Skinny Stuffed Portobello Mushrooms
Serves: 2
  • 2 portobello mushrooms
  • 4 tbsp Greek yogurt whipped spread
  • ¼ C 2% shredded cheddar
  • garlic powder
  • parsley
  1. Preheat oven to 350.
  2. Pull out the mushroom stems and place them on a baking sheet. Place the mushrooms so that they would be stem side up.
  3. In a small dish combine your Greek whipped yogurt spread with the garlic (to your taste) and parsley (to your liking.)
  4. Mix well.
  5. Spread over the mushrooms.
  6. Top each mushroom with ⅛ c shredded cheddar cheese.
  7. Bake for 7-10min or until mushroom is soft and cheese is warm and melted.
Recipe by YUM Eating at