If you’re looking for a dish that’s indulgently delicious yet light enough to fit into a healthy eating plan, these Healthy Stuffed Mushrooms with Cheese in a Madeira Sauce are about to become your new favorite recipe! With creamy, cheesy filling, aromatic herbs, and a flavorful sauce, this dish is perfect as a party appetizer, a dinner side, or even a main course for mushroom lovers.
The best part? Each bite feels like a splurge, but the recipe is thoughtfully crafted to keep the calorie count and macros balanced. Let’s get cooking!
Why You’ll Love This Recipe
These stuffed mushrooms are not only packed with flavor but also sneakily healthy. By swapping heavy cream with Greek yogurt, you get a creamy filling without extra fat. Using whole wheat breadcrumbs adds a touch of fiber, and the herbs bring brightness to every bite.
Plus, the Madeira sauce is what elevates this dish to gourmet status. Its sweet, nutty notes balance the rich filling beautifully. Whether you’re hosting a dinner party or treating yourself, this recipe will wow every palate.
Step-by-Step Instructions
Step 1: Prepare the Mushrooms
- Preheat your oven to 375°F (190°C).
- Clean the mushrooms by wiping them with a damp paper towel. Carefully remove the stems and save them for another use (like a stir-fry or soup). Arrange the mushroom caps, hollow side up, on a lined baking sheet.
Step 2: Make the Filling
- In a mixing bowl, combine the Fontina cheese, Parmesan cheese, Greek yogurt, panko breadcrumbs, garlic, parsley, thyme, black pepper, and salt.
- Mix well until the ingredients are evenly incorporated.
Step 3: Stuff the Mushrooms
- Using a small spoon, generously fill each mushroom cap with the cheese and herb mixture.
- Drizzle the stuffed mushrooms with olive oil for a golden finish.
Step 4: Bake the Mushrooms
- Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the filling is bubbling and lightly browned on top.
Step 5: Prepare the Madeira Sauce
- While the mushrooms are baking, heat the butter in a small saucepan over medium heat.
- Add the minced shallot and garlic, cooking until soft and fragrant (about 2 minutes).
- Pour in the Madeira wine and broth, bringing the mixture to a gentle simmer. Let it reduce slightly for about 5 minutes.
- If you prefer a thicker sauce, dissolve the cornstarch in 1 teaspoon of water and stir it into the saucepan, whisking until the sauce thickens.
Step 6: Plate and Serve
- Once the mushrooms are done baking, transfer them to a serving platter.
- Drizzle the warm Madeira sauce over the top or serve it on the side for dipping.
- Garnish with extra parsley or rosemary for a pop of color and freshness.
Healthy Stuffed Mushrooms with Cheese in a Madeira Sauce
Equipment
- 1 Lined Baking Sheet
- 1 Small Saucepan
- 1 Mixing Bowl
Ingredients
For the Mushrooms:
- 8 Large Cremini or button mushrooms
- 1/3 cup Shredded Fontina cheese
- 1/3 cup Grated Parmesan cheese
- 1/4 cup Greek yogurt (plain, nonfat)
- 1/4 cup Panko breadcrumbs (whole wheat, if available)
- 1 tbsp Olive oil
- 2 Garlic cloves, minced
- 2 tbsp Fresh parsley, finely chopped
- 1 tsp Fresh thyme leaves
- 1/2 tsp Black pepper
- 1/4 tsp Salt (or to taste)
For the Madeira Sauce:
- 1/3 cup Madeira wine
- 1/3 cup Low-sodium chicken or vegetable broth
- 1 tsp Cornstarch (optional, for thickening)
- 1 tbsp Unsalted butter
- 1 Small shallot, finely minced
- 1 Garlic clove, minced
Instructions
Step 1: Prepare the Mushrooms
- Preheat your oven to 375°F (190°C). Clean the mushrooms by wiping them with a damp paper towel.
- Carefully remove the stems and save them for another use (like a stir-fry or soup). Arrange the mushroom caps, hollow side up, on a lined baking sheet.
Step 2: Make the Filling
- In a mixing bowl, combine the Fontina cheese, Parmesan cheese, Greek yogurt, panko breadcrumbs, garlic, parsley, thyme, black pepper, and salt.
- Mix well until the ingredients are evenly incorporated.
Step 3: Stuff the Mushrooms
- Using a small spoon, generously fill each mushroom cap with the cheese and herb mixture.
- Drizzle the stuffed mushrooms with olive oil for a golden finish.
Step 4: Bake the Mushrooms
- Bake in the preheated oven for 20–25 minutes, or until the mushrooms are tender and the filling is bubbling and lightly browned on top.
Step 5: Prepare the Madeira Sauce
- While the mushrooms are baking, heat the butter in a small saucepan over medium heat.
- Add the minced shallot and garlic, cooking until soft and fragrant (about 2 minutes).
- Pour in the Madeira wine and broth, bringing the mixture to a gentle simmer. Let it reduce slightly for about 5 minutes.
- If you prefer a thicker sauce, dissolve the cornstarch in 1 teaspoon of water and stir it into the saucepan, whisking until the sauce thickens.
Step 6: Plate and Serve
- Once the mushrooms are done baking, transfer them to a serving platter.
- Drizzle the warm Madeira sauce over the top or serve it on the side for dipping.
- Garnish with extra parsley for a pop of color and freshness.
Notes
Nutritional Info (Per Serving, about 2 Stuffed Mushrooms)
- Calories: 170
- Protein: 9g
- Carbs: 10g
- Fat: 9g
- Fiber: 1g
Tips for Success
- Choose the Right Mushrooms: Look for large, firm mushrooms without blemishes. Their size makes stuffing easier and ensures a satisfying bite.
- Make Ahead: You can prepare the filling and clean the mushrooms a day in advance. Just assemble them right before baking.
- Customize the Cheese: If you don’t have Fontina, Gruyère or a sharp white cheddar makes a delicious substitute.
- Alcohol-Free Option: Swap the Madeira wine for balsamic vinegar and a touch of honey for a sweet and tangy sauce.
Conclusion
Cooking doesn’t have to be complicated to feel fancy. These Healthy Stuffed Mushrooms with Cheese in a Madeira Sauce prove that with a handful of ingredients, you can create a dish that’s both elegant and nourishing. Give this recipe a try and let me know in the comments how it turned out. Don’t forget to share your photos and tag me on Instagram—I love seeing your creations!
Happy cooking (and eating)!
