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Watercress Stuffed Mushrooms

These nutritious bites are full of flavor and the perfect precursor to any meal! You won’t be able to have just one.

INGREDIENTS
Ingredients
  • White mushrooms (will need about 24 medium to large mushrooms)
  • handful of watercress, finely chopped
  • ½ lemon
  • ½ cup of freshly grated parmesan cheese
  • 4 oz whipped cream cheese
  • 1 tbsp garlic
  • ½ cup of Panko
  • Olive Oil
  • Salt & Pepper
DIRECTIONS
  1. Preheat the oven to 425 degrees.
  2. Clean the mushrooms by wiping them off with a wet paper towel.  Remove the stems, set aside. Remove mushroom gills with a spoon.  Dry well.
  3. Brush mushroom caps with the olive oil and sprinkle with salt and pepper, set aside.
  4. In a medium mixing bowl, combine cheese, panko, parsley and garlic.
  5. Finely chop the watercress and mushroom stems, add to filling mixture. Squeeze ½ lemon over mixture and stir until filling is evening combined.
  6. Spoon the filling into each mushroom caps and lightly drizzle with olive oil.
  7. Bake for 22-25 minutes, or until the mushroom tops are golden brown.
  8. Serve immediately!
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