Spinach and Feta Stuffed Mushrooms
Usually when it comes to filling your plate, the more colorful the produce you include, the better! But fortunately, mushrooms are an exception to this rule. These white and beige beauties may seem lackluster when compared to brightly hued veggies, but mushrooms are bursting with anti-inflammatory and cancer preventive properties – for only four calories each. Loaded with simple, flavorful ingredients, like in this recipe for stuffed mushrooms, they take on a more complex flavor and lend a meaty texture. Bring these bite-sized snacks to a party, serve as a first course, or enjoy alongside a small piece of grilled chicken for a mouthful of flavor without the regret.
Makes 40 stuffed mushrooms (10 servings)
Serving size: 4 stuffed mushrooms
- 40 medium white mushrooms (1 3⁄4 lb.), cleaned, stems removed
- 1⁄2 cup jarred roasted red pepper, drained
- 4 oz. feta cheese, softened
- 2 tsp. oregano
- 10 oz. chopped frozen spinach, thawed and drained
- 2 cups whole wheat breadcrumbs
- Sea salt and pepper, to taste
Place spinach between two paper towels and squeeze to absorb all excess moisture. Repeat with dry paper towels until spinach is as dry as possible.
Preheat oven to 375° F and lightly coat a baking sheet with cooking spray. Place cleaned, dried mushrooms on baking sheet, caps up. In a food processor, combine red pepper, cheese, oregano, spinach, 1 cup breadcrumbs, and salt and pepper. Pulse until smooth.
Divide spinach mixture evenly among mushrooms (approximately 1-2 teaspoons each). Top with remaining breadcrumbs. Bake for 20-25 minutes or until lightly browned. Cool for 1-2 minutes and serve warm.
Nutrition Information per Serving (4 mushrooms): Cals 129, Fat 4 g, Carbs 17, Fiber 3 g, Protein 7 g
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