WW Recipe of the Day: Easy Vegetarian Stuffed Mushrooms
(72 calories | 2 2 2 myWW *SmartPoints value per serving)
A few weeks ago on a trip to Paris, I was delighted to find a resurgence of old-fashioned food and old-fashioned prices in certain areas of the city.
Maybe you too read the recent article in the NYTimes about affordable dining in Paris.
I found several that were wonderful and was treated to a version of these simple and yet substantial vegetarian stuffed mushrooms. They were served simply on a plate with a basket of crunchy and moist baguettes making for a memorable low calorie WW friendly lunch!
How Many Calories and WW Points in these Vegetarian Stuffed Mushrooms?
According to my calculations, each serving has 72 calories and:
2 *SmartPoints (Green plan)
2 *SmartPoints (Blue plan)
2 *SmartPoints (Purple plan)
2 *PointsPlus (Old plan)
Curious about Weight Watchers new myWW Green, Blue and Purple plans? Watch this short video to learn more:
How to Make Vegetarian Stuffed Mushrooms Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Heat oven to 350F degrees. Lightly grease a baking sheet and set aside.
Step 3: Chop the mushrooms stems, shallot and garlic in a food processor , or by hand.
Step 4: Heat the oil in a skillet over medium heat and add the chopped mixture.
Step 5: Add the sun-dried tomatoes.
Step 6: Cook for about 5 minutes over medium heat, stirring occasionally to prevent any sticking.
Step 7: Add the spinach
and stir until spinach wilts.
Step 8: Remove from the heat and stir in the cottage cheese and 1 tablespoon pecorino.
Step 9: Fill the mushrooms with a hefty tablespoon cheese and place on an oiled baking sheet .
Sprinkle with remaining pecorino.
Step 11: Bake for 10-12 minutes or until mushrooms are hot and slightly bubbly. (I used my new Cuisinart Chef’s Convection Toaster Oven so I wouldn’t have to heat up the whole kitchen.)
Vegetarian Stuffed Mushrooms Recipe Notes
To clean the mushrooms, just wipe them with a damp paper towel. They benefit from staying dry rather than normal veggie washing.
Crumbled feta cheese can be substituted for the milder cottage cheese and any fresh herbs you may have on hand like thyme, basil or dill would add another layer of deliciousness.
Grated Parmesan would be a good substitute for the Pecorino.
How Far In Advance Can Stuffed Mushrooms Be Made?
For a low stress entertaining, these stuffed mushrooms can be made ahead. Just assemble the stuffed mushrooms up to three days ahead. Store UNBAKED, covered in the refrigerator. Bring to room temperature before baking.
Can You Freeze Stuffed Mushrooms?
Yes, you can freeze these stuffed mushrooms. Just prepare and stuff them as directed. Then freeze them before they are baked.
Arrange the unbaked stuffed mushrooms in a single layer on a parchment-lined baking pan. Place the baking pan in the freezer until they are frozen.
Transfer the frozen stuffed mushrooms to a ziplock freezer bag, removing as much air as you can.
Store the bag of mushrooms in the freezer for up to three months.
To bake the frozen stuffed mushrooms, you don’t need to thaw them. Simply bake the frozen stuffed mushrooms in a preheated 350 oven until the filling is hot, 25 to 30 minutes.
Vegetarian Stuffed Mushrooms Serving Suggestions
As part of an appetizer platter serve alongside almost any other of your favorites. Personally I always have olives or tapenade and crackers, veggies and lots of bubbly.
Ways to Use Stuffed Mushroom Leftovers
Store any leftover mushrooms in the refrigerator, covered. Pop them in a microwave for a few seconds to reheat.
If you’ve made these low carb Stuffed Mushrooms, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Stuffed Mushrooms
- 8 mushrooms, wiped clean and stemmed (reserve the stems)
- 1 shallot
- 1 garlic clove
- 1 tablespoon olive oil
- 1 tablespoon sun-dried tomato shreds, or 2 small sun-dried tomatoes, finely chopped
- 2 cups small spinach leaves
- 1/4 cup non-fat cottage cheese
- 2 tablespoons grated Pecorino cheese
- Heat oven to 350F degrees. Lightly grease a baking sheet with nonstick spray.
- Chop the mushrooms, shallot and garlic in a processor, or by hand.
- In a small skillet over medium heat, heat the oil and add the chopped mushroom and shallot mixture.
- Stir in the sun-dried tomatoes and cook for about 5 minutes, stirring occasionally to prevent any sticking.
- Add the spinach and stir until spinach wilts. Remove from the heat and stir in the cottage cheese and 1 tablespoon pecorino cheese.
- Fill the mushrooms with a hefty tablespoon of warmed mushroom and cottage cheese mixture and place on prepared baking sheet. Sprinkle with remaining pecorino cheese.
- Bake for 10-12 minutes, or until mushrooms are hot and slightly bubbly. (I used my new Cuisinart Chef's Convection Toaster Oven so I wouldn't have to heat up the whole kitchen.)
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like these Easy Vegetarian Stuffed Mushrooms, you might also like
- Roasted Eggplant Spread
- Lemony Baked Artichoke Feta Cheese Dip
- Spicy Sweet Goat Cheese Spread
- Easy French Fig and Olive Tapenade
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