Spinach Parmesan Stuffed Mushrooms

 Macros: 2734 total calories. 55g/140g/217g. Per serving: 195 calories, 14g/10g/16g

Serves 14:

Ingredients:

• 1 lb cream cheese 
• 8 oz frozen spinach 
• 2 tsp Dijon mustard 
• 1 tbsp Louisiana hot sauce 
• 2 tsp onion powder 
• 2 tbsp minced garlic
• 1 cup grated parmesan cheese 
• 2 lbs button mushrooms, stemmed 

Directions: 

1. Preheat the oven to 425 degrees Fahrenheit. 
2. Thaw the spinach in the microwave for 1 minute, stirring halfway through. 
3. Allow to cool. 
4. Peel, trim and mince the garlic, or press it in a garlic press. 
5. Rinse all of the mushrooms under the tap, while simultaneously popping off the stems, and placing them in a separate bowl from the caps. 
6. Save the stems for another recipe. I’m putting them in risotto I’m making later. 
7. Grate the parmesan cheese, then blend it in a food processor for a finer grate. 
8. Wring out the spinach, and chop it up. 
9. Melt the cream cheese in the microwave for one minute. 
10. Transfer to a large bowl, and add hot sauce, mustard, onion powder, garlic, spinach, and parmesan. Stir well. 
11. Place the mushrooms, cap-side down, on a baking sheet lined with nonstick foil. 
12. Spoon the filling into each cap. 
13. Bake for 25 minutes. Allow to cool. 
14. Divide the mushrooms among 14 small storage containers. 
15. When ready serve, reheat in the microwave for 1 - 2 minutes, or bake at 350 F for 25 minutes.