Description
A delicious bite-sized appetizer featuring large mushroom caps filled with a savory, low-carb cream cheese and Parmesan blend, perfect for a healthy and flavorful snack.
Ingredients
– 20 large button mushrooms, stems removed and finely chopped
– 1/2 cup cream cheese (or goat cheese for a tangier flavor)
– 1/2 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh spinach
– Salt and pepper, to taste
– 1/4 tsp red pepper flakes (optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Clean the mushrooms and carefully remove the stems. Finely chop the stems.
3. In a medium bowl, mix the cream cheese, Parmesan, minced garlic, parsley, spinach, and chopped mushroom stems. Season with salt, pepper, and red pepper flakes if using.
4. Spoon the filling generously into each mushroom cap.
5. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Bake for 20 minutes or until the mushrooms are tender and the filling is bubbly and golden.
7. Remove from the oven and let cool for a few minutes before serving.
Notes
– For a different twist, try using goat cheese instead of cream cheese.
– These mushrooms are best served warm.
– Garnish with extra parsley or a sprinkle of Parmesan before serving for added flavor.
Nutrition
- Serving Size: 1 stuffed mushroom
- Calories: 60 kcal (approx.)
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg