Stuffed Mushrooms

I made these stuffed mushrooms for an evening get together with some friends and they were a pretty big hit.

You'll Need:
2 tablespoon olive oil, divided
6 mushroom stems
1 cup frozen chopped spinach, thawed and drained
3 tablespoons plain, nonfat Greek yogurt
1/4 teaspoon red pepper flakes
1/4 cup Freshly grated Parmesan cheese, divided
1 lb white button mushrooms, cleaned and stems removed

Mushroom stems chopped in a mini chopper. Be careful not to chop too much or they'll be mushy.

•  Chop mushrooms stems (I use a mini chopper so they're chopped small) 

•  Heat 1 tablespoon of the olive oil in a large non-stick pan over medium-high heat. Add the mushroom stems and cook until soft, about 5 minutes. 

•  Add the spinach to the pan and season with salt and pepper. Cook together a couple of minutes, then add the Greek yogurt, red pepper flakes and two tablespoons of the Parmesan cheese. Mix until well-combined.

•  Use a 1/2 teaspoon measuring spoon to scoop spinach into the mushrooms, then place them in a baking sheet. Sprinkle the remaining cheese over the mushrooms, season with a little more salt and pepper, then drizzle over the remaining olive oil.  

• Bake for 25 minutes at 350 degrees or until the cheese is golden.