Mushrooms have a magical quality. In fact, mushrooms have many antioxidants that help the body rid itself of free radicals. According to the National Cancer Institute, the antioxidant content in mushrooms may help prevent lung, prostate, breast, and other types of cancer. Most of all, mushrooms are delicious with their unique meaty taste, referred to as umami, the savory fifth taste. Our Zero-Point Easy Stuffed Mushrooms are a fun appetizer to serve throughout the holidays and on special occasions. While the mushrooms may look like they took more than a little effort, the recipe for Zero-Point Easy Stuffed Mushrooms is relatively simple with only a few ingredients.
Stuffed mushrooms are a classic appetizer that your guests will love. No one will guess that these little wonders are healthy, too! Filled with spinach, parmesan cheese, shallots, garlic, and parsley. Whole wheat panko crumbs create a slight crustiness to the mushroom. Serve the mushrooms warm and expect your guests to use their hands to eat these. A zero-point serving is for two Easy Stuffed Mushrooms and is 60 calories for two. Enjoy our other appetizers: Two-Point Hot Crab Dip, Skinny Buffalo Turkey Meatballs, One-Point Crack Chicken, and Baked Zucchini Fries.
Zero-Point Easy Stuffed Mushrooms
Stuffed mushrooms are a classic appetizer. Try to buy mushrooms that are slightly larger than average as they will hold the stuffing better. If you are short one time, you can skip chopping and adding the stems. A serving is two mushrooms for zero points and 60 calories.
- 24 button or cremini mushrooms, stems removed and set aside clean mushrooms with a damp paper towel
- 1 tbsp minced garlic
- 2 shallots, peeled chopped
- 1 box 10 oz. frozen chopped spinach, thawed pat down with paper towels to remove water
- 1/4 cup panko bread crumbs, whole wheat
- 1/8 cup parmesan cheese, grated
- 2 tbsp Italian parsley, chopped
- salt & pepper to taste
- 1/4 cup Kraft Fat-Free Shredded Mozarella Cheese
Preheat the oven to 400° F. Take a large baking sheet and line with foil. Spray foil with olive oil cooking spray. Place the stemless mushrooms, cap-side down and set aside.
Chop the mushroom stems in either or food processor or with a knife and chopping block.
In a large saute pan, add chopped stems, shallots, and garlic. Stir frequently for 3 minutes until shallots are translucent.
To the same pan, add the spinach, panko, parmesan cheese, and parsley. Salt and pepper to taste. Over medium heat, stir the stem-spinach stuffing mixture for about 3 minutes. Remove from heat.
Using a measuring tablespoon, take a scoop of the stuffing mixture and fill each mushroom cap. Each cap will have a "mound" of spinach stuffing.
Bake in the oven for 15 minutes. Remove the baking sheet from the oven and sprinkle the mozzarella cheese over the stuffing. Bake for an additional 5-10 minutes.