Recipe Redo Blog

Traditional Recipes Redone…Healthier

1 Comment

Stuffed Mushrooms with Feta Cheese

This yummy party favorite is going to be a hit at your next one, not only is it flavorful but you’re going to be stuffed by the time you’re done with this. Yes, I did just use a pun because it’s in the title, it worked didn’t it?! Thanks to the Biggest Loser for this one.


  • Olive oil spray
  • 4 medium button mushrooms
  • 2 teaspoons chopped fresh flat leaf parsley
  • 1 1/2 tablespoons crumbled fat-free feta cheese
  • 1/2 teaspoon extra-virgin olive oil
  • 1/8 teaspoon cayenne, or to taste
  1. Preheat the oven to 425°F.
  2. Lightly mist a small baking dish with oil spray.
  3. Pull the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top. Mince the stems and place in a small mixing bowl. Place the caps in the reserved baking dish stem-side up.
  4. Add the parsley, cheese, oil, and cayenne to the bowl. Stir to mix well.
  5. Spoon the mixture evenly onto the reserved mushroom caps.
  6. Divide the remaining mixture evenly among the mushroom caps, mounding the filling on each cap.
  7. Bake for 12 to 15 minutes, or until they are tender.
  8. Let the mushrooms stand to cool slightly before serving.

*Side note: This is a single serving size. It is easily adapted for larger portions.*