March Madness is upon us. Many game day dishes are not only lacking in nutritional value, they often require a less-than-healthy “vehicle”, ie. Chips, crackers, buns, etc. to transfer the food from your plate to your mouth. At Empowered Wellness Camp, we teach our campers to love the food they eat, eat foods that makes them feel satisfied, and gets their body what they need.
Stuffed mushrooms utilize a healthy whole vegetable as their base and it a delicious, healthy appetizer. In addition, the options for healthy filling combinations are endless! The recipe below has a vegetarian filling but if you’re looking for more protein you can easily add a cup of shredded cooked chicken breast or lean ground beef to the mixture.
· 10 ounce bag chopped frozen spinach, thawed and squeezed well to removed excess water
· 1/3 cup Italian seasoned 100% whole wheat bread crumbs
· 1/2 cup grated Romano cheese
· 2 garlic cloves, peeled and minced
· 2 tablespoons chopped fresh Italian parsley leaves
· 1 tablespoon chopped fresh mint leaves
· Salt and freshly ground black pepper (to taste)
· 2 Tbsp extra-virgin olive oil
· 28 large (2 1/2-inch-diameter) white mushrooms, stemmed
· Olive oil cooking spray
1. Preheat the oven to 400 degrees F.
2. Stir the bread crumbs, spinach, Romano cheese, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. You can also use a food processor to create a smoother filling.
3. Spray a baking sheet with nonfat cooking spray. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up.
4. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Other Yummy Appetizers
- Buffalo Cauliflower Bites
- Caprese Chicken Skewers
- Shrimp Cocktail
- Sugar Snap Pea Salad
- French Onion Yogurt Dip
- Chicken Pita Pizza