1 1⁄2 pounds baby bella mushrooms, or larger white mushrooms for stuffing
Kosher salt
Freshly ground black pepper
10 ounces frozen chopped spinach, thawed and excess liquid squeezed out
4 ounces cream cheese, 1/2 block
1⁄2 cup freshly grated parmesan cheese, plus 2 tablespoons for topping
1 cup part-skim mozzarella cheese
1⁄4 cup chopped scallions, plus extra (optional) green for garnish
2 cloves garlic, minced
1⁄4 cup light sour cream
2 tablespoons Italian seasoned breadcrumbs, or gluten-free panko
Directions:
Preheat oven to 400F. Spray 2 sheet pans with oil and set aside.
Gently remove the stems from the mushrooms and place stem-side down on the sheet pan.
Spray with olive oil and sprinkle with 2 pinches of salt and pepper, to taste.
Finely chop stems and place them in a large mixing bowl.
To the large bowl, add the spinach, cream cheese, 1⁄2 cup parmesan cheese, mozzarella, scallions, garlic, sour cream, 1⁄4 teaspoon salt and pepper to taste. Mix with a fork to thoroughly combine.
Flip mushrooms stem-side up and stuff each mushroom with about 1 tablespoon filling, depending on the mushroom size, pressing mixture into the cavity of the mushroom and a small mound on top.
In a small bowl, combine the breadcrumbs and remaining 2 tablespoons parmesan cheese.
Top each stuffed mushroom with a sprinkle of breadcrumb mixture, gently spray tops with olive oil and bake for
25-30 minutes, rotating pans halfway through cooking to allow for even browning.
Allow to cool slightly and with a spatula, transfer to serving platter to serve warm or at room temperature.
Ingredients:
For the crust:
6 sheets graham crackers, 3.5 oz total*
2 tablespoons monk fruit sweetener, or use granulated sugar
3 tablespoons cold whipped butter
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Ingredients:
1/4 cup chopped red onions, or scallions or chives
3/4 cup whipped cream cheese
2 tsps drained capers, chopped*
1 tbsp fresh dill, chopped, plus more for garnish
12 ounces nova lox or smoked salmon, chopped
3 English cucumbers, ends trimmed
Here are some simple and smart ingredient substitutes that will allow you to enjoy a lighter, more nutritious holiday feast, without sacrificing flavor.
Ingredients:
2 15-ounce cans pumpkin puree
1 cup coconut milk, full-fat canned
3⁄4 cup pure maple syrup
6 large eggs
1 tablespoon pumpkin pie spice
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Ingredients:
1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
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