Low Fat & Low Carb Stuffed Mushrooms

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This isn’t an original recipe, this is something I actually found off of Tasty to bring to Christmas dinner last year. Instead of using the full fat cream cheese I used 1/3 of the fat and they were a huge hit. They’re actually quite macro-friendly, too! I’ve made them several times since and just had to share. Happy flexible dieting!

Recipe:

  • 1 tbsp olive oil
  • 15 mushrooms
  • 3 tbsp chopped garlic
  • 1/2 tbsp salt
  • 1/2 tbsp pepper
  • 8 oz 1/3 fat cream cheese
  • 1/4 cup Italian breadcrumbs
  • 1/2 cup shredded parmesan
  • Chopped parsley to garnish

Preheat oven to 350 degrees. Cut of steams of the mushrooms and chop them. Heat oil over pan on medium to high heat. Add chopped steams, garlic, salt, and pepper and cook 6-8 minutes, stirring constantly. Remove from heat and in a bowl combine cooked stems with cream cheese, breadcrumbs, half the parmesan, and parsley. Add more salt and pepper to taste and mix. Spoon a generous amount of cream cheese mixture into each mushroom cap and place onto a baking sheet. Top each mushroom with a sprinkle of parmesan cheese and bake for 20 minutes. Take out and garnish with parsley. Enjoy!

Macros (per stuffed mushrooms, recipe makes 15):  87 calories, 5g fat, 7g carbs, 5g protein, 1g fiber

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