Post LOWFAT RECIPES HERE...

You know it!

Spinach-Stuffed Mushrooms*
No matter what the event or who the audience is, Spinach-Stuffed Mushrooms are always appreciated.



Print Recipe

Email Link to a Friend

Stonyfield Farm
Home Page

Close Window
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
Directions:


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.

Yields: 20 mushrooms; 4 to 6 servings


Nutrition Facts Per Serving:
Nutrition per mushroom: 11 calories, <1gm. fat, <1gm. saturated fat, 1gm. protein, 2gm. carbohydrate, 15mg. calcium