Stuffed Mushrooms by Jennifer Rowell - Musely
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Stuffed Mushrooms

posted in Food & Drink > Recipes
  • Calories: 137 | Previous Points: 3 | Points Plus: 4 | Total Fat: 6 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 2 mg | Sodium: 186 mg | Carbohydrates: 23 g | Dietary fiber: 2 g | Sugars: 12 g | Protein: 4 g

  • Ingredients

    1 tablespoon olive oil
    16 ounces large bella mushrooms (wipe off with paper towel, do not rinse)
    1/2 cup diced sweet onion
    2 cloves garlic, minced
    1/4 cup finely diced sun-dried tomatoes, packaged in olive oil
    2 cups baby spinach, torn into pieces
    1/3 cup panko bread crumbs

  • Ingredients cont.

    1 (4 ounce) container feta cheese, low fat or fat free
    1/4 cup parmesan cheese

  • Directions

    Preheat oven to 350 degrees.

    Remove stems from mushrooms and dice.

    In a medium skillet, add oil and heat to medium-low, saute onion, mushroom stems and sun-dried tomatoes until tender, about 4 minutes. Add minced garlic and continue to saute one additional minute.

  • Add spinach and saute just until wilted. Remove from heat and add the remaining ingredients but only 3 tablespoons of parmesan, stir to combine.

    Stuff mushrooms with mixture, place on a cookie sheet, sprinkle with remaining tablespoon parmesan, and heat until cheese is melted, about 15 minutes.



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