No matter what the event or who the audience is, warm, earthy mushroom caps with creamy spinach stuffing are always appreciated.
|1⁄4||c||chopped shallots (scallions or onion)|
|2||c||chopped fresh spinach|
|1⁄2||c||Stonyfield Organic Low Fat Plain Greek Yogurt|
|Salt and pepper to taste|
Wash the mushrooms and carefully remove the stems without breaking the caps.
Finely chop the stems.
Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes.
Add the chopped mushroom stems and soy sauce and cook, stirring occasionally, for 3 to 5 minutes, until the mushrooms soften and release their juices.
Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed.
Remove from the heat, let cool for a few minutes, then stir in the yogurt.
Season with salt and pepper to taste.
Preheat the oven to 350°.
Stuff the spinach filling into the mushroom caps.
Place the mushrooms in a baking pan and bake for 20 minutes, until tender.
Remove from the oven and let sit for a few minutes for the filling to set before serving.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.