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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 28.3
  • Total Fat: 0.7 g
  • Cholesterol: 16.3 mg
  • Sodium: 64.4 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.7 g

View full nutritional breakdown of Shrimp & Spinach Stuffed Mushrooms calories by ingredient
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Shrimp & Spinach Stuffed Mushrooms

Submitted by: SMTPENA

Introduction

In my quest to get more "bang for my buck" (calorie-wise), I've been adding more low-calorie vegetables to my diet. I find mushrooms to be especially satisfying and versatile. I came up with this recipe after picking up a package of beautiful white mushrooms from Costco. They were too big and pretty to cut up, so I decided to stuff them with ingredients I happened to have on hand. I used precooked packaged shrimp which decreased the prep time. Figured it also needed a bread component, but didn't have any bread crumbs, so I crushed a serving of croutons. Either one will do.

Overall, I was very pleased with the outcome. If you don't like shrimp, leave it out or add another protein such as crabmeat or leftover chopped chicken. You can also substitute your favorite cheese if you don't care for parmesan (I'm thinking of trying feta cheese next time I make these).
In my quest to get more "bang for my buck" (calorie-wise), I've been adding more low-calorie vegetables to my diet. I find mushrooms to be especially satisfying and versatile. I came up with this recipe after picking up a package of beautiful white mushrooms from Costco. They were too big and pretty to cut up, so I decided to stuff them with ingredients I happened to have on hand. I used precooked packaged shrimp which decreased the prep time. Figured it also needed a bread component, but didn't have any bread crumbs, so I crushed a serving of croutons. Either one will do.

Overall, I was very pleased with the outcome. If you don't like shrimp, leave it out or add another protein such as crabmeat or leftover chopped chicken. You can also substitute your favorite cheese if you don't care for parmesan (I'm thinking of trying feta cheese next time I make these).

Number of Servings: 18

Ingredients

    18 large mushrooms
    1/2 onion, minced
    30 medium shrimp, cooked and chopped
    1 cup fresh spinach, chopped
    4 Tablespoons grated parmesan cheese
    2 Tablespoons fat free mayo
    1 serving seasoned croutons, crushed (or 2 Tablespoons bread crumbs)
    1/4 cup egg substitute
    2 Tablespoons parsley
    Crystal Hot sauce to taste

Directions

Preheat oven to 400 degrees.

1. Pull stems from mushrooms caps, scooping out the "pulp" to form a clean cap. Place mushroom caps upright in baking pan sprayed w/ Pam. Season w/ salt and pepper.

2. Fine chop stems and pulp. Heat in non-stick pan over medium heat, adding chopped onions and spices to taste (garlic powder, salt, pepper). Cook until onions are translucent.

3. Add cooked shrimp and chopped spinach to mushroom mixture. Remove from heat.

4. Add 2 tablespoons parmesan cheese (reserving other 2 tablespoons for topping), 2 tablespoons fat free mayo, crushed croutons, egg substitute and parsley. Add hot sauce to taste.

5. Spoon mixture into mushroom caps, distributing evenly.

6. Top with remaining 2 tablespoons parmesan cheese.

7. Bake uncovered in 400 degree oven for 30 minutes.



Number of Servings: 18

Recipe submitted by SparkPeople user SMTPENA.






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