1. Remove and chop stems of mushrooms, reserving the caps. 2. In 9" skillet, heat olive oil, add garlic and cook over medium high heat until softened, about 1 minute. 3. Add chopped mushrooms and spinach, cook, stirring frequently, until moisture has evaporated, about 3 minutes. 4. Transfer spinach to medium sized mixing bowl; add cheese, bread crumbs, egg substitute, oregano, and pepper; stir to combine. 5. Fill each reserved mushroom cap with an equal amount of spinach (you probably will not use all the spinach mixture); arrange in 1 quart casserole. 6. (At this point, you might refrigerate it for later.). 7. Put 2 tablespoons water into bottom of casserole and bake at 375 degrees for 20 minutes, or until mushrooms are tender and lightly browned. ---------------------------------------------------------------------------
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