Florentine Stuffed Mushrooms
16 extra-large stuffing mushrooms
3 cups (packed) chopped raw spinach
1/2 teaspoon dried thyme or oregano
1/2 teaspoon crushed fresh garlic
2 scallions, finely chopped
1/4 cup grated nonfat Parmesan cheese
1/4 cup nonfat sour cream
3 cups soft bread crumbs
2 tablespoons white wine or broth
Lemon wedges (garnish)
If you can't find extra-large mushrooms in your grocery store, use 32
medium-sized mushrooms and place 1 1/2 teaspoons of stuffing in each cap.
Remove and discard the mushroom stems. Wash the mushroom caps and pat
dry. Set aside. Place the spinach, thyme or oregano, and garlic in a large
nonstick skillet. Saute over medium heat just until the spinach is wilted.
(Add a tablespoon of white wine or broth if the skillet is too dry.) Remove
the skillet from the heat and allow the spinach to cool slightly. Stir in the
scallions, Parmesan cheese, and sour cream. Add the bread crumbs and toss
gently, just until the crumbs are moistened. Place a heaping teaspoonful of
stuffing in each mushroom cap. Place 2 tablespoons of white wine or broth in
a shallow baking pan, and arrange the mushrooms in the pan. Bake at 400
degrees for 20 minutes, or until lightly browned on top. Transfer the
mushrooms to a serving platter, garnish with the lemon wedges, and serve hot.
SERVING SIZE: 1 appetizer
POINTS: 0.5 (0.5)
PER SERVING: 40 Calories/0.4 g Fat/80 mg Sodium/
1.5 Fiber/2.6 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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