Creole-style stuffed mushrooms
Olive oil cooking spray
1 pound(s), about 24 large mushrooms
¼ cup(s), chopped, chopped
Sweet red pepper(s)
¼ cup(s), chopped
Chopped frozen spinach
10 oz, thawed and drained
Whole wheat bread
2½ slice(s), chopped into bread crumbs
1 tsp, or Cajun seasoning
- Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
- Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
- Heat oil in a large skillet over high heat. Sauté mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
- Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)