Spinach-stuffed Mushrooms

By Stonyfield

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

Ready In: 40 mins

Level: Easy

Prep: 10 mins

Cook: 30 mins

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


    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.

    make it with yogurt instead!