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