Healthy Stuffed Mushrooms
These Healthy Stuffed Mushrooms are an easy, savory and absolutely delicious appetizer for the holidays. They’re creamy, crispy and can even be prepped ahead of time.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pounds medium-size cremini mushrooms (about 16 mushrooms)
- 1 tablespoon olive oil
- 2 large cloves garlic, chopped
- Kosher salt and black pepper
- 1 cup chopped fresh spinach
- 6 tablespoons whole-wheat Panko, divided
- 4 ounces fresh goat cheese, crumbled
- 1 lemon, juiced and zested
- 2 tablespoons chopped parsley
- 2 tablespoons grated Parmesan
Instructions
- 1
Preheat oven to 400ºF (204ºC). Coat a 9×13-inch baking dish with nonstick spray.
- 2
Remove stems from mushrooms and reserve. Arrange mushroom caps, stemmed sides up, in prepared baking dish.
- 3
Chop mushroom stems.
- 4
Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, ½ teaspoon salt and ½ teaspoon pepper; cook, stirring frequently, until mushrooms start to soften, about 3 minutes. Add spinach and cook until wilted and any liquid has evaporated, 3 minutes. Add ¼ cup Panko and cook, stirring often, until toasted, 1–2 minutes. Off heat, add goat cheese and juice of half a lemon; stir until combined.
- 5
Divide filling between mushroom caps, mounding as needed. Stir together remaining 2 tablespoons panko, ½ teaspoon lemon zest, parsley and Parmesan; and season with salt and pepper. Sprinkle mixture over stuffed mushrooms.
- 6
Bake mushrooms topping is golden brown, 30–35 minutes, rotating halfway through to promote even browning.