Holiday Spinach-Stuffed Mushrooms
Prep: 20 minutes
Bake: 25 minutes • Serves: 4
12cremini mushrooms
1/4cup low sodium chicken broth
1-1/2teaspoons olive oil
2 garlic cloves, minced
2 cups packed baby spinach
2 tablespoons goat cheese
1/4teaspoon salt
1/4teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
2 tablespoons low-fat cottage cheese
1-1/2tablespoons low-moisture part-skim shredded mozzarella cheese
1-1/2tablespoons panko breadcrumbs
1.Preheat oven to 375°. Spray rimmed baking pan with cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with broth. Roast mushrooms 15 minutes; reserve any liquid remaining in caps.
2.In large skillet, heat oil over medium-high heat. Add mushroom stems; cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add spinach and reserved mushroom liquid; cook 4 minutes or until spinach wilts and liquid is absorbed, stirring occasionally. Add goat cheese, salt and pepper; cook 1 minute or until cheese melts, stirring occasionally. Remove from heat; stir in 1-1/2 teaspoons Parmesan cheese, cottage cheese and mozzarella cheese.
3.In small bowl, stir breadcrumbs and remaining 1-1/2 tablespoons Parmesan cheese. Fill mushrooms with spinach mixture; sprinkle with breadcrumb mixture and bake 10 minutes or until golden brown and heated through. Makes 12 mushrooms.
Approximate nutritional values per serving (3 stuffed mushrooms):
78 Calories, 4g Fat (1g Saturated), 9mg Cholesterol,
282mg Sodium, 6g Carbohydrates, 1g Fiber, 5g Protein
Dietitian’s Dish Tip(s):
> Mushrooms are the only vegetable naturally containing vitamin D, which supports muscle function, bone health, and immune function. They’re also a source of selenium, which helps the immune system.
