No matter what the event or who the audience is, warm, earthy mushroom caps with creamy spinach stuffing are always appreciated.
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: 40 minutes
Level: Easy
Prep: 10 minutes
Cook: 30 minutes
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
Ingredients
directions
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.
