Title: Mushrooms, stuffed
Yield: 12 servings
Cooking time: 20 minutes
Preparation time: 10 minutes
Category: Side
Source: Weight Watcher's Magazine
Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, wine, oregano, oil, salt, and pepper in a medium bowl.
With a small spoon, stuff each mushroom cap with about 1 tablespoon of the spinach mixture; place in a single layer in a 9 x 13-inch baking pan. (Can be made ahead) Cover and refrigerate up to 8 hours. Return to room temperature before baking.)
About 30 minutes before serving, preheat the oven to 375F. Drizzle the water around the mushrooms in the pan.
We use baby Portobello mushrooms for their rich, earthy flavor.
Panko are Japanese-style bread crumbs, found in Asian grocery stores and some supermarkets. Because they are coarser than American bread crumbs, they give the mushroom filling a nice crunchy surface without absorbing a lot of oil.