Stuffed Mushrooms

³ Description

Stuffed Mushrooms I LOOOOOVE mushrooms! It's such a fun and delicious way to get some of your vegetables in for the day! MORE than mushrooms, I love CREAM CHEESE! You really can't go wrong with this stuffed mushrooms combo!! A great vegetarian option and side dish, and still packing that protein!

² Ingredients

•  1 serving (serving = 5 medium) ShopRite Baby Bella Mushrooms
•  1 cup Spinach
•  1 oz Cream Cheese (Low Fat)
•  1/4 serving (serving = 1 cup) Zoi Greek Yogurt Nonfat Plain Greek Yogurt
•  1 oz Parmesan Cheese (Shredded)
•  1 tsp Minced Garlic
•  1/2 tsp Garlic Powder
•  1/4 tsp Black Pepper
•  1/4 tsp Salt
•  1 serving (serving = 1/4 tsp) Tone's Cayenne Pepper
•  1/2 oz Bread Crumbs

q Directions

Preheat oven to 375F.

Cut stems off of 12 mushrooms, reserve and set mushroom caps aside.

Dice mushroom stems, and cook in a skillet with 1/2 tsp minced garlic and spinach, until leaves are wilted (a few minutes, I used spray rather than oil). Meanwhile, combine cream cheese and greek yogurt. Microwave a few seconds to loosen up so it can be easily stirred (not nearly melted, though!) Add in parmesan, remaining 1/2 tsp garlic, garlic powder, black pepper, salt and cayenne.

Stir cooked vegetables into cream mixture.

On a pan lined with foil and sprayed, spray the mushroom cap tops and then flip. Fill open caps with cream mixture. Sprinkle a few bread crumbs on each (the 1 Tbsp should be enough for all of them!)

Bake for 15-20 minutes, until crumbs begin to brown.

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