Savory stuffed mushrooms
Mushrooms are the star of the show in this healthful app (and in the produce section)! They're one of the few foods that naturally contain vitamin D, a nutrient that helps to build strong bones and teeth.
Ingredients
Nonstick cooking spray
1 tablespoon extra-virgin olive oil
1/4 cup minced onion
3 cloves garlic, minced
4 pieces oil-packed sun-dried tomatoes, chopped
2 cups finely chopped baby spinach
1 cup finely chopped arugula
1 1/2 tablespoons balsamic vinegar
1/2 cup old fashioned oatmeal, pulsed a few times in a blender
2 ounces fat-free cream cheese, softened
20 medium button mushrooms, stems removed
*optional: parsley, for garnish
Directions
- Preheat oven to 400 F. Spray a rimmed baking sheet with nonstick cooking spray. Set aside.
- In a medium skillet, heat oil over medium-high heat. Add onion and garlic. Cook for 2 to 3 minutes. Add tomatoes and spinach. Cook another 2 to 3 minutes. Add arugula. Cook another 1 to 2 minutes. Add balsamic vinegar, oatmeal and cream cheese. Stir over heat until cheese is melted and ingredients are well-blended.
- Fill each mushroom cap with filling. Place stuffed mushrooms on prepared baking sheet.
- Bake for 15 to 20 minutes, until lightly browned. Garnish with parsley, if desired.*
- Serve warm.
Makes 20 servings
Recipe contains: milk
Carb choices per serving: 0
*Option not included in nutrition facts.
To make these apps dairy-free, swap out the cream cheese and use chia seeds instead! Simply soak 2 teaspoons chia seeds in 2 tablespoons warm water for 10 minutes. Then mix the thickened chia seeds into the filling after removing the skillet from heat.
