Tonight was appetizers for dinner night. These are two new recipes I tried tonight and love them both.
Our family goes nuts over stuffed mushrooms. I normally make a sausage stuffing or a cream cheese/crab or shrimp filling. I came across a recipe on Pinterest the other day that looked amazing because the ingredients are all my favorites. The other recipe I grabbed from Facebook. It was all mine, because I’m the only one in my house that eats zucchini, and I will so make this again!
Spinach, Bacon and Feta Stuffed Mushrooms
The original recipe can be found here: http://www.ibreatheimhungry.com/
This is the recipe as I made it.
- ½ lb bacon, cut into tiny pieces, raw
- 1 big bunch spinach Tops cut into small pieces
- 1 small onion, chopped into tiny pieces
- 1/3 cup crumbled feta
- ¼ tsp ground allspice
- fresh ground black pepper to taste
- 12 very large white mushroom caps
Fry the bacon pieces until crispy. Drain most of the oil off, and then throw the chopped onion and spinach into the hot fry pan with bacon, until everything is wilted. Remove from heat and mix in the feta, allspice and pepper.
I stuck the mix in a bowl in the freezer for about 15 min to get it cool enough to handle. While it was cooling, I took the stems out of the mushrooms. I use a little tool I originally bought to remove the stems from strawberries (picture at side). It makes it really easy to scoop out the insides of the mushroom so there’s more room for stuffing. I keep the extra mushroom bits in a Ziploc in the freezer to throw into soups.
Once the filling was cool, I used a spoon and my fingers to lightly fill each mushroom.
Baked at 370 degrees for about 20 minutes.
Zucchini Pizza (I guess)
I have no idea who to credit this with. It was from Facebook the first time I saw it. I then saw it again on Pinterest and decided to try it out. So, so, so very yummy!
I just made one small zucchini for myself, but if your family likes zucchini, I would suggest making a much bigger one or several small. Very easy!
Slice zucchini in half. Cut side up on a lightly greased foil covered pan (easy cleanup) If the zucchini won’t stay still or is slanted, slice off a little bit of the bottom to steady it.
I used my olive oil spritzer and sprayed the zucchini then sprinkled it with garlic powder and Parmesan cheese. Then I very thinly sliced tomato and laid them on, and then sprinkled on some shredded cheese. Actually, what I had was a Mexican blend shredded cheese, but I think any cheese you like would work. On top of that I laid on a row of low-fat turkey pepperoni slices. I baked this at 360 degrees for about 35-40 min. I like my zucchini rather soft, so maybe not as long if you wanted it soft/crisp. When it was all done I put on a couple pinches of dried parsley, because it’s pretty. And I dipped each bite in warmed marinara sauce.
Update. I’m now convinced that any kind of pizza you enjoy can be made this way. This second picture is of my lunch today. I sprinkled on garlic-pepper, parm, then some finely minced fresh basil leaves. Then some motz/cheddar shred cheese, turkey peperoni and sliced grape tomatoes. Very yummy. This one I dipped in ranch. Just a very light sprinkle of shredded cheese is used, to keep these very healthy…and so good!