I love stuffed mushroom caps. I would usually have this at a restaurant – they would be slathered in butter and oh so delicious. That dream died with covid, and now that I am trying to eat healthier, I decided to get creative.
Laughing Cow – honestly this cheese a Godsend. I use it on everything. It’s a light soft cheese, and the taste is not sacrificed. I mix it with Campbell’s mushroom soup, mushroom stems, basil, salt and pepper and pack the large mushrooms with them. I top it off with a bit of schredded cheese and stick it in my microwave oven until the tops are crispy.
Quick, delicious and perfect as a snack or a side dish with your dinner.
Low Calorie Cheesy Stuffed Mushroom Caps
These stuffed mushroom caps are cheesey, decadent and only 40 calories each!
Ingredients
- 10 large Mushroom Caps
- 8 Light Laughing Cow Triangles
- 2 tbsp Campbells Condensed Mushroom Soup
- 30 grams Shredded Cheese
- 2 tsp Basil
- Salt
- Pepper
Instructions
- Preheat oven to 400 degrees Farenheit. Place parchment paper on a baking sheet.
- Destem the mushrooms. Chop the stems into small pieces, and place in bowl.
- Add laughing cow, mushroom soup, basil, salt and pepper into the bowl. If the mixture is really thick, add a tbsp or two of water.
- Spoon out mixture into mushroom caps.
- Shred the cheese over the mushroom caps.
- Bake for 20 minutes or until the tops are browned.