Savory Stuffed Mushrooms

If you can't find whole portobello mushrooms, use about 24 cremini or large button mushrooms instead.


6 servings (serving size: 1 mushroom)

Recipe from

Cooking Light

Nutritional Information

Calories 127
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 2.1 g
Monofat 1.3 g
Polyfat 0.6 g
Protein 6.5 g
Carbohydrate 12.3 g
Fiber 1 g
Cholesterol 9 mg
Iron 1.4 mg
Sodium 222 mg
Calcium 77 mg


6 (4-inch) whole portobello mushrooms
Cooking spray
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons grated fresh Parmesan cheese
1/4 cup chopped green onions
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup egg substitute
1 tablespoon all-purpose flour
2/3 cup dry breadcrumbs


Preheat oven to 450°.

Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; sauté 3 minutes, stirring often. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; cool 3 minutes. Add cheeses, onions, and peppers; stir until smooth. Spread cheese mixture evenly into mushroom caps.

Combine egg substitute and flour in a small bowl; stir well with a whisk. Place breadcrumbs in a shallow dish. Working with one mushroom cap at a time, dip, cheese side up, into egg mixture; dredge in breadcrumbs, coating only the mushroom cap. Place mushroom cap, cheese side up, on a baking sheet coated with cooking spray. Repeat procedure with remaining mushroom caps, egg mixture, and breadcrumbs. Lightly coat stuffed mushrooms with cooking spray. Bake at 450° for 25 minutes or until tender and lightly browned.

Elaine Magee,

Cooking Light

April 2002
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