mushroom caps stuffed with salami/pepperoni

Yield: about 30 small mushroom caps OR 18-20 medium mushroom caps

Number of servings: 10 appetizer portions

8 ounces light cream cheese Neufchatel (1/3 less fat), softened

2 Tablespoons skim milk

1/4 cup finely chopped green onions

1/16 teaspoon garlic powder

2 ounces lean or reduced-fat beef dry salami*, finely chopped

16 ounces small to medium whole button mushrooms


  1. In a mixing bowl, whip cream cheese, milk, onions and garlic together until well blended and smooth.  Stir in salami/pepperoni.
  2. Clean mushrooms and remove stems.  Pat mushrooms dry.  Place mushrooms on a rimmed baking sheet, cap side up.
  3. Fill each mushroom cavity with meat mixture.
  4. Bake in a preheated 325F oven for 12-15 minutes or until mushrooms are hot throughout.  Serve warm.
  5. *May also use beef pepperoni.

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