Secret Stuffed Mushrooms

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This recipe is guaranteed to become a family favorite (if it isn’t already!) and the perfect party finger-food. Marinating the mushrooms in balsamic vinegar is my “secret” that gives the mushrooms an extra special depth of flavor. The fresh garlic and Italian parsley stuffing provides many heart healthy, anti-inflammatory, and anti-cancer benefits. The part-skim mozzarella cheese is naturally lower in fat than the traditional provolone cheese used and the whole wheat panko breadcrumbs has half the fat, 30% less carbs, 36% less calories, and 88% less sodium than traditional breadcrumbs!

 

Recipe is: vegetarian, low fat, nut free, low sodium, low carb, diabetic and weight loss friendly. Made be modified to be vegan and lactose free by eliminating the cheese. May be modified to gluten-free by eliminating the breadcrumbs.

 

Ingredients

  • Two-8 ounce packages white button mushrooms
  •  1/4 cup balsamic vinegar
  • 1/4 tsp garlic powder
  •  1/4 cup (4 Tbsp) Parmesan cheese, grated
  • 1/4 cup (4 Tbsp) whole wheat panko breadcrumbs
  • 8 garlic cloves, minced
  • 1/3 cup Italian flat-leaf parsley, stems removed, washed, and chopped
  • 2 Tbsp extra virgin olive oil
  • 1/4 tsp dried red pepper flakes
  • Two-1 ounce part-skim mozzarella cheese deli slices, cut into thin 1-inch squares

 

Directions

1. Carefully break off stems and clean mushrooms with a damp paper towel. Discard stems. Combine mushroom caps, balsamic vinegar, and garlic powder in a large plastic bag. Marinate for at least 2 hours.

2. In a medium mixing bowl, combine breadcrumbs, Parmesan, garlic, parsley, olive oil, and red pepper flakes.

3. Preheat oven to 375 degrees F. Stuff each mushroom cap with about 1 tsp of the breadcrumb-parsley mixture, or until the cavity is full.

4. Cut each deli slice of part-skim mozzarella into 15 small squares, or enough for one small piece per mushroom. Top each stuffed mushroom cap with a small square of part-skim mozzarella cheese. Bake on a lined baking sheet for 12 minutes, or until cheese is golden brown.

Mushrooms may be prepared and stuffed ahead of time and refrigerated until ready to bake and serve hot.

 

Makes about 30 mushrooms.

Nutrient Analysis:

Total Recipe: 781 calories, 44 g fat, 56 g carb, 9 g fiber, 42 protein, 780 mg Sodium

Per mushroom: 26 cal, 1g fat, 2g carb, 0 g fiber, 1 g protein, 26 mg Sodium

****Recipe has per serving (2 mushrooms): 67% less calories, 77% less fat, 33% less carbs, and 80% less sodium than Emeril’s Sausage Stuffed Muchroom recipe.