PAM® Olive Oil No-Stick Cooking Spray
2 pkgs (16 oz each) large mushrooms
1 small onion, chopped
1 pkg (10 oz each) Birds Eye® Chopped Spinach, thawed, squeezed dry
1/4 cup dry unseasoned bread crumbs
1/4 cup grated Parmesan cheese (1/4 cup = 1 oz)
1 tablespoon chopped pimiento
1/2 teaspoon dried oregano leaves
|% Daily Value|
|Total Fat||1 g||1%|
|Dietary Fiber||1 g||4%|
|Vitamin C||2 mg||3%|
|Vitamin A||962 iu||19%|
Preheat oven to 425°F. Spray baking sheet with cooking spray. Remove stems from mushrooms; set caps aside. Finely chop stems.
Spray large skillet with cooking spray; heat over medium-high heat. Add mushroom stems and onion; cook 5 minutes or until onion is tender, stirring frequently. Remove from heat. Stir in spinach, bread crumbs, cheese, pimiento and oregano.
Place mushroom caps, stem-side up, on prepared baking sheet. Fill with spinach mixture.
Bake 10 to 15 minutes or until mushrooms are tender and filling is hot.
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