This recipe is suitable for both low-calorie and low-carb diets, as each stuffed mushroom comes out to around 20 calories and one carb. They are great hot out of the oven or served at room temperature, and the cheese flavors are really enhanced by the mustard. If you want to make these vegetarian, simply omit the bacon bits or substitute Bac-Os.
Pub-Style Cheesy Stuffed Mushrooms
1 pound medium button mushrooms (about 24)
4 ounces light cream cheese
2 ounces reduced-fat sharp cheddar, shredded
3 tablespoons Saucy Mama Smoky Garlic Mustard
2 tablespoons real bacon bits
pinch of crushed red pepper flakes (optional)
1 tablespoons snipped chives
Wipe the mushrooms clean and remove the stems. Preheat the oven to 350 degrees and spray a 9-by-13-inch baking pan with cooking spray to coat.
In a medium mixing bowl, stir together the cream cheese, cheddar, mustard, bacon bits, red pepper flakes, and chives. Divide the mixture evenly between the mushrooms and place them in the prepared baking dish. Bake for about 25 minutes, or until the mushrooms have softened and the cheese is melted. Sprinkle with additional chives, if desired, and serve.
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