Posted in Appetizers, Bake, Grilling, Side Dishes, Vegetables, Vegetarian

Italian Spinach Stuffed Mushrooms


YouTube Video – https://youtu.be/Is5dU0bj75I

Serves: 8

Estimated Calories per serving: 143

Fat grams: 9

Preheat oven:  400o OR heat grill

Ingredients:

4 ounces low fat/light cream cheese, softened

4 ounces reduced fat Italian blend grated cheese

6 ounces baby spinach, coarsely chopped

Handful fresh basil, chopped

8 large portobello mushrooms

2 Tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

Directions:

  1. To prepare mushrooms, wipe off any dirt with damp cloth and remove any stem.  Heat pan on medium heat.
  2.  Combine olive oil, salt and pepper and, using a brush, coat the mushrooms with the olive oil mixture.  Heat sauté pan and spray with cooking spray.  Sauté mushrooms on each side for about 3 – 4 minutes, covered until most of the liquid is absorbed. TIP: you may have to work in batches, do not overcrowd the mushrooms.
  3. Remove mushrooms and set aside.
  4. To prepare filling: cook spinach in a microwave safe bowl and cook on high for 2 – 3 minutes.  Let cool then squeeze out any excess liquid.
  5. Combine spinach with cream cheese, Italian blend grated cheese, and basil.
  6. If baking, place mushrooms on a baking sheet, spoon cheese mixture on top of each and bake for 8 – 10 minutes until cheese is melted and slightly browned.
  7. If grilling, place mushrooms on grill for about 5 minutes until cheese is melted and slight browned.
  8. Serve warm

Correction: In the video I had called for ¼ cup olive oil but it should be 2 tablespoons.

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