Spinach Stuffed Mushrooms

1 1/2 pounds of fresh mushrooms
2 teaspoons of butter or margarine, melted
one 10 ounce pkg. of frozen chopped spinach
1/4 cup of minced onion
1/4 cup of minced celery
1 clove garlic, minced
one 4 ounce jar of diced pimiento, drained
1 teaspoon of Worcestershire sauce
1/4 teaspoon of sauce
1/4 teaspoon of pepper
2 tablespoons of grated Parmesan cheese

Clean mushrooms with damp paper towels. remove mushroom stems and finely chop; set aside. Brush cups with butter and set aside.

Cook spinach according to package directions; drain well and squeeze out excess liquid. Set aside.

Saute mushroom stems, onion, celery, and garlic in non stick pan sprayed with cooking spray until tender. remove from heat; add spinach, pimento, Worcestershire sauce, salt, and pepper, mixing well. spoon mixture into mushroom caps. Place on a lightly greased baking sheet; sprinkle with cheese. Bake mushrooms at 350F for 10 to 15 minutes. Makes 2 dozen.

Nutritional Information
Calories 17
Total Fat 1 g
% Fat 29
Sat. Fat 0.3 g
Cholesterol (mg) 1 mg
Sodium (mg) 49 mg