Prep Time: 10 MINUTES
Serves: 6
Cook Time: 30 MINUTES
Ingredients
- 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
Instructions
- 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. Enjoy your spinach stuffed mushrooms.
![Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt](https://www.stonyfield.com/wp-content/uploads/2023/02/YoBaby-Lifestyle-Images-70.png)
Want delicious recipe ideas in your inbox?
Sign up for our newsletter to get recipe ideas in your inbox!