A guest post by Heather Sullivan
Gluten-free /Nut free.
Stuffed mushrooms are a popular appetizer in my family and the first my mom taught me to make. They always seem to be a hit and with these Green & Plenty updates, they can be a healthy addition to your repertoire. Crimini mushrooms are a good source of selenium, zinc and many B vitamins as well as potent phytonutrients and anti-inflammatory properties. Recent studies have found crimini mushrooms to be good for those at risk of breast cancer and for protection against cardiovascular disease (likely due to their anti-inflammatory properties). They also provide unique immune system support, possibly more than other more exotic mushrooms. The traditional family recipe calls for cream cheese and Parmesan, but I’ve been switching it up lately and adding pureed cottage cheese and 2% greek yogurt for a little more protein and because that’s what I have in the fridge these days. I’ve also been adding green onions, swiss chard and chives (fresh from the patio garden) for a touch of green power and nutrients. The mushrooms are from green city market. You can use any mushroom you like and in fact, a big portabello would be great stuffed with this mixture as a meal over greens or as a sandwich.
1/4 cup cottage cheese (I used Nancy’s brand but any will work)
1/2 cup 2% greek yogurt
1/3 cup feta cheese
1-2 Tbsp low sodium soy sauce or tamari
A couple pinches of lemon pepper
1 small clove of garlic
1Tbsp chives (you could go without these but they give a nice added depth of flavor)
1/4 cup or more diced swiss chard or other sturdy green (spinach would also work well)
I pureed the cottage cheese and garlic to make it smoother but you certainly wouldn’t have to:
Love Heather’s recipes? Read more Green and Plenty recipes on Healthy Kids Ideas Exchange, or experience her full blog on bloggerspot, which includes “green” tips for a healthy household.