This recipe for spinach stuffed mushrooms has only six ingredients. The stuffed mushrooms are based on the South Beach Diet, Phase 1 concepts. We recently had grilled eggplant parmesan, based on this diet and it was fantastic.
I see positive benefits from the diet but I don't lose weight. My husband does, though. Why can men lose weight so easily?Great appetizer, Spinach Stuffed Mushrooms. Simple, easy, scrumptious.
I used the small button mushrooms for this recipe since that's what I had in the frig. Usually, I would use large button mushrooms for Stuffed Mushrooms. The large ones are perfect for two-bite appetizers.
Sometimes, I saute the stems and add sausage; other times, I might put in a little crab. This time I focused on creating a vegetarian version and added spinach.
The South Beach Diet Phase 1 aims to reset your metabolism by eliminating starchy vegetables, high-glycemic carbohydrates, fruit and sugar. Lean meats, fish, eggs, green vegetables and low-fat cheeses are all fine.
Of course, you have to watch your portions, too, but if you are eating a lot of bulky foods (like green, leafy vegetables), you won't crave additional portions.
I generally still crave my carbs (especially potatoes; I'm Irish after all) and sweets. Sugar-free Jello just doesn't do it for me. But the ricotta puddings are very satisfying. Try Mocha Ricotta Creme and you will know what I mean.
Try these mushrooms as an appetizer or a side dish accompanying Savory Butternut Squash Soup and Gluten Free Dairy Free White Bread. Yum!
For this recipe, there are only a couple tools you really need, knives, a saute pan, and some kind of baking sheet. I highly recommend a good garlic press and a good hand-held cheese grater . When you buy kitchen tools (or anything, really), go for the good stuff. It will last you your lifetime.
Spinach Stuffed Mushrooms Recipe
rate this recipe
Author: Recipe Idea Shop
Ingredients
- 1 10-ounce package of frozen chopped spinach
- ½ pound white button mushrooms
- 2 green onions white and tender green parts only
- 1 clove garlic minced
- 1 tablespoon canola or olive oil
- ¼ cup shredded Pecorino Romano cheese or parmesan
Instructions
- Heat the oven to 425F degrees.
- Wash and dry the mushrooms.
- Pull the stem out of the mushrooms and set the caps aside.
- Microwave the spinach for about 3-4 minutes until thawed.
- Squeeze the water out of the spinach and put the spinach in a bowl.
- Cut off the end of the mushroom stems and chop the stems into small bits.
- Slice the onions into small pieces.
- Heat the oil over medium heat in a small skillet.
- Add the chopped mushrooms and onions to the skillet and sauté until the mushrooms are beginning to brown.
- Add the garlic and continue cooking for about 30 seconds (don't let the garlic brown).
- Remove the mixture from the heat and add it to the spinach. Mix.
- Fill the mushroom caps with the vegetable mixture.
- Place the filled mushrooms on a baking sheet (with the filled side up).
- Sprinkle each mushroom with a little shredded cheese.
- Bake at 425F degrees for about 10-12 minutes.
Nutrition (may vary depending on ingredients and amounts used)
More Recipes You'll Love
- Stuffed Mushrooms (Vegetarian)
- Stuffed Portobello Mushrooms
- Mushroom Meatballs
Leave a Reply