Healthier Stuffed Mushrooms

Well hey there. Been a loooong time, hasn’t it?!

There are three things I do a lot less of during soccer season: cook, blog, and work out. We had early practice tonight, so I had a little extra time and thus, decided to get a post in. Before going to yoga. Yep you read that right, blogging and yoga on the same night, during soccer season. And boy does it feel good! :)

Tomorrow we have our first section game. Bah! I am so excited/nervous/anxious all at the same time. Once you get to sections it’s single elimination. Our team is doing extremely well (we are second in conference) and has the potential to go really far in playoffs this year. I’ll let you know how it goes, and send your good luck wishes our way!

This weekend we had friends over for a birthday party. The fiancé picked up some fresh noodles, meatballs, Italian sausage, garlic bread, and sauce from a St. Paul deli (Cosetta’s for those who are familiar with the area!). I made these Healthier Stuffed Mushrooms to go with the caprese salad one of our friends brought.

I’m not a huge mushroom fan as they can be a little overpowering for me. However, I do love them on pizza, and if they are filled with cheese, herbs, and breadcrumbs, I won’t complain about that either. :)

And that is exactly what these little gems are stuffed with! They are also not too rich due to a lack of cream cheese, which is just how I like them. Enjoy!

Healthier Stuffed Mushrooms

Ingredients:

1 package 8 oz. baby bella mushrooms

1/2 cup breadcrumbs (Panko, gluten-free, or whatever floats your boat!)

1/2 cup parmesan cheese, finely shredded

1 TBSP Italian seasoning (unless using Italian seasoned bread crumbs)

1 tsp garlic powder

pinch of salt and pepper

1/4 cup olive oil (or more as needed)

Directions:

Preheat oven to 350 degrees.

Wipe mushrooms clean with a damp paper towel and de-stem.

Mix breadcrumbs, cheese, seasoning, salt and pepper in bowl.

Pour in oil. Use as much oil as needed to completely moisten all of mixture.

Line baking sheet (or use nonstick).

Scoop mixture out and spoon into mushrooms. Place on baking sheet.

Bake mushrooms for 15-20 minutes, or until mushrooms are tender and tops are brown.

Enjoy!

 

Easy Italian Stuffed Mushrooms
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Delicious and healthy Italian Stuffed Mushroom recipe.
Ingredients
  • 1 package 8 oz. baby bella mushrooms
  • ½ cup breadcrumbs (Panko, gluten-free, or whatever floats your boat!)
  • ½ cup parmesan cheese, finely shredded
  • 1 TBSP Italian seasoning (unless using Italian seasoned bread crumbs)
  • 1 tsp garlic powder
  • pinch of salt and pepper
  • ¼ cup olive oil (or more as needed)
Instructions
  1. Preheat oven to 350 degrees.
  2. Wipe mushrooms clean with a damp paper towel and de-stem.
  3. Mix breadcrumbs, cheese, seasoning, salt and pepper in bowl.
  4. Pour in oil. Use as much oil as needed to completely moisten all of mixture.
  5. Line baking sheet (or use nonstick).
  6. Scoop mixture out and spoon into mushrooms. Place on baking sheet.
  7. Bake mushrooms for 15-20 minutes, or until mushrooms are tender and tops are brown.
  8. Enjoy!

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