Best 2 Low Fat Stuffed Mushrooms Recipes

In the realm of appetizers and side dishes, stuffed mushrooms occupy a prominent place, enticing taste buds with their savory filling encased within tender mushroom caps. To cater to those seeking a healthier indulgence, we present a collection of low-fat stuffed mushroom recipes that offer a delightful symphony of flavors without compromising dietary goals. These culinary creations incorporate lean proteins, nutrient-rich vegetables, and flavorful herbs and spices to deliver a satisfying and guilt-free culinary experience.

Here are our top 2 tried and tested recipes!

LOW-FAT STUFFED MUSHROOMS

Low-Fat Stuffed Mushrooms image

"I first tasted these fun mushroom appetizers at a support group meeting for diabetics," says Beth Ann Howard of Verona, Pennsylvania. "I couldn't believe how yummy they were. Since then, I've shared the recipe with friends and co-workers."

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 pound large fresh mushrooms
3 tablespoons seasoned bread crumbs
3 tablespoons fat-free sour cream
2 tablespoons grated Parmesan cheese
2 tablespoons minced chives
2 tablespoons reduced-fat mayonnaise
2 teaspoons balsamic vinegar
2 to 3 drops hot pepper sauce, optional

Steps:

Remove stems from mushrooms; set caps aside. Chop stems, reserving 1/3 cup (discard remaining stems or save for another use). In a bowl, combine the bread crumbs, sour cream, Parmesan cheese, chives, mayonnaise, vinegar, hot pepper sauce if desired and reserved mushroom stems; mix well., Place mushroom caps on a baking sheet coated with cooking spray; stuff with crumb mixture. Broil 4-6 in. from the heat for 5-7 minutes or until lightly browned.

Nutrition Facts : Calories 66 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 173mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

DELICIOUS LOW FAT/CALORIE STUFFED MUSHROOMS

Delicious Low Fat/Calorie Stuffed Mushrooms image

Love rich, creamy stuffed mushrooms, but can't stand all those unecessary calories? These great stuffed mushrooms are high in flavor and low in calories. They also make great appetizers for parties and elegant dinners.

Provided by Chef RayRay

Categories Crab

Time 13m

Yield 10-15 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces fat free cream cheese
6 ounces imitation crabmeat (or real if you please)
2 garlic cloves
1/2 teaspoon garlic powder (NOT garlic salt)
1/2 teaspoon salt and pepper
2 tablespoons fat-free parmesan cheese
20 -30 medium white mushrooms (if you're cooking for guests, make sure you have at least 2 mushrooms per guest)

Steps:

(Since I'm usually cooking for 1 or 2, I tend to cut the recipe in half. Also, a great deal of this recipe is to taste. So if you like your mushrooms meatier, add more meat and less cream cheese.).
Preheat oven to 350 degrees.
Remove stems from mushrooms an wash thoroughly. Let mushrooms dry on a paper towel.
In a food processor add cream cheese, entire package of artificial crab, two tablespoons of parmesan, and two cloves of garlic. (You may also add some chopped scallions if you like). Pulse until smooth.
Taste your mixture and add salt, pepper, and powdered garlic to taste.
With a spoon, scoop about one tablespoon of mixture into each mushroom, or until cap is full and overflowing a bit. Use the spoon to smooth out mixture into a nice mound. Spray a baking sheet with cooking spray of choice and place completed mushrooms evenly on the sheet. Sprinkle mushrooms with more parmesan cheese to taste. Bake about 8 mins, or until mushroom tops begin to brown.
(If you make the entire recipe but don't end up using all of the cheesy crab mixture, it tastes amazing chilled and served on crackers or wrapped into wanton noodles and fried.).

Nutrition Facts : Calories 48.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 5.2, Sodium 268.4, Carbohydrate 4.5, Fiber 0.4, Sugar 0.7, Protein 6.5

Tips:

Choose the right mushrooms. Large, firm mushrooms with intact stems are best for stuffing.
Clean the mushrooms thoroughly. Use a damp cloth or paper towel to wipe away any dirt or debris from the mushrooms.
Remove the stems. Use a sharp knife to carefully remove the stems from the mushrooms. Save the stems for use in other recipes, such as soups or sauces.
Scoop out the gills. Use a spoon to scoop out the gills from the inside of the mushroom caps. This will help to prevent the mushrooms from becoming soggy.
Stuff the mushrooms. Fill the mushroom caps with your desired stuffing. Be careful not to overstuff the mushrooms, as this can make them difficult to cook evenly.
Bake the mushrooms. Place the stuffed mushrooms in a baking dish and bake them in a preheated oven until they are tender and cooked through.
Serve immediately. Stuffed mushrooms are best served immediately, while they are still hot and juicy.

Conclusion:

Low-fat stuffed mushrooms are a delicious and healthy appetizer or main course. They are easy to make and can be tailored to your own taste preferences. Experiment with different stuffing ingredients to create unique and flavorful dishes. With endless possibilities, stuffed mushrooms are sure to become a favorite in your kitchen.