Florentine Stuffed Mushrooms

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Florentine Stuffed Mushrooms

 

I just made these for dinner, I'm going to put the pan on the bbq instead of the

oven.

 

16 extra-large stuffing mushrooms

3 cups packed, chopped raw spinach

1/2 tsp. dried thyme or oregano

1/2 tsp. crushed fresh garlic

2 green onions, finely chopped

1/4 cup grated Parmesan cheese

1/4 cup nonfat sour cream

3 cups soft bread crumbs

2 tbsps. white wine or broth

lemon wedges, garnish

 

Preheat oven to 400 degrees. 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 non-tick skillet. Saute over medium heat just until the

spinach is wilted. Add a tbsp. 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

the scallions, Parmesan cheese, and sour cream. Add the bread crumbs and toss

gently, just until the crumbs are moistened. Place a heaping tsp. of stuffing in

each mushroom cap. Place 2 tbsps. of white wine or broth in a shallow baking

pan, and arrange the mushrooms in the pan. Bake for 20 minutes, or until lightly

browned on top. Transfer the mushrooms to a serving platter, garnish with the

lemon wedges, and serve hot.

Makes 8 servings.

Calories 100, Fat 2 g, Sodium 212 mg, Fiber 1 g.

Points 2.