It’s that time of year again when all those great smells and goodies tempt us everywhere we go. Unfortunately, if we are not careful these temptations can catch up with us very quickly. I often find myself not making the best choices during the holiday season, but everything is so good! When making dinner and snacks at home, I try to make smarter, but delicious choices and it’s pretty easy. I substitute ingredients with Low-fat or fat free versions, use leaner cuts of meat or substitute ground meat or sausage for chicken or turkey versions. Again, this time of year it all adds up and if you can keep that calorie count down a little why not, you’ll feel better and the foods usually taste the same if not better! Below is an example of a Sausage stuffed mushroom recipe that has been transformed into a healthier version, Enjoy!
Happy Holidays from your friends at SPI Group!
Chicken or Turkey Sausage Stuffed Mushrooms
- 1 tablespoon of Olive oil
- 24 large stuffing mushroom caps, stems removed and reserved brushed with damp towel
- Salt and pepper
- 1 1/2 teaspoons olive oil
- 3/4 pound of Chicken or Turkey Sausage
- 4 cloves of Garlic, chopped
- 20 stems mushrooms, finely chopped
- 1 rib of celery and green, leafy top chopped
- 1/2 small onion, chopped
- 1/2 small red bell pepper seeded and chopped
- 1 (10-ounce) box chopped frozen spinach, defrosted and squeezed dry
- 3 slices gluten free bread, toasted and then chopped into small dice
- 1/3 cup grated Parmesan cheese
Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet. Wipe skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3-4 minutes. In a food processor pulse and chop the garlic, add mushroom stems and chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and sauté veggies and mushrooms over medium high heat another 3 to 5 minutes. Add dry, defrosted spinach and stir into stuffing. Add chopped bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon. Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp the edges of stuffing and set stuffing in mushrooms. Transfer to a serving plate.