Strength-Builders' Stuffed Mushrooms

READY IN: 25mins
Recipe by JESMom

Another from The Biggest Loser Cookbook. It says that 1/8 teaspoon of cayenne is too much for most people, but a pinch is too little. I say take it slow :0

Top Review by LoriLions

I made this recipe in the ratios written except that I used dried parsley. I think it was missing something...garlic perhaps? The Biggest Loser Cookbook mentions using a low fat feta but I don't think that's the issue. I rubbed the parsley together to release the flavors before adding to the recipe but I still think it was missing something. I baked the mushrooms in my toaster oven on a foil lined pan for EASY clean-up. Will definitely make again with garlic perhaps?

Ingredients Nutrition


  1. Preheat oven to 425 degrees. Spray a small baking dish with non-stick spray.
  2. Take the stems out of the mushrooms by twisting them until they come loose. Mince the stems and place them in a small dish.
  3. Add the cheese, parsley, oil and cayenne to the dish and mix well.
  4. Place the caps in the dish stem side up. Spoon the mixture into the caps.
  5. Bake 12-15 minutes or until tender.
  6. Let cool slightly before serving.

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