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

Ingredients

• 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

Instructions

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