Spinach Stuffed Mushrooms

• 6 mushrooms, large
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/2 cup frozen chopped spinach, thawed and well drained-squeezed dry
• 3 ounces feta cheese, crumbled
• 1 slice white bread, made into crumbs
• 1 tablespoon egg substitute
• 1/4 teaspoon oregano

1. Remove and chop stems of mushrooms, reserving the caps.
2. In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute.
3. Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes.
4. Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine.
5. Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole.
6. (At this point, you might refrigerate it for later.).
7. Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned.

mushrooms, olive oil, garlic, feta cheese, white bread, egg substitute, oregano

Taken from www.food.com/recipe/spinach-stuffed-mushrooms-292323 (may not work)