Spinach Stuffed Mushrooms


1 tsp Cooking Oil
14 oz (1 package) fresh medium sized mushrooms
1 tbsp minced shallots
1 tsp minced garlic
1 cup fresh baby spinach (wilted, then minced)
1 tbsp minced roasted peppers or pimentos
1/4 cup Italian seasoned bread crumbs
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Non-Stick Cooking Sprayl


Preheat the oven to 400°F. Spray a baking pan with Non-Stick Cooking Spray.

In a small skillet, heat 1 tsp Smart Balance® Cooking Oil. When hot, add baby spinach and cook until it wilts, about 2 minutes.

Remove stems from mushrooms and mince finely. Set mushroom caps aside.

Mince sautéed spinach and combine with mushroom stems, pepper, shallots, garlic, breadcrumbs, and Parmesan cheese. Season with salt and pepper to taste.

Lightly season mushrooms caps with salt. Fill with spinach mixture, rounding tops off – you will have a lot of filling to really stuff them. Place on baking tray and lightly spray mushrooms with Non-Stick Cooking Spray.
Bake 20 minutes or until golden. Serve warm.


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