Healthy Stuffed Mushrooms are the perfect nutritious appetizer with tender mushrooms and crispy breadcrumbs, cream cheese, and parmesan filling.
Stuffed Mushrooms are a diet-friendly way to enjoy a delicious and filling dish. It only takes a few ingredients to make the healthy mushrooms wonderfully savory and flavorful. They’re the perfect Side Dish or party appetizer, and once you’ve tried this recipe you can experiment with lots of different fillings. Try a similar recipe with Mexican flavors in Mexican Stuffed Portabello Mushrooms that’s just as delicious.
HEALTHY STUFFED MUSHROOMS
Fresh mushrooms are a filling food that are great to add to healthy meals. They’re a good source of fiber, antioxidants, and protein, however they’re also low in calories. They’re great for weight loss. Additionally, soft mushrooms have a unique savory flavor that you can season similar to meat, which makes them a great replacement for meat in vegetarian diets.
The earthy, rich taste of baked mushrooms goes perfectly with the garlic, breadcrumbs, and cream cheese stuffing used in this recipe. You won’t be able to get enough of the unique, savory, somewhat tangy taste.
Using small cremini mushrooms makes this the perfect recipe for stuffed mushroom appetizers. They’re delicious and filling, but not so big that you won’t still be hungry for dinner. Serve these up at your next holiday party, or enjoy them as one of your healthy sides to go with your Thanksgiving or Christmas dinner.
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TIPS FOR MAKING STUFFED MUSHROOMS
- Prep time: Start by preheating the oven and spraying your rimmed baking sheet with non-stick cooking spray. You could also line the sheet with foil for easy cleanup. Next, you’ll need to prep the cremini mushrooms. First, rinse them to scrub any dirt from the mushrooms. After that, let the clean mushrooms dry, and remove the stems.
- Filling: Lay the mushroom stems out on your cutting board and use a knife to roughly mince them. Add the stems to a nonstick skillet along with the butter, garlic, salt, and pepper. Next, cook over medium-high heat for 5-6 minutes until the stems are softened and brown. Add in 4 tablespoons panko breadcrumbs, cream cheese, and chopped fresh flat-leaf parsley. Use a wooden spoon to mix the ingredients together. Spoon the mixture evenly into the mushroom caps.
- Coating: Whisk together the parmesan cheese and remaining breadcrumbs in a medium bowl. Finally, dip the tops of mushrooms in to coat them.
- Baking time: Place the coated and filled mushroom caps onto the prepared baking sheet. Pop them in the oven to bake for 22-25 minutes.
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VARIATIONS ON HEALTHY STUFFED MUSHROOMS
- Spinach Mushroom appetizers: For delicious spinach and mushroom dish, add 3 cups of spinach to the filling mixture when you’re combining it in the skillet. The fresh spinach mixture will shrink as it cooks so it won’t take up too much space, and it will taste great with the other filling ingredients.
- Vegetables: There are plenty of other veggies you can try adding to the mushroom filling. For example, hopped bell peppers, sun-dried tomatoes, celery, carrots, corn, or arugula would all taste great.
- Portobello mushrooms: You can change up the recipe with the kind of mushrooms you use. Use baby portobello mushrooms to keep the dish bite-sized, or change it up completely with hearty full-size portobello mushrooms. Keep the stuffing recipe the same, or try adding some of your favorite vegetables to the mix for vegetable stuffed portobello mushrooms.
- Cheese: There’s already parmesan cheese used to coat the Stuffed Mushrooms. However, if you want to add some extra cheese to the filling try out goat cheese, feta cheese, or mozzarella cheese. You could also replace the parmesan with your favorite vegan cheese and exchange the butter for oil to make the whole recipe vegan.
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HOW TO STORE HEALTHY STUFFED MUSHROOMS
- Serve: To keep this dish fresh, don’t leave the mushrooms out for more than 2 hours.
- Store: You can transfer the Stuffed Mushroom Caps to an airtight container to store in the fridge for 3-5 days.
- Freeze: You can also freeze the mushrooms. To make sure they store well, wrap them individually in plastic wrap then put them in an airtight container. Frozen mushrooms will be good for 3 months.
- 1 pound crimini mushrooms
- 1 tablespoon unsalted butter
- 3 cloves garlic , minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/2 cup whole-wheat panko breadcrumbs , divided
- 4 ounces low-fat cream cheese , softened
- 1/4 cup parsley , minced
- 1/3 cup grated Parmesan cheese
- Preheat oven to 375 degrees and spay a 9x13 baking dish with vegetable oil spray.
- Remove stems from the mushrooms carefully and mince the stems.
- In a large skillet add the stems, butter, garlic, salt, and pepper on medium heat.
- Cook and stir for 5-6 minutes until softened and browned.
- Stir in ¼ cup panko, cream cheese, and parsley until well mixed.
- Spoon the mixture into each of the mushroom caps.
- In a small bowl stir together the Parmesan cheese and ¼ cup of remaining Panko.
- Dip the mushroom with filling into the breadcrumb cheese mixture to coat the cheese and mushroom filling.
- Bake, uncovered, for 22-25 minutes.