01 -
Set the oven to 140°C and let it warm up. Get your baking tray ready with wax paper or grease it lightly.
02 -
Rinse the mushrooms well and pull out the stems. Chop the stems fine after washing, and keep them aside for now.
03 -
Dice the garlic into small pieces. Cut the spinach finely too.
04 -
Throw the mushroom stems and garlic into an oiled skillet. Cook them till soft, then add the cut spinach and cook it a little more.
05 -
Mix in the yogurt and sprinkle some salt, red pepper, and black pepper. Stir till everything's melted and combined.
06 -
Mix the shredded cheddar cheese into the cooked mixture.
07 -
Use a spoon to fill the mushroom caps with the cooled mixture. Sprinkle breadcrumbs over the top for a crispy touch.
08 -
Pop the mushrooms into the oven and bake for up to 20 minutes. Eat them while they're hot.