Four-Cheese Stuffed-Silly Mushrooms
Indulge in these irresistibly gooey, flavor-packed mushrooms that burst with cheesy goodness and fresh veggiesperfect for a crowd-pleasing appetizer that'll have everyone begging for seconds!
- Difficulty: Easy
- Servings: 4
- Nutritional Information per Serving: Calories 118, Total Fat 1.5 grams, Sodium 359 milligrams, Carbohydrates 16 grams, Dietary Fiber 2.5 grams, Protein 12 grams, Sugar 6 grams
- Total Time: 50 minutes
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- 12 medium-large baby bella mushrooms (approximately 2 inches wide each)
- 1/2 cup finely chopped onion
- 2 tablespoons minced garlic
- 1 1/2 cups roughly chopped spinach leaves
- 1/2 cup fat-free ricotta cheese
- 1/4 cup fat-free cream cheese, softened to room temperature
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons shredded part-skim mozzarella cheese
- 2 teaspoons reduced-fat Parmesan-style grated topping
- 1 teaspoon garlic powder
- Preheat your oven to 375F (190C) and get ready to create magic.
- Gently remove the stems from the mushrooms, reserving the caps and chopping the stems finely.
- Lightly spray a large baking sheet with nonstick cooking spray. Place the mushroom caps rounded side down and bake for 12-14 minutes until tender. Keep the oven on.
- Meanwhile, heat a large skillet sprayed with nonstick spray over medium heat. Saut the onion, chopped stems, and garlic for about 2 minutes until softened. Add spinach and cook until wilted. Remove from heat; pat dry if moist.
- Once caps are cool, blot them dry. In a bowl, mix ricotta, cream cheese, nutmeg, salt, and mozzarella. Fold in the veggie mixture.
- Generously mound the cheesy filling into each capit'll overflow deliciously!
- Combine Parmesan topping with garlic powder and sprinkle over the tops.
- Bake 8-10 more minutes until golden and bubbly. Cool slightly and dive inthese will steal the show![1][4]
