Four Cheese Stuffed Silly Mushrooms |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 1 |
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Hungry Girl 200 Recipes Under 200 Calories by Lisa Lillien Ingredients:
6 medium-large baby bella mushrooms (each about 2 inches wide) |
1/4 cup fat-free ricotta cheese |
1/4 cup finely chopped onion |
1/4 cup canned spinach, drained (or frozen spinach, thawed) |
2 tbs fat-free cream cheese |
2 tbs shredded fat-free mozzarella cheese |
1 tbs minced garlic |
1 tsp reduced-fat parmesan-style grated topping |
1/2 tsp garlic powder |
1/8 tsp nutmeg |
1/8 tsp salt |
i use full fat cheeses, the fat-free versions are too rubbery. |
Directions:
1. Preheat oven to 375 degrees
2. Gently remove stems from mushrooms. Chop stems into small pieces and set aside.
3. With rounded sides down, place mushroom caps on a baking sheet sprayed lightly with non-stick spray. Bake in the oven for 12-14 minutes. Do no turn oven off.
4. Meanwhile, bring a pan sprayed with nonstick spray to medium heat on the stove. Add chopped mushroom stems, onion and garlic. Cook and stir until garlic is soft, about 3 minutes. Once mushroom caps are cool enough to handle, pat dry until free of all excess moisture. Set aside.
5. In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, and salt, mix well. Add mushroom-onion mixture, spinach, and mozzarella cheese. Stir until blended.
6. Evenly distribute cheese mixture among mushroom caps. They will be super-stuffed and the mixture will be piled on top too.
7. In a small dish, mix Parm-style topping with garlic powder. Sprinkle stuffed mushrooms with this mixture.
8. Place stuffed mushrooms back in the oven and cook for 8-10 minutes, until topping begins to brown. Let cool slightly and enjoy.
9. Nutritional Content:
10. 198 calories
11. 1.75g fat
12. 792mg sodium
13. 25g carbs
14. 4.5g fiber
15. 8.5g sugars
16. 22g protein
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