Vegetarian Stuffed Mushrooms with Cream Cheese Recipe
A vegetarian stuffed mushrooms with cream cheese recipe is an easy one to have in your holiday party food lineup. You can make them with little to no effort, and they pack a ton of flavor thanks to spinach, sun dried tomato, and the heat of Lee Kum Kee Chili Garlic Sauce.
While this version is baked, you can easily make these in the air fryer as well in a pinch.
What You Will Need
Ingredients
- 24 cremini mushrooms, cleaned and stems removed
- 2 oz. low fat cream cheese room temperature
- 1/3 cup plain Greek yogurt
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 8 oz. frozen spinach defrosted and squeezed dry
- 3 Tbsp. sun dried tomatoes finely chopped
Seasoning
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
Made with
Lee Kum Kee products
How to make it
-
Preheat the oven to 375° Fahrenheit. Line a rimmed baking sheet with foil and spray lightly with cooking spray.
-
In a bowl whisk together all of the ingredients until combined. Spoon approximately 1/2-1 teaspoon of the filling into each mushroom cap then place it on the prepared baking sheet.
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Place in the oven to bake for 15-20 minutes or until the cheese is melted and the filling is warmed through. Serve immediately and enjoy!
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