Stuffed Low Fat (Big) Mushrooms

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“After sifting through MANY MANY recipes for stuffed mushrooms, I found that none of them satisfied my taste. I didn't want to use cream cheese, sour cream, since I prefer it more low fat. This is what I came up with. The measurements are approximate. I recommend adding your own flair to yours. Served them at a dinner party where they disappeared in no time!!”
15 big mushrooms

Ingredients Nutrition

  • 1 teaspoon olive oil
  • 12 -16 fresh mushrooms (BIG white mushrooms)
  • 14 34 ounces creamed corn (1 can)
  • 2 tablespoons garlic (minced)
  • 3 tablespoons onions (diced)
  • 3 tablespoons bacon
  • 12 cup breadcrumbs (Smashed crackers)
  • salt (to taste)
  • pepper (to taste)


  1. Remove stems from mushrooms. Scoop out the middle without breaking the cap. Keep the mushroom stem scoopings as you can use it for other recipes.
  2. In a pan, sauteed the chopped stems, onions, mushroom stems (1/2 cup chopped), and garlic in olive oil.
  3. Remove from pan. Turn mushrooms side down.
  4. Preheat oven to 350°F.
  5. Open the can of creamed corn. Use a strainer to remove the liquids as much as possible.
  6. Take any kind of crackers (I used Ritz), place them in a small plastic bag. Smash the crackers until resembles breadcrumbs.
  7. In a medium bowl, combine ingredients in the pan with the strained cream corn, bacon (Crumbled Real Hormel Bacon), smashed breadcrumbs.
  8. Fill mushroom caps with mixture.
  9. Place filled mushrooms on a pan, lining it with foil (spray foil with Pam, butter, or olive oil).
  10. Bake in over for about 15 minutes.

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