Crustless Mushroom Spinach Tart

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Crustless Mushroom Spinach Tart

 

Recipe By :Light & Tasty magazine; reprinted by permission of Reiman

Publications, LLC. All rights reserved.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons seasoned bread crumbs

1/2 pound fresh mushrooms -- sliced

1/2 cup chopped onion

2 tablespoons olive oil

~ or canola oil

1 package frozen chopped spinach

~ (10 oz pkg) thawed & squeezed dry

1 cup 2% milk

1 cup egg substitute

1/4 teaspoon salt

1/4 teaspoon pepper

1 1/4 cups shredded reduced fat cheddar cheese

~ (Mexican blend) divided

1/3 cup grated Parmesan cheese

 

Coat a 9-inch pie plate with nonstick cooking spray. Sprinkle bottom and

sides with bread crumbs; shake out the excess. Set plate aside.

 

In a nonstick skillet, saute mushrooms and onion in oil for 12-14 minutes or

until all of the liquid has evaporated. Remove from the heat; stir in

spinach.

 

In a bowl, combine the milk, egg substitute, salt and pepper. Stir in the

spinach mixture, 1 cup Mexican cheese blend and Parmesan cheese. Pour into

prepared pie plate.

 

Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the

center comes out clean. Sprinkle remaining cheese around edge of tart. Let

stand for 5 minutes before slicing.

 

 

Source:

" http://www.cooking.com/recipes/ "

S(Formatted for MasterCook by):

" Vicky; vcb1 "

Copyright:

" Copyright 1999 Cooking.com "

 

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Per Serving (excluding unknown items): 1360 Calories; 79g Fat (51.0%

calories from fat); 102g Protein; 69g Carbohydrate; 18g Dietary Fiber; 74mg

Cholesterol; 3240mg Sodium. Exchanges: 1/2 Grain(Starch); 10 Lean Meat; 7

Vegetable; 1 Non-Fat Milk; 10 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0