Light cheese and garlic stuffed mushrooms recipe

Well I guess I really did miss the Fresh Diet after all! Guess what I had for my afternoon snack yesterday? Stuffed mushrooms! They were so easy and cheesy and came out great, so I just had to share. Plus it is less than 100 calories! I do not have the exact minutes it took to make but it is super fast. I even made them in my toaster oven and they were bubbly and heated up in no time, on high heat.

Easy and Light Laughing Cow Garlic and Herb Stuffed Mushrooms

Ingredients

1 Laughing Cow Garlic and Herb light cheese wedge

5 small white mushrooms (wash off dirt and remove stems and chop them finely)

1 clove minced garlic (1/2 teaspoon)

Light parmesan cheese

Pat of butter or cooking spray

Directions

Heat oven or toaster oven to at least 350 degrees

On a baking sheet with tin foil (or use a non stick pan), place mushroom caps and begin to bake.

While they are warming, in a small skillet (either sprayed with cooking spray or greased with melted butter), warm up chopped stems with minced garlic until browned and stir to ensure to no burning.

There should be no excess liquid but if so just separate it from the garlic and stems mixture.

Then mix the Laughing Cow cheese wedge with the warm garlic and stems to blend it together.

Take out the warm mushrooms from the oven and fill them (carefully since it is hot after all) with the  cheese, garlic, and mushroom combo, using a spoon.

Sprinkle with parmesan cheese and put back in oven to bake a few additional minutes until cheese warms and you can see it bubbling.

Wait for it to cool a moment and enjoy!

*Included on Foodie Friends Friday Link-Up at https://www.foodiefriendsfriday.com/