Savory Stuffed Mushrooms

Preparation:  25 min. Cooking: 10 min. Total: 35 min.
Recipe photo
  • 1 Lb mushrooms
  • 4 Tbsp unsalted butter
  • 1 small onions , chopped
  • 1/4 tsp garlic powder , or 2 cloves garlic, minced2
  • 3 Oz cream cheese , softened
  • 3 Tbsp grated Parmesan cheese
  • 2 Tbsp parsley , chopped, or 2 tsp parsley flakes2 tsp
  • 1 Cup seasoned stuffing mix
Preheat oven to 425 ℉. Remove stems from mushrooms. Chop enough to make 1 normal cup mushroomscooked stems and set aside. Melt 2 normal Tbsp unsalted butter butter in a saucepan over medium heat. Brush mushroom caps with butter and place top side down in a shallow baking pan. Melt remaining butter in same pan. Add chopped mushroom stems, onion and garlic powder and cook 4-5 minutes, or until tender. Stir in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly. Spoon about 1 Tbsp stuffing mixture into each mushroom cap. Bake 10 minutes, or until mushrooms are heated through.
Calories
220 Cal
Fat
17 g
Carbs
13 g
Protein
5.3 g
Fiber
2.8 g
Sugar
2.8 g
Cholesterol
39 mg
Sodium
280 mg


Nutrients

Fiber     2.8 g
Fat     17 g
Sugar     2.8 g
Carbs     13 g
Protein     5.3 g
Calories     220 Cal

Fats

Fat, Poly     1.5 g
Fat, Mono     5 g
Fat, Sat     9.2 g
Fat, Trans     0 g
Fat, Percent     70 %

Vitamins

Vitamin, K     27 mcg     22 %
Vitamin, A     660 IU     22 %
Vitamin, B12     0.2 mcg     6.3 %
Niacin     3.9 mg     24 %
Riboflavin     0.3 mg     24 %
Vitamin, C     5.3 mg     5.8 %
Vitamin, D     16 IU     2.6 %
Vitamin, B6     0.1 mg     6.9 %
Vitamin, E     0.8 mg     5.1 %
Panto, Acid     1.7 mg     35 %
Choline     24 mg     4.3 %
Thiamin     0.1 mg     9.2 %

Minerals

Calcium     68 mcg     6.8 %
Phosphorus     120 mg     18 %
Magnesium     17 mg     4.1 %
Copper     0.4 mcg     47 %
Fluoride     17 mcg     430 %
Zinc     1 mg     9.1 %
Cholesterol     39 mg     0.3 %
Sodium     280 mg     18 %
Selenium     27 mcg     49 %
Manganese     0.2 mg     2.4 %
Potassium     340 mg     7.3 %
Iron     2 mg     25 %