Stuffed Mushrooms

 
10 oz package frozen, chopped spinach
1 ½ lbs. washed, fresh mushrooms (approx. 16-20)
¼ cup chopped onion
2 cloves of garlic, minced
1 Tbsp butter
¼ cup grated Parmesan cheese
1 cup reduced fat cheddar cheese
¼ cup fine bread crumbs 
¼ cup chopped pimento
½ tsp dried basil, crushed
½ tsp dried oregano, crushed
½ tsp salt
Pinch of pepper 

Thaw spinach, then drain well by squeezing excess liquid from it. Spray a cold 15x10x1 inch pan with nonstick 
cooking spray. Set baking pan aside.

Remove stems from mushrooms. Set tops aside. Chop enough mushroom stems to make 2 cups. In a skillet, cook 
chopped mushroom stems, onion, and garlic in butter till onion is tender but not browned. Add thawed spinach. 
Cook over low heat till most of the liquid is evaporated. 

Stir Parmesan, cheddar, bread crumbs, pimento, basil, oregano, salt and pepper into spinach mixture. Spoon 
mixture into mushroom tops.

Place stuffed mushrooms in the prepared pan. Bake in a 425 degree oven for 15 minutes or till mushrooms are 
tender. Makes 16 to 20 servings.


Nutrition information per mushroom:
Calories: 65
Protein: 2 g
Carbohydrates: 4 g
Fat: 4 g
Cholesterol: 4 mg
Sodium: 78 mg
Potassium: 187 mg