RECIPE: Reduced Fat Stuffed Mushroom

January 24, 2014


Reduced Fat Stuffed Mushrooms (before baking)

Recipe by Mercy Chef Brad Bulot

Makes 6 servings, 2 mushrooms each


  • 12, White mushrooms, fresh
  • 6 oz. Cream Cheese, fat free
  • 1 tsp. Garlic, fresh
  • 2 tsp. Chives, fresh
  • 2 tsp. Red onion, chopped
  • ¼ tsp. Kosher salt, coarse
  • ¼ tsp. Black pepper, ground
  • 1 slice, Turkey bacon
  • 1 TBLS. Extra virgin olive oil
  • ¼ cup Reduced fat cheddar cheese, shredded


Preheat oven to 375 degrees.

Wash and de-stem mushrooms. Mince garlic and onion and finely chop chives. Cook turkey bacon until crisp and finely chop. Place mushrooms on baking sheet, de-stemmed side up. Drizzle with olive oil. Mix softened cream cheese with garlic, chives, red onion, salt, pepper and bacon. Fill mushrooms with cream cheese mixture. Sprinkle cheddar cheese on top of cream cheese mixture.

Bake for about 15 minutes until cheese begins to brown and filling starts to bubble. Remove from oven and let rest for 5-10 minutes before transferring to serving platter. Serve warm or room temperature.

Nutrition Facts:

Calories (kcal) 79.02; Calories from Fat (kcal) 35.90; Calories from SatFat (kcal) 11.76; Total fat (g) 3.99; Mono Fat (g) 2.11; Poly Fat (g) 0.26; Trans Fatty Acid (g) 0; Cholesterol (mg) 9.54; Sodium (mg) 345; Protein (g) 7.11; Carbohydrates (g) 3.59; Dietary Fiber (g) 0.09; Total Sugars (g) 2.35 

For more healthy recipes, visit the Mercy Pinterest page.

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