Disclaimer: The Biggest Loser is a trademark of NBC
www.biggest-loser-recipes.com is not endorsed or associated with NBC or The Biggest Loser show in any way. All material provided on
this web site is for informational or educational purposes only. Consult a physician regarding the applicability of any opinions or recommendations with respect to
your symptoms or medical condition.
Preheat the oven to 425°F. Lightly mist a small baking dish with oil spray.
Pull the stems from the mushrooms by gently twisting the stem until it comes loose and
pulls from the mushroom top. Mince the stems and place in a small mixing bowl. Place
the caps in the reserved baking dish stem-side up.
Add the parsley, cheese, oil, and cayenne to the bowl. Stir to mix well. Spoon the
mixture evenly onto the reserved mushroom caps. Divide the remaining mixture evenly
among the mushroom caps, mounding the filling on each cap.
Bake for 12 to 15 minutes, or until they are tender. Let the mushrooms stand to cool
slightly before serving.
Makes 1 serving
Per serving: 48 calories, 4 g protein, 3 g carbohydrates, 3 g fat, trace saturated fat, trace
polyunsaturated fat, 2 g monounsaturated fat, 0 mg cholesterol, <1 g fiber, 157 mg
Olive oil spray
4 medium button mushrooms
2 teaspoons chopped fresh flat leaf parsley
1 1/2 tablespoons crumbled fat-free feta cheese
1/2 teaspoon extra-virgin olive oil
1/8 teaspoon cayenne, or to taste
More Biggest Loser Recipes You Might Like