This site complies with the HONcode standard for trustworthy health information:
verify here.

Rewarding for
you and us
Defeat Diabetes Foundation

Defeat Diabetes
Foundation
150 153rd Ave,
Suite 300
Madeira Beach, FL 33708

Spinach-Stuffed Mushrooms

Source: Supermarket Gourmet
by Jyl Steinback, America's Healthiest Mom

Serves: 6

24 large white mushrooms	Ľ cup water
1/3 cup chopped green onions	1 tsp. dried basil
1˝ tsp. roasted minced garlic	10 oz. pkg. frozen chopped spinach,
2 tbsp. balsamic vinegar	thawed and drained well
˝ tsp. each dried oregano,	Ľ cup grated nonfat
rosemary, thyme and sage	Parmesan cheese

Wipe mushrooms clean with paper towels. Carefully remove stems; finely chop and set aside. Preheat oven to 375°F. Line baking sheet(s) with foil and spray with cooking spray. Arrange mushroom caps on baking sheet(s).

Spray medium nonstick skillet with cooking spray. Add green onions, garlic and vinegar to skillet; cook, stirring frequently, until onions are softened. Add mushroom stems, water and herbs. Cook, stirring frequently, until mushroom stems are softened. Add spinach and cook until liquid has evaporated, 5 to 8 minutes.

Carefully stuff mushroom caps with spinach mixture, pressing mixture to pack compactly. Bake 10 minutes; sprinkle mushroom caps with Parmesan cheese and bake 5 to 6 minutes, until cheese is lightly browned.

Nutrition per Serving Exchanges Carb Choices

Calories 55 2 vegetable 1

Fat 0.4 g

Carbohydrates 11 g

Protein 5 g

Cholesterol 0 mg

Dietary Fiber 3 g

Sodium 480 mg