A healthy appetizer to please the crowd, these stuffed mushrooms pack a protein punch with each bite!
Servings: 24 mushrooms
Serving Size: 1 mushroom
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 21 calories / 1g carbs / 2g protein / 1g fat
Ingredients:
- 16 ounces (454g) Baby Bella mushrooms
- 4 ounces (112g) Jennie-O ground turkey breast 99%
- 2 ounces (57g) Philadelphia ⅓ less fat cream cheese
- ½ cup (15g) chopped spinach
- ¼ onion (24g) chopped
- ¼ cup (23g) Kraft part-skim shredded mozzarella
- 2 tablespoons (14g) Progresso Italian style breadcrumbs
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- ½ teaspoon garlic salt
- ¼ teaspoon black pepper
Instructions:
- Preheat oven to 350 degrees. Put a sheet of foil in a baking sheet tray, and lightly spray with oil.
- Wash mushrooms and remove stems. Arrange the mushroom caps upside down on the baking tray.
- Heat a medium-sized skillet on the stove over medium high heat. Add the ground turkey, parsley, salt, garlic salt, pepper and spinach.
- Cook until the turkey is no longer pink, turn the stove off, and add the cream cheese, making sure it is fully incorporated.
- Spoon the meat and cheese mixture into the upturned mushroom caps.
- Top mushrooms with shredded mozzarella, and then breadcrumbs.
- Bake in the oven for 15-20 minutes, or until cheese and breadcrumbs are beginning to brown.
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