| MUSHROOMS FLORENTINE
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version)
2 Quart / 1.9 Liter Unit
11
Inch / 28 Centimeter Skillet and Cover
Ingredients:
- 1/4 cup fresh Parmesan cheese, grated
- 1/2 cup reduced fat or fat-free cheddar cheese, shredded
- 1 tablespoon onion, chopped
- 1 teaspoon margarine
- 12 large fresh mushrooms
- 1 clove garlic, minced
- 2 tablespoons parsley, chopped
- 1/2 cup spinach, cooked, chopped
- 1 teaspoon low-sodium soy sauce
- dash of nutmeg
Preparation:
- To clean mushrooms, wipe caps and stems with a damp cloth.
- Twist stems to remove from mushrooms caps. Dice stems and set aside.
- Place margarine in 2 Quart / 1.9 Liter Unit; melt on medium heat. Add diced stems, chopped onion, minced garlic and chopped parsley. Stir and cover. When steam escapes, reduce heat to low and cook 2 minutes.
- Remove lid; add spinach, soy sauce and cheddar cheese. Stir until cheese is melted.
- Carefully stuff a large spoonful of mixture into each mushroom cap. Arrange caps in 11 Inch / 28 Centimeter Skillet, filling side-up.
- Cover; place over medium heat. When steam escapes reduce heat to low and cook 4-5 minutes.
- Sprinkle tops with nutmeg and Parmesan cheese before serving.
Tip: Serve hot as appetizers; use to garnish meat dishes; or serve three per person as an entrée
Serving Size: 12
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
29 |
Bread/Starch |
-- |
| Protein |
3
g |
Other
Carbs/Sugar |
-- |
| Carbohydrates |
2
g |
Very
Lean Meat/Protein |
< 1 |
| Dietary
Fiber |
< 1
g |
Lean
Meat |
< 1 |
| Sugar |
< 1
g |
Fruit |
-- |
| Fat |
1
g |
Vegetables |
< 1 |
| %
Calories from Fat |
41% |
Milk
- Skim |
-- |
|
|
Fat |
< 1 |
|
