Florentine Stuffed Mushrooms
Recipe by: Barbara Rolls
– 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