Low Calorie Mediterranean Stuffed Mushrooms are a delightful and healthy option for anyone looking to enjoy a tasty appetizer or snack. These stuffed mushrooms are simple to make, filled with fresh Mediterranean flavors, and perfect for busy days or entertaining guests. Versatile in nature, they can be customized to suit your taste preferences and dietary needs.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 150
Protein: 5g
Carbohydrates: 10g
Fat: 9g
Fiber: 2g
Sugar: 1g
Sodium: 300mg
Why Make Low Calorie Mediterranean Stuffed Mushrooms
Low Calorie Mediterranean Stuffed Mushrooms burst with flavor while remaining light and healthy. Packed with nutritious ingredients such as quinoa, cherry tomatoes, and olives, this dish is rich in vitamins and minerals, making it a great choice for health-conscious eaters. It’s not only delicious but also quick to prepare, making it an excellent option for busy weeknights or last-minute gatherings. With its low-calorie count and versatility, you’ll find yourself making these stuffed mushrooms time and time again.
How to Make Low Calorie Mediterranean Stuffed Mushrooms Step by Step
Ingredients
12 large mushrooms, stems removed
1 cup cooked quinoa
1/2 cup cherry tomatoes, diced
1/4 cup Kalamata olives, chopped
1/4 cup feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon fresh parsley, chopped
1 teaspoon garlic powder
Salt and pepper to taste
Directions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the cooked quinoa, diced tomatoes, chopped olives, feta cheese, olive oil, parsley, garlic powder, salt, and pepper.
- Stuff each mushroom cap with the filling mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender.
- Serve warm as an appetizer or snack.
How to Serve Low Calorie Mediterranean Stuffed Mushrooms
These Low Calorie Mediterranean Stuffed Mushrooms are perfect on their own, but you can elevate the meal with some fresh sides. Consider pairing them with a crisp green salad dressed in lemon vinaigrette for a refreshing balance. They also go well with a side of tzatziki sauce for dipping or even served alongside grilled vegetables for a delightful spread.
How to Store Low Calorie Mediterranean Stuffed Mushrooms
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, simply pop them back in the oven at 350°F (175°C) for about 10 minutes or until heated through. You can also freeze the stuffed mushrooms before baking them, allowing for a quick and easy appetizer later. Just thaw and bake as directed.
Expert Tips for Cooking Low Calorie Mediterranean Stuffed Mushrooms
- Use a mix of herbs like oregano or basil to add extra flavor to the filling.
- For a spicier kick, add crushed red pepper flakes to the stuffing mix.
- Opt for whole wheat breadcrumbs instead of quinoa for a crunchy topping.
- Experiment with different cheeses such as goat cheese or mozzarella for unique flavors.
- Always choose fresh ingredients for the best taste and health benefits.
Delicious Variations of Low Calorie Mediterranean Stuffed Mushrooms
- Spicy Feta and Spinach: Add chopped spinach and a pinch of chili flakes to the filling for a spicy twist.
- Citrus Zest: Incorporate lemon or orange zest into the mushroom filling for a fresh, zesty flavor.
- Herbed Pesto: Swirl in a spoonful of your favorite herb-infused pesto for an extra layer of taste.
Conclusion
You’ll love preparing and devouring these Low Calorie Mediterranean Stuffed Mushrooms. They are packed with flavor, easy to make, and can cater to various tastes and dietary preferences. Try this delightful recipe today and enjoy the deliciousness of Mediterranean cuisine in a light and healthy way!
Low Calorie Mediterranean Stuffed Mushrooms
Ingredients
For the filling
- 1 cup cooked quinoa Ensure quinoa is cooked and cooled.
- 12 large mushrooms, stems removed Choose large mushrooms for stuffing.
- 1/2 cup cherry tomatoes, diced Diced for even distribution.
- 1/4 cup Kalamata olives, chopped Chopped to incorporate flavor.
- 1/4 cup feta cheese, crumbled Add richness and tang.
- 2 tablespoons olive oil For moisture and flavor.
- 1 tablespoon fresh parsley, chopped Garnish and flavor enhancer.
- 1 teaspoon garlic powder Enhances the overall taste.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the cooked quinoa, diced tomatoes, chopped olives, feta cheese, olive oil, parsley, garlic powder, salt, and pepper.
- Stuff each mushroom cap with the filling mixture.
Cooking
- Place the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender.
Serving
- Serve warm as an appetizer or snack.
