Spinach-stuffed Mushrooms

Spinach-stuffed Mushrooms

Prep Time: 10 MINUTES

Serves: 6

Cook Time: 30 MINUTES

  • 20 medium mushrooms
  • 1/4 cup chopped shallots (scallions or onion)
  • 2 cloves garlic (chopped)
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp soy sauce
  • 2 cups chopped fresh spinach
  • 1/2 cup Stonyfield Organic Greek Plain Nonfat Yogurt

Salt and pepper to taste

  1. Wash the mushrooms and carefully remove the stems without breaking the caps.
  2. Finely chop the stems.
  3. Combine the shallots, garlic and vinegar in a small skillet or saucepan and cook for 1 to 2 minutes.
  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.
  5. Add the spinach and cook, continuing to stir, until it is wilted and the liquid in the pan is absorbed.
  6. Remove from the heat, let cool for a few minutes, then stir in the yogurt.
  7. Season with salt and pepper to taste.
  8. Preheat the oven to 350°.
  9. Stuff the spinach filling into the mushroom caps.
  10. Place the mushrooms in a baking pan and bake for 20 minutes, until tender.
  11. Remove from the oven and let sit for a few minutes for the filling to set before serving. Enjoy your spinach stuffed mushrooms.
Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

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