Monday, January 10, 2011

Stuffed mushrooms and the weekend

Super proud of myself about this past weekend. I watched my calories every day and it was probably one of the healthier weekends I've ever had. Even when we had to go out to Carrabba's Italian Grill for my future father-in-laws birthday dinner, I made healthy choices but still enjoyed my meal.  I did some elliptical on Saturday... which if you know me, you know how big a victor that is since I hate to work out on the weekends. (Who am I kidding? I hate to work out no matter what day of the week it is.)

I've been trying to find healthier meals that are also very tasty and that aren't repeated very often in order to keep the fiance satisfied. We are very different in that respect... I can eat the same thing several times a week and have no problem with it. I like a routine and a plan. While he can do that, he prefers to change things up more often. So tonight I tried out some healthy stuffed mushrooms. They actually turned out pretty good. I just threw it together.... but I think this is basically what I did.

Sam's vegetarian stuffed mushrooms:
- 6 baby portabello mushrooms
- 1/2 cup Panko bread crumbs
- 1/2 part skim mozzarella
- 1 cup spinach
- Dried onions
- 1/4 cup water
- Oregano
- Salt and pepper
- Salt free "zesty" seasoning

-Basically I cut the stems out of the mushrooms and chopped those up.
-Saute the mushroom pieces with some dried onions (I always have these on hand and hate chopping onions so there are my go to for recipes where I just need a little onion) in a non-stick pan with some fat-free cooking spray.
-Add oregano, salt, pepper, and whatever spices you like (these are just what I had on hand). I also use a lot of what I believe is a generic version of one type of "Mrs. Dash" seasoning.)
-Add spinach in with the mushrooms and onions. Cook until it's wilted.
-Add bread crumbs to pan and add water. (The bread crumbs get an almost stuffing consistency, but a little less mushy)
-Cook until all mixed together and evenly heated.

-Pre-heat oven to 375 degrees.
-Coat baking sheet with non-stick cooking spray.
-Place mushrooms on baking sheet.
-Fill each mushroom with bread crumb mixture
-Top each with part-skim mozzarella.
-Bake 10-15 minutes or until brown on top.

We ate ours with some brown rice that I had seasoned with some of the same herbs in the mushrooms.

Next time I might try changing up a few spices, but there are a lot of possibilities here.