Low-Fat Stuffed Mushrooms

These Low-Fat Stuffed Mushrooms are a delightful, light appetizer perfect for potlucks or dinner parties. The earthy mushroom caps are filled with a savory mixture of wilted fresh spinach, finely chopped onion, and aromatic herbs like basil and rosemary. Nutritional yeast adds a subtle cheesy depth without the dairy, while stale whole wheat bread cubes provide a hearty texture. Broiled until golden, they offer a satisfying crunch and robust flavor. Ideal for vegetarians and vegans, this recipe is simple to prepare using pantry staples. Serve them warm as a starter or a healthy side dish. They bring a touch of international flair to your table with minimal effort and maximum taste.

Cuisine: Global

Courses: Appetisers

Difficulty: Intermediate

Servings: 4

Calories: 279.0

Dietary: Low-fat, Vegan, Vegetarian

Description

These Low-Fat Stuffed Mushrooms are a delightful, light appetizer perfect for potlucks or dinner parties. The earthy mushroom caps are filled with a savory mixture of wilted fresh spinach, finely chopped onion, and aromatic herbs like basil and rosemary. Nutritional yeast adds a subtle cheesy depth without the dairy, while stale whole wheat bread cubes provide a hearty texture. Broiled until golden, they offer a satisfying crunch and robust flavor. Ideal for vegetarians and vegans, this recipe is simple to prepare using pantry staples. Serve them warm as a starter or a healthy side dish. They bring a touch of international flair to your table with minimal effort and maximum taste.

Ingredients

12 lg Mushrooms; about 8 oz
1/4 cup Vegetable broth;
1/4 cup Finely chopped onion;
1/2 cup Fresh spinach, chopped;
1/2 teaspoon Basil;
1/2 teaspoon Crumbled rosemary;
2 tablespoon Nutritional yeast;
1 sl Stale whole wheat bread; cut

Directions

1
Preheat the broiler.
2
Remove stems from the mushrooms and place the caps on a heatproof serving platter.
3
Slice off and discard the woody ends from the mushroom stems, then finely chop the remaining stems.
4
Cube the stale whole wheat bread to yield about 3/4 cup.
5
In a skillet, combine the chopped stems, vegetable broth, onion, spinach, basil, rosemary, and nutritional yeast.
6
Cover and cook over medium heat, stirring occasionally, until the onion is translucent and the spinach is tender.
7
Uncover and continue cooking, stirring, until any remaining liquid has evaporated.
8
Remove the skillet from heat and stir in the bread cubes.
9
Divide the mixture evenly among the mushroom caps.
10
Broil for about 5 minutes, or until the tops are golden brown.
11
Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 279.0kcal

% Daily Value *
Total Fat 16.9g26%
Saturated Fat 2.4g12%
Cholesterol 0.0mg0%
Sodium 162.6mg7%
Total Carbohydrate 24.8g9%
Dietary Fiber 4.7g19%
Sugars 8.0g
Protein 12.6g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.

Ensure the bread is slightly stale so it absorbs the moisture from the spinach mixture without becoming too soggy.

Watch closely while broiling to prevent burning, as oven temperatures can vary.

Keywords: stuffed mushrooms, vegan appetizer, low fat, spinach, onion, herbs, basil, rosemary, nutritional yeast, broiled, party food, healthy snack, mushroom caps, vegetarian, easy recipe, dinner party, potluck, whole wheat, vegan, appetizer

Read it online: https://www.chefs-mate.com/recipe/low-fat-stuffed-mushrooms/