[Ian]

Spinach-Stuffed Mushrooms
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Makes 4 servings
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Ingredients:
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1 (10 ounce) bag triple-washed spinach, rinsed (do not dry)
1 large egg
2 tablespoons plain dried bread crumbs
1 tablespoon fat-free milk
1 tablespoon fat-free milk
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
4 large white mushrooms, stems removed
1/4 cup shredded Monterey Jack cheese
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Cooking Instructions:
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1. Preheat the oven to 400 degrees Fahrenheit. Spray a baking dish with nonstick cooking spray.
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2. Heat a large skillet over high heat. Add the spinach and cook, stirring as needed, until wilted, 2-3 minutes. Transfer to a cutting board and chop, then transfer to a bowl; mix in the egg, bread crumbs, milk, oregano, salt, pepper, and nutmeg.
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3. Place the mushrooms, caps up, in the baking dish. Bake 5 minutes. Turn the mushroom caps down; stuff with the spinach mixture, then sprinkle with the cheese. Bake until the cheese is melted and browned, about 15 minutes longer.
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Serving Size: 1 mushroom
Calories: 81
Fat: 2 g (2 g saturated fat)
Protein: 6 g
Carbs: 7 g
Fiber: 1 g
Cholesterol: 53 mg
Sodium: 285 mg
Calcium: 148 mg
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