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Skinny Stuffed Portobello Mushrooms

Skinny Portobello Stuffed MushroomI love mushrooms. I love my moms stuffed mushrooms with all their full fat cream cheese and cheddar cheese glory. I love portobello mushrooms because you can cram so much more in there! I also like them grilled to replace a hamburger. They are actually quite yummy saute and put on a whole grain bun with some seasoning. But, I’m getting ahead of myself. We have a little while before it gets to be grill season here in Michigan. Bummer.

The other day I was scoping out the clearance section at my local market. I love these little nooks because I always find something on super sale that I can try without paying full price. On this particular day I spotted some Greek yogurt whipped spread. I’m not really following Weight Watchers, but I tend to go back to my roots and weight my options based on points. This was only 1 points plus value. Not too bad for one serving. It was also low in carbs and sugars which thrilled me even more.

I had also picked up these portobello mushrooms on clearance for a buck. I knew what I was going to have for lunch!

Skinny Portobello Stuffed Mushroom

This was really easy to make. I washed the mushrooms and pulled out the stems. I went ahead and placed them on the pan. No sense in wasting it! I took some of the Greek whipped spread and sprinkled in a little garlic powder with parsley. Mixed it up and spread it on the underside of the mushrooms (where you took the stem out.) Then, I topped it with 2% low-fat cheddar cheese.

Baked and ate.

Skinny Stuffed Portobello Mushrooms

Chrystal Mahan YUMeating.com
5 from 11 votes
Servings 2


  • 2 portobello mushrooms
  • 4 tbsp Greek yogurt whipped spread
  • 1/4 C 2% shredded cheddar
  • garlic powder
  • parsley


  • Preheat oven to 350.
  • Pull out the mushroom stems and place them on a baking sheet. Place the mushrooms so that they would be stem side up.
  • In a small dish combine your Greek whipped yogurt spread with the garlic (to your taste) and parsley (to your liking.)
  • Mix well.
  • Spread over the mushrooms.
  • Top each mushroom with 1/8 c shredded cheddar cheese.
  • Bake for 7-10min or until mushroom is soft and cheese is warm and melted.


Tell me about your favorite mushroom recipes.

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  1. 5 stars
    My mom and husband would love these. (I’m not a huge mushroom person.) I’m definitely sharing this with my husband, though. I know he’d love to try it.

  2. I am all for cutting calories when I can. My kids are fussy and won’t eat these, but they are perfect for a date night at home 🙂

  3. That’s a twist I hadn’t thought of! I do low carb and don’t worry about the fat so much, so I could even do your mom’s recipe with the cream cheese and cheddar. I haven’t heard of either. Thanks so much for sharing! Pinning this for later.

    1. She uses regular cream cheese with cheddar cheese shredded mixed with a little garlic and onion powders. She mixes that all up and puts it on the mushrooms. Then, she tops with more shredded cheese. Sometimes she mixes it up and uses cheddar with mozzarella.

  4. Not too long ago I feared the mushroom until one day I HAD TO, yes HAD TO try one on my pizza. It was so freaking good. I say HAD TO because my 8 year old was challenged to do it. Glad it happened.

    1. Funny how things like that happened. That’s exactly what happened with me and avocados. Now I can’t get enough!

    2. I looooove mushrooms on my pizza. My favorite pizza is green olives, black olives, mushrooms, artichoke hearts (if that place has them) and if I want some meat its ham.

  5. I’m not a huge mushroom fan, but just sometimes they take my fancy and these sound like a must try when I’m in such a mood. x

  6. 5 stars
    I am definitely a fan of mushrooms–whether I just cut them up raw in a salad or stuff them–I never heard of Greek whipped spread before. I will have to find it and try it out. I will use it in this recipe with Portabella mushrooms!!

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