Mushrooms stuffed to the brim with rich cream cheese, tender spinach, and salty Parmesan, and then sprinkled with breadcrumbs and baked until golden and delicious! Low-cal and a complete breeze to make, these Mushrooms are perfect for any occasion, even the fanciest dinner party (trust me, the guests will be impressed!).
With only 22 calories per mushroom, these elegant bites are being released just in time to make for your Superbowl Party! No one will guess that these are healthy, because they taste just as rich and flavorful as the ones that are packed full of fat and salt.
These are addictive, so the recipe makes a lot! My dad and I each ate 15
last night: it was like we couldn’t stop. And what was the best about
it is that with these mushrooms, there is nothing wrong with that!
Makes 50 Mushrooms Calories/Mushroom: 22
- 50 medium white button mushrooms, with stems
- Cooking Spray
- 8 ounces fat free cream cheese (block)
- 10 oz frozen spinach, thawed according to package direction and then drained/squeezed of most moisture
- 1/2c. Parmesan Cheese
- 2 garlic cloves, minced (about 2 tsp)
- 1/2tsp pepper
- 1/2tsp salt
- 1/4tsp paprika (optional)
- 1/4c. breadcrumbs
- Take the stems from the mushrooms. Discard half of the stems; with the remaining half, dice into small pieces.
- Line a large baking sheet with aluminum foil and spray with cooking spray. Place the mushroom tops evenly spaced on the sheet, with the hole-side up. Preheat the oven to 350 degrees Fahrenheit.
- In a medium pan coated with cooking spray, cook the stems on medium heat for about 3 minutes, or until relatively cooked. Add in garlic and cook for another minute. Remove from heat.
- In a medium bowl, combine the cream cheese, spinach, Parmesan, mushroom stem mixture, salt, pepper, and paprika. You will need to mix this for a while, until the mixture is thick, creamy, and everything is well-distrubuted.
- Using a teaspoon, place 1 teaspoon of the mixture into each mushroom cap. Sprinkle the breadcrumbs evenly over the mushroom tops.
- Bake at 350 degrees for 20 minutes. Breadcrumbs will be slightly golden, mixture inside will be creamy and warm, and the mushroom will be tender and cooked through. Yummm!