Four-Cheese Stuffed-Silly Mushrooms
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| 12 medium-large baby bella mushrooms | |
| 1/2 cup | finely chopped onion |
| 2 tbsp | chopped garlic |
| 1 1/2 cups | roughly chopped spinach leaves |
| 1/2 cup | fat free ricotta cheese |
| 1/4 cup | fat free cream cheese, room temp |
| 1/4 tsp | nutmeg |
| 1/4 tsp | salt |
| 2 tbsp | shredded part skim mozz |
| 2 tsp | reduced fat grated parmesan |
| 1 tsp | garlic powder |
Preheat oven to 375. Spray a large baking sheet with nonstick spray. Gently remove stems from mushrooms and set stems aside. Place the mushroom caps on the sheet, rounded sides down.
Bake in the oven for 12-14 mins.
Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstcik spray to medium heat. Add mushroom stems, pnion and chopped garlic. Cook and stir until softened, about 2 mins. Add spinach and continue to cook and stir until wilted. Set aside. Once mushroom caps are cool enough to handle pat dry, leave on sheet and set aside. In a medium bol, combine ricotta, cream cheese, nutmeg, salt and mozz. Mix well. Add cooked veggie mixture and stir until blended.
Evenly distribute the cheese veggie mixture among mushroom caps. They will be super-stuffed and the mixture will be piled on top.
In a small bowl, mix parmesan with garlic powder. Sprinkle the stuffed mushrooms with parm mixture.
Bake until topping begins to brown, about 8-10 mins.
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