1 cup sliced mushrooms
1/4 cup minced onion
1 clove garlic, minced
2 (10 ounce) packages frozen chopped spinach
1 tablespoon reduced calorie margarine
2 tablespoons all-purpose flour
1 cup skim milk
1 teaspoon lemon juice
1/4 teaspoon ground nutmeg
Dash ground white pepper
2 (12 ounce) containers oysters, drained and rinsed
1/4 cup dry breadcrumbs
2 tablespoons grated Parmesan cheese

Spray a nonstick skillet with cooking spray and heat over medium heat until hot. Add mushrooms, onions and garlic and saute until tender. Remove from heat and set aside. Cook spinach according to package directions, drain and press dry with paper towels. Melt margarine in a saucepan over low heat. Add flour and mix well. Gradually add milk and continue to cook over medium heat until sauce thickens. Stir in lemon juice, nutmeg and pepper. Remove from heat; add mushroom mixture and spinach and mix well. Spoon mixture into a baking dish sprayed with nonstick cooking spray. Arrange oysters over spinach mixture and sprinkle with breadcrumbs and Parmesan cheese. Bake uncovered at 350 degrees for 35-40 minutes.

Makes 6 Servings
Serving Size: 10 ounces