Tuesday, January 11, 2011

Cajun Stuffed Mushrooms

I wanted a veggie side to go with my leftover Lentils and Rice with Caramelized Onions, so I made these stuffed mushrooms, a recipe I adapted from WeightWatchers. This is quick, easy to make, and very low-cal. Makes a good, quick, snack by itself or a meal when combined with a salad and some type of beans or lentils.

Note that you'll likely have filling left over. It's good scrambled up with some tofu.

Cajun Stuffed Mushrooms
Makes 24 stuffed mushrooms

  • 1 spray(s) olive oil cooking spray
  • 1 pound(s) button mushrooms, about 24 large mushrooms
  • 1 tsp olive oil
  • 1cup(s) onion(s), chopped
  • 1 clove garlic, minced
  • 10 oz chopped frozen spinach, thawed and drained
  • 1 - 2 slice(s) whole-wheat bread, processed into bread crumbs (I used 1)
  • 1- 2 tsp Cajun or Creole seasoning (I used 2)
  • 1/4 tsp ground turmeric
  1. Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
  2. Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
  3. Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, garlic, and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
  4. Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm.
  5. Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last-minute preparation time.
WeightWatchers PointsPlus: 1 for 4 mushrooms

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