Recipe: Stuffed Mushrooms (Health Program approved!)

 

I love to make these stuffed mushrooms for appetizers when entertaining. 

People just love them and they are easy to throw together!
{CLICK HERE FOR THE RECIPE}

Ingredients

• 24 Baby Portabello mushrooms (or "Baby Bella" mushrooms) 
• 3/4 cup of plain fat-free Greek yogurt
• 8 oz. grated parmesan
• 2 tbsp. Italian seasoning
• Optional: Cayenne pepper

Directions:

1. Preheat oven to 350 degrees.
2. Tear off stems from the mushrooms and place stem side up in a cassarole dish, leaving room at one end of the dish. (Pre-measure if you are on my health program.  43 grams of raw portabella mushrooms is 1 veggie serving).
3. Mix the yogurt and 4 oz. of parmesan in a bowl.
4. Fill the mushrooms with the yogurt mixture.
5. Sprinkle the remaining parmesan on top.
6. Sprinkle a little bit of Italian seasoning on top for color.
7. Optional: Sprinkle a little cayenne pepper on top for a little spicy kick!
8. Bake for 20 minutes.
9. While they are cooling, place a rolled-up paper towel at the end of the cassarole dish with no mushrooms and prop up the mushroom end of the dish so that the mushroom moisture drains into the paper towel as they cool.
10. Remove to serving dish and enjoy!

Portions on my Health Program:
Four mushrooms = 1 condiment, 1/2 protein, approx. 1.5 veggie servings (43 grams of raw portabella mushrooms is 1 serving)

If you need help with healthy dishes for your next party, email me at HealthyandFitLife@gmail.com!