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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 12 - large mushrooms
  • 2 tablespoons - red bell pepper, finely chopped
  • 1 tablespoons - scallions, finely chopped
  • 1 tablespoons - reduced-fat cream cheese
  • 1 tablespoons - fresh parsley, finely chopped
  • 2 tablespoons - plain or seasoned bread crumbs
  • 1/2 teaspoons - garlic powder
  • 1/8 teaspoons - black pepper
  • Directions:

    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.

    Brief Description

    A diabetic friendly stuffed mushroom dish made lighter and healthier.

    Main Ingredient:


    Category:  Appetizers

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 25 min


    Posted By:


    Posted On:

    May 28, 2014

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