500 g (17.6 oz) mushrooms (champignons), finely chopped
250 g (8.8 oz) cream cheese
200 g (7 oz) grated mozzarella
50 g (1.8 oz) grated Parmesan (save a little for topping)
20 g (0.7 oz) baby spinach
2 tbsp (30 ml) olive oil
1 tsp garlic powder
2 tbsp (30 ml) natural yogurt
Salt and black pepper, to taste
Directions
Heat the olive oil in a pan and sauté the finely chopped mushrooms over high heat for 5–7 minutes. Set a few aside to slice for decoration.
Add the garlic powder, salt, and black pepper, mix well, then toss in the spinach for 1 more minute.
In a bowl, combine the cream cheese, mozzarella, most of the Parmesan (reserve some for topping), the yogurt, and the mushroom-spinach mixture. Mix thoroughly.
Transfer to a baking dish, sprinkle with the remaining Parmesan, and top with the sliced mushrooms.
Bake at 200°C (390°F) for 15–18 minutes, until golden and bubbly.
Serve hot. Add fresh truffle or truffle paste for an extra flavor boost.
From @sofiaafoodie on Instagram. Serve with bread or crackers.
