Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 2 star values: 0
  • 1 star values: 0
Recipe by Oxmoor House January 2001


Recipe Summary test

20 servings (serving size: 1 stuffed mushroom)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler.

  • Drain spinach, and press between layers of paper towels until barely moist; set aside. Clean mushrooms with damp paper towels; remove stems. Finely chop stems; set aside.

  • Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushroom caps; cook, stirring constantly, 5 minutes. Drain. Place caps on rack of a broiler pan, stem sides up; set aside.

  • Combine spinach, chopped stems, yogurt, and next 8 ingredients; spoon evenly into mushroom caps. Sprinkle evenly with 1 tablespoon Parmesan cheese. Broil 5 1/2 inches from heat 5 minutes or until thoroughly heated. Serve immediately.


501 Delicious Heart Healthy Recipes

Nutrition Facts

32 calories; calories from fat 31%; fat 1.1g; saturated fat 0.6g; protein 2.8g; carbohydrates 3g; fiber 1g; cholesterol 3mg; sodium 87mg.