Stuffed Mushrooms | Recipe | Snowy Day Menu

I can't think of anyone who doesn't enjoy stuffed mushrooms.  This recipe uses Greek yogurt to cut down on the fat, but the end result is still flavorful.


Stuffed Mushrooms Recipe
Yields: Approx 16 mushrooms

1 container whole button mushrooms
4 cloves garlic
2 tsp olive oil
1/2 c greek yogurt
1/4 tsp onion powder
1/8 c grated Parmigiano-Reggiano
1/8 tsp cayenne pepper
Handful fresh, chopped parsley
1/2 c breadcrumbs, divided
1 Tbsp butter


1. Preheat oven to 375 degrees F

2. Line baking sheet with Silpat or lightly grease with cooking spray

3. Clean mushrooms with a damp paper towel.  Do not wash them or they will absorb the water.  I prefer to peel the outer layer so that the mushrooms are white and free from any dirt.

4. Remove stems from caps and place in a mini-food processor with garlic and pulse until finely chopped

5. Heat olive oil over Medium heat.  Add stems and garlic and cook, stirring occasionally, until moisture evaporates, about 5 minutes.

6. Lower heat to Low.  Add yogurt, cheese, garlic salt and cayenne.  Stir well until cheese has melted.

7. Remove from heat and incorporate parsley and 1/4 c breadcrumbs

8. Spoon mixture generously into mushroom caps and arrange on the baking sheet

9. In a small pan, melt butter.  Stir in remaining 1/4 c breadcrumbs and toast slightly.  Sprinkle buttered breadcrumbs over stuffed mushrooms

10. Bake in pre-heated oven for 25-30 minutes, until mushrooms give off liquid.  Transfer to a platter and serve immediately.

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