Mushroom Puffs Recipe

Mushroom Puffs picture


Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings12
Main IngredientInterest Group


 Small mushrooms1 Pound, halved
 Oil1 Tablespoon
 Thinly sliced scallions1 Cup (16 tbs)
 Dried thyme1 Teaspoon
 Butter flavored sprinkles1 Tablespoon
 Fat free egg substitute3 Cup (48 tbs)
 Non fat ricotta cheese3 Cup (48 tbs)
 Non-fat sour cream1 1⁄2 Cup (24 tbs)
 Dry bread crumbs1 Cup (16 tbs)
 Grated parmesan cheese1⁄2 Cup (8 tbs)
 Paprika1 Teaspoon

Nutrition Facts

Serving size

Calories 182 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.4%

Saturated Fat 3.7 g18.3%

Trans Fat 0 g

Cholesterol 14.6 mg

Sodium 289 mg12%

Total Carbohydrates 12 g4%

Dietary Fiber 1.1 g4.4%

Sugars 5.2 g

Protein 17 g34.1%

Vitamin A 28.1% Vitamin C 5.4%

Calcium 42.6% Iron 12.5%

*Based on a 2000 Calorie diet


In a large frying pan over medium-high heat, saute the mushrooms in the oil for 5 minutes, or until they give up their liquid.
Add the scallions and thyme.
Continue to saute for 5 minutes, or until all the liquid has evaporated.
Stir in the sprinkles.
Remove from the heat and set aside.
In a large bowl, whisk together the eggs, ricotta, sour cream, bread crumbs and Parmesan.
Coat 12 individual (6" diameter) casserole dishes with no-stick spray.
Distribute half of the mushroom mixture among the dishes.
Divide the egg mixture among the dishes.
Sprinkle with the remaining mushroom mixture.
Dust lightly with the paprika.
Bake at 375° for 20 minutes, or until puffed and lightly browned.