Great appetizer, Spinach Stuffed Mushrooms. Simple, easy, scrumptious.
Do you like stuffed mushrooms? I do! And today is National Stuffed Mushroom Day. This recipe for Spinach Stuffed Mushrooms has only 6 ingredients. We recently had Spinach Stuffed Mushrooms and Grilled Eggplant Parmesan (which Don loves), both based on the concepts of the South Beach Diet, Phase 1. Don is a big fan of this diet; it works for him. I see positive benefits, too.
However, I didn’t quite follow the South Beach Diet’s recipe. It sounded a little boring so I redesigned it. I 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. Sometimes I sauté the stems and add sausage; other times, I might put in a little crab. This time I focused on creating a vegetarian version and added spinach.
South Beach Diet
The goal of Phase 1 is to reset your metabolism by eliminating starchy vegetables, high-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 generally still crave my carbs (especially potatoes, I’m Irish after all) 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.
Tools You Gotta Have
Well, for this recipe, there are only a couple tools you really need—knives, a sauté pan, and some kind of baking sheet. I highly recommend a good garlic press and a good hand-held cheese grater. And if you are going to buy kitchen tools (or anything, really), go for the good stuff. It will last you your lifetime.
Spinach Stuffed Mushrooms Recipe
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.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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