Here’s a recipe from the best-selling “South Beach Diet” that will win raves from your family–and each serving has only 33 calories!
Fragrant mushrooms stuffed with spinach make a pretty and delicious side dish, or a fun appetizer.
1 10-ounce package chopped spinach
1/8 teaspoon salt
8 large mushrooms
1 tablespoon extra-virgin olive oil
1. In a medium saucepan, bring 1/2 cup water to a boil. Add the spinach and salt. Cover, and cook according to package directions. Wash the mushrooms. Remove the stems, trim off the ends, then chop the stems.
2. Heat the olive oil in a large skillet. Add the chopped mushroom stems. Saute until golden, about 3 minutes. Remove from the pan. Add the mushroom caps to the skillet and saute for 4-5 minutes. Remove the mushroom caps to a heatproof serving platter.
3. Drain the spinach. Stir in the sautéed chopped mushrooms.
4. Spoon the spinach mixture into the caps and serve immediately or place in the oven on low heat to keep warm.
Adapted from The South Beach Diet, by Dr. Arthur Agatson (Rodale Press, 2003). Copyright (c) 2003 by Dr. arthur Agatson. Reprinted by permission of Rodale Press.
Adapted from The South Beach Diet, by Dr. Arthur Agatson (Rodale Press, 2003).