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Spinach & Bacon Stuffed Mushrooms

The zip from our zesty dip, combined with the delicious taste of bacon and baby bellas, will have friends and family alike singing your praises. Have a second batch handy; you'll need it!

1 package (16 ounces) baby portabella mushrooms (about 20 baby bellas)
1 1/4 cups Stonyfield Organic Greek Plain Nonfat Yogurt
4 tablespoons turkey bacon, cooked and crumbled (about 4 slices)
4 tablespoons finely shredded 2% milk Colby Jack cheese
1 package Simply Organic Zesty Spinach Dip Mix
1 1/2 teaspoons 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.
Chef Suggestions
Combine with our Mediterranean Herb Chicken dish for a fabulous Greek-influenced meal.
Zesty Spinach Greek Yogurt Dip
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Zip. Zest. Opa! Simply Organic® Zesty Spinach Dip Mix combines the zing of orange and lemon with the cool, calming presence of spinach to create a dip fit for Greek gods and goddesses alike.

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Nutrition Facts
As prepared, each serving contains 100 calories, 2.5g total fat, 10mg cholesterol, 500mg sodium, 9g total carbohydrate and 10g protein.
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