Directions:
- Preheat over to 425 degrees F. Lightly mist a small baking dish with olive oil spray.
- Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls the mushroom top. Mince the stems and place in a small mixing bowl. Place the caps in the prepared baking dish stemmed side-up.
- Add the cheese, parsley, oil and red pepper flakes to the bowl. Stir to mix well. Spoon the mixture evenly into the reserved mushroom caps. Divide the remaining mixture evenly among the caps, mounding the filling on each. Bake for 12- 15 minutes, or until tended.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.81 Kcal (418 kJ) | ||
| Calories from fat | 65.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.33g | 11% | |
|---|---|---|---|
| Cholesterol | 20.49mg | 7% | |
| Sodium | 262.1mg | 11% | |
| Potassium | 260.55mg | 6% | |
| Total Carbs | 3.33g | 1% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 5.48g | 11% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 119.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 98.27 Kcal (411 kJ) | ||
| Calories from fat | 64.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Cholesterol | 20.18mg | 7% | |
| Sodium | 258.05mg | 11% | |
| Potassium | 256.52mg | 6% | |
| Total Carbs | 3.27g | 1% | |
| Sugars | 2.41g | 10% | |
| Dietary Fiber | 0.81g | 3% | |
| Protein | 5.39g | 11% | |
| Vitamin C | 6.7mg | 11% | |
| Iron | 1.1mg | 6% | |
| Calcium | 117.4mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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