Alison Lewis

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Low-Fat Spinach-Stuffed Mushrooms

April 14, 2009

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Sometimes figuring out what appetizer to serve is the most difficult part of entertaining, especially during holidays or when you’re having special guests over. I appreciate all the sweet notes from newly married couples as well as college students that are trying my recipes and have asked for appetizer suggestions. I try to serve appetizers that are healthy, but of course, flavorful. These stuffed mushrooms fit that description well. The combination of feta cheese, green onions and parsley create a fresh combination. This recipe is only five ingredients (not counting salt and pepper), so it’s also very economical and extremely simple, perfect for new cooks. Enjoy these Feta-Stuffed Mushrooms when you’re entertaining or anytime of the year.

Feta-Stuffed Mushrooms

Goat cheese or Parmesan may be substituted for the feta cheese.
Prep: 15 minutes
Cook: 15 minutes
Yield: Yield: 12 to 16 servings
Ingredients
1 (10-ounce) package frozen chopped spinach, cooked and drained well
1/4 cup reduced-feta crumbled feta cheese
1/2 cup chopped fresh parsley
2 tablespoons chopped green onions
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 (8-ounce) packages whole button mushrooms, stems removed
Preparation
1. Combine spinach and next 5 ingredients in a large bowl, stirring well.

2. Place mushroom caps in an 11-x 7-inch baking dish. Spoon spinach mixture evenly into mushroom caps. Bake, uncovered, at 350F for 10 to 15 minutes. Serve immediately.



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2 Responses to “Low-Fat Spinach-Stuffed Mushrooms”
z-man says:
April, 15 2009at 06:45 pm
I love those! Love your son, z-man.
Rebecca says:
April, 14 2009at 11:35 pm
this sounds great! My mom fills hers with a mix of bread crumbs, onion, and parm. cheese--I like the addition of the spinach to healthy it up.

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