Savory Stuffed Mushrooms Recipe

Name: Savory Stuffed Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (4-inch) whole portobello mushrooms; Cooking spray; 1 garlic clove, minced; 1/4 cup dry white wine; 1/4 cup (2 ounces) 1/3-less-fat cream cheese; 2 tablespoons grated fresh Parmesan cheese; 1/4 cup chopped green onions; 1/4 teaspoon black pepper; 1/8 teaspoon ground red pepper; 1/2 cup egg substitute; 1 tablespoon all-purpose flour; 2/3 cup dry breadcrumbs

Servings: persons

6 (4-inch) whole portobello mushrooms
Cooking spray
1 garlic clove, minced
1/4 cup dry white wine
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons grated fresh Parmesan cheese
1/4 cup chopped green onions
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup egg substitute
1 tablespoon all-purpose flour
2/3 cup dry breadcrumbs

1
Preheat oven to 450u00b0.
2
Remove stems from caps; finely chop mushroom stems to measure 1/2 cup. Set mushroom caps aside.
3
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chopped mushroom stems and garlic; saute 3 minutes, stirring often. Add wine; cook 2 minutes or until liquid evaporates. Remove from heat; cool 3 minutes. Add cheeses, onions, and peppers; stir until smooth. Spread cheese mixture evenly into mushroom caps.
4
Combine egg substitute and flour in a small bowl; stir well with a whisk. Place breadcrumbs in a shallow dish. Working with one mushroom cap at a time, dip, cheese side up, into egg mixture; dredge in breadcrumbs, coating only the mushroom cap. Place mushroom cap, cheese side up, on a baking sheet coated with cooking spray. Repeat procedure with remaining mushroom caps, egg mixture, and breadcrumbs. Lightly coat stuffed mushrooms with cooking spray. Bake at 450u00b0 for 25 minutes or until tender and lightly browned.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 (4-inch) whole portobello mushrooms, Cooking spray, 1 garlic clove, minced, 1/4 cup dry white wine, and more.

Yes, Savory Stuffed Mushrooms falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Savory Stuffed Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions