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Cheese-Stuffed Mushrooms

Total Time

Prep: 25 min. Bake: 15 min.

Makes

2 dozen

“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
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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

  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.

Nutrition Facts

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

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