Healthy Options Buffalo - WNY's Healthy Dining Resource

Ingredients

• 10-13 white button mushrooms
• 1 tsp. olive oil
• 1 celery stalk
• 1 Tbsp. fresh shallots, chopped
• 1 garlic clove, minced
• ½ tsp. salt
• ¼ tsp. black pepper
• 2 cups fresh spinach, roughly chopped
• 1 cup wild rice blend, cooked
• 2 Tbsp. whole wheat breadcrumbs
• 1 large egg, raw
• ½ cup low sodium mozzarella cheese, shredded
• ½ cup low sodium parmesan cheese, shredded
• ½ Tbsp. parsley, chopped
• Preheat oven to 400°F. Line a large baking sheet with parchment paper on and set it aside.
• Wash and scrub mushrooms until clean and remove stems. (Make sure to not rub mushrooms too hard or they will break.). Clean the inside of the mushroom caps and pat dry. Set aside on baking sheet.
• Finely dice mushroom stems along with garlic.
• Heat 1 Tbsp. olive oil over medium heat in a pan and add garlic and mushroom stem mixture. Lightly salt and sauté for 4-5 minutes or until mushrooms are tender and garlic is fragrant.
• Combine mushroom mixture, herbs, and panko in a bowl to make the filling.
• Fill the mushroom caps until full, with some coming out of the top. Lightly drizzle with olive oil.
• Bake it for 30 minutes or until the mushrooms are tender and filling is crisp.