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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spinach and Cheese Stuffed Mushrooms

Source: dLife

Moist mushrooms stuffed with spinach and ricotta cheese.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	46.0

Total Carbs	2.4 g

Dietary Fiber	0.6 g

Sugars	0.3 g

Total Fat	2.8 g

Saturated Fat	0.8 g

Unsaturated Fat	1.2 g

Potassium	169.0 mg

Protein	2.7 g

Sodium	33.2 mg

Dietary Exchanges 2.8 Fat, 0.4 Vegetables, 0.2 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat oven to 400 degrees.
Wash spinach very well, shake off excess water, and place in a pot, still wet. Cook until wilted, drain, chop fine, and set aside.
Wash mushrooms well, remove stems, keep half of the stems, dice, and set aside.
Place mushroom caps on baking sheet.
Heat oil in a small nonstick pan, cook the garlic, onions, and diced stems until soft, about 3 to 4 minutes.
Add in spinach and cook an additional minute. Remove from heat.
In a bowl, mix the ricotta, 1/2 tablespoon of the Parmesan cheese, salt, pepper, and cooked stem mixture, blend well.
Spoon mixture into mushroom caps, top with remaining Parmesan cheese, and bake until mushrooms soften and release their liquid, about 8 minutes.