Image alt

Easy Stuffed Mushrooms

This healthy stuffed mushroom appetizer is a nice balance of soft mushrooms, creamy filling and crunchy topping. This combination tastes downright decadent, but it's actually good for you. Be sure to get all of the moisture out of the chopped mushrooms before moving on to the next step; if not, the filling will be soggy and make the mushroom caps watery.

Active Time
20 mins
Total Time
40 mins
Yield
Serves 10

How to Make It

1. Step
Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
2. Step
Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined.
3. Step
Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
4. Step
Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.

Ingredients

  • Cooking spray
  • 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)
  • 1 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided
  • 4 ounces 1/3-less-fat cream cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh thyme
  • 1 ounce Parmesan cheese, grated (about 1/4 cup), divided

Tags

Low CarbohydrateLow-Calorie

Share Recipe

Sign Up