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
Salt and pepper to taste
1.5 lbs of white mushrooms (about 45)
2 garlic cloves, crushed
- Preheat oven to 350 degrees F
- Combine all ingredients except for mushrooms
- Wipe mushrooms clean with damp cloth and remove stems
- 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.