Spinach Stuffed Mushrooms |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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A lighter version of a stuffed mushroom, so flavorful your taste buds will never know :-) Ingredients:
8 stuffer portobella mushrooms or 16-20 baby bellas |
1/4 cup chopped shallots (onion or green onion work too) |
4 cloves garlic, chopped |
1 tbsp balsamic vinegar |
1 tsp olive oil |
1/2 tsp soy sauce |
2 cups chopped fresh spinach |
1/2 cup plain greek yogurt (fat free) |
salt and pepper, to taste |
about 2 tbsp grated parmesan cheese |
Directions:
1. Preheat oven to 350F.
2. Clean mushrooms and carefully remove stems. Finely chop stems.
3. Combine balsamic and oil in a skillet over medium heat. Add shallots and cook, stirring for about 2 minutes. Add garlic and cook, stirring for another 2 minutes. Add chopped mushroom stems and soy sauce and cook, stirring occasionally for 3-5 minutes. Add spinach and cook until wilted and the liquid in pan is absorbed. Remove from heat and set aside to cool.
4. Once cooled, transfer to a mixing bowl. Add yogurt and mix to combine. Season with salt and pepper to taste.
5. Spoon the filling into mushroom caps and place in a baking pan.
6. Bake for about 20 minutes, until tender. Remove from oven and let set for a few minutes before serving.
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