Low Fat Stuffed Mushrooms Recipes

DELICIOUS LOW FAT/CALORIE STUFFED MUSHROOMS

Steps:

• (Since I'm usually cooking for 1 or 2, I tend to cut the recipe in half. Also, a great deal of this recipe is to taste. So if you like your mushrooms meatier, add more meat and less cream cheese.).
• Preheat oven to 350 degrees.
• Remove stems from mushrooms an wash thoroughly. Let mushrooms dry on a paper towel.
• In a food processor add cream cheese, entire package of artificial crab, two tablespoons of parmesan, and two cloves of garlic. (You may also add some chopped scallions if you like). Pulse until smooth.
• Taste your mixture and add salt, pepper, and powdered garlic to taste.
• With a spoon, scoop about one tablespoon of mixture into each mushroom, or until cap is full and overflowing a bit. Use the spoon to smooth out mixture into a nice mound. Spray a baking sheet with cooking spray of choice and place completed mushrooms evenly on the sheet. Sprinkle mushrooms with more parmesan cheese to taste. Bake about 8 mins, or until mushroom tops begin to brown.
• (If you make the entire recipe but don't end up using all of the cheesy crab mixture, it tastes amazing chilled and served on crackers or wrapped into wanton noodles and fried.).

STUFFED PORTABELLA MUSHROOMS (LOW FAT!)

Steps:

• Combine cheese, butter, onion and spinach in a skillet over medium-low heat until cheese is melted.
• Scrap the underside of the mushroom caps. Chop and add to skillet.
• Fill each mushroom cap with ¼ of the cheese mixture.
• Bake at 350* for 15 minutes or until mushrooms are tender.

EASY SAUSAGE STUFFED MUSHROOMS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Hollow out each mushroom cap, reserving scrapings.
• Heat a skillet over medium-high heat. Cook and stir sausage, onion, and reserved mushroom scrapings in hot skillet until sausage is browned and cooked through, 4 to 6 minutes. Drain and discard grease; return sausage mixture to skillet.
• Stir 3 ounces Parmesan cheese, bread crumbs, garlic, and parsley into sausage mixture. Cook and stir until heated through, 3 to 5 minutes.
• Stuff each mushroom cap with sausage mixture and place on a baking sheet.
• Bake stuffed mushrooms in the preheated oven for 12 minutes. Sprinkle remaining 1 ounce Parmesan cheese over mushrooms and bake until mushrooms are cooked through and cheese is melted and bubbling, about 3 minutes.