Stuffed Mushrooms

Stuffed Mushrooms
16 large white button mushrooms
1 tbsp butter
2 shallots, finely chopped
1 garlic clove, crushed
1 small zucchini, finely chopped
1 cup finely chopped baby spinach leaves, plus a few leaves to serve
1⁄2 cup fresh whole-wheat bread crumbs
1⁄2 cup finely chopped nuts—whatever you have on hand: pecans, walnuts, hazelnuts would all work
2 tbsp finely chopped parsley
1⁄3 cup grated
Parmesan cheese
Salt and pepper
Preheat the oven to 350°F. Remove the stems from the mushrooms and chop them finely. Melt the butter in a large skillet over medium heat. Add the chopped mushroom stems, shallots, garlic and zucchini, and cook for 5 minutes, stirring occasionally.

Remove the pan from the heat and stir in the chopped spinach, bread crumbs, nuts, parsley, and salt and pepper to taste.

Place the mushroom caps, hollow side up, in a single layer in a lightly sprayed shallow ovenproof dish or on a lightly sprayed baking tray. Heap some of the shallot & zucchini mixture into each mushroom cap and sprinkle the Parmesan cheese over the top. (The mushrooms can be prepared 2 to 3 hours ahead and kept, covered with plastic wrap, in the refrigerator.)

Bake until the mushrooms are tender and the cheese has melted, about 15 minutes. Serve warm, on a bed of spinach leaves, if desired.

Preparation time 25–30 minutes
Cooking time 15 minutes
Makes 16 mushrooms
Nutritional information

Each serving (one mushroom) provides: calories 53, calories from fat 36, fat 4 g, saturated fat 1 g, cholesterol 4 mg, carbohydrate 4 g, fibre 1 g, sugars 1 g, protein 2 g.

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About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via homeharv.wordpress.com, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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