SUBMITTED BY: Vanessa Thompson
Stuffed Mushrooms with Spinach (serving for 1)
5 baby portabella mushrooms, remove stems from cap, wash and drain caps, set stems aside.
1 cup spinach, washed and chopped and drained
1/4 cup chopped onion
1/4 cup low-fat shredded cheese, I use an Italian blend
1/4 cup low-fat cream cheese
Chop mushroom stems and blend with spinach and onion in microwave safe dish, drizzle with water, cover with wax paper and cook for 2-3 minutes, remove from microwave and blot with paper towel.
Preheat oven to 375
Blend spinach/onion/mushroom mixture with cream cheese and stuff mushroom caps with the mixture. Top stuffed-mushrooms with shredded cheese.
Place on small baking sheet and bake for 7-10 minutes. Shift to lo-broil and allow to broil for 5 minutes (watching carefully). Remove and allow to cool prior to serving.
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