• 1/3 Cup Vegetable Broth (check to be sure gluten-free if you are sensitive to gluten. Pacific is a good brand)
  • 26 Mushroom: Stems removed
  • 1/4 Cup Water
  • 1 Small Head Kale: Rib removed
  • 2 Cups Washed Spinach Leaves
  • 3 Heads of Garlic
  • 2 oz. goat cheese
  • 1/3 Cup Low-fat Plain Yogurt
  • 1/2 Red Pepper, Diced into Small Pieces


Preheat oven to 350°. Put 1/3 cup vegetable broth in a large baking dish. Place mushrooms in dish, mushroom cap  facing upward. Put water, kale, spinach and garlic in a pan. Cover and cook over medium heat until kale and spinach are wilted, approx 3 min. Uncover and add cheese and yogurt and stir until cheese is slightly melted. Put spinach mixture in a food processor and pulse until almost smooth. Stir in red peppers.

Fill mushroom caps with spinach mixture.  Bake covered for 20 minutes.

Makes 26

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