Cheese-Stuffed Mushrooms Recipe

4.5 2 7
Cheese-Stuffed Mushrooms Recipe
Cheese-Stuffed Mushrooms Recipe photo by Taste of Home
Publisher Photo

Cheese-Stuffed Mushrooms Recipe

Read Reviews
4.5 2 7
Publisher Photo
“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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

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

Nutritional Facts

1 each: 26 calories, 1g fat (0 saturated fat), 2mg cholesterol, 54mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 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
  1. Remove stems from mushrooms and finely chop. Place caps on a foil-lined baking sheet; spritz with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. Bake at 375° for 15-20 minutes or until mushrooms are tender and cheese is melted. Yield: 2 dozen.
Originally published as Cheese-Stuffed Mushrooms in Healthy Cooking December/January 2010, p27

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCheese-Stuffed Mushrooms

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
rnkinley User ID: 5196665 188330
Reviewed Dec. 7, 2010

"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."

MY REVIEW
deadeye User ID: 33794 187298
Reviewed Nov. 28, 2009

"added bacon to it and it did not last long"

Loading Image