Less Fat Cream Cheese Stuffed Mushrooms

These lighter stuffed mushrooms make a lunch or buffet item.

  • DIFFICULTY Easy
  • COOKING TIME < 30 minutes
  • CUISINE Italian
  • A RECIPE FROM PUCK

  • 1 Tablespoon Olive Oil
  • 6-9 Mushrooms, large
  • 1 Onion, finely chopped
  • 2 Cloves Garlic
  • 1/4 Cup Red Pepper, Finely diced
  • 3/4 Cup PUCK Less Fat Cream Cheese
  • 1/4 Cup Parmesan cheese
  • 1 Cup Breadcrumbs, fresh
  • 1/2 Cup Parsley, Finely chopped
  • 2 Tablespoons Butter, Melted
  • Salt
  • Oil, spray
  • Pepper

Instructions

Step

1
Preheat oven to 180 °C. Remove the stems from the mushrooms and chop finely. Heat oil in a large non stick frying pan, add mushroom stems, onion, garlic and red pepper; cook for 5 minutes, until softened. Transfer to a large bowl and stir in the cream cheese spread, parmesan, ½ cup of breadcrumbs and 2 tablespoons of the parsley. Season with salt and pepper.

Step

2
Place the mushrooms in a shallow ovenproof dish. Fill the mushrooms caps with the cream cheese mixture, spray with oil and bake for 20-25 minutes, until tender. While the mushrooms are baking, mix together the remaining breadcrumbs, parsley and melted butter and toast in a small frying pan over medium heat.

Step

3
Serve the mushrooms topped with the toasted breadcrumbs.

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