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Skinny Cheese and Bacon Stuffed Mushrooms
Skinny Cheese and Bacon Stuffed Mushrooms
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Prep Time:
20 minutes
Total Time:
35 minutes
Healthier appetizers with 65% less fat, 60% less saturated fat, and 47% fewer calories. Enjoy guilt-free indulgence in every bite.
Ingredients:
  • 24 large fresh whole mushrooms (1 1/2 to 2 inches in diameter)
  • 2 tablespoons reduced-fat balsamic vinaigrette
  • 2 slices bacon
  • 1 1/2 teaspoons olive oil
  • 1/2 cup chopped red onion
  • 1/3 cup finely shredded reduced-fat Italian cheese blend
  • 1/3 cup reduced-fat garlic-and-herbs spreadable cheese (from 6.5-oz container)
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons Progresso™ plain bread crumbs
  • 2 teaspoons chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Preheat your oven to a toasty 350°F. Prep your mushrooms by detaching the stems, keeping the caps aside. Finely chop enough stems to make 3/4 cup. Any extra stems can be saved for another dish. In a spacious bowl, coat the mushroom caps with vinaigrette and arrange them stem side down in a 15x10x1-inch pan without greasing.
  • Bake for 10 minutes until golden brown. Allow it to cool slightly and then drain the excess liquid.
  • In a 10-inch nonstick skillet, cook the bacon until crisp, then place it on a paper towel to drain. Crumble the bacon and set it aside. Discard the drippings from the skillet.
  • In the same skillet, warm up 1 teaspoon of olive oil over medium heat. Sauté the onion and chopped mushroom stems for 4 to 6 minutes, stirring occasionally, until the onion is tender.
  • Combine the onion mixture, bacon, cheeses, and mustard in a medium bowl until fully combined. Fill the mushroom caps with the mixture and place them in a pan with the filled sides facing up. In a separate small bowl, combine bread crumbs with 1/2 teaspoon olive oil and parsley. Sprinkle the bread crumb mixture over the filled mushroom caps.
  • Bake for 10 to 15 minutes until hot and bubbly with gooey, melted cheese. Enjoy warm.

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