I love stuffed mushrooms and it was ages since I last had a mushroom party, so I was excited for the one last week. A party means an opportunity to get creative with the fillings, meaning it was time to experiment. Between the roomie and me, we made four really super-tasting mushroom fillings and I’m sharing three with you – Turkey Teriyaki, Pesto Italian Sausage and Tamale Pie.

Each recipe made 18 to 24 plus stuffed mushrooms, so adjust down if you don’t want to make that many or bag and freeze the extra stuffing for another time. If, by any chance, you don’t like mushrooms, these fillings also work well in hollowed out zucchini or as a topper on toast or vegetable rounds.

Teriyaki Stuffed Mushrooms

The objective was an oriental flavor in the filling and I think this one worked very well.

1 pound Lean Ground Turkey
1/2 cup Water chestnuts
2 tablespoons Onions, chopped
24 large Mushrooms, stems removed and chopped
1/4 cup Kikkoman Teriyaki Sauce & Marinade or a similar product
1 packet Swanson Chicken Flavor Boost or chicken bouillion
1/4 cup Celery, diced
1/4 cup Bean sprouts, chopped
1/2 cup Cabbage, fresh, shredded
1/2 cup cooked White Rice or riced cauliflower
1 tablespoon butter
1 tablespoon olive oil

Makes 24 stuffed mushrooms

Clean and prepare mushroom caps. Lightly oil and bake, top down, for about 10 minutes in 400 degree oven.

In a large skillet. Add 1 tablespoon butter and sauté onion and celery until onion just begins to turn translucent. Remove from pan to a bowl. Add cabbage and stir fry until it is limp. Remove to a bowl with onion and celery. Wipe excess butter from the pan and add ground turkey. Cook until lightly browned. Add mushroom stems, water chestnuts and chicken broth. Stir and cook for about 10 minutes then add the rest of the vegetables, rice and teriyaki sauce. Stir until well mixed and cook about 10 minutes longer. Stuff each mushroom cap with the filling and serve.

Nutrition per mushroom (with rice) (24 yield)

Calories: 39.8   Net Carbs: 1.7 g    Protein: 4.5 g

Pesto Sausage Stuffed Mushrooms

These have a nice Italian flavor without any tomatoes in it, which pleases my friends who don’t like them.

2 Italian Sausage, pork, links
1/2 cup Ricotta Cheese, whole milk
1 Egg, large
1/4 cup Baby Spinach, fresh and chopped
1 tablespoon Dried Onion Flakes in a tablespoon water
1 teaspoon Parsley, dried or 1 tablespoon fresh parsley
2 tablespoons sweet pepper, diced
1/4 cup Pesto Sauce (I used Classico Basil Pesto)
1/2 cup Mozzarella cheese, Finely shredded
1 to 2 tablespoons Parmesan cheese
18 to 24 Mushrooms, fresh, cleaned and trimmed – save stems for other uses

Heat the broiler and broil sausages until they are browned. Remove and cut into small pieces.

Put 1 teaspoon olive oil in skillet and heat. Sauté peppers in hot oil, then add onions. spinach and parsley. Cook and stir for a few minutes until spinach is limp, but bright green. Remove from heat.

In a bowl, combined ricotta cheese and egg until mixed well. Add vegetables and pesto sauce and mix well. Stir in sausage and mozzarella.

Spray a pan with cooking spray. Heat the oven to 350 degrees F. Make sure mushrooms are dry, then stuff each mushroom with about a tablespoon of filling and place in the pan. If you have leftover filling, refrigerate until you use it. This also makes a great filling for a stuffed zucchini.

Sprinkle mushrooms with parmesan cheese, then bake 25 to 30 minutes.

Nutrition Info for 1 mushroom (18 yield)

Calories: 112   Net Carbs: 1.6 g    Protein: 6.6 g

Tamale Pie ‘Shrooms

This, like the Teriyaki recipe, uses a couple of forbidden items unless you are on maintenance. But, honestly, it doesn’t use a lot and the carb count is still pretty low, so for special events, I think it’s a nice treat to include them. To stay legal on the OWL phase, omit the baby corn and cornmeal.

1.25 lbs Lean Ground Turkey
Egg, fresh, 1 large
Onions, raw, .5 cup, chopped
4 oz can diced green chiles, drained
2 tablespoons Red Chile Powder
1 15 oz. can Diced Tomatoes
2 tablespoons Black Olives, chopped
3 oz (1/3 cup) Baby Corn – chopped
24 to 30 Mushrooms, stems removed and trimmed
1/2 teaspoon Tumeric
1 cup Shredded Mexican Four Cheese blend
1 cup Ricotta Cheese
3 tablespoons Corn Meal Flour

In a skillet, crumble and cook the ground turkey until it is slightly browned. Remove to a bowl. Add the onions to the pan and cook them until they are just tender. Add the chiles, chile powder, tumeric, diced tomatoes, black olives, baby corn and the corn meal to the pan and stir together until all ingredients are well mixed. Cook for about five minutes. Add to the turkey and add ricotta cheese, Mexican cheese and egg and mix well.

Spray a pan with cooking spray. Heat the oven to 350 degrees F. Make sure mushrooms are dry, then stuff each mushroom with about a tablespoon of filling and place in the pan. If you have leftover filling, refrigerate until you use it.

Sprinkle mushrooms with parmesan cheese, then bake 25 to 30 minutes

Makes 24 to 30 mushrooms

Nutrition Info (Yield 24) Calories: 64 Net Carbs: 1.4 g Protein: 7.1 g
(Yield 30) Calories: 58.3 Net Carbs: 1.3 g Protein: 6.1 g

Originally POSTED BY RENE AVERETT AT 1/30/2013 3:48 PM