There is always a place at any party for stuffed mushrooms. Turn this classic into a guilt-free culinary delight – delicious dairy!

Kcal: 275 • Fat: 25 g • Protein: 9 g • Carbohydrate: 4 g

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  • Preparation Time

    15 minutes

  • Baking Time

    15 minutes

  • Difficulty Rating

    1

  • Health Level

    4

  • Serves

    1
By Leah Baumann
Total Shares 0

Ingredients

  • 4 tsp. / 30 g goat cheese, soft
  • 2 tsp. / 3 g fresh chives, chopped
  • 4 tsp. / 20 ml olive oil
  • 4 baby Portobello mushrooms (1½-2 inches / 3½-5 cm across), cleaned and towel-dried, stems removed and finely chopped
  • ¼ tsp. smoked paprika
  • 1 fresh clove or ½ tsp. granulated garlic
  • ⅛ tsp. ground black pepper
  • ¼ tsp. grated lime zest
  • Salt to taste
  • 2 tsp. Parmesan cheese, grated

Instructions

  1. Preheat oven to 200 °C/400 °F. Place silicon-baking parchment on a baking tray.
  2. Combine goat cheese with chives, and set aside.
  3. Heat oil over medium, and add mushrooms and chopped stalks. Cook the mushroom caps until just tender, flipping them to ensure even browning. Remove caps to the parchment, placing them open side up.
  4. Add the paprika, garlic, pepper, zest, and salt to the mushroom stems in the pan; stir and sauté until fragrant.
  5. Add the hot seasoned stems to the cheese-chive combination, and blend well in a food processor or food chopper with an ‘S’ blade.
  6. Fill each mushroom cap with 1 tablespoon of the soft cheese mixture. Sprinkle with Parmesan cheese.
  7. Place the tray in the oven on a middle rack, and bake for approximately 15 minutes, until the mushrooms are lightly browned.
  • Exchanges per Serving: ¼ Carb, 1 Protein, 4 Fat
  • Serving Size: 4 mushrooms

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