Spinach-Stuffed Mushrooms

Spinach-Stuffed Mushrooms
Recipe type: Appetizers & Snacks
Prep time: 
Cook time: 
Total time: 
Serves: 6
Another example of how cooking from scratch is easy, tasty and better for you than manufactured food. Low fat; Low cholesterol; Low calories
  • 24 large white mushrooms
  • ⅓ cup chopped green onions
  • 1½ teaspoon roasted minced garlic
  • 2 tbsp. balsamic vinegar
  • ½ teaspoon each dried oregano, rosemary, thyme and sage
  • ¼ cup water
  • 1 teaspoon dried basil
  • 10 oz. pkg. frozen chopped spinach, thawed and drained well
  • ¼ cup grated nonfat Parmesan cheese
  1. Wipe mushrooms clean with paper towels.
  2. Carefully remove stems; finely chop and set aside.
  3. Preheat oven to 375°F.
  4. Line baking sheet(s) with foil and spray with cooking spray.
  5. Arrange mushroom caps on baking sheet(s).
  6. Spray medium nonstick skillet with cooking spray.
  7. Add green onions, garlic and vinegar to skillet; cook, stirring frequently, until onions are softened.
  8. Add mushroom stems, water and herbs.
  9. Cook, stirring frequently, until mushroom stems are softened.
  10. Add spinach and cook until liquid has evaporated, 5 to 8 minutes.
  11. Carefully stuff mushroom caps with spinach mixture, pressing mixture to pack compactly.
  12. Bake 10 minutes.
  13. Sprinkle mushroom caps with Parmesan cheese and bake 5 to 6 minutes, until cheese is lightly browned.
Nutrition Information
Calories: 55 Fat: .4g Carbohydrates: 11g Sodium: 480mg Fiber: 3g Protein: 5g Cholesterol: 0mg