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Yields 12 Servings
Ingredients:
Olive oil spray
1 1⁄2 pounds baby bella mushrooms, or larger white mushrooms for stuffing
Kosher salt
Freshly ground black pepper
10 ounces frozen chopped spinach, thawed and excess liquid squeezed out
4 ounces cream cheese, 1/2 block
1⁄2 cup freshly grated parmesan cheese, plus 2 tablespoons for topping
1 cup part-skim mozzarella cheese
1⁄4 cup chopped scallions, plus extra (optional) green for garnish
2 cloves garlic, minced
1⁄4 cup light sour cream
2 tablespoons Italian seasoned breadcrumbs, or gluten-free panko
Directions:
- Preheat oven to 400F. Spray 2 sheet pans with oil and set aside.
- Gently remove the stems from the mushrooms and place stem-side down on the sheet pan.
- Spray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.
- Finely chop stems and place them in a large mixing bowl.
- To the large bowl, add the spinach, cream cheese, 1⁄2 cup parmesan cheese, mozzarella, scallions, garlic, sour cream, 1⁄4 teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.
- Flip mushrooms stem-side up and stuff each mushroom with about 1 tablespoon filling, depending on the mushroom size, pressing mixture into the cavity of the mushroom and a small mound on top.
- In a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.
- Top each stuffed mushroom with a sprinkle of breadcrumb mixture, gently spray tops with olive oil and bake for
- 25-30 minutes, rotating pans halfway through cooking to allow for even browning.
- Allow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.
Meal Plan Check Boxes:
1 Protein
1 Fat
1 Vegetable
Nutritional Facts: 3 medium stuffed mushrooms, Calories: 105 kcal, Carbohydrates: 5 g, Protein: 7 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 20 mg,
Sodium: 219 mg, Fiber: 1 g, Sugar: 2 g
Adapted From: https://www.skinnytaste.com/spinach-dip-stuffed-mushrooms/#recipe