Recipe Detail

Cheesy Stuffed Mushrooms

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Number of Servings:


  1. 12 - large mushrooms
  2. 2 tablespoons - red bell pepper finely chopped
  3. 1 tablespoons - scallions finely chopped
  4. 1 tablespoons - reduced-fat cream cheese
  5. 1 tablespoons - fresh parsley finely chopped
  6. 2 tablespoons - plain or seasoned bread crumbs
  7. 1/2 teaspoons - garlic powder
  8. 1/8 teaspoons - black pepper


Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

Remove stems from mushrooms; chop stems finely. Place mushrooms caps on prepared baking sheet.

Coat a medium skillet with cooking spray. Over medium heat, cook chopped mushroom stems, red bell pepper, and scallions 2 to 3 minutes. Stir in cream cheese, parsley, bread crumbs, garlic powder and black pepper and cook 1 to 2 minutes, stirring occasionally.

Spoon mixture evenly into mushroom caps and spray tops with cooking spray.

Cover and bake about 15 minutes, or until caps are tender. Uncover and bake an additional 5 to 6 minutes, or until tops are brown.


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