High-Protein Cheesy Stuffed Mushrooms
Method
Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
Gently remove the stems from the mushrooms and wipe the caps clean with a damp paper towel. Arrange the mushroom caps on the prepared baking tray.
In a small bowl, combine the light cream cheese with the paprika, garlic powder, chopped herbs, black pepper, and a small pinch of salt.
Spoon the cream cheese mixture into each mushroom cap, filling them generously without overflowing.
Sprinkle the reduced-fat shredded cheese evenly over the filled mushrooms.
Bake for 15 minutes, or until the mushrooms are tender and the cheese is melted, lightly golden, and bubbling.
Allow the mushrooms to cool for 2–3 minutes before serving. Garnish with additional fresh herbs if desired.
Choose large, firm mushrooms so they can hold plenty of filling without collapsing during baking. For even more flavor, finely chop the mushroom stems, sauté them briefly with garlic, and stir them into the cream cheese filling before stuffing the caps.
Nutrition Facts
Per 100 g
