\u00c2\u00a0<\/p>\n
1 package frozen spinach<\/span><\/p>\n 12 large mushrooms<\/span><\/p>\n Salt to taste<\/span><\/p>\n Pepper to taste<\/span><\/p>\n 1\/2 C. reduced fat cheese<\/span><\/p>\n Olive oil for cooking – about 2 T.<\/span><\/p>\n \u00c2\u00a0<\/span><\/span><\/p>\n Defrost the spinach and wring out excess water. Place the spinach in a bowl, cover, and cook in the microwave on high for 3 minutes. Remove the mushroom stems, chop the stems, saut\u00c3\u00a9 them with a little olive oil. Remove and add to the spinach. Take the mushroom caps and gently saut\u00c3\u00a9 in olive oil for 3-4 minutes. Add salt and pepper to taste to the spinach and saut\u00c3\u00a9ed chopped stems. Place caps on plate, stuff each with a spoonful of the spinach mixture. Top each cap with a little shredded cheese<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 package frozen spinach 12 large mushrooms Salt to taste Pepper to taste 1\/2 C. reduced fat cheese Olive oil for cooking – about 2 T. \u00c2\u00a0 Defrost the spinach and wring out excess water. Place the spinach in a bowl, cover, and cook in the microwave on high for 3 minutes. Remove the mushroom stems, chop the stems, saut\u00c3\u00a9 them with a little olive oil. Remove and add to the spinach. Take the mushroom caps and gently saut\u00c3\u00a9…<\/p>\n