Cooking for Wellness
Spinach Stuffed Mushrooms
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This warm appetizer will make any occasion special.ÌýThe healthy spinach filling has a zesty taste, and the baked mushrooms make for an elegant presentation.ÌýThese can be prepared ahead of time and baked just prior to serving.
Yields:
- About 20
Ingredients:ÌýÌýÌýÌýÌýÌý
- olive oil cooking spray
- 2 tsp olive oil
- 1 tsp garlic, minced
- 1/3 cup shallots, finely diced
- 1 pkg (10 ounces) frozen chopped spinach, thawed and well drained
- 1/3Ìýcup whole wheat bread crumbs
- 1 tsp Italian seasoning
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup toasted pine nuts, chopped
- 20 medium mushroom caps, cleaned and stems removed (about 1 ½ pounds)
Instructions:
- Preheat oven to 350 degrees F.ÌýPlace parchment paper on baking sheet.
- In a skillet, heat olive oil over medium heat.ÌýAdd shallots and sauté for about 5 minutes, stirring often until golden.Stir in minced garlic.Ìý
- Transfer shallot/garlic mixtureÌýto bowl and mix in spinach.ÌýAdd inÌýbread crumbs, Italian seasoning, salt, black pepper and pine nuts. Stir to combine.
- Place the mushroom caps on the baking sheet. Spray the mushroom caps lightly with olive oil cooking spray.ÌýStuff each mushroom with 1 rounded tablespoon of the spinach mixture, mounding the filling.
- Bake for 20 minutes or until mushrooms are tender.
Ìý
Optional preparation: Omit chopped toasted pine nuts and add 1/3 cup feta cheese and 1 tbsp parmesan cheeseÌýto spinach filling.
Source:
New American Plate Cookbook by American Institute for Cancer Research