Stuffed Mushrooms With Spinach
Serves 8| Hands-On Time: | Total Time:
- Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve. Coat a baking sheet with oil. Bake the mushroom caps, stem-side down, until just tender, 10 to 12 minutes.
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the garlic and chopped mushroom stems and cook, stirring, until tender, 3 to 5 minutes. Add the spinach, ¼ teaspoon salt, and ⅛ teaspoon pepper and cook, tossing, until wilted, 2 to 3 minutes more.
- In a bowl, combine the spinach mixture with the bread crumbs and cheese. Spoon into the mushroom caps and bake until golden brown, 12 to 15 minutes.
- Per ServingServing Size: 3 pieces
- Calories 104
- Fat 6g
- Sat Fat 2g
- Cholesterol 7mg
- Sodium 121mg
- Protein 5g
- Carbohydrate 8g
- Sugar 1g
- Fiber 2g
- Iron 1mg
- Calcium 84mg
What does this mean? See Nutrition 101 .
The mushroom caps can be baked and stuffed (but not baked for the second time with the stuffing) up to 2 days in advance; refrigerate covered. Bake again just before serving.