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Creamed Spinach and Mushrooms Recipe

   
 

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     Creamed Spinach and Mushrooms

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6
Preptime   19 minutes

Ingredients
4 teaspoons canola oil, divided
8 ounces sliced cremini mushrooms
1 (10-ounce) package baby spinach
1/3 cup finely chopped shallots
2 teaspoons minced fresh garlic
3/4 cup fat-free milk
1 tablespoon all-purpose flour
3/8 teaspoon salt
1/4 teaspoon black pepper
 
Dash of nutmeg
2 1/2 ounces 1/3-less-fat cream cheese

Instructions
1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add mushrooms; cook 6 minutes or until liquid evaporates. Remove mushrooms from pan. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add spinach; cook 1 minute or until spinach wilts. Remove from heat. 2. Heat a Dutch oven over medium heat. Add remaining 1 teaspoon oil; swirl to coat. Add shallots and garlic; cook 1 minute, stirring constantly. Combine milk and flour, stirring with a whisk. Add milk mixture, salt, pepper, and nutmeg to pan; bring to a boil, stirring constantly. Cook 3 minutes or until thickened, stirring constantly. Add cheese; stir until cheese melts and the mixture is smooth. Add mushrooms and spinach to milk mixture, and toss gently to coat.
Amount per serving Calories- 102 Fat- 6.1g Saturated fat- 1.8g Monounsaturated fat- 2.7g Polyunsaturated fat- 1.1g Protein- 4.8g Carbohydrate- 8.1g Fiber- 1.4g Cholesterol- 9mg Iron- 1.7mg Sodium- 241mg Calcium- 111mg
Serving Suggestions
This recipe goes with Pecan-Crusted Trout, Shrimp Vodka Pasta


Originally Submitted
4/21/2012





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