SPINACH-STUFFED MUSHROOMS

Two of my favorite foods, spinach and mushrooms, come together in these tasty appetizer/snacks!  

24 large (1 1/2 - 2 inch diameter) fresh mushrooms
2 tbsps olive or canola oil
salt and pepper to taste
1/2-lb bulk Italian sausage or lean ground beef
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper*
1 garlic clove, minced
1 cup fresh baby spinach, chopped
1/4 cup finely shredded Parmesan cheese
1/4 cup fine dry whole-grain or low carb bread crumbs

Preheat oven to 425 degrees.
Lightly rinse the mushrooms and pat dry with paper towels.

Remove the stems from the mushrooms, chop stems and set aside.

Lightly spray a baking sheet with nonstick cooking spray and place the mushrooms on the sheet.  Brush the oil over the mushrooms and sprinkle with salt and pepper; set aside.

In a large skillet cook the mushroom stems with the sausage or beef, onion, bell pepper, and garlic over medium heat until the meat is browned.  Stir occasionally during cooking.  Drain off any excess fat.

Add the spinach to the skillet and cook just until wilted.  Stir in the cheese and bread crumbs; remove from heat.

Spoon the meat/spinach mixture into the mushroom caps.

Bake 10 minutes or until lightly browned and mushrooms are tender, at 425 degrees.

I got this recipe many years ago from a Women's Magazine, probably Family Circle or Woman's Day as I subscribed to both magazines for years.

*NOTE: Did you know red bell peppers are one of the foods highest in vitamin-C? Red bell pepper is higher than citrus fruits in vitamin-C.