Florentine Stuffed Mushrooms
Yield: 16 appetizers
If you can't find extra-large mushrooms in your grocery store, use 32 medium sized mushrooms, and place 1-1/2 teaspoons of stuffing in cap.
16 extra-large stuffing mushrooms
3 cups (packed) chopped raw spinach
1/2 teaspoon dried thyme or oregano
1/2 teaspoon crushed fresh garlic
2 scallions finely chopped
1/4 cup grated nonfat Parmesan cheese
1/4 cup nonfat sour cream
3 cups soft bread crumbs
2 tablespoon of white wine or broth
2 tablespoons white wine or broth
Lemon wedges (garnish)
1. Remove and discard the mushroom stems. Wash the mushroom caps and pat dry. Set aside.
2. Place the spinach, thyme or oregano, and garlic in a large nonstick skillet. sauté over medium heat just until the spinach is wilted. (Add a tablespoon of white wine or broth if the skillet is too dry)
3. Remove the skillet from the heat and allow the spinach to slightly. Stir in the scallions, Parmesan cheese, and sour cream. Add the bread crumbs and toss gently, just until the crumbs are moistened.
4, Place a heaping teaspoonful of stuffing in each mushroom cap. Place 2 tablespoons of white wine or broth in a shallow baking pan, and arrange the mushrooms in the pan.
5, Bake at 400 degrees F for 20 minutes, or until lightly browned on top. Transfer the mushrooms to a serving platter, garnish with the lemon wedges, and serve hot.
Nutritional Facts (per Appetizer)
Fat: 0.4 g
Protein: 2.6 g
Cholesterol: 0 mg
Fiber: 1.5 g
Sodium: 80 mg
Fat-Free Holiday Recipes
by Sandra Woodruff, RD
Front Cover by Envision/Steven Mark Needham
Avery Publishing Group
Recipe reprinted by permission.
This page created December 1998; modified November 2006