Spinach Stuffed Mushrooms

1 package (10 oz) frozen chopped spinach

1/8 teaspoon salt

8 large mushrooms

1 tablespoon extra virgin olive oil

In a medium saucepan, bring ½ cup water to a boil.  Add spinach and salt.  Cover and cook according to package directions.  Clean the mushrooms but do not soak in water.  Remove the stems, trim the ends, and chop the stems. 

In a large skillet, heat the olive oil and add the chopped mushroom stems.  Saute until golden brown, about 3-4 minutes.  Drain the spinach and add the mushroom pieces to drained spinach.

Using the same pan, sauté the mushroom caps for about 4-5 minutes.   Remove from heat and place the mushroom caps upside down in a oven safe pan or serving platter.

Fill each mushroom cap evenly with the spinach/mushroom mixture and serve immediately. 

Or, sprinkle with a little parmesan cheese, place in oven to melt and serve warm.

Makes 8 servings.

33 kCalories; 2 gm fat/0 sat fat; 2 gm protein; 3 gm CHO; 0 mg cholesterol; 74 mg sodium; 2 gm fiber

1 VEGETABLE exchange