Low Sodium Cream Cheese Stuffed Mushrooms
Indulge in the savory goodness of these **Low-Sodium Cream Cheese Stuffed Mushrooms**, a healthier twist on the classic appetizer. Perfect for gatherings or as a delicious snack, this recipe features tender button mushroom caps generously filled with a creamy, flavorful blend of low-sodium cream cheese, sautéed mushroom stems, garlic, and fresh chives. The stuffing is elevated with a light sprinkle of breadcrumbs and Parmesan for a hint of crunch and a touch of umami. With just 15 minutes of prep time and a quick bake in the oven, these delightful bites are ready to impress your guests without sacrificing taste or nutrition. Whether you're catering to dietary restrictions or simply looking for a lighter option, these stuffed mushrooms are guaranteed to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 pieces Button mushrooms
- 8 ounces Low-sodium cream cheese
- 2 tablespoons Chopped fresh chives
- 2 cloves Minced garlic
- 4 tablespoons Low-sodium breadcrumbs
- 2 tablespoons Olive oil
- 0.5 teaspoons Black pepper
- 2 tablespoons Finely grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Clean the mushrooms by gently wiping them with a damp paper towel. Carefully remove the stems and set them aside for later use.
Chop the mushroom stems finely and set them aside.
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the minced garlic and sauté until fragrant, about 1 minute.
Add the chopped mushroom stems to the skillet and cook for 3-4 minutes until they are soft and any released moisture has evaporated. Allow them to cool slightly.
In a mixing bowl, combine the low-sodium cream cheese, chopped chives, cooked mushroom stems, black pepper, and half of the breadcrumbs. Mix well to incorporate all ingredients evenly.
Brush the outside of each mushroom cap with the remaining olive oil. Fill each cap generously with the cream cheese mixture.
Sprinkle the tops of the stuffed mushrooms with the remaining breadcrumbs and finely grated Parmesan cheese.
Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20 minutes, or until the tops are golden and the mushrooms are tender.
Remove from the oven and allow to cool slightly before serving. Enjoy your low-sodium cream cheese stuffed mushrooms!
Nutrition Facts
Calories |
1044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.1 g | 116% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 434 mg | 19% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 15.9 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1240 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
