Name: Semi-healthy Stuffed Mushrooms
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/4 cup Parmesan Cheese (grated); 1 tsp Fennel seed; 1 tsp Onion powder; 1/4 tsp Pepper (black); 16 ounces large mushroom caps; 8 ounces fresh spinach; 16 oz Turkey (Ground turkey, 93% lean); 1 tsp Crushed Garlic; 0.50 tsp Crushed Red Peppers (optional. This will be spicy); 1/4 cup Panko crumbs; 1/2 teaspoon Maggi Seasoning Sauce

I was looking for a lower-fat version of a favorite appetizer, stuffed mushrooms. Mushrooms are so good for you, low in calories, high in fibe r and with a wide variety of vitamins and minerals. And they grow in the dark, which almost seems like magic! Also, they’re delicious.

In this recipe I added some spinach to up the healthy factor a bit, but this has a ton of flavor so the veggie content is lost in the flavor.

With 93/7 ground turkey, a bit of panko to bind and some spices it all comes together very nicely

First, wash your mushrooms and pull out the stems. Give them a good chop. I know there is some myth that you’re not supposed to get mushrooms wet, but even Alton agrees with me on this one. Water is fine.

Add the chopped mushrooms to the meat, and lightly steamed, squeezed, chopped spinach. I used fresh spinach, about 8 ounces but you could very easily use a 10 oz box of frozen chopped spinach (I just happened to have a LOT of spinach to use up at the time).

Add about 1/8 C panko bread crumbs, I used about 30 grams but this is going to depend on how wet your meat is, 1/4 C grated Parmesan cheese (the ground up kind in a container is ok for this recipe), and seasoning. You can play with the seasonings but I highly recommend the ground fennel. That is going to make any meat taste like Italian sausage!