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. Source: EatingWell.com, September 2019

Karen Rankin
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.

Nutrition Facts

75 calories; 4 g total fat; 2 g saturated fat; 184 mg sodium. 229 mg potassium; 7 g carbohydrates; 1 g fiber; 2 g sugar; 4 g protein; 38 mg calcium;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
10/07/2019
These are the perfect appetizer for a dinner party! All of my guests loved them and asked for the recipe. Read More