RECIPE SUMMARY
Spinach Stuffed Mushrooms
Makes 4 Servings: Counts towards 1 cup Vegetables, ½ tablespoon Oil, 1 Dairy Option
INGREDIENTS
DIRECTIONS
Wash the spinach. With it still wet, transfer to a large pot. Cover and cook on medium heat until wilted; drain and let cool. Squeeze out the excess moisture and finely chop.
Separate the stems from the mushrooms. Prepare a baking dish by greasing with olive oil and place the mushrooms, open ends up into the dish. Finely chop the stems.
In a large nonstick frying pan, sauté the onions in oil until soft. Add the chopped mushrooms stems to the pan and sauté for 3 minutes. Remove from heat and stir in the spinach, feta, dill, tamari and pepper.
Divide the mixture among the mushrooms; bake in the oven at 400ºF degrees for 20 minutes, or until the tops are lightly browned.
Ingredients
Directions
Wash the spinach. With it still wet, transfer to a large pot. Cover and cook on medium heat until wilted; drain and let cool. Squeeze out the excess moisture and finely chop.
Separate the stems from the mushrooms. Prepare a baking dish by greasing with olive oil and place the mushrooms, open ends up into the dish. Finely chop the stems.
In a large nonstick frying pan, sauté the onions in oil until soft. Add the chopped mushrooms stems to the pan and sauté for 3 minutes. Remove from heat and stir in the spinach, feta, dill, tamari and pepper.
Divide the mixture among the mushrooms; bake in the oven at 400ºF degrees for 20 minutes, or until the tops are lightly browned.