Ingredients:

  • 1 lb white button mushrooms, stems removed
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 4 oz low-fat cream cheese, softened
  • 2 tbsp plain Greek yogurt
  • 1 clove garlic, minced
  • 1 tsp red chili flakes
  • 2 tbsp fresh parsley, finely chopped
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp smoked paprika

Instructions:

  1. Gently wipe the mushrooms with a damp paper towel to remove debris and carefully remove the stems to create a clean cavity.
  2. Arrange the mushroom caps on a parchment-lined baking sheet and lightly brush the exteriors with olive oil and salt.
  3. In a small bowl, beat the softened low-fat cream cheese and Greek yogurt until the mixture is smooth and airy.
  4. Fold in the minced garlic, red chili flakes, and finely chopped parsley.
  5. Stir in the grated Parmesan cheese and smoked paprika until the filling is a uniform, pale orange hue.
  6. Spoon the filling mixture generously into each mushroom cap, leaving a small margin at the edge to prevent overflow.
  7. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes until the cheese is bubbly and the caps have turned a deep mahogany brown.