4ouncescream cheese (half a brick), softened to room temperature
4ouncescrab meat, finely chopped
5clovesgarlic, minced
1tspdried oregano
1/2tsppaprika
1/2tspground black pepper
1/4tsptable salt
INSTRUCTIONS
Preheat the oven to 400 F. Prepare a baking sheet lined with parchment paper.
Snap stems from mushrooms (bend the stem slightly in one direction until it pops off), discarding the stems and placing the mushroom caps on the baking sheet 1 inch apart from each other. Season the mushroom caps with salt (this helps them release some liquid so they don’t get too soggy while baking, and also improves overall taste and texture).
In a large mixing bowl, combine all filling ingredients and stir until well-mixed without any lumps of cream cheese. Stuff the mushroom caps with the mixture. Evenly sprinkle parmesan cheese on top of the stuffed mushrooms.
Bake uncovered at 400 F until the mushrooms are very tender and the stuffing is nicely browned on top, about 30 minutes. Top with parsley and serve while hot.
NUTRITION
Makes 4 Servings
Amount Per Serving (5-6 stuffed mushrooms):
Calories 160 (61% from fat)
Total Fat 11g
16%
Saturated Fat 7g
33%
Cholesterol 58mg
19%
Sodium 390mg
16%
Net Carb 5g
Total Carb 5.5g
2%
Dietary Fiber 0.5g
1%
Sugars 0g
Protein 9g
Vitamin A 10% · Vitamin C 8% · Calcium 10% · Iron 12%