In the kitchen: Stuffed Mushrooms

I tried these little darlings last weekend when the boy was in town as a low fat side dish. The recipe came from Diana's blog, she has some new ideas on the traditional clean diet and she has some great recipes incorporating fresh produce into tasty dishes.

The stuffed mushrooms I've made in the past actually had stuffing (like pepperage farm brand) in the mixture. Here is the variation of her recipe that I used.

1 box whole white button mushrooms
1/4 cup low fat cream cheese
1-2 T low fat Parmesan cheese
1t ground black pepper

 Scrub mushrooms with a damp paper towel to get off any surface dirt. Scoop the stem from each mushroom and place in a bowl. Place the clean mushroom cap side down on a baking sheet lined with parchment paper. Take all the stems and chop finely, add low fat cream cheese, parm cheese, and pepper and stir blend together. Using a teaspoon place small amount of filling into mushroom cap. Bake at 400* for 15 minutes. *I liked the texture so much I think I'll play around with this recipe next time. Maybe add some finely chopped onion or forgo the Parmesan cheese and add some herbs for a different flavor. I'm pretty sure I'll be making these for some upcoming parties.