I made these for myself last night (Paul won't touch mushrooms, and isn't a fan of feta either) after coming across them on a blog and having a super strong craving for mushrooms! I'm blaming on being pregnant... Either way, they were delish! AND low fat, which was a bonus! I spaced out and forgot to take a pic, but I will link back to the original post if you'd like to see. YUM!
8 medium-sized mushrooms
2 mushroom stems
2 Tbsp reduced-fat feta cheese
1/2 Tbsp fresh flat-leaf Italian parsley, chopped
1 tsp freshly squeezed lemon juice
1/2 tsp finely grated lemon zest
1/2 tsp extra-virgin olive oil
1/8 tsp ground cayenne pepper, or to taste
Preheat oven to 425 degrees F. Spray a small baking dish with nonstick spray.
Lightly rinse mushrooms and pat dry with paper towels. Pull off stems and save two. Mince the tender portion of those two mushrooms and place in a small bowl. Place mushrooms, stem-side up, in the prepared baking dish.
Add remaining ingredients to the minced stems in the bowl. Stir to mix well. Divide the mixture between the mushroom caps, using a small spoon, mounding the filling into the center of each mushroom.
Bake 13-15 minutes, or until mushrooms are tender and filling mixture is hot and sizzling. Let mushrooms cool slightly before serving.
Serves: 2 (4 stuffed mushrooms per person)
Calories: 57.5 (per serving)
WW Points: 1
Originally posted at RecipeGirl.com