Stuffed Mushrooms
I personally LOVE stuffed mushrooms. They are a great bite sized appetizer, but they are usually stuffed with not so healthy ingredients.
My version of the mushrooms is lightened up and delicious. They are super easy to make and are low in WW points and calories.
Here is what you will need:
- Mini food processor or mini blender
- Baby Bella mushrooms
- Jimmy Dean turkey sausage crumbles
- Light laughing cow wedges
- Cooked broccoli
- Salt
- Pepper
- Garlic powder
- Onion powder
- Wasa light rye crispbread
- Italian seasoning
- Grated parmesan cheese
- Fresh parsley
This machine is a great appliance to have on hand. I got mine right from Amazon HERE.
You can use baby Bella mushrooms or the larger Portobello mushrooms.
This is a great alternative for a healthier option to regular pork sausage. Plus, it is already cooked and crumbles.
Having steam in bag broccoli on hand is a great buy. I use it for a lot of my recipes out of convenience. I grab mine at Aldi.
Light laughing cow is a wonderful alternative to cream cheese and is a great addition to this recipe.
Garlic powder and onion powder are spices I usually always have on hand in my pantry.
Salt and pepper to taste.
These Wasa light rye crispbreads are AMAZING and work perfectly for breadcrumbs. They are super low in calories and are something I usually have on hand as well.
Another spice that is always in my pantry as well. Italian seasoning is a well-rounded spice.
Here is how to make them:
- Preheat oven to 425 degrees
- Place the Wasa crackers into a mini food processor or blender with the Italian seasoning until they resemble breadcrumbs
- Wash, dry and remove the stems from the mushrooms, set aside.
- In a bowl, combine all of the filling ingredients and set aside.
- Take the filling and place in even amount into each mushroom cap
- Once filled, take the tops and place into the breadcrumbs
- Once all tops are coated, place the mushrooms onto a sheet pan
- Bake for 15-20 minutes or until golden brown
- Garnish with parmesan cheese and fresh chopped parsley
- Enjoy!
Stuffed Mushrooms
Equipment
- Sheet pan
- Mixing bowl
Ingredients
- 2 Pints Baby bella mushrooms washed, dried & stems removed
FILLING
- 1 Cup Jimmy Dean turkey sausage crumbles
- 3/4 Cup Cooked broccoli Chopped fine
- 6 Light laughing cow wedges
- 1 tsp Onion powder
- 1 tsp Garlic powder
- 1/4 tsp Salt
- 1/2 tsp Black pepper
BREAD CRUMB TOPPING
- 2 Wasa crisp 'N' light crackers
- 1/2 TBSP Italian seasoning
GARNISH
- 1 TBSP Grated parmesan
- Fresh parsley
Instructions
- Preheat oven to 425 degrees
- Place the Wasa crackers in a mini food processor or blender with the Italian seasoning and blend until breadcrumbs are super fine. Set aside
- Wash, dry and remove stems from the mushrooms. Set aside.
- In a bowl combine all of the filling ingredients
- Take the filling and scoop even amounts into the mushroom caps
- Dip each mushroom top into the breadcrumbs and place onto a sheet pan
- Bake for 15-20 minutes or until golden brown
- Garnish with the grated parmesan cheese and parsley
