Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Submitted by: CHEF_MEG

All the flavor of bruschetta, in a mushroom! All the flavor of bruschetta, in a mushroom!

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 2

Ingredients

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed
2 T flax seed meal
1 T olive oil
1 T balsamic vinegar
1/2 Roma tomato, sliced
SAVE NOW!

1 oz mozzarella cheese
2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

Number of Servings: 2

Recipe submitted by SparkPeople user CHEF_MEG.

Stuffed Portabella Mushroom Cap w/cheddar cheese

Stuffed Portabella Mushroom Cap w/cheddar cheese

Submitted by: LIZBETHMSR

Large portabella cap stuffed with sauteed veggies and topped with cheddar cheese - a meal in itself!                          

Number of Servings: 1

Ingredients

1 large portabella cap/serving
1 small onion diced
1/2 cup chopped green pepper
1 oz. grated 50% light cheddar cheese (VT Cabot of course!)

Directions

Preheat oven to 350

Gently clean off any dirt from the portabella mushroom cap. Pull the stem out of the center and chop up the stem - set aside
Chop 1 small onion and enough pepper to make 1/2 cup, add to the mushroom stem. Spray a frypan with a little olive oil and sautee all the veggies EXCEPT the mushroom cap, until tender crisp. Drain any excess juices.

Place the mushroom cap on a foil lined baking sheet and top with the sauteed veggies. Sprinkle the grated cheese on top and bake in the 350 oven for 10 - 15 minutes or until the mushroom cap is tender and the cheese is melted and bubbly.

Season to taste.

Number of Servings: 1

Recipe submitted by SparkPeople user LIZBETHMSR.

Agua de melon (Cantaloupe breakfast drink)

Agua de melon (Cantaloupe breakfast drink)
Submitted by: JULIEHOY
This is a yummy, healthy breakfast option

2 Minutes to Prepare

Ingredients:
1/2 cantaloupe
1/2 cup fat-free milk
Splenda to taste
3 cups water Ice cubes

Directions: Put all ingredients in blender & go! Yummy & healthy!

Number of Servings: 6