I have a serious addiction to goat cheese – if I could eat it every day for the rest of my life I’d be one happy girl. In my opinion, a salad isn’t a salad without some goat cheese in it, and eggs are even better if you add some goat cheese on top.

I could go on about my love for goat cheese, but I think you get the point. I’m pretty sure Liz is just as in love with goat cheese as I am, so what’s better than goat cheese and spinach stuffed mushrooms?! Make a batch of these and you’re sure to be the star chef.

Spinach and Goat Cheese Stuffed Mushrooms

Serves: 6

Ingredients

• 12 portobello stuffing mushrooms
• 1 cup nonfat greek yogurt
• 1/2 cup goat cheese crumbles
• 1/4 cup grated parmesan cheese
• 1 cup frozen spinach (dethawed)
• 1 tsp salt

Instructions

1. Preheat oven to 375 degrees and spray a 9 x 12″ baking pan with nonstick spray.
2. Remove stems from mushrooms, wash and set aside.
3. In a medium bowl, combine remaining ingredients.
4. Spoon mixture into mushrooms and place in prepared pan.
5. Bake for 25-30 minutes.

Notes

Servings: 6 (2 mushrooms per serving)
Calories: 70
Fat: 2.5
Carbs: 3 g
Fiber: 0.5 g
Protein: 7 g

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