In efforts to try and lose the five lbs I’ve gained this summer, eating all the food and drinking all the drinks, I decided to come up with a healthier version of stuffed mushrooms.
Chicken sausage, spinach and kale stuffed mushrooms:
-four large Portobello mushroom caps
-one package of Italian chicken/Turkey sausage
-one package of fresh baby spinach/kale
-one large shallot-minced
-4 cloves of garlic-minced
-2 tablespoons of low fat cream cheese
-freshly grated Parmesan cheese
-salt, pepper, red pepper flakes to taste
Preheat oven to 350 degrees, and heat a non stick skillet to medium on the stovetop. Drizzle mushroom caps with avocado oil, both sides, and season both sides with salt and pepper. Place on a baking sheet lined with aluminum foil (spray with non stick cooking spray), and roast in the oven for about 15 minutes.
While the mushrooms are roasting, add avocado oil to the preheated non stick skillet, and sauté the shallots and garlic until softened. Add a pinch of red pepper flakes, salt and pepper. Next, add in the chicken sausage and let brown for about 10 minutes. Add in the two tablespoons of cream cheese and stir until creamy. Lastly, add in the spinach and let wilt. Salt and pepper to taste.
Take the mushroom caps out of the oven, and scoop in the mixture into the caps. Top with Parmesan cheese, and return to the oven. Set oven to broil, and let cook until golden brown.
What’s your favorite recipe?