Spinach Stuffed Mushrooms
(NC)—The larger mushrooms make an excellent vegetable accompaniment for dinner or use smaller mushrooms for appetizers.
Preparation Time: 15 minutes Cooking Time: 20 minutes
8 large jumbo or stuffer fresh Mushrooms
2/3 cup (150 mL) fresh bread crumbs
1/3 cup (75 mL) shredded Swiss or old Cheddar cheese
½ cup (125 mL) chopped, well drained, cooked spinach*
2 tbsp (25 mL) crisp cooked bacon bits or diced sundried tomatoes
2 finely minced, cloves garlic
1 tsp (5 ml) dried basil
¼ tsp (2 mL) salt
2 tbsp (25 mL) light mayonnaise
1/4 cup (50 mL) olive oil
1 tbsp (15 mL) grated Parmesan cheese
Remove the stems from the mushrooms and finely chop. In a medium bowl, combine chopped stems, bread crumbs, Swiss cheese, spinach, bacon, garlic, basil, salt and mayonnaise; mix well. Brush oil on outside of mushroom caps. Spoon filling evenly into caps, mounding as necessary and place in shallow baking pan. Sprinkle Parmesan on top. Bake in 425°F (220°C) oven for 15-20 minutes or until mushrooms are heated through.
Makes 4 main course or 8 appetizer servings
*Use frozen, thawed chopped spinach or cook fresh in microwave; be sure to press out the moisture.
Tip: Mushrooms could be cooked on a rack or in a pan on the barbecue.
Variation: Substitute about 16-20 large mushrooms for jumbos or stuffers.
Nutritional Information: Calories: 248, Protein: 6.9 g, Fat: 20.9 g, Carbohydrates: 10.3 g, Dietary Fibre: 2.5 g,
More delicious recipe ideas are available online at www.mushrooms.ca.