Spinach-stuffed Mushrooms

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

35
Calories
4g
Protein
20
Mushrooms; 6 Servings

Ingredients

20 medium mushrooms
1/4 c chopped shallots (scallions or onion)
2 clv 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
Nutrition Information: 
Serving Size: 
95.67
Calories: 
35
Sodium: 
55mg
Sodium Percent: 
2%
Total Carbohydrate: 
5g
Total Carbohydrate Percent: 
2%
Sugars: 
1g
Protein: 
4g
Vitamin A: 
20%
Vitamin C: 
8%
Calcium: 
4%
Iron: 
4%

Preparation:

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.

Ingredients

20 medium mushrooms
1/4 c chopped shallots (scallions or onion)
2 clv 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
Nutrition Information: 
Serving Size: 
95.67
Calories: 
35
Sodium: 
55mg
Sodium Percent: 
2%
Total Carbohydrate: 
5g
Total Carbohydrate Percent: 
2%
Sugars: 
1g
Protein: 
4g
Vitamin A: 
20%
Vitamin C: 
8%
Calcium: 
4%
Iron: 
4%

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