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1 pt ~ Creole Style Stuffed Mushrooms




Source of Recipe


WW Online


List of Ingredients




1 serving olive oil cooking spray (5 one-second sprays per serving)
1 lb button mushrooms, about 24 large mushrooms
1 Tbsp olive oil
1/4 cup onion, chopped
1/4 cup sweet red peppers, chopped
1 (10 oz) box chopped frozen spinach, thawed and drained
2 1/2 slice whole-wheat bread, chopped into bread crumbs
1 tsp Creole seasoning, or Cajun seasoning
1/4 tsp ground turmeric - I omit

Recipe



PREHEAT oven to 350°F. Lightly coat a jelly roll pan with cooking spray.

REMOVE mushroom stems from caps and finely chop stems; reserve caps and set aside.

HEAT oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.

STUFF each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm. Makes 12 stuffed mushrooms (2 mushrooms per serving)

NOTE: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.