0 pt. Spinach Stuffed Mushrooms
Source of Recipe
Donna
List of Ingredients
24 large mushrooms -- white
1/4 cup chopped shallots -- or onion
2 cloves garlic -- chopped
2 tablespoons balsamic vinegar
1 tablespoon italian seasoning
1/4 cup water
10 ounces chopped spinach -- thawed and drainedRecipe
Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan
and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely. Saut� shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes.
Add spinach and cook till water is almost all evaporated. Mound the spinach mixture
onto the mushroom caps, pressing it into the caps. Lower oven heat to 300-350� and bake for 10-15 minutes until hot and mushroom caps are cooked. Makes 24 servings.
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Per serving: 9 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein;
2g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
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