Thursday, April 11, 2013

Skinny Spinach Stuffed Mushrooms

Normally when you go to a party the hors d'oeuvres are tasty yet usually not very good for you. Whenever I entertain I try to have some healthier versions of favorites so that the only healthy item isn't veggies and dip. The original recipe calls for bacon, but one of my friends is a vegetarian and since this was mainly a vegetable dish I omitted the bacon and didn't miss it at all. At less than 34 calories each, these were a huge hit and I wanted to just eat the leftover filling! If you don't want to make this as an appetizer you could stuff a large portobello mushroom for a meal or even a chicken breast. I made the stuffing ahead of time for less work while guests were over and then filled them right before baking.
Skinny Spinach Stuffed Mushrooms photo StuffedMushrooms_zps8aecfc51.jpg
Skinny Spinach Stuffed Mushrooms
Serves: 12-20
Source: Skinnytaste


14oz (1 package) fresh mushrooms, stems separated
2 garlic cloves, sliced thin
4 cups fresh baby spinach
1 tsp olive oil
1/4 cup Italian seasoned bread crumbs
2 Tbsp shredded Parmesan cheese
Cooking spray

Preheat the oven to 400F. Lightly spray a foil lined baking pan with cooking spray.

Remove stems from mushrooms and finely mince.

Heat a medium sized skillet. Rinse spinach and to the skillet; cook until it wilts, about 2 minutes. Remove from the pan, squeeze excess liquid and chop finely, set aside. (You can use frozen (defrosted) chopped spinach if you want to eliminate this step).

In a skillet, add olive oil and garlic, saute until golden, about 2 minutes. Add minced mushroom stems and saute until soft, about 2 minutes. Remove from the heat and combine mushroom stems with sauteed spinach, bread crumbs and parmesan cheese.

Season mushroom caps with salt. Fill mushrooms with spinach mixture, rounding tops off. Place on oven safe dish and lightly spray the tops with oil to turn golden brown. Bake 20 minutes or until golden. Eat warm.

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