No matter what the event or who the audience is, Spinach-Stuffed Mushrooms are always appreciated.
Yields: 20 mushrooms (4 to 6 servings)
Ingredients:
20 medium mushrooms
1/4 cup chopped shallots, scallions or onion
2 cloves garlic, chopped
1 tablespoon balsamic vinegar
1/2 teaspoon soy sauce
2 cups chopped fresh spinach
1/2 cup Yogurt Cheese
Salt
Pepper
Method:
- Wash the mushrooms and carefully remove the stems without breaking the caps. Chop the stems until they are quite fine.
- 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 Cheese. Season with salt and pepper to taste.
- Stuff the spinach filling into the mushroom caps. The mushrooms can baked at once or the recipe can be prepared to this point and refrigerated for baking later.
- Preheat the oven to 350ºF. If the mushrooms were stuffed ahead and refrigerated, bring them back to room temperature while the oven reheats.
- 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.
Nutrition Facts Per Serving:
Nutrition per mushroom: 11 calories, <1gm. fat, <1gm. saturated fat, 1gm. protein, 2gm. carbohydrate, 15mg. calcium
Recipe from Stonyfield Farm