Italian Spinach Stuffed Mushrooms

Serves: 8

Estimated Calories per serving: 143

Fat grams: 9

Preheat oven: 400^o OR heat grill

Ingredients:

4 ounces low fat/light cream cheese, softened

4 ounces reduced fat Italian blend grated cheese

6 ounces baby spinach, coarsely chopped

Handful fresh basil, chopped

8 large portobello mushrooms

2 Tablespoons olive oil

½ teaspoon salt

½ teaspoon pepper

Directions:

To prepare mushrooms, wipe off any dirt with damp cloth and remove any stem. Heat pan on medium heat.
Combine olive oil, salt and pepper and, using a brush, coat the mushrooms with the olive oil mixture. Heat sauté pan and spray with cooking spray. Sauté mushrooms on each side for about 3 – 4 minutes, covered until most of the liquid is absorbed. TIP: you may have to work in batches, do not overcrowd the mushrooms.
Remove mushrooms and set aside.
To prepare filling: cook spinach in a microwave safe bowl and cook on high for 2 – 3 minutes. Let cool then squeeze out any excess liquid.
Combine spinach with cream cheese, Italian blend grated cheese, and basil.
If baking, place mushrooms on a baking sheet, spoon cheese mixture on top of each and bake for 8 – 10 minutes until cheese is melted and slightly browned.
If grilling, place mushrooms on grill for about 5 minutes until cheese is melted and slight browned.
Serve warm

Correction: In the video I had called for ¼ cup olive oil but it should be 2 tablespoons.

Author: Dina D'Ambrosi