| Carbohydrates | 5 g |
| Energy | 189.8 kcal |
| Fats | 15.9 g |
| Fiber | 0.9 g |
| Protein | 7.7 g |
| Saturated Fats | 7.5 g |
| Sodium | 477.1 mg |
| Sugars | 2 g |
-
Total
48 -
difficulty
Easy
Cheesy Stuffed Mushrooms
Utensils
-
Baking dish
-
Bowl
-
Dish towel
-
Spoon
-
Oven
-
Papertowel
Ingredients
Portions: 5
- 10 Units White Button Mushrooms (or Crimini Mushrooms)
- 4 Ounces Cream cheese (softened)
- 1/4 Cup Parmesan cheese (grated)
- 1/4 Teaspoon Dried Basil
- 1/8 Teaspoon Dried Oregano
- 1 Teaspoon MAGGI® Season-Up All Purpose
- 1/4 Cup Cooked Bacon (or peperoni, finely diced)
- 1/4 Cup Pepperoni ,finely diced
- 2 Tablespoons Sweet Peppers (finely chopped)
- 2 Tablespoons Red Onion (finely chopped)
- 2 Tablespoons Olives (finely chopped)
Instructions
- 1.Preheat oven to 350°F (180°C). Spray a baking tray with cooking spray and set aside.
- 2.Wipe mushroom with a damp cloth and remove stems. (They should just pop out). Set aside.
- 3.In a small bowl, mix cream cheese, parmesan cheese, basil, oregano and Season Up All Purpose together until combined. Stir in the remaining ingredients, excluding the mushrooms
- 4.Spoon cheese mixture into prepared mushroom caps by the heaping teaspoonful.
- 5.Place mushroom on lightly greased baking tray and bake in preheated oven for 20 minutes.
- 6.Switch oven from bake to broil and brown the tops of the mushroom for 2 minutes.
- 7.Serve hot.
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