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Holiday Veggie-Stuffed Mushrooms

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Total Time (minutes)
55
Difficulty
1
Servings
8
Ingredients
13
Total Prep Time: 28 minutes
Calories Per Serving: 57
Nutrients

Nutrition Facts

2 stuffed mushrooms

Amount per serving
Calories 57 Calories from fat: 24
% Daily Value*
Fat 3 g 4 %
Saturated 1 g 3 %
Trans 0 g
Polyunsaturated Fat 0 g %
Monounsaturated Fat 2 g %
Cholesterol 3 mg 0 %
Sodium 197 mg 9 %
Potassium 240 mg 5 %
Carbohydrate 5 g 2 %
Fiber 1 g 3 %
Sugars 2 g
Protein 4 g
Vitamin A 8 %
Vitamin C 4 %
Calcium 6 %
Iron 2 %
Vitamin E 2 %
Thiamin 4 %
Vitamin B6 6 %
Phosphorus 8 %
Magnesium 2 %
Manganese 4 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • Nonstick cooking spray
  • 16 DOLE® Mushrooms
  • ¼ cup unsalted vegetable stock
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • ½ cup finely chopped DOLE® Broccoli
  • ½ cup finely chopped DOLE® Carrots
  • ½ cup finely chopped DOLE® Red Onion
  • ¼ cup fat free cream cheese
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fat free cottage cheese
  • 3 tablespoons grated Parmesan cheese

Directions

  1. Preheat oven to 375°. Spray a rimmed baking pan with nonstick cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with stock. Bake 15 minutes; reserve any liquid remaining in caps.
  2. Heat oil in a large skillet over medium-high heat; add mushroom stems and cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broccoli, carrots, onion and reserved mushroom liquid; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in cream cheese, salt and pepper; cook 2 minutes or until cheese melts, stirring frequently. Remove from heat; stir in cottage cheese. Makes about 1 cup.
  3. Fill each mushroom with 1 tablespoons vegetable mixture; sprinkle with Parmesan cheese. Bake mushrooms 12 minutes or until golden brown and heated through. Makes 16 stuffed mushrooms.
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Holiday Veggie-Stuffed Mushrooms Prep Time:28 minutes Cook time:55 minutes Serves: 8
Nutrition facts: 57 Calories, 3 grams fat
Ingredients: Nonstick cooking spray, 16 DOLE® Mushrooms, ¼ cup unsalted vegetable stock, 1 tablespoon olive oil, 2 garlic cloves, minced, ½ cup finely chopped DOLE® Broccoli, ½ cup finely chopped DOLE® Carrots, ½ cup finely chopped DOLE® Red Onion, ¼ cup fat free cream cheese, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ¼ cup fat free cottage cheese, 3 tablespoons grated Parmesan cheese, Directions:Preheat oven to 375°. Spray a rimmed baking pan with nonstick cooking spray. Carefully separate stems from mushroom caps; finely chop stems. Place mushroom caps, gill side up, on prepared pan; drizzle with stock. Bake 15 minutes; reserve any liquid remaining in caps.Heat oil in a large skillet over medium-high heat; add mushroom stems and cook 2 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Add broccoli, carrots, onion and reserved mushroom liquid; cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in cream cheese, salt and pepper; cook 2 minutes or until cheese melts, stirring frequently. Remove from heat; stir in cottage cheese. Makes about 1 cup.Fill each mushroom with 1 tablespoons vegetable mixture; sprinkle with Parmesan cheese. Bake mushrooms 12 minutes or until golden brown and heated through. Makes 16 stuffed mushrooms.