Spinach Stuffed Mushrooms

28 Feb

A lighter version of a stuffed mushroom, so flavorful your taste buds will never know 🙂

Time: 10min prep, 20min cook               Serves: 6-8


  • 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

How to make it

  • Preheat oven to 350F.
  • Clean mushrooms and carefully remove stems. Finely chop stems.
  • 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.
  • Once cooled, transfer to a mixing bowl. Add yogurt and mix to combine. Season with salt and pepper to taste.
  • Spoon the filling into mushroom caps and place in a baking pan.
  • Bake for about 20 minutes, until tender. Remove from oven and let set for a few minutes before serving.

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