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These savory healthy stuffed mushrooms are perfect as an appetizer or game-day grub! …and nobody will guess they’re actually good for you, too!
Whether you need an appetizer for a dinner party or some tasty grub for game days, it’s always nice to have a quick and easy recipe in your back pocket. This recipe takes a “typical” stuffed mushroom and makes it a bit healthier without losing their incredible flavor and cravability!
Ingredients for Stuffed Mushrooms (Amounts in Recipe Card Below)
- Mushrooms – For this recipe you’ll want small round mushrooms such as baby Bella mushrooms or small white mushrooms.
- Cream Cheese – For this recipe, you’ll use the 1/3 less fat cream cheese (I don’t recommend fat free cream cheese).
- Plain Greek Yogurt
- Roasted Red Peppers – I use jarred sliced red pepper for convenience.
- Panko Bread Crumbs – Find these in the grocery store next to the breadings/batters.
- Parmesan Cheese – I prefer the texture of grated Parmesan in these (the stuff you top your pizza with).
- Seasonings – I always add garlic, parsley and paprika. Feel free to add black pepper, red pepper flakes, onion powder, Italian seasoning or other fresh herbs you love!
How to make Healthy Stuffed Mushrooms
One thing I love about this recipe is that you don’t need many dishes. Many stuffed mushroom recipes have you cook the filling mixture before stuffing and baking the mushrooms. Not this one! It’s super quick to prepare and you’ll have them in the oven before you know it.
So, start by prepping the mushrooms. Use a damp paper towel to wipe the mushrooms and then remove the stems.
Place the mushrooms on a greased pan and set aside.
The filling is super easy. Simply stir together all of the filling ingredients until well-combined. Use a small spoon to stuff each of the mushrooms with a generous amount of stuffing! I find it easiest to use a baby spoon. 🙂
Lastly, you’ll stir together some panko bread crumbs and a little oil then sprinkle it over the mushrooms.
Bake them in a preheated oven until they’re golden brown on top and serve warm! The cooking time will depend on the size of the mushrooms.
Optional Add-Ins
Want to pack these with a little more nutrition? Add a little bit of chopped fresh spinach and/or diced sun-dried tomatoes!
Frequently Asked Questions
Let the mushrooms cool then move them to an airtight container. Refrigerate for up to 5 days. To reheat the mushrooms, you can either pop them into the microwave (I do 4 mushrooms for 30 seconds on high) or use the air fryer.
I guess it depends on your view of the word “healthy.” I like that my recipe uses low-fat cream cheese, some Greek yogurt for protein and has some veggies mixed in. Portobello mushrooms are a good source of fiber and protein and contain many vitamins and minerals.
I don’t recommend washing mushrooms under water (like you would fresh berries or other vegetables). Instead, use a damp paper towels to wipe the outside of the mushroom off to remove any dirt.
I like using baby Bella mushrooms for these. They’re got great flavor and are the perfect shape for stuffing! You can also use plain white button mushrooms.
This recipe would be, yes. However, if you’d like to add some meat, you could add 1/2 cup of cooked and crumbled pork sausage or turkey sausage.
I like to spread it on a whole wheat tortilla, roll it up tightly and cut it into slices to make little pinwheels! Another delicious snack!
Other Appetizers You’ll Love
Healthy Stuffed Mushrooms
Equipment
- One Baking Dish
Ingredients
- 1 pound small whole mushrooms about 24
- 4 ounces 1/3 less fat cream cheese (Naufchatel) softened
- 1/3 cup plain Greek yogurt
- 1/4 cup roasted red peppers drained and diced
- 3 tablespoons panko bread crumbs
- 2 tablespoon grated Parmesan cheese
- 1 tablespoon freshly chopped parsley
- 1/2 teaspoon minced garlic
- 1/2 teaspoon paprika
Topping
- 3 tablespoons panko bread crumbs
- 1/2 teaspoon vegetable oil
Instructions
- Preheat oven to 375℉.
- Clean mushrooms with a damp paper towel and carefully remove the stems*.1 pound small whole mushrooms
- Spread the mushrooms out on a greased rimmed baking sheet or baking dish.
- In a small bowl, combine the softened cream cheese, Greek yogurt, red peppers, panko bread crumbs, Parmesan cheese, parsley, minced garlic and paprika.4 ounces 1/3 less fat cream cheese (Naufchatel), 1/3 cup plain Greek yogurt, 1/4 cup roasted red peppers, 3 tablespoons panko bread crumbs, 2 tablespoon grated Parmesan cheese, 1 tablespoon freshly chopped parsley, 1/2 teaspoon minced garlic, 1/2 teaspoon paprika
- Divide the filling amongst the mushrooms.
- Combine the topping ingredients in a small bowl and sprinkle over the stuffed mushrooms.3 tablespoons panko bread crumbs, 1/2 teaspoon vegetable oil
- Bake for 20-25 minutes or until the tops are golden brown.
- Sprinkle with additional parsley, if desired, and serve warm.
Notes
Nutrition
