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1
Preheat the oven to 375 degrees F.
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2
Gently remove the stems from the mushrooms and set both the caps and the stems aside.
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3
Lightly spray a large baking sheet with nonstick spray.
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4
Place the mushroom caps on the sheet, rounded sides down.
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5
Bake in the oven for 12 to 14 minutes.
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6
(Afterward, do not turn the oven off.)
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7
Meanwhile, chop mushroom stems.
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8
Bring a large skillet sprayed with nonstick spray to medium heat on the stove.
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9
Add onion, chopped mushroom stems, and chopped garlic.
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10
Cook and stir until softened, about 2 minutes.
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11
Add spinach and continue to cook and stir until wilted.
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12
Set aside.
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13
If needed, pat dry.
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14
Once the mushroom caps are cool enough to handle, pat them dry until free of all excess moisture.
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15
In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese.
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16
Mix well.
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17
Add the cooked veggie mixture, and stir until blended.
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18
Evenly distribute the cheese-veggie mixture among the mushroom caps.
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19
They will be super-stuffed and the mixture will be piled on top, too!
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20
In a small bowl, mix Parm-style topping with garlic powder.
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21
Sprinkle the stuffed mushrooms with this mixture.
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22
Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown.
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23
Let cool slightly and enjoy!!
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24
!
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25
PER SERVING (3 stuffed mushrooms): 118 calories, 1.5g fat, 359mg sodium, 16g carbs, 2.5g fiber, 6g sugars, 12g protein
