Weight Watchers Savory Stuffed Mushrooms (5 Points)
- 1 tablespoon extra-virgin olive oil
- 2 shallots, finely chopped
- 11 ounces Baby Spinach
- 3 tablespoons water
- 1/4 cup water
- 1/4 cup plain dried breadcrumbs
- 1/4 lb lean ham, finely diced
- 3 tablespoons pine nuts
- 8 portabella mushrooms, stems discarded and caps wiped clean
- Preheat oven to 425u0b0F Spray large rimmed baking pan with non-stick spray.
- Heat oil in large nonstick skillet over medium-high heat. Add shallots and cook, stirring frequently, until softened about 3 minutes. Add half of spinach and 3 tbsp of water. Cook, stirring occasionally, just until spinach wilts, about 4 minutes. Add remaining spinach and cook, stirring frequently just until wilted and liquid evaporates, about 2 minutes. Remove skillet from heat. Stir in bread crumbs, ham, and pine nuts.
- Place mushroom caps in baking pan, gill sides up. Fill caps evenly with spinach mixture, mounding it slightly. Add remaining 1/4 cup water to baking pan. Bake until mushrooms are tender and filling is hot, about 25 minutes.
extravirgin olive oil, shallots, spinach, water, water, breadcrumbs, lean ham, pine nuts, portabella mushrooms
Taken from www.food.com/recipe/weight-watchers-savory-stuffed-mushrooms-5-points-426268 (may not work)