Friday, February 7, 2014

Red Pepper, Spinach, and Cream Cheese Stuffed Mushrooms

I am obsessed with stuffed mushrooms..any kind of mushrooms really! This is my first attempt at many that I am going to take in the future for stuffed mushrooms. Im going to try new ones this weekend, I just wanted to keep them as low points as possible!


(Makes almost 4 servings, six mushrooms per serving)
Two small packages of white button mushrooms (20ish in count) (cleaned&stems removed)
1 cup chopped raw spinach
1/2 cup chopped onion
1 chopped red pepper
1 oz. neufchatel cheese (lower fat cream cheese)
2 wedges of flavored laughing cow cheese (I used generic garlic flavored)
1 Tbsp low fat plain yogurt

 Mushrooms cleaned, and veggies chopped! So pretty :)

When cooking veggies like this in a pan I like to let the pan get hot and let them get "charred" I think it adds more flavor, and looks pretty.

When the veggies are soft mix the cheeses and yogurt together in a bowl the best you can, but it doesnt have to be smooth! Then add the veggies :)


I then used a teaspoon to measure out a heaping amount into the mushrooms. If there is extra just add it to the tops of some. They wont melt! I didnt want to oil a big pan so I used two cake pans but whatever pan you have can work! (I sprayed the pans with canola spray)
I baked them at 375 degrees for 10-12 minutes.
Aren't they pretty?? SO good, and the best part is you can have SIX for ONE point. I was in heaven. :)

I also wanted to add how to chop fresh spinach the easy way that I have figured out!
Grab a decent bunch and try to put it in a decently nice pile!
Then roll the spinach leaves like a sushi roll. And hold on to it pressing it to the cutting board.

Then slice and it will make flat pieces as shown. They seem like big pieces but when you cook them they cook down! Easy way to hide veggies in casseroles for kids. ;)