Friday, March 21, 2014

Stuffed mushrooms

I've made these with weight watchers cream cheese as well as lighter sour cream cream , ricotta and Cabot reduced fat cheeses. They turned out just as delicious. But this round of stuffed mushrooms grocery list was not gathered by me. 

This way or the lighter version are just as addicting. So be prepared to woof these down. 


1 8 oz container of white mushroom
4 oz Philadelphia cream cheese at room temperature 
1/4 c Ricotta cheese
1/4 c sour cream
1 tbsp Monterrey cheese shredded
1 tsp whole wheat bread crumbs
1/2 c green onions chopped


Preheat oven 350.

9 inch round baking dish line with aluminum foil set aside. 

With a damp paper towels wipe the mushrooms to remove any left soil.
Remove the stems from the mushrooms. Diced the mushrooms stems set aside. 

In a medium bowl add cream cheese, ricotta, sour cream. diced mushroom and green onions. 

Spoon the cheese mix into the mushrooms. 

Sprinkle a little bread crumbs and a top it with shredded cheese. 

Bake till cheese melts. 

Serve and enjoy!

Bon Apetit ! 

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