Spinach-Stuffed Mushrooms

Ingredients:

• 1 (10 oz.) package frozen chopped spinach
• 1/8 tsp. salt
• freshly ground black pepper
• 8 large mushrooms
• 2 garlic cloves, minced
• 1 tbsp. extra-virgin olive oil

Makes 8 Servings

1. In a medium saucepan, bring 1/2 cup water to a boil. Add the spinach, garlic, salt and pepper. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, then chop off the stems.
2. Heat the oil in a large skillet. Add the chopped mushroom stems. Sauté until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and sauté for 4-5 minutes. Remove the mushroom caps to a heatproof serving platter.
3. Drain the spinach. Stir in the sautéed chopped mushrooms.
4. Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Book. These little treats make great side dishes at dinner alongside the protein of your choice. These sides are on Phase 1 but you can enjoy these treat on any phase of the South Beach Diet and you will be happy. They are flavorful and will fill yo up leaving satisfied.  I added  pinch of salt and minced garlic to the spinach for a touch more flavor.