healthy stuffed baby bella mushrooms

Heart Healthy Stuffed Baby Bella Mushrooms

Mushrooms rock…

 

Naturally high in protein, fiber, vitamins and minerals while low in calories with zero cholesterol, mushrooms rock the healthy food world!  They’re known to boost your immune system, regulate unwanted inflammation and reduce the risk of high blood pressure.  Crimini mushrooms (aka Baby Bellas) also contain an important fatty acid, CLA (conjugated linolenic acid) typically only found in dairy products and meats.  CLA helps block the enzyme that is a major factor in hormone-dependent breast cancer.

 

So, adding mushrooms to your salads, wild rice, risotto, spaghetti sauce, and veggie quesadillas is an excellent way to kick up the nutrition value of your meals.  However, mushrooms don’t have to be just an added ingredient. They can be the star of the dinner show.  Serve these delicious heart healthy stuffed mushrooms with any meal or as a hearty crowd pleasing appetizer.

 

 

Delicious baby bella mushrooms aka crimini mushrooms

Delicious baby bella mushrooms aka crimini mushrooms - so good for you!

 

 

Baked stuffed baby bell mushrooms

Baked stuffed baby bell mushrooms - an awesome appetizer or side dish

 

 

 Stuff mushrooms served with grilled fish and wild rice
Stuffed mushrooms served with grilled fish and wild rice – a delicious trio that will nourish your body!

 

 

Heart Healthy Stuffed Baby Bella Mushrooms

 

What to gather:

 

16 large baby bella (crimini) mushrooms, stems removed (reserve 5 stems), cleaned with a damp cloth

1/2 large sweet onion

1/2 large red bell pepper, cored and seeded

1 rib celery

1 – 2 jalapeno peppers, cored and seeded

4 cloves garlic

10 sprigs parsley

1/4 cup dry white wine

1/4 cup grated parmesan cheese

1/2 cup Italian flavored bread crumbs

1/3 cup fat free feta cheese

fresh ground pepper

 

How to:

 

Pre heat oven to 350.  Lightly spray a medium size baking dish with cooking spray.  Arrange mushroom caps in a single layer.

 

Mince onion, peppers, celery, garlic and the 5 mushroom stems in a food processor.   Saute veggie mix in 2 tbsp of water over medium high heat for 5 minutes or until water has evaporated.  Add white wine and saute until wine has evaporated.  Remove from heat and generously sprinkle with ground pepper.

 

Pulse parsley in food processor until chopped very fine.  Add bread crumbs, cheeses and sauted veggie mix and pulse until thoroughly mixed.  Generously stuff each mushroom cap. Bake for 30 minutes or until tops are beginning to crisp and brown.  You can broil for a few minutes at the end to get golden crispy mushroom tops.  Allow to cool for several minutes before serving.

 

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Hi, I’m Kim, Healthy Food Blogger at The OH! Kitchen. This is where you can find me sharing amazing recipes, cooking tips and info that will help you maintain a healthy weight and vibrant life. (more)

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