How To make Low Calorie Mushrooms with Cheese
1/2 lb Mushrooms
6 tb Grated Parmesan cheese *
4 tb Italian bread crumbs
1 tb Fresh parsley, chopped
Garlic salt to taste Black pepper to taste * Use Romano cheese instead of Parmesan if preferred, or use a combination of both. 1. Remove stems from mushrooms and reserve. Wash mushrooms and leave
moist. 2. Combine half the cheese with the crumbs. Add garlic salt and black
pepper to your preference. Roll the moist mushrooms in the cheese mixture; place cup side up on shallow non-stick baking pan sprayed with cooking spray. 3. Dry the stems and chop; add parsley and the remaining cheese. Spoon
this mixture into the caps. Bake in preheated 475-degree oven 8-10 minutes or until browned.
How To make Low Calorie Mushrooms with Cheese's Videos
Healthy creamy mushroom pasta (no cream!)
There are days when you just want creamy, carby, comfort food but alas! Need to watch the calories because you're responsible and keeping track to make sure you don't go over your daily intake. Hear me out - it's possible to have it all.
This super yum creamy mushroom pasta recipe has all the creaminess that you love WITHOUT any cream added!
Full printable recipe:
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Buttery Garlic Mushrooms with a flavour twist! The herb garlic butter sauce is so good, you'll be serving these mushrooms with everything! FULL RECIPE:
Stuffed Portobello Mushrooms- Bacon, Onions, Spinach and Cheese
We used 4 large portobello’s for this recipe with easy ingredients and should come together pretty quickly.
Although we used pancetta and gruyere, you can easily substitute bacon and any other type of cheese if you wish.
The beauty of this recipe is that you can easily make it vegetarian or vegan based on the ingredients you want to use. The steps will not change.
To prep your mushrooms-
Remove the stem with a paring knife. Place the knife in the center and rotate the mushroom. Be careful as the mushroom may crack with too much pressure.
Save the stem for the filling.
If you desire, trim the edges of the mushroom with the knife. You may remove the gills to get more internal area for stuffing.
Chop the stems and edges and set aside for the filling.
Brush inside of mushrooms with olive oil.
Our recipe-
Ingredients:
4 each- large portobello mushrooms (cleaned and trimmed)
12 oz- pancetta
8 oz- gruyere cheese (grated)
1 each- large white onion
3 cup- baby spinach (compacted)
Olive oil
Salt
Pepper
Method:
Render bacon over medium heat, add onions and mushroom pieces and sauté until bacon is cooked and onions are soft.
Season with salt and pepper.
Add the spinach right at the end and turn off the heat. You only want to slightly wilt the spinach as the will continue to cook in the oven.
Remove the mixture and cool slightly. Add 1/2 of the cheese and mix together.
Scoop the mixture into the mushrooms, you can heap above the tops.
Place in a 325 degree oven (covered) for about 25 minutes, based on your oven, you may need additional time. Cook until the mushrooms begin to turn dark brown and are sweating.
Remove the mushrooms, top with the rest of the cheese and broil until bubbly and browned.
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Can You Make a Low Calorie Creamy Mushroom Sauce That Taste Good (Protein Cream Cheese Experiment)
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Why Mushrooms Are Making You Fat And How To Avoid it.
Mushrooms can get high in calories super quick...
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Everything I cook with - GERMANY:
00:00 How to cook Mushrooms
01:51 Low Calorie Creamy Mushroom Sauce
03:41 Macros/Calories
Macros creamy garlic chicken: 312 Calories, 16C, 9F, 42P
Ingredients:
- 250g Mushrooms
- 2 cloves of garlic
- 150g skinless chicken breast
- 1 laughing cow wedge
- 4g starch
- 8g vegetable broth powder
- 100g water
- salt, pepper
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Stuffed Portobello Mushroom | Healthy Recipe
Learn how to make this quick and healthy recipe for stuffed Portobello mushrooms.
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