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Fat-Free Spinach & Roasted Red Pepper Stuffed Mushrooms

Stuffed mushrooms are such a great appetizer for every occasion. I make these every single year for Thanksgiving and not one person knows they are fat free! Enjoying appetizers and finger foods doesn’t have to ruin your diet! Simply altering ingredients can drastically change the calories of a recipe like this one!
Makes ~16 Mushrooms
Macros for 1: p1/c4/f0
14oz fresh mushrooms, cleaned & stems separated
2 tbsp minced garlic
4 cups baby spinach
100 grams roasted red peppers
¼ cup Italian style breadcrumbs
2 tbsp shredded or grated parm cheese
cooking spray
Preheat oven to 400. Line a baking sheet with aluminum foil and lightly spray with cooking spray.
Clean mushrooms and remove stems. Set stems aside.
Heat a skillet on medium, add spinach and cook until it wilts, about 2 minutes. Remove spinach from the pan and let cool. Add garlic and mushroom stems and sauté until golden, about 2 minutes. Remove from heat.
Squeeze out the water from the spinach with a paper towel or cheese cloth and chop fine.
Add spinach, mushroom stems, roasted red peppers, bread crumbs and parm cheese to a bowl and mix.
Fill mushrooms with mixture, rounding off the tops. Place stuffed mushrooms on a baking sheet, spray tops of mushrooms lightly with cooking spray and bake for 20 minutes!


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