Thursday, August 30, 2012

Light & Healthy Stuffed Mushrooms

I have made amazing stuffed mushrooms before. It is really quite easy. I don't remember exactly what I used last time since each time it depends on what is in my fridge and pantry.

This time, I was thinking about how I could make a version that was lighter and healthier. Many recipes call for cream cheese. After sifting through many recipes while thinking about what I had on hand, I concocted a recipe. I'll have to say that not only was it healthy but it was the best tasting!!

Light & Healthy Stuffed Mushrooms
6 Large Mushrooms
1/2 cup shredded cheese
1 cup chopped spinach
some walnuts (in pieces)
1 small onion (1/2 large onion)
dice some ham
salt, pepper, paprika
some crackers

Preheat the oven to 350F. Clean and hollow out the large mushrooms. Set aside. (Note: When I hollow out the large mushrooms, I actually dice that part of the mushroom to put into the stuffing mixture. That way you don't waste it.)

In a skillet, heat the olive oil on medium heat. Add chopped onions. Saute for about four to five minutes. When onions soften, add chopped spinach. Stir well. Add shredded cheese (American, Swiss, or cheese of your choice), some ham and crushed walnuts. Add seasonings (salt, pepper, paprika) to taste.

Remove from heat. Spoon the mixture into the mushroom caps.

Put some crackers in a plastic bag. Crush it so that you create breadcrumbs. Top the stuffed mushrooms with the crushed crackers. 

Place on a baking sheet. Bake for 20 minutes.

These stuffed mushrooms are simply delicious. It won't leave you feeling heavy like most restaurant stuffed mushrooms.