Beer makes batters better, meat more tender, and sauces more flavorful.
Creole-Style Stuffed Mushrooms
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- #61416
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
olive oil cooking spray
1 pound button mushrooms
1 teaspoon olive oil
1/4 cup onions, chopped
1/4 cup red bell peppers, chopped
10 ounces chopped frozen spinach, thawed and drained
2 1/2 slices whole wheat bread, chopped into bread crumbs
1 teaspoon Creole seasoning, or Cajun seasoning
1/4 teaspoon ground turmeric
directions
Preheat oven to 350 degrees F. Lightly coat a jelly roll pan with cooking spray.
Remove mushroom stems from caps and finely chop stems; reserve caps and set aside.
Heat oil in a large skillet over high heat. Saute mushroom stems, onion, pepper and spinach until tender, about 5 minutes. Remove skillet from heat and stir in remaining ingredients until well-combined.
Stuff each mushroom cap with 2 tablespoons of filling mixture. Place mushrooms, stuffed sides up, on jellyroll pan. Bake, uncovered, 15 minutes; serve warm.
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nutrition data
Nutritional data has not been calculated yet.
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