Miss Erica’s Greek Stuffed Mushrooms Recipe

16 oz package, or 18 large, white mushrooms, stemmed
4 slices Julian Bakery’s Smart Carb #1 (frozen or room temperature)
1/2 cup Fat-Free Feta Cheese** (see bottom for Vegan option!)
½ cup organic hummus (I prefer Tribe, or homemade)
4 oz-sliced or diced organic black olives (optional)
½ cup finely chopped red bell pepper
3 garlic cloves, peeled and minced
1 tablespoons chopped fresh oregano leaves
3 tablespoons fresh parsley
1 teaspoon onion powder
½ teaspoon ground red pepper (cayenne pepper)
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
**For a Vegan-friendly recipe that also taste just as wonderful,
try substituting the Feta with crumbled Firm Tofu! Just whisk 2 tablespoons of
red wine vinegar, 2 teaspoons of salt,  1 tablespoon of water and 1 tablespoon of olive oil to the
crumbled tofu and let sit for at least an hour before adding to the rest of the
stuffing mixture.

Break the slices into chunks and put in food processor until bread is finely ground into crumbs. Stir the breadcrumbs, olives, hummus, pepper, feta (or crumbled tofu mixture), garlic, seasonings, and 3 tablespoons olive oil in a medium bowl to blend.

Preheat the oven to 400 degrees F.

Coat a large baking sheet (or large square oven pan or dish), with about 1 tablespoon olive oil. Generously stuff the mushroom cavities with the filling and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes.

 ‘Did you know?’

Mushrooms- contain about 80-90% water, making them extremely low calorie. About 10% of the dry weight is fiber, which helps weight management. They also contain a high amount of potassium. Other benefits include relief from high cholesterol levels, breast cancer, prostate cancer, and diabetes.


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