Creole-style stuffed mushrooms
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
Serve these gorgeous stuffed mushrooms at your next party. They're an easy crowd-pleaser.
Ingredients
Olive oil cooking spray
1 spray(s)
Button mushrooms
1 pound(s), about 24 large mushrooms
Olive oil
1 tsp
Onion
¼ cup(s), chopped, chopped
Red bell pepper
¼ cup(s), chopped
Chopped frozen spinach
10 oz, thawed and drained
Whole wheat bread
2½ slice(s), chopped into bread crumbs
Creole seasoning
1 tsp, or Cajun seasoning
Ground turmeric
¼ tsp
Instructions
1
Preheat oven to 350°F. Lightly coat a jelly roll pan with cooking spray.
2
Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
3
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.
4
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.)
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