Like the home canning process, cans seal in foods’ natural goodness and nutrition. So reach in your Cantry for canned spinach and canned mushrooms and make this savory homemade appetizer!
1 8-ounce can mushroom stems and pieces, well drained
1 7.75-ounce can spinach, well drained and chopped
1 cup shredded Swiss or Gruyere cheese, divided
¼ teaspoon dried thyme
2 2.1-ounce packages prebaked mini phyllo shells
Thyme sprigs for garnish, optional
PREPARATION
Preheat oven to 400°F. In large bowl combine mushrooms, spinach, ¾ cup cheese and thyme; toss to mix well.
Place phyllo shells on baking sheet; fill with mushroom mixture. Sprinkle with remaining ¼ cup cheese. Bake 8 minutes or until cheese is melted and shells are golden and crisp. Garnish with fresh thyme.
NUTRITION PER SERVING
Calories 36; Total Fat 2g (Sat 1g, Trans 0g); Cholesterol 4mg; Sodium 96mg; Total Carbohydrates 4g; Dietary Fiber 1g; Sugars 0g; Protein 2g; Vitamin A 912IU; Vitamin C 1mg; Calcium 49mg; Iron 0.5mg; Vitamin D 2IU; Folate 15mcg
% Daily Value: Vitamin A 18%; Vitamin C 2%; Calcium 5%; Iron 3%