Preparation time: 30 minutes
Number of servings: 4
- nonstick cooking spray
- 1/2 lb fresh spinach, trimmed
- 12 medium-size mushrooms ( 1/2 to 3/4 pound)
- 1 Tbsp unsalted margarine
- 1 clove garlic, minced
- 1/4 tsp dried oregano, crumbled
- 1 Tbsp lemon juice
- 2 Tbsp fine dry bread crumbs
Preheat the oven to 400 degrees F. Lightly coat an 8 X 8 X 2-inch baking pan with the cooking spray and set aside.
Wash the spinach, and place in a medium-size heavy saucepan with just the water that clings to the leaves. Cook, covered, over moderate heat for 2 to 3 minutes or until wilted. Drain and cool the spinach. Then, squeeze out the liquid with your hands, finely chop, and set aside.
Remove the mushroom stems, and chop them fine. Set aside mushroom caps.
In a heavy 7-inch skillet, melt the margarine over moderate heat. Add the garlic, and cook for 30 seconds. Stir in the chopped mushroom stems, and cook for 5 minutes or until golden. Mix in the spinach and the oregano, and cook, stirring, 1 minute longer. Stir in the lemon juice, and remove from the heat.
Fill the mushroom caps with the spinach mixture, sprinkle with the breadcrumbs, and transfer to the baking pan. Bake uncovered for 10 to 15 minutes or until the breadcrumbs are lightly browned. Serve immediately.
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.