8 very large mushrooms
\n1 small onion, minced
\n1\/4 C. grated carrots
\n1 tsp. olive oil
\n1 C. packed spinach leaves, finely chopped
\n2 T. toasted sunflower seeds
\n1 T. minced fresh parsley
\n1\/4 C. shredded reduced-fat Swiss cheese<\/p>\n
Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside.
\nArrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give the plate a half turn. Microwave for another 2 minutes, or until the caps are softened. Turn the caps over to drain any liquid that has accumulated in them. In a large no-stick frying pan over medium heat, saut\u00c3\u00a9 the onions, carrots and mushroom stems in the oil for 5 minutes. Add the spinach and cook for 3 minutes, or until wilted. If there is any liquid remaining in the pan, cook the mixture for a few more minutes to evaporate it. Stir in the sunflower seeds and parsley. Divide the mixture among the mushroom caps. Sprinkle with the Swiss cheese. Arrange in a pie plate or shallow baking dish. Bake at 350\u00c2\u00b0 for 15 minutes. Serve hot.<\/p>\n
Yield: 8 servings
\nCalories: 43
\nFat: 2.4g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 very large mushrooms 1 small onion, minced 1\/4 C. grated carrots 1 tsp. olive oil 1 C. packed spinach leaves, finely chopped 2 T. toasted sunflower seeds 1 T. minced fresh parsley 1\/4 C. shredded reduced-fat Swiss cheese Carefully remove the stems from the mushroom caps. Finely chop the stems and set aside. Arrange the caps, stem side up, around the edge of a large microwave-safe plate. Cover with wax paper and microwave on high for 2 minutes. Give…<\/p>\n