hg four-cheese stuffed-silly mushrooms

How To Make hg four-cheese stuffed-silly mushrooms

• Step 1
  Preheat the oven to 375 degrees F. Gently remove the stems from the mushrooms & set both the caps & the stems aside.
• Step 2
  Lightly spray a large baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded sides down. Bake in the oven for 12 - 14 minutes. (Afterward, do not turn the oven off.)
• Step 3
  Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add onion, chopped mushroom stems, & chopped garlic. Cook & stir until softened, about 2 minutes. Add spinach & continue to cook & stir until wilted. Set aside. If needed, pat dry.
• Step 4
  Once the mushroom caps are cool enough to handle, pat them dry until free of all excess moisture.
• Step 5
  In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt & mozzarella cheese. Mix well. Add the cooked veggie mixture & stir until blended.
• Step 6
  Evenly distribute the cheese-veggie mixture among the mushroom caps. They will be super-stuffed & the mixture will be piled on top, too!
• Step 7
  In a small bowl, mix Parm-style topping with garlic powder. Sprinkle the stuffed mushrooms with this mixture.
• Step 8
  Bake the stuffed mushrooms in the oven for 8 - 10 minutes, until the topping begins to brown. Let cool slightly & enjoy!!!
• Step 9
  PER SERVING (3 stuffed mushrooms): 118 calories, 1.5g fat, 359mg sodium, 16g carbs, 2.5g fiber, 6g sugars, 12g protein WEIGHT WATCHERS POINTS PLUS: 3
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