Florentine Stuffed Mushrooms

Recipe by: Barbara Rolls

Servings: 4

- 12 large white button mushrooms, about 1 1/2″ inches wide
- 1 tsp water or stock
- 3/4 C minced onions
- 1/2 tsp minced garlic
- 1/2 C finely chopped spinach
- 1/2 C seeded and finely chopped red or green bell pepper
- 1 T fresh thyme
- 1/4 tsp salt
- pinch of freshly ground black pepper

Remove, trim, and finely chop mushroom stems. Set aside.

In a medium pot of boiling water, blanch the mushrooms caps for 2 minutes. Remove and place mushrooms on paper towels, gill sides down, to drain.

Lightly coat a medium size skillet with cooking spray. Add water or stock and saute all the veggies including the mushrooms stems, stirring occasionally, for 6 minutes. Remove from heat and cool slightly.

Preheat the broiler, or toaster oven.

Spoon mixture into the mushroom caps. Broil until caps turn light brown, approx 3 minutes.

NOTE: This appetizer may be frozen before broiling. When ready to use, thaw before broiling.

Serving = 3 mushroom caps each.

Calories per serving- 45
Fiber per serving – 2g

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