Four-Cheese Stuffed Mushrooms

Stuffed mushrooms are SO tasty and versatile, not to mention easy and fast to make. Since bread is off-limits for the first two weeks on the South Beach Diet as well, they work as a nice substitution for bread in pizzas and as an accompaniment to cheese.

Soft or full-fat cheeses are not allowed on the SBD until later or in moderation, so if you are really strict about no cheating whatsoever, you can substitute it with a reduced fat cheese. Dhiren brought home these two cheeses though and they worked out nicely and added lots of flavor. I don’t think 2 tbsp of cheese is going to set me back or rekindle any cravings.

To make these lovelies, you need:

  • 3 stuffing mushrooms (I made one serving)
  • 1/2 c. skim Ricotta
  • 1 tbsp Gouda
  • 1 tbsp Chambozla (you can substitute any type of soft cheese for this)
  • 2 tbsp shallots, minced
  • 2 tbsp garlic, minced
  • 1/2 tbsp parsley
  • 2 tbsp olive oil

1. Preheat the oven to 350°. Clean mushrooms and remove the “gills” on the inside with a spoon. Heat a skillet and then cook mushrooms for 4-6 minutes on medium heat. This reduces the time needed in the oven.

2. After 3-4 minutes, toss in the minced shallots, garlic and parsley and sauté in a tsp of olive oil. Scrape into a bowl, add the cheeses and incorporate together with a fork.

3. Place mushrooms in a baking dish with the rest of the olive oil (I just used a cake pan– whatevs!) and fill them with the cheese mixture. Salt & pepper them, and then place in the oven to cook for 5-8 minutes or until the mushrooms are soft and the cheeses bubbly. Next time I try this, I’m going to try broiling it, so the cheese gets that nice browned look on top.

4. Decorate with a couple sprigs of parsley or maybe one of these bad boys:

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One thought on “Four-Cheese Stuffed Mushrooms

  1. Dee, these looks wonderful… I have to send you Uncle Ron & Aunt Marie’s recipe for stuffed mushrooms w/ Bechamel Sauce…it calls for prosciutto! MMMmmmm

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