Spinach and Lemon Stuffed Mushrooms - 2.8g Carbs, .6g Sugar
From: WebMD Recipe from Foodily.com
Adapted From "Cook's Illustrated" By Dana Treat
Make a LOT of these because they will simply fly off the platter. These
are a great party food, no plate or napkin necessary. Just pick up and
eat. Repeat until full.
1/2 cup frozen spinach, defrosted and squeezed dry
1/2 cup shredded cheddar cheese
2 oz cream cheese, softened
2 Tbsp olive oil
1 garlic clove, minced
3 Tbsp lemon juice
3 scallions, sliced thin
1/2 tsp salt
24 large mushrooms, stems removed
1/4 cup olive oil
1 tsp lemon juice
Salt and pepper
1/2 cup store-bought bread crumbs or Panko
For the topping:
Process first 8 ingredients in food processor until smooth. Transfer
to Ziploc bag until ready to use.
For the mushrooms:
Adjust oven rack to middle position and heat oven to 450 degrees. Line
rimmed baking sheet with foil and set wire rack inside baking sheet.
Toss mushrooms with oil, lemon juice, 1/4 tsp. salt, and 1/8 tsp. pepper
in bowl. Arrange mushrooms gill side up on rack and roast until juices
are released, about 20 minutes. Turn caps over and roast until mushrooms
are well browned, about 10 minutes.
Remove baking sheet from oven. Flip roasted mushrooms gill side up and
cool slightly. Snip off one corner of the Ziploc and fill the mushrooms. (Mushrooms can be made to this point, up to three days ahead. Cover
with plastic wrap and store in the refrigerator.)
Press each cap (stuffing side down) into bread crumbs and arrange (topping
side up) on rack. Bake until filling is hot and topping is golden, about
10 minutes. Cool about 5 minutes before serving.
Total Servings: 24
Nutrition per Serving:
63 Calories, 5.2g Fat, 1.5g Saturated Fat, 5mg Cholesterol,
91mg Sodium, 1.9g Protein, 2.8g Carbs, .6g Sugar
