Weight Watchers Recipes
Stuffed Mushrooms
1 Point Per Serving
1 pound mushrooms
2 tablespoons oil
10 ounces chopped spinach -- frozen
2 cloves garlic -- minced
2 egg whites -- slightly beaten
freshly ground pepper
1/2 cup bread crumbs, seasoned -- italian style
Wipe mushrooms and remove caps. Sauté whole caps quickly in oil.
Chop mushroom stems.
Cook spinach according to package directions along with chopped
mushrooms. Drain and
squeeze to eliminate excess water; combine with egg whites and bread
crumbs.
Fill mushroom caps with the spinach mixture.
Place in an oiled ovenproof dish and bake at 350º F for 10 to 15 minutes.
Per serving: 113 Calories (kcal); 5g Total Fat; (39% calories from fat); 6g
Protein;
13g Carbohydrate; trace Cholesterol; 324mg Sodium
2 tablespoons oil
10 ounces chopped spinach -- frozen
2 cloves garlic -- minced
2 egg whites -- slightly beaten
freshly ground pepper
1/2 cup bread crumbs, seasoned -- italian style
Wipe mushrooms and remove caps. Sauté whole caps quickly in oil.
Chop mushroom stems.
Cook spinach according to package directions along with chopped
mushrooms. Drain and
squeeze to eliminate excess water; combine with egg whites and bread
crumbs.
Fill mushroom caps with the spinach mixture.
Place in an oiled ovenproof dish and bake at 350º F for 10 to 15 minutes.
Per serving: 113 Calories (kcal); 5g Total Fat; (39% calories from fat); 6g
Protein;
13g Carbohydrate; trace Cholesterol; 324mg Sodium