Spinach Stuffed Mushrooms

mushrooms

Ingredients

  • 1 (10-ounce) 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 Monterrey 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 boiler.
  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, stirring constantly, 5 minutes. Drain. Place caps on rack of a boiler 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.

Yield: 20 servings (serving size: 1 stuffed mushroom).

Nutritional Information Per serving:

  • Calories 32 (31% from fat)
  • Fat 1.1 g (saturated fat 0.6 g)
  • Protein 2.8 g
  • Carbohydrate 3 g
  • Fiber 1 g
  • Cholesterol 3 mg
  • Sodium 87 mg

Sources: 501 Delicious Heart Healthy Recipes

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