Ingredients / Equipment:

15-18 medium sized mushroom caps (we used Chestnut mushrooms)

1 medium white onion, diced small

1 medium squash or zucchini, diced small

2 cups of spinach and beet greens, shredded

1/4 cup marinated artichokes, chopped

1/4 cup sun-dried tomatoes (or fresh tomatoes), chopped

1/2 cup feta cheese

1.5 cups full fat Greek yogurt

1/2 cup shredded cheddar

2 garlic cloves, minced

2 TBSP EVOO

salt and pepper

Feta for garnish

medium saute pan

medium mixing bowl

Foil lined baking sheet

Instructions:

Preheat your oven to 375.

Separate mushroom caps from stem (you can add these to your veggie mix if you’d like!)

Heat up your EVOO in a medium saute pan. Add your white onion and cook down for 2-3 minutes. Next, add your minced garlic and squash. Cook until onions are translucent and squash is tender. Next, add your spinach and beet greens and saute until they’re cooked down completely. You might need to add a TBSP or two of water to help wilt the greens. Once all your veggies are cooked, remove from pan and let cool.

Line your baking sheet with foil and place your mushrooms with the top side faced down.

In a medium sized mixing bowl, add your cooled veggies, chopped artichokes, chopped tomatoes and mix together. Next we are going to add our cold ingredients: stir in your Greek yogurt until everything is coated well. Next we will add the shredded cheddar. this will help your mixture stay in tact while baking. Last, add feta, season with salt and pepper and mix until combined.

Carefully spoon your Mediterranean veggie mixture into each of the mushroom caps and top with a pinch of cheddar cheese.

Bake in the oven until golden brown, about 20-25 minutes.

Top with a sprinkle of feta and serve!

Notes:

Have fun with the veggies and flavors you include! You can make this more Italian or Mexican inspired if you wish. Just be sure to have Greek Yogurt and a binding cheese and you can be adventurous!