Ingredients
Method
- Thaw the spinach and squeeze out as much liquid as possible. Use a clean dish towel to wring out remaining moisture, let it sit while preparing the mushrooms, and wring it out again to ensure it is completely dry.
- Preheat the oven to 375°F.
- Wash the mushrooms and pat them dry with a paper towel. Remove the stems and, if desired, use a metal 1/2 teaspoon to hollow out the centers before setting them aside.
- Combine the cream cheese, sour cream, green onions, garlic powder, Italian seasoning, mozzarella cheese, and chopped spinach in a mixing bowl.
- Stuff the mushrooms with the spinach mixture, top lightly with parmesan cheese, and place them on a lightly greased baking sheet or casserole dish.
- Bake the mushrooms for 20 to 24 minutes or until the tops are golden brown.
Nutrition
Notes
Do not skip wringing out the spinach! You will have soggy mushrooms if you skip this step.
This recipe makes four servings, and each serving is about 5 mushrooms (may be more or less depending on the size of your mushrooms). Each serving has 5.4 net carbs.