Four-Cheese Stuffed-Silly Mushrooms
Four-Cheese Stuffed-Silly Mushrooms
Click for WW Points® value*
Prep: 20 minutes
Cook: 30 minutes
Click for WW Points® value*
Ingredients
12 medium baby bella mushrooms (each about 2 inches wide), stems chopped and reserved
1/2 cup finely chopped onion
2 tbsp. chopped garlic
1 1/2 cups roughly chopped spinach leaves
1/2 cup fat-free ricotta cheese
1/4 cup fat-free cream cheese, room temperature
2 tbsp. shredded part-skim mozzarella cheese
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tsp. reduced-fat Parmesan-style grated topping
1 tsp. garlic powder
Directions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
Place mushroom caps on the sheet, rounded sides down. Bake until tender, 12 to 14 minutes. Leave oven on.
Meanwhile, bring a large skillet sprayed with nonstick spray to medium heat. Add chopped mushroom stems, onion, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and cook and stir until wilted, about 2 more minutes. Remove from heat and pat dry.
In a medium bowl, thoroughly mix ricotta cheese, cream cheese, mozzarella cheese, nutmeg, and salt. Stir in contents of the skillet.
Pat mushroom caps dry. Evenly distribute veggie-cheese mixture among the caps.
In a small bowl, mix Parm-style topping with garlic powder. Sprinkle over stuffed mushrooms.
Bake until topping begins to brown, 8 to 10 minutes. Enjoy!
MAKES 4 SERVINGS
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Publish Date: 2012-10-16