WW Recipe of the Day: Easy Vegetarian Stuffed Mushrooms
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!
Low Carb Vegetarian Stuffed Mushrooms
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)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Vegetarian Stuffed Mushrooms Step-by-Step
Step 1: Gather and prepare all ingredients.
Stemmed cremini mushrooms
Step 2: Heat oven to 350F degrees. Lightly grease a baking sheet (affiliate link) and set aside.
Step 3: Chop the mushrooms stems, shallot and garlic in a food processor (affiliate link), or by hand.
Chopping mushroom stems, shallots and garlic
Step 4: Heat the oil in a skillet over medium heat and add the chopped mixture.
Cooking the chopped shallots, mushroom stems and garlic
Step 5: Add the sun-dried tomatoes.
Step 6: Cook for about 5 minutes over medium heat, stirring occasionally to prevent any sticking.
Cooking sun-dried tomatoes into the chopped mushroom shallot mixture
Step 7: Add the spinach
Cooking fresh spinach with the mushroom mixture
and stir until spinach wilts.
Wilting the spinach with the chopped mushroom mixture
Step 8: Remove from the heat and stir in the cottage cheese and 1 tablespoon pecorino.
Mixing in the cottage cheese and grated Pecorino
Step 9: Fill the mushrooms with a hefty tablespoon cheese and place on an oiled baking sheet (affiliate link).
Preparing to bake vegetarian stuffed mushrooms
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 (affiliate link) so I wouldn't have to heat up the whole kitchen.)
Fresh cooked vegetarian stuffed mushrooms.
Vegetarian Stuffed Mushrooms Recipe Notes
These mushrooms can be used as an appetizer of course, or as a side dish for grilled meats and fish. I've made them several times now and enjoy them on their own and as a side dish.
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.
WW Friendly Vegetarian Stuffed Mushrooms
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 (affiliate link) for a few seconds to reheat.
Are You Ready To Firmly Plant Yourself
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Healthy Vegetarian Stuffed Mushrooms
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
Ingredients
- 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
- ¼ cup non-fat cottage cheese
- 2 tablespoons grated Pecorino cheese
Instructions
- Heat oven to 350F degrees. Lightly grease a baking sheet (affiliate link) 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 (affiliate link). 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 (affiliate link) so I wouldn't have to heat up the whole kitchen.)
Recipe Notes
*Points® calculated by WW. *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
Originally from the San Francisco Bay Area, Hallie is a chef-teacher who eventually found her way to Provence, France, where she gave food and wine tours of the region.
In addition to writing more than a dozen cookbooks, she has also been teaching both professional and recreational cooking classes since 1978.
Hallie looks forward to sharing some of her favorite easy, healthy recipes with you here on Simple Nourished Living.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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Charlotte M Burrows
What kind of mushrooms did you use?
Martha McKinnon
I used button mushrooms. White or brown would work. Hope this helps. ~Martha