Stuffed Mushrooms Florentine

These appetizers are low in calories and fat, yet packed with flavor. Present them with other appetizers such as the Vegetable Party Platter to start your next party.

12 large white mushrooms, about 1½-inches across

1 teaspoon vegetable oil

¾ cup minced onions

½ teaspoon minced garlic

½ cup finely chopped spinach

½ cup seeded finely chopped red or green bell peppers

1 tablespoon fresh thyme

¼ teaspoon salt

Freshly ground black pepper

1 tablespoon grated Parmesan cheese

Directions:

1. Remove, trim, and finely chop the mushroom stems and set aside.

2. Boil the mushroom caps in water for 2 minutes. Remove and place upside down on paper towels to drain.

3. Lightly coat a medium-sized nonstick skillet with cooking spray, add the oil, and heat over medium heat until hot. Add the reserved mushroom stems and the rest of the ingredients, except the Parmesan, and cook, stirring occasionally, for 6 minutes. Remove from the heat and cool slightly.

4. Preheat the broiler.

5. Spoon the mixture into the mushroom caps and place on a baking sheet. Sprinkle with the Parmesan. Broil the mushroom caps until light brown, about 3 minutes.

Yield: 4 servings of 3 mushroom caps each.

Nutritional Information Per Serving. Calories: 45. Energy Density: 0.40.

Carbohydrate: 5 g. Fat: 3 g. Protein: 3 g. Fiber: 2 g.

Cook's Note: This appetizer may be frozen before broiling. When ready to proceed, thaw the mushrooms and broil as directed above.

Web Resources

Books Featured In This Story

The Volumetrics Weight-Control Plan
The Volumetrics Weight-Control Plan

Feel Full on Fewer Calories

by Barbara J. Rolls and Robert A. Barnett

Paperback, 326 pages | purchase

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  • The Volumetrics Weight-Control Plan
  • Feel Full on Fewer Calories
  • Barbara J. Rolls and Robert A. Barnett

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