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Spinach-Stuffed Mushrooms

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Spinach-stuffed Mushrooms

Begin winter meals with a delicious hors d'oeuvre: warm, earthy mushroom caps with a creamy spinach stuffing.


20 medium mushrooms 1/2 teaspoon soy sauce
1/4 cup chopped shallots, scallions, or onion 2 cups chopped fresh spinach
2 cloves garlic, chopped 1/2 cup plain organic Greek yogurt
1 tablespoon balsamic vinegar Salt and pepper to taste


Wash the mushrooms and carefully remove the stems without breaking the caps. Finely chop the stems. 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 and let cool for a few minutes, then stir in the yogurt. Season with salt and pepper to taste.

Preheat the oven to 350ºF. Stuff the spinach filling into the mushroom caps. 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.

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