Easy Greek Yogurt Stuffed Mushrooms
Ingredients:
* 2 1/2 cups (7.6 oz) mini bella mushrooms, cleaned and stems removed (save stems for filling) (5 greens)
* 2 tsp olive oil (2 healthy fats)
* 6 oz 2% greek yogurt (1/2 leaner)
* 3 tbsp parmesan cheese (3 condiments)
* ½ cup green onions, coarsely chopped (1 green)
* ¼ cup fresh parsley (1 condiment)
* 1 garlic clove (1 condiment)
* 1/8 tsp Salt (1/2 condiment)
* 1/4 tsp pepper (1/2 condiment)
Instructions:
* Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and then drizzle olive oil evenly over the paper. Set aside.
* Place the parmesan cheese block in a food processor fitted with a S-shaped blade and pulse until finely grated. Or use pre grated parmesan, reserve 1 tbsp parmesan for final topping.
* Then add the mushroom stems, greek yogurt, green onions, parsley, garlic clove, and salt and pepper to the food processor. Blend until creamy and smooth. Taste for additional salt and pepper.
* Using a spoon, fill each mushroom cap with even amounts of the greek yogurt mixture until the mixture is used up.
* Place each stuffed mushroom on the baking sheet (filled-side up) and top with a sprinkle of parmesan cheese.
* Bake for 20-25 minutes, until the mushrooms are tender. Garnish with chopped parsley. Best served immediately (warm).
Makes 2 servings
Per serving
1/4 leaner
3 greens
3 condiments
1 healthy fat