Spinach-Stuffed Mushrooms |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
|
Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed |
20 large fresh mushrooms |
cooking spray |
1/3 cup plain fat-free yogurt |
1/4 cup grated parmesan cheese |
1/4 cup diced onion |
1/4 cup (1 ounce) shredded reduced-fat cheddar cheese |
1/4 cup (1 ounce) shredded reduced-fat monterey jack cheese |
1 tablespoon sherry |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1 tablespoon grated parmesan cheese |
Directions:
1. Preheat broiler.
2. Drain spinach, and press between layers of paper towels until barely moist; set aside. Clean mushrooms with damp paper towels; remove stems. Finely chop stems; set aside.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps; cook, stirring constantly, 5 minutes. Drain. Place caps on rack of a broiler pan, stem sides up; set aside.
4. Combine spinach, chopped stems, yogurt, and next 8 ingredients; spoon evenly into mushroom caps. Sprinkle evenly with 1 tablespoon Parmesan cheese. Broil 5 1/2 inches from heat 5 minutes or until thoroughly heated. Serve immediately.
|
|