SPINACH-STUFFED MUSHROOMS
Serves 4
One 5 A Day serving
Nonstick cooking spray
½ pound fresh spinach, trimmed
12 medium-size mushrooms (½to ¾ pound)
1 tablespoon unsalted margarine
1 clove garlic, minced
¼ teaspoon dried oregano, crumbled
1 tablespoon lemon juice
2 tablespoons fine dry bread crumbs
Preheat the oven to 400 degrees F. Lightly coat an 8x8x2" baking pan with the cooking spray and set aside.
Wash the spinach and place in a medium-size heavy saucepan with just the water that clings to the leaves; cook, covered, over moderate heat for 2 to 3 minutes or until wilted. Drain and cool the spinach; then, with your hands, squeeze out the liquid, finely chop, and set aside.
Remove the mushroom stems and chop fine. In a heavy 7-inch skillet, melt the margarine over moderate heat. Add the garlic and cook for 30 seconds. Stir in the chopped mushrooms and cook for 5 minutes or until golden. Mix the spinach and the oregano and cook, stirring, 1 minute longer. Stir in the lemon juice and remove from the heat.
Fill the mushroom caps with the spinach mixture, sprinkle with the breadcrumbs, and transfer to the baking pan. Bake, uncovered, for 10 to 15 minutes or until the breadcrumbs are lightly browned. Serve immediately.
Nutritional analysis per serving: Calories 20, Fat 1g, Calories from Fat 0.2%, Cholesterol 0mg, Fiber 1g, Carbohydrates 2g, Sodium 19mg.
Source: Great Recipes for Good Health
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