#7 - Stuffed Mushrooms

24 button mushrooms, with stem, equaling one pound
1 tsp olive oil
1/4 c chopped onion
1/4 c chopped red bell pepper
10 oz frozen chopped spinach, thawed
1/2 c bread crumbs
1 tsp cajun or creole seasoning
1/4 tsp ground turmeric

Heat oven to 350 F. Lightly spray a cookie sheet or other baking pan with non-stick spray.

Remove stems from mushrooms. Chop stems finely. Set caps aside, whole.

Heat oil in skillet over medium high heat. Saute spinach, mushroom stems, onion and red pepper until tender, about five minutes. Remove from heat and add remaining ingredients, stirring well.

Stuff each mushroom cap with spinach mixture. Place on baking pan stuffed side up. Bake uncovered for 15 minutes. Yields two mushrooms per serving, 0 points for one serving.

Yum! I made these as a side dish to a high calorie meal we had tonight and they were soooo good! The filling is good all by itself; I had some leftover and plan on putting it on crackers tomorrow! You could probably just make the filling as a dip if you wanted.

I chopped everything in my mini food processor, which worked out really well. I totally forgot to put the turmeric in - oops! Have no idea how much it will change the taste. The cajun/creole seasoning does give it a slight kick, but nothing over the top. It's very subtle and just adds some flavor. Highly, highly recommend this recipe. Would probably be good with some cheese mixed in for those who aren't watching their calorie consumption.