Stuffed Mushrooms

from Weight Watchers Quick and Easy Entertaining


Servings - 12   Serving size - 2 stuffed mushrooms  Points per serving - 1 point   PointsPlus per svg - 1 point

Calories- 55.1,  Total Fat - 1.7g,  Fiber - 1.7g,  Protein - 3.5g,  Carb. - 7.7g

1 pound button mushrooms, about 24 large mushrooms

1 tsp. olive oil

1/4 cup onion, chopped

1/4 cup sweet red pepper, chopped

10 oz. chopped frozen spinach, thawed and drained

2 1/2 slices whole wheat bread, chopped into bread crumbs ( best done in food processor )

1 tsp. creole seasoning or cajun seasoning

salt and pepper, to taste

1/4 cup Parmesan cheese, grated

1.  Preheat oven to 350 degrees F.  ( If prepping ahead, do not preheat until you are ready to bake the mushrooms.)  Lightly coat a 9 x 13" casserole dish with cooking spray.  

2.  Clean mushrooms with damp paper towel.  Remove stems from caps, and finely chop stems.  ( best done with food processor) set aside.  Place caps, with hole from stem side up, in prepared casserole dish.  Season caps with salt and pepper.

3.  Heat oil in a large skillet over high heat.  Saute chopped mushroom stems, onion, pepper and spinach until tender, about 5 minutes.  Remove skillet from heat and stir in bread crumbs and creole seasoning and half of the Parmesan cheese until well combined.  Taste the mixture and add salt and pepper to taste. 

4.  Stuff each mushroom cap with approximately 2 tablespoons of filling mixture.  Sprinkle with remaining cheese.  Cover dish with foil, and bake for about 15 to 20 minutes.  Serve warm.  

As I said previously, the mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day.