Feb 2, 2011

Four-Cheese Stuffed-Silly Mushrooms

At work we are all doing a little diet challenge. It has been fun and we are all doing really good. Diane brought in one of her favorite cookbooks, The Hungry Girl, 200 Under 200 by Lisa Lillien. From what I understand Lisa Lillien did recipes for Weight Watcher before they switched to the new points plus system. I looked at this cookbook and thought it had a ton of really good recipes in it so yes I went online and bought it. I also bought another one of Lisa Lilliens books too, but right now I can't remember the name of it. I'll post about our new books when we get them.

When I was looking at the Hungry Girl, 200 Under 200 cookbook I was thinking about something to make on Super Bowl Sunday which is coming up fast. I copied down a couple of recipes for Phil and I to try. This is one of them.

Four-Cheese Stuffed-Silly Mushrooms

Our family loves mushrooms so I thought this would be a big hit.


6 medium-large baby bella mushrooms (each about 2 inches wide)
1/4 cup fat-free ricotta cheese
1/4 cup finely chopped onion
1/4 cup canned spinach, thoroughly drained and dried
2 tablespoons fat-free cream cheese
2 tablespoons shredded fat-free mozzarella cheese
1 tablespoon minced garlic
1 teaspoon reduced-fat Parmesan-style grated topping
1/2 teaspoon garlic powder
1/8 teaspoon nutmeg
1/8 teaspoon salt

I just ran in to Wal-Marts to grab what we needed. They didn't have very big baby bella mushrooms, you will see in the pictures. I bought them anyways and they were just fine. I did have alot of filling left over. I think it was just because I had small mushrooms.


Preheat oven to 375 degrees.

Gently remove stems from mushrooms. Chop stems into small pieces and set aside.

With the rounded sides down, place mushroom caps on a baking sheet sprayed lightly with a nonstick spray. Bake mushroom caps in the oven for 12 to 14 minutes. Leave oven on to use again.

When the mushroom caps are cooking put a nonstick pan on the stove and fill with the chopped mushroom stems, onion, and garlic. Cook and stir until the garlic and onion are soft, about 3 minutes.

When you take the mushroom caps out of the oven let cool till you can handle them. Then remove the liquid that has cooked out of the caps and pat dry to remove all the excess moisture. After you do this set them aside.

In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, and salt until mixed well. Add mushroom-onion-garlic mixture, spinach, and mozzarella cheese. Stir until blended.

Evenly distribute cheese mixture among mushroom caps. They will be super-stuffed.

In a small dish, mix Parm-style topping with garlic powder. Sprinkle stuffed mushrooms with this mixture.

Place stuffed mushrooms back in the oven and cook for 8 to 10 minutes, until topping begins to brown. Let cool Slightly and enjoy.

The recipe is 1 serving.

198 calories, 1.75g fat, 792mg sodium, 25g carbs, 4.5g fiber, 8.5g sugars, 22g protein.

We doubled the recipe. We have many mouths to feed around our house. As we were making them 2 of our boys were watching and couldn't wait to eat them. They ended up loving them and I'm sure we will be making Four-Cheese Stuffed-Silly Mushrooms many times in the future. This would be a great munchie for your Super Bowl party.


siteseer said...

Sounds like too much work for me, but I'd love to try them at your house sometime lol.

jenn said...

I can not wait to try this recipe...it sounds and looks delicious.

jenn said...

Okay, I just printed this out to make sure i get all the ingredients...hopefully next week (when I get over this stupid flu) I will make it.