Recipe Makeover: Healthy Stuffed Mushrooms




Editor’s Note: From the fast food drive-thru and the take-out box to the backyard barbeque, STACK Expert Kait Fortunato turns your favorite indulgences into healthy everyday meals. Now you can eat what you love on a daily basis without compromising your performance or your health. These simple do-it-yourself recipes prove you can eat good fats, lean protein and whole grains but still have meals that taste great. 



This week, Kait shows you how to create healthy stuffed mushrooms.

(See past makeovers: Grill a Guiltless Burger: The Healthy Cheeseburger Recipe and Shepherd’s Pie.)



Stuffed mushrooms are one of my favorite foods. They’re simple yet versatile and healthy, too. Unlike fruits or any other vegetable, mushrooms produce vitamin D when exposed to sunlight. They also contain antioxidants that keep our immune systems strong—especially important for athletes as they push their bodies to the limit.



When stuffed mushrooms are served at parties or as restaurant appetizers, they’re often fairly heavy, filled with cheese, sour cream, breadcrumbs and maybe bacon or sausage. For my homemade version, I keep it simple and flavorful without ingredients that weigh you down.



These could be a great pre-workout snack since they have a balance of carbohydrates and protein!



Rather than heavy cream cheese or sour cream, I use a mixture of light Laughing Cow Cheese wedges and whole wheat breadcrumbs to keep the filling together. I also cook some turkey bacon, chop it up and stir it into the mixture. Finish with a sprinkle of rosemary and bake the stuffed mushrooms at 375 degrees for 15 minutes. Enjoy!






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