Turkey and Mushroom Casserole in a Multicooker
Turkey, champignons, and cottage cheese provide complete protein, while carrot and onion add moisture. A cottage-cheese and Greek-yogurt topping bakes in the multicooker into a firm crust.
Boil the champignons (300 g) until partly cooked, cool them, and slice them. Finely chop the carrot (100 g) and onion (100 g).
Heat the olive oil (30 g), sauté the carrot and onion until soft, add the ground turkey (500 g), and stew until cooked. Season with table salt (3 g) and black pepper (1 g).
Combine the meat mixture with the sliced champignons and transfer it to the multicooker bowl.
Whip the cottage cheese 5% fat (75 g) with the greek yogurt (200 g), pour it into the bowl, and cook on the Bake setting for 50 minutes.
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