he was short changed by marrying an Italian who can’t cook. Ha. 

I believe that healthy eating is the most important part of a healthy lifestyle, so even though I am not domestically-inclined, over the years I learned how to prepare some simple, healthy, quick and delicious meals. Since complicated recipes, hard-to-find ingredients and long cooking times aren't my thing, you won't find any of that here. 

I realized that the recipe section of my blog archive was lacking, so I am going to add some new recipes over the next few months. These are some of the meals that are on regular rotation in my home.

If you are just starting out and you only have the time, energy or motivation to focus on one thing, focus on healthy eating first. Working out is important too, but you can layer that on later. Get your nutrition on track. What does healthy eating mean to me? I define it as eating a variety of nutrient-dense foods mostly from nature that make you look, feel and perform your best, while still maintaining balance and enjoyment. 

Let’s get started with one of my favorites, delicious turkey & spinach Portobello mushroom caps.



1 pound of 100% natural lean ground turkey
2 large Portobello mushroom caps
5 oz. of frozen chopped spinach (steamed) 
1/2 cup of plain nonfat Greek yogurt
1/2 chopped red pepper
1/2 chopped green pepper
1 fresh jalapeno pepper (optional)
1/2 small onion
Grated Parmesan cheese
Salt and Pepper to taste


Preheat the oven to 350

Bake the mushroom caps on a cookie sheet stem side down for 10 minutes.

In the meantime, cook the turkey meat in a skillet over medium heat and steam the frozen spinach in a separate pot.

Once the meat is no longer pink, drain the grease and add the steamed spinach, chopped peppers, onions, salt and pepper.

Continue stirring on the stove top until all is combined and heated through. Remove from heat, add the Greek yogurt and stir it up!

Once the mushroom caps come out of the oven, flip them over, cut off the stem (you can cut it up and add to your mixture) and scoop out the gills to make room for your toppings.

Spoon the turkey and spinach mixture into the mushroom caps and bake for an additional 10 minutes. I build mine up high and top with a little Parmesan cheese and Sriracha.

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

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