servings=2-3
This recipe is fine for all stages of the program
[recipe-ingredients]
- 12 white mushrooms – get the largest ones you can find or you can use 6 portobello mushrooms
- 1 cup of cooked extra lean ground beef, turkey, chicken or pork
- 2 green onions, finely diced
- 3 cloves of garlic, finely minced
- 1/4 cup no or low salt broth of your choice
- salt, pepper and other spices to add to the ground meat (e.g. onion powder)
- 4 oz. light or fat free cream cheese
- 1 egg yolk
- ¼ cup parmesan cheese
[recipe-directions]
- Preheat the oven to 350°F.
- Wipe off or wash mushrooms in cold water. Take out stems (don’t throw them away because you will be using them later in the recipe), then trim a tiny bit off the cap of the mushroom to help it sit flat on a baking sheet. (the cap is the top of the mushroom which will become the bottom of the mushroom when you lay it flat for baking)
- Chop mushroom stems and bottoms finely and set aside.
- Brown your ground meat with spices of your choice. Set aside on a plate to cool. (the best way to get rid of excess grease is to put some paper towel on a plate and put the meat on the plate where the paper will soak up the fat)
- Add green onions, chopped mushroom stems and garlic to the same pan you used to cook the meat.
- Cook for approximately 3 minutes over medium heat.
- Pour in beef broth or wine to deglaze the pan, allow liquid to evaporate. (deglazing means you want to get the cooked bits of stuff off the side fo the pan. Put the liquid in the pan then stir it around to loosen up anything stuck to the pan)
- In a separate bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
- Add cooled meat and mushroom mixture into the bowl. Stir mixture together and refrigerate for a short time to firm up.
- Scoop the mixture into the cavity of each mushroom, creating a little mound.
- Bake at 350°F for 20-25 minutes, or until golden brown. Allow to cool at least ten minutes before serving.
This works well as a lunch or a side dish for another protein.