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Frugal Healthy Recipe: Spicy Stuffed Mushrooms

Contributed By Maria Waldron, Author of Lift Love Life

Let's talk about dinner. Dinner was good. Really good. Ridiculously good. Haha okay I'm done talking about how dang good it was ;)

I made spicy stuffed mushrooms with veggies, Neufchatel (low fat version of cream cheese), and fresh herbs. On the side I served with a quinoa salad and a chia seed millet roll.

I had a client after dinner who wants to improve his PT running time so I knew I'd be doing some sprints with him to keep him motivated so I wanted to make sure I fueled properly with dinner. The quinoa, rolls and breadcrumbs from the mushrooms did the trick because I pretty much worked out with him his whole session. And I kicked his butt. Which meant I sort of kicked my own butt too.

Now back to those 'shrooms. 

For the filling I cut up carrots, broccoli, zucchini, soybeans, onions, and yellow squash and then sauteed the veggies in olive oil.

And here's a secret of mine: Since it's hard for me to keep tons of veggies in my fridge like that I usually buy bags of frozen vegetable mixes and use those for dishes like this. It makes things quick and a lot easier.

Next I mixed the veggies with a little bit of Neufchatel cheese and greek yogurt. I used more greek yogurt than cheese to keep things light. The cheese was mainly used for a little flavor and to thicken the mix. I added in some fresh parsley, salt, pepper, paprika and red pepper and mixed everything together.

I sprayed the mushrooms with a little olive oil before I stuffed them with the mix.

Next I mixed whole wheat panko bread crumbs with olive oil, pepper and parsley and pressed onto the tops of the mushroom. Finally I grated a little pecarino romano cheese onto the mushrooms and baked the mushrooms at 355 degrees until the tops turned brown and the mushrooms softened. 

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