One X-Large Mushroom, Zucchini Boats, Stuffed Peppers, Or All 3!
I apologize to my FB friends for this recipe/post. I have many members on my blog who are not on my FB friends list, and wanted to share this recipe with them too. Keeping to my promise of lighter, healthier recipes. However, I did add another filling idea at the end of this post! Please note, if you are not a fan of mushrooms try the filling in zucchini boats or even peppers, or just baked plain and crunchy works too.
This large mushroom was purchased at my local corner market. Such fun to stuff and so quick. I never knew mushrooms grew this big, and a lot of my FB friends didn't either. Before baking, it filled my pie plate, crazy, right? Next time I plan on adding a little bacon to my filling, or maybe a little shredded chicken, hmmmm, now I need to get another one I can see!!!
Here is what I did:
Preheated my oven to 375
Wiped my mushroom clean, and carefully removed the dark gills (your choice)
Sprinkled with some Herbes De Provence (or spice of choice) set aside
Filling: amounts of choice
Precooked brown rice
Chopped precooked Swiss chard (or greens of choice)
Shredded Colby Jack cheese
Fat free sour cream for binding mixture together
Any other spices desired
Mixed all together, I went light on rice and heavier on chard, your choice
Lightly sprayed my dish/pie plate
Baked for 20 minutes, adding a little more shredded cheese on top last couple minutes
Of course, you can do small mushrooms, white mushrooms, or just sliced and topped, entirely up to you. Please note, I do have other stuffed mushroom recipes on here.....
On another note, I did grab another mushroom and to the rice added fresh grilled corn, chopped tomatoes and precooked bacon pieces to my filling, minus the chard. Once again, creativity counts!!
Happy cooking, and be safe!!