Ingredients

Instructions

  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.