The bread crumbs in the mixture absorb excess moisture from the spinach and mushrooms. To cut back on oil, try spraying the mushroom caps with olive oil-flavored nonstick cooking spray instead of brushing them with olive oil.
 
1 large garlic clove
2 cups coarsely chopped fresh spinach
1/2 cup coarsely chopped fresh basil
1/3 cup unseasoned dry bread crumbs
1/4 cup (1 oz.) freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil, divided
1 lb. medium mushrooms (about 34 mushrooms), stems removed
 
1. Heat oven to 400°F. With motor running, drop garlic into food processor; process until chopped. Add spinach and basil; pulse until very finely chopped. Add bread crumbs and cheese; pulse to combine. With motor running, add 3 tablespoons of the oil; process until thick paste forms.
 
2. Brush mushroom caps with remaining 2 tablespoons oil; place on baking sheet. Fill each cap with about 1 teaspoon of the filling, pressing into cavity and mounding on top. Bake 15 to 20 minutes or until mushrooms are tender and filling is hot.
 
 34 mushrooms
 
 PER MUSHROOM: 30 calories, 2.5 g total fat (.5 g saturated fat), 0 mg cholesterol, 30 mg sodium, .5 g fiber