Stuffed Mushrooms
A quick starter that can be whipped up in less than 20 minutes! Perfect for parties, nibbles, or just to use up some of those Christmas leftovers.
This recipe is meat free but you could always chop up some leftover turkey and add that in for some extra protein too.
Nutrition Facts
Serving Size 3 mushrooms
Servings 2
- Amount Per Serving
- Calories 174
- % Daily Value *
- Total Fat 7.6g12%
- Total Carbohydrate 19.4g7%
- Dietary Fiber 6.2g25%
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategorySide
6 medium mushrooms
100 g stuffing (mix or homemade)
50 g chopped spinach
50 g low fat crème fraiche
15 g pecorino romano
0.50 tsp garlic powder
0.25 tsp black pepper
1
To begin, preheat your oven to 180C and line a baking try with parchment paper.
2
Remove the stem from the mushrooms (these can be chopped and added back into the filling mixture) and set aside.
To a bowl add the stuffing, spinach, crème fraiche & seasonings.
Divide the mixture evenly and spoon into the prepare mushroom caps.
3
Top with some grated pecorino & bake in the oven for 12-15 minutes until the cheese has melted.
Serve on their own as a little nibble, or with a salad for the perfect Christmas party starter.
Ingredients
6 medium mushrooms
100 g stuffing (mix or homemade)
50 g chopped spinach
50 g low fat crème fraiche
15 g pecorino romano
0.50 tsp garlic powder
0.25 tsp black pepper
Directions
1
To begin, preheat your oven to 180C and line a baking try with parchment paper.
2
Remove the stem from the mushrooms (these can be chopped and added back into the filling mixture) and set aside.
To a bowl add the stuffing, spinach, crème fraiche & seasonings.
Divide the mixture evenly and spoon into the prepare mushroom caps.
3
Top with some grated pecorino & bake in the oven for 12-15 minutes until the cheese has melted.
Serve on their own as a little nibble, or with a salad for the perfect Christmas party starter.