|
|
Olive Oil Cooking Spray |
|
1 lb |
Button Mushrooms Approx. 24 mushrooms |
|
1 tsp |
Olive Oil |
|
¼ Cup |
Chopped Onion |
|
¼ Cup |
Chopped Swt Red Pepper |
|
10oz |
Chopped Frozen Spinach, thawed & drained. |
|
2 ½ Slices |
Whole Wheat Bread, chopped into bread crumbs. |
|
1 tsp |
Creole or Cajon Seasoning. |
|
¼ tsp |
Ground Turmeric. |
1. Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
2. Remove mushroom stems from caps & finely chop; reserve caps & set aside.
3. Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper & until tender, ≈ 5 min. Remove skillet from heat & stir in remaining ingredients until well combined.
4. Stuff each mushroom cap w/ 2T of filling mixture.
5. Place mushrooms, stuffed sides up, on jellyroll pan. Bake uncovered, 15minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated & then baked later in the day to save on last minute preparation time.)