|Shredded spinach||1 1⁄2 Cup (24 tbs)|
|Shredded carrots||1 Cup (16 tbs)|
|Coarsely chopped mushrooms||2⁄3 Cup (10.67 tbs)|
|Chopped shallots||1⁄3 Cup (5.33 tbs)|
|Brie||1 1⁄2 Ounce, chilled and finely diced (1/4 Cup)|
|Plain low-fat yogurt||1⁄4 Cup (4 tbs)|
|Dijon mustard||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
1. Preheat the oven to 375°.
2. In a medium-size bowl combine the spinach, carrots, mushrooms, shallots, Brie, yogurt, mustard and pepper, and stir with a wooden spoon until well blended; set aside.
3. Split and toast the muffins, then place them cut side up on a baking sheet. Divide the vegetable mixture evenly among the muffin halves and bake 10 minutes, or until heated through.