Spinach and Bacon-Stuffed Mushrooms

Staff Writer
Mount Shasta Herald

Spinach and Bacon-Stuffed Mushrooms

• 1 package (16 ounces) baby portabella mushrooms

• 1 1/4 cups plain nonfat Greek yogurt

• 4 T turkey bacon, cooked and crumbled (about four slices)

• 4 T finely shredded 2-percent milk colby jack cheese

• 1 package Simply Organic Zesty Spinach Dip Mix

• 1 1/2 t fine bread crumbs

Preheat oven to 350 degrees and spray a large glass baking dish with nonstick cooking spray. Remove stems and scrape out gills of mushrooms with a spoon, being careful not to puncture caps of mushrooms.

In a large bowl, combine yogurt, bacon, cheese and dip mix until evenly mixed. Stuff mushroom caps with yogurt mixture, and sprinkle with bread crumbs.

Place mushroom caps in baking dish and bake for about 20 minutes, until the filling is hot and bubbly.

— Brandpoint