Ingredients

The following ingredients have 4 Servings
  • nonstick cooking spray
  • 1 pound button mushrooms (about 24 large mushrooms)
  • 1 teaspoon olive oil
  • ¼ cup red sweet pepper (chopped)
  • ¼ cup onion (chopped)
  • 10 ounce chopped frozen spinach (thawed and drained)
  • 2½ slices whole wheat bread (chopped into bread crumbs)
  • 1 teaspoon creole seasoning (or cajun seasoning)
  • ¼ teaspoon turmeric

Instruction

  • Prepare a jelly roll pan by lightly spraying with Pam cooking spray.
  • Preheat the oven to 350° F
  • Separate the stems from the mushrooms. Set aside the mushroom caps for later. Chop the stems fined.
  • In a large skillet, add olive oil. Place skillet over high heat.
  • In the skillet, add chopped mushroom stems, red sweet pepper, onion, and spinach.
  • Saute for approximately 5 minutes, or until tender.
  • Take the skillet off the heat, add whole wheat bread, creole seasoning, and turmeric. Stir to mix well.
  • Add 2 tablespoons of the mixture in each of the mushroom caps.
  • On a jellyroll pan, place the stuffed mushrooms, stuffing side up.
  • In preheated oven, bake 15 minutes, uncovered.