Cheesy Spinach & Rice Stuffed Portobello Mushrooms

Directions

1. Preheat the oven to 375°F and set up a baking sheet.
2. Rinse the rice under cold water, then transfer it to a small saucepan with the broth; bring to a boil over high heat.
3. When boiling, stir, cover, reduce to low, and simmer until the liquid is absorbed, about 15–18 minutes.
4. Gently wash and dry the mushrooms, remove stems, and scoop out the gills without piercing the cap; place them on the baking sheet and brush with a bit of oil.
5. Peel and mince the garlic; set aside.
6. Warm a large skillet over medium heat, add a splash of oil, and swirl to coat the bottom.
7. Add the garlic to the skillet and cook briefly until fragrant, 15–30 seconds.
8. Add the spinach to the skillet in small batches, letting each handful wilt before adding another.
9. Finely grate the Parmesan and set aside; in the skillet, stir in the Parmesan, yogurt, salt and pepper until combined, then fold in the cooked rice.
10. Fill each mushroom cap with an even amount of the rice mixture, place on the sheet, and bake for 10 minutes; then top with grated mozzarella and bake another 5 minutes until melted and lightly golden.
11. Serve by dividing the stuffed mushrooms onto plates and enjoying.