Vegetarian Stuffed Mushrooms
Original Recipe by Kerri Dotson April 2014
Try this updated version of a classic holiday hors d’oeuvres with half the calories and all of the flavor
Yield: ~ 15 mushrooms with 1 tablespoon of stuffing
Serving: 2 mushrooms
16 ounces Baby Portobella mushrooms, cleaned
1 teaspoon Olive oil
1 Onion, diced
1 Shallot, diced
1 Red Bell Pepper, diced
3 cloves Garlic, minced
½ cup Spinach, chopped
1/3 cup Ricotta, reduced fat
¼ cup Bread Crumbs, whole wheat
1 teaspoon Apple Cider Vinegar
Red Pepper Flakes, to taste
¼ teaspoon Ground Black Pepper
1 tablespoon Sage, chiffonade
Garnish: 2 tablespoons Parmesan cheese, grated
1.) Preheat oven to 400° F.
2.) Remove stems from cleaned mushrooms and set aside. Place mushroom caps, stem side facing up on a non-stick baking sheet. Dice mushroom stems and set aside.
3.) Cook onion, shallots, and bell pepper in sauté pan with olive oil over medium heat for 3-5 minutes, or until translucent. Add garlic and mushrooms. Cook for another 4 minutes. Add spinach and cook about 1 minutes or just until starting to wilt. Remove from heat.
4.) In a medium bowl combine vegetable mix and remaining ingredients.
5.) Fill each mushroom cap with 1 tablespoon of vegetable stuffing.
6.) Bake for 15-20 minutes. Top with freshly grated parmesan cheese. Serve and enjoy!
*Chef’s Note: For an entrée size try using large Portobello mushrooms and topping with grilled shrimp or seafood of your choice.
Nutrition Facts: 60 calories, 1.5 grams fat, 0 saturated fat, 9 grams carbs, 1.5 grams fiber, <1 gram sugar, 32 mg sodium, 3.8 grams protein
(compare to 170 calories, 7 grams saturated fat, and 300+ mg sodium for regular stuffed mushrooms)