Contributed By Maria Waldron, Author of Lift Love Life
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.