SubscribeMushrooms, the perfect shell
Cooked or uncooked, mushrooms are fabulous for small-plate parties and they can be stuffed with every type of filling imaginable. Mushrooms also come in all different sizes. Big ones like portobellos can be stuffed and served as a dinner-entry and smaller ones like button mushrooms are great for appetizers.
The usual mushroom stuffing includes crab meat or a bread-crumb dressing, but those are both caloric when they don’t have to be. There are many other ways to stuff a mushroom without using fat-illed ingredients.
One way is to use the mushroom as a shell for a mini quiche. If your goal is to serve your guests balanced small plates, the stuffed mushroom can also accommodate the protein portion of the menu. Adding an egg filling, whipped with low-ft cheese and spinach,also makes it a nutritious snack as well as a delicious one. Other nutritional combos include ground meats or soy or couscous and other grains. Or just serve them cold and stuffed with coleslaw. Not only are they good either hot or cold, but they also are healthy.
Stuffings for Mushrooms
Bread-crumb stuffing
Chicken or salmon salad – hot or cold
Ground turkey, beef or soy
Coleslaw or artichoke dip
Olive spread
Hummus
Rice and peas
Couscous
Spinach/ egg soufflé
Spinach Soufflé Mushroom Caps (serves 
Ingredients
16 carefully chosen mushroom caps
1/2 cup frozen chopped spinach, thawed
1/4 cup rice milk
4 egg whites
¼ -1/2 cup grated low-fat cheese (parmesan or Mexican blend for mild flavor or cheddar or swiss for a sharper taste)
½ tsp garlic powder
¼ tsp onion powder
1 pinch of nutmeg
1 pinch sea salt
One pinch white pepper
Olive oil pray coating
Directions
Pre-heat oven to 350°F.
Rinse and snap stems from mushrooms and place on oiled baking pan.
Beat egg whites until fluffy and stir in seasonings.
Gently fold in rice milk, cheese and spinach.
Spoon mixture into mushroom caps and bake until it rises.
Best served fresh from the oven.
Related posts:
As the mother of five and a journalist, I've always encouraged people to empower themselves with information on healthy foods and lifestyles. Nurturing our children with healthy food is one of the most important jobs we have, yet as families have become busier or drifted apart, meal times have been sacrificed.
