A healthy appetizer to please the crowd, these stuffed mushrooms pack a protein punch with each bite!
Servings: 24 mushrooms
Serving Size: 1 mushroom
Prep Time: 10 minutes
Total Time: 30 minutes
Nutrition Facts: 21 calories / 1g carbs / 2g protein / 1g fat
16 ounces (454g) Baby Bella mushrooms
4 ounces (112g) Jennie-O ground turkey breast 99%
2 ounces (57g) Philadelphia ⅓ less fat cream cheese
½ cup (15g) chopped spinach
¼ onion (24g) chopped
¼ cup (23g) Kraft part-skim shredded mozzarella
2 tablespoons (14g) Progresso Italian style breadcrumbs
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon garlic salt
¼ teaspoon black pepper
Preheat oven to 350 degrees. Put a sheet of foil in a baking sheet tray, and lightly spray with oil.
Wash mushrooms and remove stems. Arrange the mushroom caps upside down on the baking tray.
Heat a medium-sized skillet on the stove over medium high heat. Add the ground turkey, parsley, salt, garlic salt, pepper and spinach.
Cook until the turkey is no longer pink, turn the stove off, and add the cream cheese, making sure it is fully incorporated.
Spoon the meat and cheese mixture into the upturned mushroom caps.
Top mushrooms with shredded mozzarella, and then breadcrumbs.
Bake in the oven for 15-20 minutes, or until cheese and breadcrumbs are beginning to brown.
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