This recipe will probably inspire a really gooey, cheesy spinach artichoke dip... for now, it's just yummy stuffed mushrooms, made the skinny way.
Ready in: 40 minutes
2 tablespoon olive oil, divided
1 small shallot chopped
1 cup frozen spinach, thawed and drained
3 tablespoons plain, nonfat Greek yogurt
1/4 teaspoon red pepper flakes
1/4 cup parmesan cheese, divided
1 lb white button mushrooms, cleaned and stems removed
1. Heat 1 tablespoon of the olive oil in a large non-stick pan over medium-high heat. Add the shallot and cook until soft, about 5 minutes.
2. 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.
3. 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.
4. Bake for 25 minutes or until the cheese is golden.