per 1 serving size (Recipe makes 12 servings)
Amount Per Serving
Calories from Fat 22
% Daily Values*
Total Fat 2.40
Saturated Fat 1.48
Polyunsaturated Fat 0.11
Monounsaturated Fat 0.69
Total Carbohydrate 2.98
Dietary Fiber 0.41
Vitamin A 11.71%
Vitamin C 2.65%
* Nutritional Values are estimated and may vary
Stuffed Mushrooms I LOOOOOVE mushrooms! It's such a fun and delicious way to get some of your vegetables in for the day! MORE than mushrooms, I love CREAM CHEESE! You really can't go wrong with this stuffed mushrooms combo!! A great vegetarian option and side dish, and still packing that protein!
Preheat oven to 375F.
Cut stems off of 12 mushrooms, reserve and set mushroom caps aside.
Dice mushroom stems, and cook in a skillet with 1/2 tsp minced garlic and spinach, until leaves are wilted (a few minutes, I used spray rather than oil). Meanwhile, combine cream cheese and greek yogurt. Microwave a few seconds to loosen up so it can be easily stirred (not nearly melted, though!) Add in parmesan, remaining 1/2 tsp garlic, garlic powder, black pepper, salt and cayenne.
Stir cooked vegetables into cream mixture.
On a pan lined with foil and sprayed, spray the mushroom cap tops and then flip. Fill open caps with cream mixture. Sprinkle a few bread crumbs on each (the 1 Tbsp should be enough for all of them!)
Bake for 15-20 minutes, until crumbs begin to brown.