Lower Fat Cream Cheese and Ricotta Stuffed Mushrooms
Indulge in guilt-free decadence with these Lower Fat Cream Cheese and Ricotta Stuffed Mushrooms, the perfect appetizer for health-conscious foodies. Each tender button or cremini mushroom is filled with a luscious blend of reduced-fat cream cheese, low-fat ricotta, and savory Parmesan, enhanced with fresh parsley and a hint of garlic. These baked bites are irresistibly creamy yet light, with an optional crunchy breadcrumb topping for added texture. Ready in just 40 minutes, this easy, crowd-pleasing recipe is ideal for dinner parties, holiday gatherings, or a satisfying snack. Serve them warm, garnished with parsley, for a flavorful dish that’s both elegant and wholesome.
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Recipe Information
Ingredients
- 20 pieces Large button or cremini mushrooms
- 4 ounces Reduced-fat cream cheese, softened
- 4 ounces Low-fat ricotta cheese
- 2 tablespoons Parmesan cheese, finely grated
- 2 tablespoons Fresh parsley, finely chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Bread crumbs (preferably whole wheat, optional for topping)
- Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet with cooking spray.
Clean the mushrooms with a damp paper towel to remove any dirt. Gently remove the stems and set them aside. Arrange the mushroom caps, hollow side up, on the prepared baking sheet.
Finely chop the reserved mushroom stems.
Heat the olive oil in a skillet over medium heat. Add the chopped mushroom stems and minced garlic. Cook for 3-4 minutes or until the mixture is softened and fragrant. Remove from heat and cool slightly.
In a medium mixing bowl, combine the sautéed mushroom stems, reduced-fat cream cheese, low-fat ricotta cheese, parmesan cheese, parsley, salt, and black pepper. Mix until the filling is smooth and well-blended.
Using a small spoon or piping bag, fill each mushroom cap with the prepared filling, slightly mounding it on top.
If desired, sprinkle a small amount of bread crumbs onto the filling for an added crunch.
Bake the stuffed mushrooms in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the filling is slightly golden on top.
Remove from the oven and let them cool for a few minutes before serving.
Garnish with additional fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1705 mg | 74% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 18.0 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 510 mg | 39% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2081 mg | 44% | |
*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.
