Healthy Kale Spinach Bacon Cheese Stuffed Mushrooms

 

Need a yummy but low calorie appetizer that you can bring to any holiday party ??

Filled with a combination of sauteed kale, spinach and crispy bacon, not to forget some creamy cream cheese!

You’d never guess in one bite these are low in calorie or made with turkey bacon. You’ve never guess these little bites don’t have bread crumbs in them, NOPE, never!

 

 

Cooking the mushrooms upside down before filling them and baking will release much of there juices so you won’t have water logged mushroom bites.

See the picture below? Yep mushroom juice under there. Just be sure to line your pan with foil so it’s an easy clean up!

 

If you’re not fond of kale replace it with another cup of spinach. 🙂

 

 

My mushrooms were small. I had a total of 35! So one little one was only 15 calories and 1 gram of fat! That’s why I am giving you the total in the recipe to calculate how many in your own package.

 Nutrition Info for entire recipe:

{Divide by how many mushrooms total in your package}

Calories: 536* Fat: 37g* Cholesterol: 84mg* Sodium: 2281mg* Carbs: 28g* Fiber: 6g* Sugars: 11g* Protein: 33g*

 

Kale Spinach Bacon Cheese Stuffed Mushrooms

[sc:Ziplist]

Ingredients

• 2 ( 8 ounce ) packages mushrooms
• 1/2 teaspoon salt
• 1 tablespoon canola oil
• 4 slices turkey bacon
• 1 clove garlic minced
• 1 cup chopped fresh kale, stems removed
• 1 cup chopped spinach, stems removed
• 3 wedges lite Laughing Cow Swiss Cheese spread or 3 tablespoons lite cream cheese
• pepper to taste
• 2 tablespoons grated Parmesan cheese, divided

Directions

Preheat oven to 350 degrees. Rinse mushrooms, pat dry, discard stems. Place upside down on a wire rack on an aluminum foiled baking sheet. Sprinkle with salt and bake for 15 minutes. While those are in the oven, heat the oil in a saute pan over medium heat. Cook the 4 slices of bacon until crisp. Set aside on a paper towel to drain. Once cooled, chop into small pieces.  Add garlic to saute pan and cook until fragrant then add spinach and kale. Cook until wilted then add cream cheese and continue to cook on low until cheese is melted and incorporated well into greens. In a small bowl combine bacon, spinach, 1 tablespoon Parmesan cheese, pepper to taste mix well. Invert mushroom caps and spoon filling into each cap. Place in a baking dish, sprinkle last tablespoon Parmesan cheese over caps and bake 10 more minutes. Serve warm.