Appetizers >
| | Stuffed Mushrooms
16 extra large stuffing mushrooms (if you cant find extra large mushrooms, use 32 medium size mushrooms, and place 1 1/2 teaspoons of stuffing in each cap.)
3 cups (packed) chopped raw spinach
1/2 teaspoon of dried thyme or oregano
1/2 teaspoon of crushed fresh garlic
2 scallions, finely chopped
1/4 cup of grated nonfat Parmesan cheese
1/4 cup of grated nonfat sour cream
3 cups of soft bread crumbs
2 tablespoons of white wine or broth
Lemon wedges, garnish
Remove and discard the mushroom stems. Wash the mushroom caps and pat dry. Set aside.
Place the spinach, thyme or oregano and garlic in a large nonstick skillet. Sauté over medium heat just until the spinach is wilted. (Add a tablespoon of white wine or broth if the skillet is too dry.)
Remove the skillet from the heat and allow the spinach to cool slightly. Stir in scallions, Parmesan cheese, and sour cream. Add the bread crumbs and toss gently, just until the crumbs are moistened.
Place a heaping teaspoonful of stuffing in each mushroom cap. Place 2 tablespoons of white wine or broth in a shallow baking pan, and arrange the mushrooms in the pan.
Bake at 400ºF. for 20 minutes, or until lightly browned on top. Transfer the mushrooms to a serving platter, garnish with the lemon wedges and serve hot.
Nutritional Facts (per appetizer)
Calories: 40
Cholesterol: 0mg
Fat: 0.4g
Fiber:1.5g
Protein: 2.6g
Sodium: 80mg |
|
| |
Follow us:
Facebook
Blogger
Twitter
|
Basic-Recipes.com
| 
|