Shrimp & Spinach Stuffed Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
18 large mushrooms1/2 onion, minced30 medium shrimp, cooked and chopped1 cup fresh spinach, chopped4 Tablespoons grated parmesan cheese2 Tablespoons fat free mayo1 serving seasoned croutons, crushed (or 2 Tablespoons bread crumbs)1/4 cup egg substitute2 Tablespoons parsleyCrystal Hot sauce to taste
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.
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.
Nutritional Info 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
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