Dlq (Delish, Low-Cal And Quick)Spinach Stuffed Mushrooms

• 1 10 oz package of white button mushrooms
• 1 10 oz package of frozen chopped spinach, thawed
• 1 tablespoon olive oil
• 2 cloves of chopped fresh garlic
• 1/4 cup chopped red onion
• 1/4 cup dry white wine
• 1 large egg
• 1 teaspoon lemon juice
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon chicken bouillion powder
• 3 tablespoons parmesan cheese
• 1/3 cup seasoned whole wheat breadcrumbs
• 1 teaspoon paprika

1. Preheat oven to 350 degrees. Spray the bottom of a 9"x13" glass roasting pan with an olive oil spray.
2. In a large sauce pan, saute garlic in olive oil till fragrant; add onions, cover and cook till soft. Discard garlic.
3. Clean mushrooms and remove stems. Place the mushroom caps in the glass pan. Chop mushroom stems and add to the hot oil.
4. Add white wine and cover. Cook over medium heat till mushrooms soften. Remove lid, increase heat and cook off liquid till mushrooms are barely wet. Remove from heat.
5. Squeeze the water out of the spinach and place the drained spinach in a large bowl.
6. Mix in the egg, lemon juice, black pepper, chicken bouillon powder, parmesan cheese and breadcrumbs. Add the mushroom mixture and stir to thoroughly incorporate into the spinach.
7. Spoon the mixture into each mushroom cap, piling about 2 inches above the top of the mushroom in a cone shape. Dust lightly with paprika. Spritz all over lightly with an olive oil spray. rnBake at 350 for 30 minutes or until the tops start to brown.

mushrooms, olive oil, fresh garlic, red onion, white wine, egg, lemon juice, ground black pepper, chicken bouillion, parmesan cheese, whole wheat breadcrumbs, paprika

Taken from food52.com/recipes/11134-dlq-delish-low-cal-and-quick-spinach-stuffed-mushrooms (may not work)