Spinach-Stuffed Mushrooms (Ww)

1. 1

   Wash mushrooms and carefully remove stems.

2. 2

   Lay out caps on nonstick jelly-roll pan and pop in oven for 5-10 minutes to dry out and cook slightly.

3. 3

   Set caps aside.

4. 4

   Chop the mushroom stems finely.

5. 5

   Saute shallots, garlic, and balsamic vinegar in small saucepan.

6. 6

   When onions start to turn translucent add mushroom stems, water, and seasoning.

7. 7

   Cook a few minutes.

8. 8

   Add spinach and cook till water is almost all evaporated.

9. 9

   Mound the spinach mixture onto the mushroom caps, pressing it into the caps.

10. 10

    Lower oven heat to 300-350 degrees and bake for 10-15 minutes until hot and mushroom caps are cooked.

* Per serving · 4 servings · Values may vary.

No additional tips available.