Recipe: Virgin Stuffed Mushrooms

by JJ Virgin

These stuffed mushrooms are no normal fungi!

They’re packed with filling fiber, energizing protein, and so much flavor. They’re a great appetizer, but they also do double duty as a festive main course. Try serving them with Wild Rice and Vegetable Pilaf for a show-stopping dinner.

Virgin Stuffed Mushrooms are the next recipe in our Holiday Party menu, joined by more tasty, healthy dishes perfect for your next shindig: Smoked Paprika and Cayenne Roasted Almonds; Roasted Artichoke Dip; Herbed Salmon Cakes with Tartar Sauce; and Champagne Twist Cocktail.

Virgin Stuffed Mushrooms

December 14, 2016

Delicious mushrooms stuffed with shrimp and veggies make for a gorgeous holiday appetizer or main dish. Perfect party food: healthy, filling, and yummy!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1, 2, and 3|Delicious mushrooms stuffed with shrimp and veggies make for a gorgeous holiday appetizer or main dish. Perfect party food: healthy, filling, and yummy!

  • Prep: 15 mins
  • Cook: 1 hr
  • Yields: Serves 3-4 as a main course

Ingredients

12-14 large button mushrooms, stems removed (chop the stems), caps wiped clean

1 tsp sea salt

1 tsp freshly cracked black pepper

3 tbsp oliver oil (not extra-virgin)

1 medium onion, chopped

2 garlic

1 box frozen chopped spinach, thawed and squeezed dry

1 kale, chopped

1 tbsp coconut aminos

1/4 tsp red pepper flakes

1 lb wild shrimp, chopped small

1/4 cup almond butter

2 tbsp whole flaxseeds

1/2 cup chopped walnuts

Directions

1Preheat the oven to 350F.

2Season the mushroom caps with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.

3Heat 1 tablespoon of the olive oil in a frying pan, add the mushroom caps, and sauté for a few minutes. Do not cook through. Remove from pan and let cool.

4Add 1 tablespoon of the olive oil to the pan and sauté the onion and garlic.

5Add the greens, coconut aminos, red pepper flakes, and chopped mushroom stems. Cook until the kale is softened and the onions are translucent.

6Season the shrimp with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, add them to the pan, and cook until any liquid has evaporated and the shrimp have turned pink; do not overcook.

7Stir in the almond butter and flaxseeds.

8Stuff the mushroom caps with this mixture, and place them in a baking pan coated with the remaining 1 tablespoon of oliver oil

9Top the mushrooms with the chopped nuts and bake for 30 minutes, until heated through and the nuts are toasty.

10When baking time is complete, remove from oven and ENJOY!

This recipe is part of the Holiday Party menu, with the Champagne Twist Cocktail; Smoked Paprika and Cayenne Roasted Almonds; Virgin Stuffed Mushrooms; Roasted Artichoke Dip; and Herbed Salmon Cakes with Tartar Sauce. Check out the Holiday Party Menu and Guide for links to all the recipes, plus more handy tips and tricks for a fun, festive party.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

Want more yummy, healthy recipes? Check out jjvirgin.com/recipes.

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