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    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 drained

    Recipe



    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. SautŽ 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 300-350¼ 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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