Creole-Style Stuffed Mushrooms

Yield: 12 servings; 0 points per serving

1 sprays olive oil cooking spray

1 pound button mushrooms, about 24 large mushrooms

1 tsp olive oil

1/4 cup onion(s), chopped

1/4 cup sweet red pepper(s), chopped

10 oz chopped frozen spinach, thawed and drained

2 1/2 slice whole-wheat bread, chopped into bread crumbs

1 tsp Creole seasoning, or Cajun seasoning

1/4 tsp ground turmeric

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. Yields 2 mushrooms per serving. (Note: The mushrooms can be stuffed in advance, covered, refrigerated and then baked later in the day to save on last minute preparation time.)

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