Completelly random, but today is my 500th post! I cant believe it, I cant thank you all enough for how much support you give me, whether its through an email (email@example.com) a tweet (@scalewarfare) or via a comment on the blog! There are so many of you that I read and learn so much from. This weight loss community is so wonderful! I plan on putting together a belated give-away that I will announce next weekend once I get back from my work trip. Stay tuned!
My DH hates mushrooms, can’t stand them. He wont touch anything that he thinks that he might have mushrooms in it. On Monday when I opened the veggie drawer I realized we had a lot of mushrooms leftover from a container of them that I got at Costco. I didn’t want them to go to waste, so I knew I needed to finish them up on Monday since I was leaving for a business trip super early on Tuesday morning. I personally LOVE mushrooms. They can be made so many ways and they absorb the flavor of whatever you’re cooking them in.
See…lots of mushrooms:
Actually this picture doesn’t do the quantity of mushrooms justice. Some of the mushrooms (Baby Bellas) were about the same diameter as the palm of my hand, the majority though were about the diameter of a golf ball. I started going through the different things I could do with all of the mushrooms in my head (Forest Gump style,) stuffed mushrooms, fried mushrooms, mushroom soup, stir fried mushrooms, mushroom burger, mushroom sandwich, mushroom sauce, mushrooms with pasta, etc.
I decided to go back to what first made me fall in love with mushrooms. Mushroom Salad. At the Melting Pot (a fondue restaurant) when I was in High School they accidentally brought me a Mushroom Salad. I knew it was a mistake because why on earth would I want anything to do with mushrooms? I decided to just go for it and took a bite. In.LOVE. I loved the salad. It was composed 85% of fresh mushrooms. I made this mushroom salad with sliced mushrooms, a dressing of olive oil and lemon, and then threw in some salt, pepper, and some dried herbs. Delicious!
After the giant bowl of mushroom salad, I was left with three of the golf ball sized mushrooms and six of the really big ones. I decided I would use them to make stuffed mushrooms.
- 2 oz Low Fat Cream Cheese room temp
- 1 Tbsp Parmesan Cheese
- 1 Chicken Sausage Patty broken up (recipe is coming)
- 6 Large Mushrooms
- 3 Medium Mushrooms diced finely
- 1 Tsp Olive Oil
- Salt & Pepper to taste
Sautee the diced mushrooms and the sausage patty in the olive oil until the mushrooms are cooked 4-5 minutes.
Mix all of the ingredients together until well blended.
Stuff each of the mushrooms with the mixture.
Bake at 400 degrees for 25 minutes. Enjoy!
Makes 1 serving (as a main dish)
- Calories: 352
- Fat: 19
- Carbs: 14
- Fiber: 3
- Protein: 32
- WW Points Plus: 9
Not a single mushroom was wasted!
Tata for now,