Ingredients
16 large fresh mushrooms (about 1-1/2 pounds)1 tablespoon olive oil2 cups fresh baby spinach, coarsely chopped2 garlic cloves, minced1/2 cup reduced-fat sour cream3 ounces reduced-fat cream cheese1/3 cup shredded part-skim mozzarella cheese3 tablespoons grated Parmesan cheese1/4 teaspoon salt1/4 teaspoon cayenne pepper1/4 teaspoon pepper
Preparation
Preheat oven to 400°. Remove stems from mushrooms and set caps aside; discard stems or save for another use. In a small skillet, heat olive oil over medium heat. Add spinach; saute until wilted. Add garlic; cook 1 minute longer.
Combine spinach mixture with remaining ingredients. Stuff into mushroom caps. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, until mushrooms are tender, 12-15 minutes. Serve warm.
