Recipe

Four Cheese Stuffed Silly Mushrooms Recipe

	Choclytcandy / All my dishes 1 month ago Hungry Girl 200 Recipes Under 200 Calories by Lisa Lillien Prep:15m Cook:35m Servings:1	Choclytcand
	mushrooms garlic parmesan nutmeg cream cheese spinach onion ricotta mozzarella

Does this look good? Yeah! / Nope

Fans

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Ingredients

6 medium-large baby bella mushrooms (each about 2 inches wide)

1/4 cup fat-free ricotta cheese

1/4 cup finely chopped onion

1/4 cup canned spinach, drained (or frozen spinach, thawed)

2 tbs fat-free cream cheese

2 tbs shredded fat-free mozzarella cheese

1 tbs minced garlic

1 tsp reduced-fat Parmesan-style grated topping

1/2 tsp garlic powder

1/8 tsp nutmeg

1/8 tsp salt

I use full fat cheeses, the fat-free versions are too rubbery.

Directions

Preheat oven to 375 degrees

Gently remove stems from mushrooms. Chop stems into small pieces and set aside.

With rounded sides down, place mushroom caps on a baking sheet sprayed lightly with non-stick spray. Bake in the oven for 12-14 minutes. Do no turn oven off.

Meanwhile, bring a pan sprayed with nonstick spray to medium heat on the stove. Add chopped mushroom stems, onion and garlic. Cook and stir until garlic is soft, about 3 minutes. Once mushroom caps are cool enough to handle, pat dry until free of all excess moisture. Set aside.

In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, and salt, mix well. Add mushroom-onion mixture, spinach, and mozzarella cheese. Stir until blended.

Evenly distribute cheese mixture among mushroom caps. They will be super-stuffed and the mixture will be piled on top too.

In a small dish, mix Parm-style topping with garlic powder. Sprinkle stuffed mushrooms with this mixture.

Place stuffed mushrooms back in the oven and cook for 8-10 minutes, until topping begins to brown. Let cool slightly and enjoy.

Nutritional Content:

198 calories

1.75g fat

792mg sodium

25g carbs

4.5g fiber

8.5g sugars

22g protein

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