Spinach Stuffed Mushrooms

We ate these delicious mushrooms as a side dish but they also work very well as an appetizer if you are entertaining.  You may want to make extra because I served this for 5 people and everyone ate a little more than they should have.  Enjoy…

Spinach Stuffed Mushrooms

Preheat oven 375^o

Serves 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 73                        Fat = 3 grams                        Points: 3

Ingredients:

16 large stuffing mushrooms

2 cloves garlic

4 ounces low fat cream cheese – softened

4 ounces fat free cream cheese – softened

1 tablespoon Dijon mustard

1 package frozen spinach – thawed

Directions:

1. Clean mushrooms and remove the caps from the stems.  Set the caps aside and chop the stems.
2. Heat a large skillet on medium heat and coat with cooking spray.  Add mushrooms and sauté for 10 minutes until the liquid is cooked out.  Add garlic and cook for 1 minute.  Remove from heat and cool.
3. In a mixer, combine cream cheeses, Dijon mustard and cooled mushroom stems.  Beat on high, scraping down the sides until whipped.
4. Squeeze excess water from the spinach and fold into the cream cheese mixture.
5. Reheat the same skillet that cooked the mushrooms and coat again with cooking spray.  Add mushroom caps and cook for about 5 minutes, just until tender.
6. Coat a baking dish with cooking spray and place mushroom caps upside down so that you can fill the insides.
7. Spoon a little cream cheese mixture in each mushroom cap.
8. Bake, uncovered for 30 minutes until cream cheese mixture is bubbly and cooked.
9. Serve hot.