Cheesy Veggie Stuffed Mushrooms
Serves: 12
 
Ingredients
  • •1 teaspoon olive oil
  • •Oil in a spray jar
  • •12 baby Bella mushrooms
  • •1/4 cup diced sweet onion
  • •2 cloves garlic, minced
  • •1/4 cup finely diced red pepper
  • •1/4 cup finely diced tomato
  • •2 cups baby spinach, torn into pieces
  • •1/4 cup whole wheat panko bread crumbs
  • • 4 ounces fat free crumbled feta cheese
  • •1/4 cup parmesan cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Clean mushroom by rubbing with damp cloth, don't rinse them. Remove stems from mushrooms and dice.
  3. Add oil to a medium-sized skillet, heat to medium-low, saute onion, mushroom stems and red pepper. If they start to stick, add a splash of water to the pan or spritz pan with oil.
  4. Once the veggies start to get tender (after about 4 minutes) stir in the tomato and garlic and continue to stir for about a minute more. Add the spinach and saute just until the spinach has wilted.
  5. Take the mixture off the heat and stir in the remaining ingredients but only 3 tablespoons of parmesan.
  6. Stuff mushrooms with mixture, and put on a cookie sheet., Sprinkle tops with remaining tablespoon parmesan, and heat for about 15 minutes or until cheese is melted.
Nutrition Information
Calories: 73 Fat: 3 g Saturated fat: 2 g Carbohydrates: 7 g Sugar: 3 g Sodium: 162 mg Fiber: 2 g Protein: 5 g
Recipe by Nutrition Twins at https://www.nutritiontwins.com/national-mushroom-month-cheesy-veggie-stuffed-mushrooms/