Holiday Spinach Stuffed Mushrooms
1. Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Roast 15 minutes; reserve any liquid remaining in caps.
2. In large skillet, heat oil over medium-high heat. Add mushroom stems; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add spinach and reserved mushroom liquid; cook and stir 4 minutes or until spinach wilts and liquid absorbs. Add goat cheese, and salt and pepper to taste; cook and stir 1 minute or until cheese melts. Remove from heat; stir in 1½ teaspoons Parmesan cheese, and cottage and mozzarella cheeses.
3. In small bowl, stir breadcrumbs and remaining 1½ tablespoons Parmesan cheese. Fill mushrooms with spinach mixture; sprinkle with breadcrumb mixture. Bake 10 minutes or until golden brown and heated through. Makes 12 mushrooms.
- 4 g Fat
- 1.5 g Saturated Fat
- 9 mg Cholesterol
- 136 mg Sodium
- 6 g Carbohydrates
- 1 g Fiber
- 2 g Sugars
- 0 g Added Sugars
- 5 g Protein
Directions
1. Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Roast 15 minutes; reserve any liquid remaining in caps.
2. In large skillet, heat oil over medium-high heat. Add mushroom stems; cook and stir 2 minutes. Add garlic; cook and stir 30 seconds. Add spinach and reserved mushroom liquid; cook and stir 4 minutes or until spinach wilts and liquid absorbs. Add goat cheese, and salt and pepper to taste; cook and stir 1 minute or until cheese melts. Remove from heat; stir in 1½ teaspoons Parmesan cheese, and cottage and mozzarella cheeses.
3. In small bowl, stir breadcrumbs and remaining 1½ tablespoons Parmesan cheese. Fill mushrooms with spinach mixture; sprinkle with breadcrumb mixture. Bake 10 minutes or until golden brown and heated through. Makes 12 mushrooms.
