Description
These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer for the holidays. They’re creamy, crispy and can even be prepped ahead of time.
Ingredients
Units
Scale
- 1 pounds medium-size cremini mushrooms (about 16 mushrooms)
- 1 tablespoon olive oil
- 2 large cloves garlic, chopped
- Kosher salt and black pepper
- 1 cup chopped fresh spinach
- 6 tablespoons whole-wheat Panko, divided
- 4 ounces fresh goat cheese, crumbled
- 1 lemon, juiced and zested
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan
Instructions
- Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
- Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
- Chop mushroom stems.
- Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1–2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
- Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
- Bake mushrooms topping is golden brown, 30–35 minutes, rotating halfway through to promote even browning.
Notes
To make these gluten-free, use gluten-free Panko instead of whole-wheat Panko.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 stuffed mushrooms
- Calories: 187
- Sugar: 3 g
- Sodium: 429 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 10 g