I loooooove stuffed mushrooms, but so many recipes call for cream cheese, mayonnaise, butter, oil or other high-fat ingredients. Here’s a simple, healthy and tasty version.
15 to 20 large button mushrooms, cleaned and stemmed
1/2 cup (4 oz) low-fat cream cheese
1/4 cup fat-free plain yogurt or Greek yogurt
1 tbsp garlic, minced or grated
1/4 cup fresh parsley, chopped
1/4 tsp salt
1/4 tsp pepper
1 tsp dried oregano (or 1 tbsp fresh oregano, chopped)
1/2 tsp dried red pepper flakes
2 tbsp parmesan or peccorino romano cheese, grated
1/2 cup plain bread crumbs
1. Preheat oven to 375 F.
2. In a bowl, cream together the low-fat cream cheese and fat-free yogurt. Add the garlic, chopped parsley, salt, pepper, oregano, red pepper flakes, cheese and breadcrumbs. Mix well. The stuffing mixture should be crumbly and slightly moist. If the mixture is too dry, add a little extra yogurt. If the mixture is too wet, add some extra bread crumbs.
3. Use your hands to stuff the mushroom caps, mounding any excess stuffing on top of the mushrooms.
4. Place stuffed mushrooms on a baking sheet lined with parchment paper. Bake at 375 for about 20 to 25 minutes, until the mushrooms are tender and the stuffing has browned. If your mushrooms are tender but the stuffing has not browned, place the pan under a broiler for a minute or two to complete the browning process.
5. Serve hot. Left over stuffing can be stored in an airtight container for one or two days.
Note: You can make these with any mushrooms with deep caps, including smaller white button mushrooms or baby portabellas.