Artichoke Stuffed Mushrooms

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Artichoke Stuffed Mushrooms

Ingredients

  • Parchment paper or vegetable oil cooking spray
  • 24 mushrooms
  • 1 tablespoon olive oil
  • 1 tablespoon trans fat-free margarine
  • 3/4 cup diced onion
  • 1 clove garlic, peeled, minced
  • 1 jar (6 1/2 ounces) marinated artichoke hearts, drained and finely chopped
  • 10 kalamata olive, finely diced
  • 3 ounces farmer’s cheese
  • 1 ounce reduced-fat cream cheese
  • 1/4 cup Panko crumbs
  • 1 tablespoon fresh squeezed lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons grated Parmesan cheese

Instructions

Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper or spray with cooking spray. Clean mushroom, remove stems, and set mushroom caps aside. Finely chop mushroom stems. Heat olive oil and margarine in a large skillet over medium heat. Add mushroom stems, onion and garlic, and sauté about 5 minutes, or until onions are translucent. Transfer mixture to a bowl and add artichoke hearts, olives, farmer’s cheese, cream cheese, Panko crumbs, lemon juice, salt, and pepper. Stir to combine. Stuff mushroom cap with the mixture and arrange on prepared baking sheet. Sprinkle with Parmesan cheese and bake in preheated oven until filling is heated through and cheese begins to brown, about 15 to 20 minutes.


Yield: 12 servings (2 stuffed mushrooms per serving)

Nutritional Info

  • Calories = 71             
  • Fat = 5 gm                             
  • Saturated fat = 1 gm
  • Trans fat = 0 gm        
  • Cholesterol = 5 mg                
  • Protein = 3 gm
  • Sodium = 165 mg      
  • Carbohydrate = 6 gm             
  • Fiber = 1 gm
  • Calcium = 48 mg       
  • Calories from fat = 63%

FOOD EXCHANGES:  1 vegetable, 1 fat