No matter what the event or who the audience is, warm, earthy mushroom caps with creamy spinach stuffing are always appreciated. Spinach-stuffed Mushrooms Go to recipes By Stonyfield Vegetarian American Appetizers GreekNo 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 Print RecipeIngredients20 medium mushrooms1/4 c chopped shallots (scallions or onion)2 cloves garlic (chopped)1 T balsamic vinegar1/2 t soy sauce2 c chopped fresh spinach1/2 c Stonyfield Organic Greek Plain Nonfat Yogurt Salt and pepper to tastedirectionsStep 1Wash the mushrooms and carefully remove the stems without breaking the caps.Step 2Finely chop the stems.Step 3Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes.Step 4Add 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 5Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed.Step 6Remove from the heat, let cool for a few minutes, then stir in the yogurt.Step 7Season with salt and pepper to taste.Step 8Preheat the oven to 350°.Step 9Stuff the spinach filling into the mushroom caps.Step 10Place the mushrooms in a baking pan and bake for 20 minutes, until tender.Step 11Remove from the oven and let sit for a few minutes for the filling to set before serving.
