As I got older, trying to create low-fat recipes that didn't taste like cardboard(!) became an obsession. Menopause and a bad economy only added to the need to be creative and economical. So, I drew on my Italian heritage,and now, this dish is what all of us weight watchers (and surprisingly, the kids, too) eat (with reckless abandon) when we have family gatherings. It's quick and can be whipped up, frozen and reheated...versatility and healthy...Phew!...it's great when these two come together. Enjoy. —DLee
Preheat oven to 350 degrees. Spray the bottom of a 9"x13" glass roasting pan with an olive oil spray.
In a large sauce pan, sauté garlic in olive oil till fragrant; add onions, cover and cook till soft. Discard garlic.
Clean mushrooms and remove stems. Place the mushroom caps in the glass pan. Chop mushroom stems and add to the hot oil.
Add white wine and cover. Cook over medium heat till mushrooms soften. Remove lid, increase heat and cook off liquid till mushrooms are barely wet. Remove from heat.
Squeeze the water out of the spinach and place the drained spinach in a large bowl.
Mix in the egg, lemon juice, black pepper, chicken bouillon powder, parmesan cheese and breadcrumbs. Add the mushroom mixture and stir to thoroughly incorporate into the spinach.
Spoon the mixture into each mushroom cap, piling about 2 inches above the top of the mushroom in a cone shape. Dust lightly with paprika. Spritz all over lightly with an olive oil spray.
Bake at 350 for 30 minutes or until the tops start to brown.