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Cheese-Stuffed Mushrooms Recipe

Cheese-Stuffed Mushrooms Recipe photo by Taste of Home

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“There are never leftovers when I serve these! This recipe is from a friend, but I modified it for a slimmer version that tastes as good as the original.” Cathy Barger - Clarksville, Michigan

This recipe is:

Healthy

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Cheese-Stuffed Mushrooms Recipe

Prep: 25 min. Bake: 15 min.

Yield: 24 Servings

25 15 40

Ingredients

24 medium fresh mushrooms
Butter-flavored cooking spray
3 tablespoons chopped shallot
2 teaspoons olive oil
1/2 cup white wine or reduced-sodium chicken broth
1/4 cup plus 6 tablespoons shredded reduced-fat Swiss cheese, divided
1/4 cup grated Parmesan cheese
3 tablespoons dry bread crumbs
2 to 3 tablespoons fat-free milk
2 tablespoons dried parsley flakes
1/2 teaspoon dried tarragon
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside.
In a small skillet, saute the shallots and chopped mushrooms in oil until tender. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid is absorbed. Remove from the heat.
Stir in 1/4 cup Swiss cheese, Parmesan cheese, bread crumbs, milk, parsley, tarragon, salt and pepper. Spoon into reserved mushroom caps. Sprinkle with remaining cheese and spritz with cooking spray.
Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted. Yield: 2 dozen.

Nutritional Facts 1 stuffed mushroom equals 26 calories, 1 g fat (trace saturated fat), 2 mg cholesterol, 54 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cheese-Stuffed Mushrooms in Healthy Cooking December/January 2010, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Cheese-Stuffed Mushrooms

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Reviewed on Dec. 07, 2010 by rnkinley

I thought these mushrooms would be better with an "Italian Flair" instead of using Tarragon. I am not a fan of that herb and used it for the first time to make this recipe. I think substituting oregano in place of the Tarragon would have been better. Maybe use mozarella inplace of the swiss cheese to complement it. I think the Tarragon made it to earthy tasting.