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creole stuffed mushrooms




Source of Recipe


weightwatchers.ca


List of Ingredients





1 serving olive oil cooking spray
1 pound button mushrooms, about 24 large mushrooms
1 Tbsp olive oil
1/4 cup onion(s), chopped
1/4 cup sweet red pepper(s), chopped
10 oz 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 round turmeric




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. Yields 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.)