Name: Stuffed Mushrooms
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 15 mushrooms, cleaned and stems removed; 4 oz. reduced-fat cream cheese; 1 tablespoon grated Parmesan cheese; 1 tablespoon dried bread crumbs; 2 slices center cut bacon, cooked and chopped; 1 tablespoon light mayonnaise; 1 tablespoon chives, chopped

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For me, appetizers are a must if I’m having a party. There’s nothing like sitting around the table, catching up, and munching on goodies.

A veggie tray is always a must have for me. It’s one thing that always gets eaten. Of course I always serve it with dip.

There are so many options to choose from when making appetizers. The good news is there are plenty of healthy options.

The Ingredients

Mushrooms: Mushrooms provide vitamins, minerals (like potassium), and unique antioxidants.

Reduced-Fat Cream Cheese: By choosing the reduced-fat version, the recipe lowers saturated fat and overall calories compared with using regular cream cheese.

Parmesan Cheese: Provides some protein and calcium, and a little bit goes a long way flavor-wise. When used in small quantity, it adds taste without excessive fat/calories.

Chives: Herbs can make a dish more flavorful without adding much in terms of calories.

Center Cut Bacon: Bacon adds a savory, smoky flavor that gives the mushrooms a rich, “indulgent” taste without needing a large amount.

Light Mayonnaise: This has less calories and fat than regular mayonnaise while helping to keep the filling creamy.

Breadcrumbs: Breadcrumbs help bind the filling together and keep it from being too soft or runny.

Click here to view your Weight Watchers points and track it on your app. There is 1g carbs per serving.

How to Make Stuffed Mushrooms

Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.

Clean the mushrooms and remove the stems.

In a skillet over medium heat, cook the bacon until crisp (about 6–8 minutes). Transfer bacon to paper towels to drain and cool, then chop into small pieces.

In a mixing bowl, combine the softened reduced-fat cream cheese, grated Parmesan, breadcrumbs, chopped bacon, light mayonnaise, and chopped chives. Mix until well combined.

Using a small spoon or cookie scoop, mound the filling into each mushroom cap, pressing gently so it stays in place. Don’t overpack, a rounded teaspoon to tablespoon per cap depending on size.

Bake for 15 minutes, or until the filling is set and the tops are golden.

Prep Time:15

Cook Time:15

Total Time:30

Ingredients

15 mushrooms, cleaned and stems removed
4 oz. reduced-fat cream cheese
1 tablespoon grated Parmesan cheese
1 tablespoon dried bread crumbs
2 slices center cut bacon, cooked and chopped
1 tablespoon light mayonnaise
1 tablespoon chives, chopped

Instructions

Preheat oven to 350 degrees F.
Line a baking sheet with parchment paper. Add the mushrooms.
In a mixing bowl add the cream cheese, Parmesan cheese, bread crumbs, light mayonnaise and chives.
Fill each mushroom with the cream cheese mixture.
Bake for 15 minutes.

NUTRITION INFORMATION:

1 of 15 servings

20 calories, 1g total fat, 0g saturated fat, 47 mg sodium, 1g total carbohydrate, 0g dietary fiber, 1g sugars, 1g protein (myfitnesspal.com)

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Desserts. It’s filled with delicious desserts perfect for Weight Watchers!