Ingredients:
- Cooking spray
- 1 ½ lbs medium-sized fresh button mushrooms (approx. 30)
- 1 Tbsp. olive oil
- 1 Tbsp. chopped garlic
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ cup plus 3 Tbsp whole-wheat panko breadcrumbs, divided
- 4 oz 1/3-less-fat cream cheese or goat cheese
- 2 Tbsp chopped fresh parsley
- 1 Tbsp. chopped fresh thyme
- 1 oz Parmesan cheese, grated (about ¼ cup), divided
Directions
- Preheat oven to 400ºF. Lightly coat a large, rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, on a prepared baking sheet. Chop stems.
- Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese or goat cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat and stir until combined.
- Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with one at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
- Bake in the oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.
Nutritional information for 1 serving (3 mushrooms):
Calories 75
Total fat 4 g
Saturated Fat 2 g
Sodium 184 mg
Carbohydrate 7 g
Dietary Fiber 1 g
Total sugars 2 g
Protein 4 g