2/3 c. chopped onion
1 garlic clove, minced
1 tbsp. vegetable oil
9 oz. pkg. thawed, drained chopped spinach
4 oz. can mushrooms, chopped
1/8 tsp. pepper
1/2 c. bread crumbs
1/2 c. shredded Cheddar cheese
1/2 c. plain yogurt
1/8 tsp. salt
1 (10 oz.) pkg. Hungry Jack biscuits

Preheat oven to 375 degrees. Lightly grease mini muffin pans. In large skillet saute onions and garlic in oil. Add spinach, mushrooms, bread crumbs, cheese and yogurt. Salt and pepper, blending well. Separate dough into 10 biscuits; separate each into 2 layers. Place a layer in muffin tin, pressing to fill cup. Fill with spinach mix, bake 15 to 20 minutes or until brown.