A light, flavorful and bite-sized app that’s perfect for your next soiree. You can’t go wrong with savory stuffed mushrooms.
Here’s why they’re healthy:
Earthy and low in calories, these vitamin and mineral-filled delights make a terrific vessel for finger food. Read more about why we love them.
Have you tried goat cheese? You only need a little of this creamy soft cheese to get big flavor.
Roasted Red Pepper
A punch of flavor, color and vitamin C. Pick up your favorite jarred variety or save money and preservatives by roasting your own.
Chopped Frozen Spinach
It’s just as healthy as fresh spinach and easier to work with when you need a lot of it.
Fresh Bread Crumbs
Light and flaky fresh breadcrumbs make a crunchy topping and they’re lower in sodium than the store-bought kind. Grind up a large chunk of day old bread in the food processor or use panko breadcrumbs instead.
Makes 40 pieces
40 medium white mushrooms (about 1 ¾ pounds), cleaned; stems removed
4 ounces goat cheese, softened
¼ cup chopped roasted red pepper
10 ounce bag chopped frozen spinach, thawed and squeezed well to removed excess water
1 ½ cups fresh breadcrumbs, divided
Kosher salt and black pepper
Nonstick cooking spray
Preheat oven to 375-degrees F. Spray a baking sheet with nonstick cooking spray.
Place mushrooms on baking sheet (stem side up) and set aside. In a food processor fitted with a steel blade combine goat cheese, red pepper, spinach, 1 cup breadcrumbs, ½ teaspoon salt and black pepper to taste. Pulse until well combined. Stuff each mushroom with a heaping teaspoon of spinach mixture and sprinkle with remaining breadcrumbs. Bake for 20 minutes, cool slightly and serve.
Nutrition Info Per Mushroom
Total Fat: 1 gram
Saturated Fat: 0 grams
Total Carbohydrate: 4 grams
Sugars: 1 gram
Protein: 2 gram
Sodium: 65 milligrams
Cholesterol: 1 milligram
Fiber: 1 gram
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Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »