Snack

Spinach and Lemon Stuffed Mushrooms is for Snack.

Spinach and Lemon Stuffed Mushrooms takes 10 minutes to prepare.

Spinach and Lemon Stuffed Mushrooms takes 35 minutes to cook.

Spinach and Lemon Stuffed Mushrooms makes 24 servings.

The ingredients for Spinach and Lemon Stuffed Mushrooms are:

1/2 c. frozen spinach , defrosted and squeezed dry
1/2 c. shredded cheddar cheese
2 oz. fat free cream cheese , softened
1 tsp.olive oil
1 garlic clove, minced
3 T. lemon juice
3 scallions , sliced thin
1/2 tsp. salt
24 large mushrooms , stems removed
1/8 c. olive oil
1 teaspoon lemon juice
Salt and pepper

Here is how you make Spinach and Lemon Stuffed Mushrooms:

1. For the topping: Process first 8 ingredients in food processor until smooth. Transfer to zipper-lock plastic bag until ready to use. 2. For the mushrooms: Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with foil and set wire rack inside baking sheet. Toss mushrooms with oil, lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl. Arrange mushrooms gill side up on rack and roast until juices are released, about 20 minutes. Turn caps over and roast until mushrooms are well browned, about 10 minutes.3. Remove baking sheet from oven. Flip roasted mushrooms gill side up and cool slightly. Fill zipper-lock bag with stuffing and snip off one corner, then fill mushrooms. Press each cap (stuffing side down) into bread-crumb topping to coat and arrange (topping side up) on rack. Bake until filling is hot and topping is golden brown, about 10 minutes. Cool about 5 minutes before serving.Make Ahead: The mushrooms can be roasted and stuffed up to 3 days in advance, but don't top them with bread crumbs until you're ready to heat and serve the mushrooms. Store stuffed mushrooms, stuffing side up, on a paper towel-lined plate in the refrigerator, covered tightly with plastic wrap. The bread-crumb topping can be refrigerated separately for up to 3 days.Number of Servings: 24Recipe submitted by SparkPeople user DAMIENDUCKS.

The nutritional information for Spinach and Lemon Stuffed Mushrooms is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 30.6

• Total Fat: 2.2 g
• Cholesterol: 2.6 mg
• Sodium: 65.3 mg
• Total Carbs: 1.4 g
• Dietary Fiber: 0.5 g
• Protein: 1.8 g