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Greek Style Stuffed Mushrooms

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12 large button mushrooms

2 Tbsp nonfat cream cheese

3 ounces reduced fat feta cheese, crumbled

1 large shallot, minced

2 garlic cloves, minced

1 small roma tomato

ΒΌ cup kalamata olives, chopped

1 tsp Greek seasoning (sodium-free)


  • 1. Remove stems from mushrooms so that only mushroom caps remain
  • 2. In a small mixing bowl, combine cream cheese, reduced fat feta cheese, shallot, garlic roma tomato, olives, and Greek seasoning.
  • 3. Fill each mushroom cap with Greek-style mixture and place face up in a glass baking dish.
  • 4. Cover each mushroom with a small piece of rainbow kale or spinach.
  • 5. Bake at 425 degrees F for 25 minutes.

Yield:   6 servings

Nutrition information per 2 piece serving: 46 calories, 4 gm protein, 4 gm total carbohydrate, 2 gm total fat with 1 gm saturated

Add a bowl of tomato soup and make a light meal out of these stuffed mushrooms, or serve as an appetizer at your next get-together.

Source:  Recipe by Marianne Wetherill, RD/LD  St. John Medical Center

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