Stuffed Mushrooms

Ingredients: 18 large mushrooms cleaned and stems removed and set aside vegetable oil 1/4 cup water 1/2 pound sweet italian sausage 1/2 cup onion, chopped 2 cloves of garlic minced 1 (10 oz) package of frozen spinach, thawed and drained 1 egg 1/2 cup of seasoned dry bread crumbs 2 tablespoons of grated parmesan cheese

Directions: Heat oven to 400°F. Finely chop mushroom stems (about 2 cups). Rub the outside of the mushrooms with a paper towel coated with a little vegetable oil. Arrange in a baking dish just large enough to hold them and pour water into the bottom of the pan to keep the mushrooms from drying out during baking. Cook sausage in a non-stick skillet breaking into very small peices. When the sausage is done, turn off the burner and remove sausage with a slotted spoon to a cutting board leaving the drippings in the skillet. Drain the drippings leaving only 1 tablespoon in the skillet. Saute the onions and garlic in the drippings until clear. Then add the sausage back to the skillet and add the remaining ingredients and mix well. Spoon mixture into the mushrooms pressing lightly with your fingertips, mounding it slightly. Bake 20-25 minutes until mushrooms are tender and stuffing is lightly browned. Approximately 75 calories and 4 grams of fat.

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