Ode to the Mushroom

As I've mentioned before, it's so easy to get stuck in ruts with your food and eat the same thing over and over. Not only is that not great for your body, as it will get used to the same food items and not benefit from calorie variation, but it's really easy to get bored and want to binge. One of the reasons I started Stomach Rumblings was not only to track my own progress, but also to come up with interesting and creative recipes that will spice up the Nutrisystem program and make it easier to want to stay on track.

While I know it's easy to just grab the same Powerfuels day after day, it's also fun to change it up a little. This recipe tastes decadent and looks like a yummy date night appetizer. Since it qualifies as a Powerfuel, you can fit it into the program any way you like- have it with your favourite Smartcarb for an afternoon snack or lunch, have two servings with a Smartcarb for a flex dinner, or even just have them with your breakfast as your morning Powerfuel.

I love mushrooms in general- they are rich, flavourful, and delicious. There are so many different kinds that can be prepared different ways! Not only do they make a good choice to add to many of the entrees as a vegetable serving but mushrooms can become a blank canvas for filling with whatever you enjoy as a Powerfuel. Don't forget to check out my recipes for Lobster Stuffed Mushrooms,  Portobella Mushroom Pizzas, and my BBQ Chicken Snack Pizzas.

Bruschetta Stuffed Mushrooms (Powerfuel):

16 white stuffer mushrooms or large button mushrooms
8 triangles of light Herb & Garlic Laughing Cow cheese
1 cup shredded low fat mozzarella cheese
1/2 cup Aylmer Accents garlic & olive oil canned tomatoes (or any spiced tomatoes at ~35 calories per half cup)
parsley to garnish

(if you prefer fresh tomatoes, use 3 medium tomatoes, diced and drained, and toss them with 2 cloves mashed garlic, 1 tsp basil, 1/2 tsp thyme, 1/2 tsp oregano)

Preheat your oven to 350 degrees. Remove the mushroom stems and place them on a baking tray that you've lightly sprayed with cooking spray. In a bowl, mix together the Laughing Cow and mozzarella, and stir until well blended. Drain the tomatoes well, and add them to the mixture- stir only to combine (do not overstir or the mixture will get mushy). Fill the mushrooms, and bake for 18-20 minutes or until the cheese is melted and mushrooms are lightly browned. Garnish with parsley and serve immediately.

A serving of four Bruschetta Stuffed Mushrooms is 104 calories, 9g of fat, 5g of carbohydrates, 1.5g fiber, and 11.5g of protein, so it's a perfect choice when you are looking for a Powerfuel idea!