Yields 10 Servings
1 ½ pounds medium-size fresh button mushrooms (about 30)
1 tablespoon olive oil
1 tablespoon chopped garlic
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs)
4 ounces low fat cream cheese
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh thyme
1 ounce Parmesan cheese, grated (about 1/4 cup), divided
1.Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
2.Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined.
3.Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray. 4.Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.
Meal Plan Check Boxes:
Nutritional Facts: Per 3 mushrooms: Calories: 75 Carbohydrates: 7g, Protein: 4g, Fat: 4g, S Cholesterol: 19mg, Fiber: 1g, Sugar: 2g
Adapted From : https://www.eatingwell.com/recipe/275734/easy-stuffed-mushrooms/#nutrition
Found by: Brianna Lawless, MS, RDN