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Spinach-stuffed Mushrooms

No matter what the event or who the audience is, warm, earthy mushroom caps with creamy spinach stuffing are always appreciated.

Ready in: Level: Easy
Prep: Cook: Yields: 20 Mushrooms; 6 Servings


  • 20 medium mushrooms

  • 1/4 c chopped shallots (scallions or onion)

  • 2 cloves garlic (chopped)

  • 1 T balsamic vinegar

  • 1/2 t soy sauce

  • 2 c chopped fresh spinach

  • 1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt

  • Salt and pepper to taste

Serving Size: 95.67, Calories: 35, Sodium: 55mg, Sodium Percent: 2%, Total Carbohydrate: 5g, Total Carbohydrate Percent: 2%, Sugars: 1g, Protein: 4g, Vitamin A: 20%, Vitamin C: 8%, Calcium: 4%, Iron: 4%


Step 1

Wash the mushrooms and carefully remove the stems without breaking the caps.

Step 2

Finely chop the stems.

Step 3

Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes.

Step 4

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.

Step 5

Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed.

Step 6

Remove from the heat, let cool for a few minutes, then stir in the yogurt.

Step 7

Season with salt and pepper to taste.

Step 8

Preheat the oven to 350°.

Step 9

Stuff the spinach filling into the mushroom caps.

Step 10

Place the mushrooms in a baking pan and bake for 20 minutes, until tender.

Step 11

Remove from the oven and let sit for a few minutes for the filling to set before serving.