Stuffed Mushrooms

Serves: 12 (2 mushrooms = 1 serving)
WW Points per Serving: 0

1 spray - Olive Oil Cooking Spray
1 pound - Button Mushrooms, about 24 large mushrooms
1 tsp - Olive Oil
1/4 cup - Onions, chopped
1/4 cup - Sweet Red Peppers, chopped
10 oz. - Frozen Chopped Spinach, thawed and drained
2 1/2 slices - Whole-Wheat Bread, chopped into bread crumbs
1 tsp - Creole Seasoning or Cajun seasoning
1/4 tsp - Ground Turmeric

TIP: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time

Preheat oven to 350°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. Sauté 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.