Three flavorful cheeses are in each of these savory stuffed mushrooms. So much yum!
¼th of recipe (4 stuffed mushrooms): 83 calories, 2.5g total fat (1.5g sat fat), 251mg sodium, 9g carbs, 1.5g fiber, 4.5g sugars, 7.5g protein
You’ll Need: baking sheet, nonstick spray, large skillet, medium bowl
Prep: 20 minutes • Cook: 25 minutes
16 medium baby bella mushrooms (each about
2 inches wide)
½ cup finely chopped onion
2 teaspoons chopped garlic
⅛ teaspoon cayenne pepper
1½ cups chopped spinach
½ cup light/low-fat ricotta cheese
2 tablespoons shredded part-skim mozzarella cheese
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon ground nutmeg
2 teaspoons grated Parmesan cheese
1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
2. Remove stems from mushrooms, and finely chop.
3. Place mushroom caps on the sheet, rounded sides down. Bake until tender, 12 to 14 minutes.
4. Meanwhile, bring a large skillet sprayed with nonstick spray to medium heat. Add chopped mushroom stems, onion, garlic, and cayenne pepper. Cook and stir until veggies have mostly softened and lightly browned, about 3 minutes.
5. Add spinach to the skillet. Cook and stir until wilted, about 2 minutes. Remove from heat, and pat dry, if needed.
6. In a medium bowl, combine all remaining ingredients except Parm. Mix thoroughly. Add mixture to the skillet, and stir well.
7. Pat mushroom caps dry. Evenly fill with veggie-cheese mixture. Sprinkle with Parm.
8. Bake until filling is hot and bubbly, 8 to 10 minutes.
MAKES 4 SERVINGS
Chew on This …
Eat like an Egyptian … Some sources say they once believed mushrooms were the plant of immortality!