Virgin Stuffed Mushrooms
Appetizers & Snacks, Fish & Shellfish, Main, Sides
December 13, 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
- Prep: 15 mins
- Cook: 1 hrs
- Yields: Serves 3-4 as a main course
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.
