Savory Stuffed Mushrooms

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

Yield: 6 servings (serving size: 1 mushroom)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 6.5g
  • Carbohydrate: 12.3g
  • Fiber: 1g
  • Cholesterol: 9mg
  • Iron: 1.4mg
  • Sodium: 222mg
  • Calcium: 77mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 450°.
  2. Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.
  3. 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.
  4. 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.
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