These stuffed mushrooms are the ultimate healthy, high flavor snack. In an effort to change my eating habits I'm looking for ways to cut the fat while keeping all the flavor elements that I'm a fan of in the dishes I love.
Low Fat Artichoke Stuffed Mushrooms 8 servings, <1 WW pt/shroom 8 large mushroom(s) 1 can of artichoke hearts, drained and chopped 2 Tbsp light cream cheese, room temperature juice from 1/2 lemon 1 ounce of Parmesan cheese 1/8 cup of panko bread crumbs
Heat the oven to 400 degrees.
Spray a baking sheet with cooking spray. Remove the stems of the mushrooms and place the mushrooms top down on the pan.
Mix the artichoke hearts, lemon juice and cream cheese. Divide the artichoke mixture between the eight mushrooms. With a micro plane, finely grate an ounce of Parmesan cheese. Divide the cheese between each mushroom. Sprinkle each with the panko pressing down so the toppings won't fall off.
Food is so intriguing. I’ve always loved to cook whether it’s casual and simple or complicated and elegant. After living in the Midwestern United States all my life I find myself jumping between All-American foods and foods from other cultures. There is definitely a sense of comfort with cooking and enjoying food that I’ve grown up with.
I have a voracious curiosity to learn about all cultures, especially the Middle East/Mediterranean, Indian, Chinese, Vietnamese, and Thai foods. I’ve learned that a simple curry dish or an Asian dumpling can transform your mood and be just as much of a comfort food as the foods you’ve known you’re whole life.
It is fascinating to me how each culture has such a diversity of ingredients, and when used with different combinations and cooking techniques you can easily transform the same few ingredients into a multitude of dishes. The unfamiliar, the diverse ingredients and techniques, can be intimidating to many people. I’ve created this blog to chronicle and share my explorations in the kitchen so that hopefully you will want to start experimenting in your kitchen.