Directions
2
Melt butter in a medium saucepan over medium heat. Stir in the flour and cook 1 min
3
Slowly whisk in the heavy cream. Cook, whisking, until mixture thickens enough to coat a cooking spoon. Stir in the Greek yogurt, garlic powder and pepper. Cook 1 min., stirring constantly
4
Stir in the Parmesan and continue cooking, stirring constantly, until the cheese melts, about 30 seconds. Set aside
5
Thickly slice the cooked stuffed mushrooms, cutting through the filling. Transfer to a mixing bowl with the chopped spinach. Gently toss to combine. (It’s okay if the filling separates from the mushroom.)
6
Spoon the mixture into a buttered, 1-1/2-qt. baking dish. Pour sauce over the mushroom mixture and gently toss to coat. Sprinkle the top of the casserole with the panko crumbs.
7
Bake until the center of the casserole is hot and bubbly and the panko crumbs are golden brown, about 15 to 20 min
8
Remove from oven and let rest 5 min. before serving
