There’s nothing silly about these mushrooms, except for how insanely overstuffed they are…and the fact that they have only 33 calories each, so stuff yourself silly with them. Try them at your next party!
FOUR-CHEESE STUFFED-SILLY MUSHROOMS:
- 6 medium-large baby bella mushrooms (each about 2 inches wide)
- ¼ cup fat-free ricotta cheese
- ¼ cup finely chopped onion
- ¼ cup canned spinach, thoroughly drained and dried
- 2 tablespoons fat-free cream cheese
- 2 tablespoons shredded fat-free mozzarella cheese
- 1 tablespoon minced garlic
- 1 teaspoon reduced-fat Parmesan-style grated topping
- ½ teaspoon garlic powder
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
Preheat oven to 375 degrees. Gently remove stems from mushrooms. Chop stems into small pieces and set aside. With the rounded sides down, place mushroom caps on a baking sheet sprayed lightly with nonstick spray. Bake in the oven for 12 to 14 minutes. Do not turn oven off.
Meanwhile, bring a pan sprayed with nonstick spray to medium heat on the stove. Add chopped mushroom stems, onion, and garlic. Cook and stir until garlic is soft, about 3 minutes. Once mushroom caps are cool enough to handle, pat dry until free of all excess moisture. Set aside. In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, and salt until mixed well. Add mushroom-onion mixture, spinach, and mozzarella cheese. Stir until blended.
Evenly distribute cheese mixture among mushroom caps. They will be super-stuffed and the mixture will be piled on top, too!
In a small dish, mix Parm-style topping with garlic powder. Sprinkle stuffed mushrooms with this mixture. Place stuffed mushrooms back in the oven and cook for 8 to 10 minutes, until topping begins to brown. Let cool slightly and enjoy!!!
Makes 1 serving of 6 mushrooms for 198 calories.
PER SERVING (6 stuffed mushrooms): 198 calories, 1.75g fat, 792mg sodium, 25g carbs, 4.5g fiber, 8.5g sugars, 22g protein
Check out Never Trust a Skinny Cook for more recipes