Stuffed mushrooms are SO tasty and versatile, not to mention easy and fast to make. Since bread is off-limits for the first two weeks on the South Beach Diet as well, they work as a nice substitution for bread in pizzas and as an accompaniment to cheese.
Soft or full-fat cheeses are not allowed on the SBD until later or in moderation, so if you are really strict about no cheating whatsoever, you can substitute it with a reduced fat cheese. Dhiren brought home these two cheeses though and they worked out nicely and added lots of flavor. I don’t think 2 tbsp of cheese is going to set me back or rekindle any cravings.
To make these lovelies, you need:
- 3 stuffing mushrooms (I made one serving)
- 1/2 c. skim Ricotta
- 1 tbsp Gouda
- 1 tbsp Chambozla (you can substitute any type of soft cheese for this)
- 2 tbsp shallots, minced
- 2 tbsp garlic, minced
- 1/2 tbsp parsley
- 2 tbsp olive oil
1. Preheat the oven to 350°. Clean mushrooms and remove the “gills” on the inside with a spoon. Heat a skillet and then cook mushrooms for 4-6 minutes on medium heat. This reduces the time needed in the oven.
2. After 3-4 minutes, toss in the minced shallots, garlic and parsley and sauté in a tsp of olive oil. Scrape into a bowl, add the cheeses and incorporate together with a fork.
3. Place mushrooms in a baking dish with the rest of the olive oil (I just used a cake pan– whatevs!) and fill them with the cheese mixture. Salt & pepper them, and then place in the oven to cook for 5-8 minutes or until the mushrooms are soft and the cheeses bubbly. Next time I try this, I’m going to try broiling it, so the cheese gets that nice browned look on top.
4. Decorate with a couple sprigs of parsley or maybe one of these bad boys: