Heather's Stuffed Mushrooms
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 241.1
- Total Fat: 16.3 g
- Cholesterol: 47.1 mg
- Sodium: 563.5 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.6 g
- Protein: 18.3 g
View full nutritional breakdown of Heather's Stuffed Mushrooms calories by ingredient
Introduction
I created this recipe using all low sodium ingredients so the sodium content is actually less than listed. Since my sister stole my previous stuffed mushroom recipe and touts it as her own, I "re-vamped" my recipe using different ingredients...This is my family's new favorite. I created this recipe using all low sodium ingredients so the sodium content is actually less than listed. Since my sister stole my previous stuffed mushroom recipe and touts it as her own, I "re-vamped" my recipe using different ingredients...This is my family's new favorite.Number of Servings: 4
Ingredients
-
8 large Mushrooms, stems and gills removed
1 sm jar of Marinated Artichoke Hearts, Low Sodium, drained.
2 slices Low Sodium Bacon, cooked and crumbled
1/2 cup Shredded Mozzarella Cheese/Parmasan cheese- seperated(I used Tillamook brand pre-shredded, pre-mixed, low sodium)
1/2 cup Low Fat Cream Cheese
Tips
I created this recipe using all low sodium ingredients so the sodium content is actually less than listed.
Directions
Pre-heat oven to 350 degrees.
Remove stems and scrape gills from mushrooms. Place them on a foil lined cookie sheet (for easy clean up).
Fry bacon slices until crispy, drain grease and crumble.
Chop artichoke hearts into small pieces.
In a mixing bowl, mix artichoke hearts, bacon, cream cheese and 1/3 cup of the shredded mozzarella/parmesan cheese until well incorporated.
Spoon an equal amount of cheese mixture into each mushroom. Top with remaining Mozzarella/Parmesan cheese. Bake for roughly 10 minutes - long enough to heat through the mushrooms and melt the cheese on top. Then Broil until cheese is golden and bubbly.
ENJOY!
Serving Size: Makes 4 servings of 2 mushrooms each.
Number of Servings: 4
Recipe submitted by SparkPeople user FIDALGOGIRL.
Remove stems and scrape gills from mushrooms. Place them on a foil lined cookie sheet (for easy clean up).
Fry bacon slices until crispy, drain grease and crumble.
Chop artichoke hearts into small pieces.
In a mixing bowl, mix artichoke hearts, bacon, cream cheese and 1/3 cup of the shredded mozzarella/parmesan cheese until well incorporated.
Spoon an equal amount of cheese mixture into each mushroom. Top with remaining Mozzarella/Parmesan cheese. Bake for roughly 10 minutes - long enough to heat through the mushrooms and melt the cheese on top. Then Broil until cheese is golden and bubbly.
ENJOY!
Serving Size: Makes 4 servings of 2 mushrooms each.
Number of Servings: 4
Recipe submitted by SparkPeople user FIDALGOGIRL.