RECIPE IDEA: Spinach Stuffed Mushrooms
Hi. It’s Lois at Recipe Idea Shop, telling you about Spinach Stuffed Mushrooms.
“Tonight’s supper was even better than the usual football fare!” exclaimed my husband, Don. I made Grilled Eggplant Parmesan and Spinach Stuffed Mushrooms, both based on the concepts of the South Beach Diet, Phase 1. The goal of Phase 1 is to reset your metabolism by eliminating starchy vegetables, low-glycemic carbohydrates, fruit and sugar. Lean meats, fish, eggs, green vegetables and low-fat cheeses are all fine. Of course, you have to watch your portions, too, but if you are eating a lot of bulky foods (like green, leafy vegetables), you won’t crave additional portions.
In reality, I still crave my carbs and sweets. Sugar-free Jello just doesn’t do it for me. But the ricotta puddings are very satisfying. Try Mocha Ricotta Creme and you will know what I mean.
I didn’t follow the South Beach Diet’s recipe. It sounded a little boring, and it called for sautéing the mushrooms, which was more work than I wanted to put into it. I also used the smaller button mushrooms, since that’s what I had. Normally, I would use large button mushrooms for Stuffed Mushrooms. The large ones are perfect for two-bite appetizers.
Read on for recipe and nutrition…
Spinach Stuffed Mushrooms
- 1 package of frozen chopped spinach (10 ounces)
- 1/2 pound white button mushrooms
- 2 green onions white and tender green parts only
- 1 clove garlic minced
- 1 tablespoon canola or olive oil
- 1/4 cup shredded Pecorino Romano cheese
- Heat the oven to 425F degrees.
- Wash and dry the mushrooms.
- Pull the stem out of the mushrooms and set the caps aside.
- Microwave the spinach for about 3-4 minutes until thawed.
- Squeeze the water out of the spinach and put the spinach in a bowl.
- Cut off the end of the mushroom stems and chop the stems into small bits.
- Slice the onions into small pieces.
- Heat the oil over medium heat in a small skillet.
- Add the chopped mushrooms and onions to the skillet and sauté until the mushrooms are beginning to brown.
- Add the garlic and continue cooking for about 30 seconds (don't let the garlic brown).
- Remove the mixture from the heat and add it to the spinach. Mix.
- Fill the mushroom caps with the vegetable mixture.
- Place the filled mushrooms on a baking sheet (with the filled side up).
- Sprinkle each mushroom with a little shredded cheese.
- Bake at 425F degrees for about 10-12 minutes.