Herb Stuffed Mushrooms

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat the oven to 375F.

Rinse the mushrooms and remove the stems. Place the mushrooms on a sheet tray and sprinkle with tamari, spray with olive oil. Slide into the oven, cap side down, and cook for 10 – 12 minutes or until the mushrooms have released liquid. Remove from the oven and when cool enough to handle, pour off the liquid.

While the mushrooms are roasting, chop the stems. Sauté the stems and the red onions together in a large saucepan with the olive oil until the mushrooms have released all their liquid. Add the garlic and cook and stir for about a minute or until fragrant.

Add the panko, Parmesan, herb cheese and herbs to the mushroom mixture. Season it with a generous sprinkle of salt and pepper. Spoon into the mushroom caps and then slide into the preheated oven and roast for about 15 minutes or until cooked through. Garnish with herbs.

Cooking Techniques

Spice Level:

Dietary

Allergens