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.


Photo ©iStockphoto.com/ shivanetua