Dill, Parmesan and Cream Cheese Stuffed Mushrooms
Servings: 15 - 20 mushrooms
- 15 - 20 mushrooms
- 1 brick of greek yogurt cream cheese I used President's Choice
- 2 Tbsp. fresh dill chopped
- Himalayan salt to taste
- pepper to taste
- 2 Tbsp. parmesan cheese shredded
- Oil spray I used Misto
Preheat oven to 350 F.
Wash mushrooms and remove stems. Put mushrooms on baking pan. Spray each mushroom with oil (I used Misto)
In a small bowl combine greek yogurt cream cheese with dill. Season with Himalayan salt and pepper.
Stuff each mushroom with cream cheese stuffing.
Top each mushroom with shredded parmesan.
Bake for 20 - 25 minutes.
Monounsaturated Fat: 0g | Potassium: 0mg | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg