Weight Watcher Spinach Stuffed Mushrooms
24 large mushrooms – white
1/4 cup chopped shallots – or onion
2 cloves garlic – chopped
2 tablespoons balsamic vinegar
1 tablespoon Italian seasoning
1/4 cup water
10 ounces chopped spinach – thawed and drained
Wash mushrooms and carefully remove stems. Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly. Set caps aside. Chop the mushroom stems finely. Saute shallots, garlic, and balsamic vinegar in small saucepan. When onions start to turn translucent add mushroom stems, water, and seasoning. Cook a few minutes.
Add spinach and cook till water is almost all evaporated. Mound the spinach mixture onto the mushroom caps, pressing it into the caps. Lower oven heat to 300-350 F. and bake for 10-15 minutes until hot and mushroom caps are cooked.
Makes 24 servings.
Per serving: 9 Calories (kcal); trace Total Fat; (9% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: 0 Grain Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
WW Points: 0