I kinda have a thing for stuffed mushrooms 😉 I enjoy them for dinner and I really like to make them for parties or get togethers too! I have a lot of recipes for them so if you enjoy this and want me to share more please let me know! This recipe can easily be used to stuff small mushrooms (as I did for my birthday party actually) but here I am showing you how to make them into a meal by using big portobello caps. Bacon, cheese, & ranch are an irresistable combo & mushrooms add a veggie vehicle to enjoy all the yummy-ness in a healthier way 😉
ingredients:
*5 ounces cooked chicken breast (I boiled mine)
*1 cup low fat ricotta cheese
*2 low fat string cheese sticks (pulled apart and chopped)
*1/2 of a packet of your favorite ranch dressing/seasoning mix (dry)
*4 large portobello mushroom caps
*4 pieces center cut bacon (or 4 servings pre-cooked bacon pieces-this will raise the calories & fat a little on end stats FYI)
Chop & shred the chicken then mix it in a small bowl with the cheeses and ranch powder using a fork.
Cook the bacon up nice and crispy! Skip this step is using pre-cooked bacon (obviously lol!)
Preheat oven to 375. Line a baking sheet with foil. Wipe each mushroom well with damp paper towels to clean. Then remove stems carefully and using a small spoon gently scrape out the gills inside each mushroom cap.
Sprinkle tops with a little salt and pepper and bake gill side down for 5 minutes.
Remove flip over mushrooms, blot inside gently with paper towel, and season inside with a little salt and pepper. Take 1/2 of bacon and crumble then stir it into filling. Stuff each mushroom evenly with filling and return to oven for 20 more minutes.
You may need to blot the filling a little when they come out again too if they are very wet looking. After blotting (if needed) crumble remaining bacon evenly across tops of all mushrooms and enjoy!! If you want to you can make filling and bacon ahead of time and store in the fridge until ready to bake. If making mini mushrooms then use same exact method (except you only need to twist out the stems-no gill removal required). It should take less time to bake the smaller ones too. Check for mushrooms to feel soft and filling to be nice and hot to determine if done. Serve warm.
Makes 2 servings (if using big portobello caps)
Per serving:
334 calories
11.0 grams fat
17.8 carbs carbs
4.6 grams fiber
41.7 grams protein
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