| 4 cups 1 tbsp | Mushrooms, Champignon, Crimini, Button, Portobello, raw | |
| 1 tbsp | Butter, unsalted | |
| 2 (ea. 0.11 oz) | Garlic, raw | |
| ⅔ cup 1 tbsp | Cream cheese, full fat | |
| ¼ cup | Parmigiano Reggiano, Parmesan cheese, grated | |
| ¼ tsp | Onion Powder | |
| ¼ tsp | Paprika, ground, mild (spice) | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| 1 tsp | Parsley, fresh, chopped | |
| 17.73 oz | altogether (view nutrition facts) |
Preparation
- Serving size:2.20 oz (calculated)Notes: 1 large stuffed mushroom
- Temperature: 350 °F (preheated, circulating air)
- Clean the mushrooms. I prefer using larger mushrooms, about 1 1/4 oz or 35 g each, as these are easier to stuff.
- Remove their stems and finely chop them.
- Set aside the caps, optionally cutting off a thin slice from the top, so they don't topple. If doing so, also finely chop the slices and add them to the chopped stems.
- In a large pan, melt the butter over medium heat.
- Saute the garlic in the butter for about half a minute.
- Add the chopped mushroom stems and saute them for about 3 minutes.
- Stir in the cream cheese, grated parmesan and spices. If you like it a bit spicier, you can also use chili or cayenne pepper instead of paprika.
- Once the cheese is fully melted, remove the stuffing from the pan and let it cool a bit. 8 servings should give you about 1 cup of stuffing.
- Stuff the mushrooms caps with about 2 tablespoons each and put them on a baking tray lined with parchment paper.
- Bake for about 20 minutes.
- Serve garnished with some freshly chopped parsley.
- Enjoy as an appetizer or a side dish.
- You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
Meal Prep Tip
- Calorie count111 kcal
- % of calories by macros
Fat 78.4 % 87 kcal 10 g Net Carbs 8.1 % 9 kcal 2.3 g Dietary Fiber 0.9 % 1 kcal 0.4 g Protein 12.6 % 14 kcal 3.5 g - Approx. WW SmartPoints™4.5
- Cholesterol 27.8 mg
- Sodium 180 mg
- Fat 10 g
- Saturated Fat 5.9 g
- Trans Fat 0 g
- Carbohydrates 2.7 g
- Dietary Fiber 0.4 g
- Total Sugars 1.5 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 3.5 g
- Calcium 61.6 mg
- Iron 0.3 mg
- Magnesium 7 mg
- Potassium 150.5 mg
- Zinc 0.4 mg
- Vitamin A (Retinol Equivalents) 92.9 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 1.2 mg
- Folate 8.3 mcg
- Folic Acid 0.2 mcg