Well, I was not planning on doing this today, but here I am. The plan was to go to a new fitness class held outside, but the Army kept my husband until late today so I was not able to go. I have no problem bringing my kids with me, but being how my daughter cant get her updated shots until the Dr. gets her shot records from the states, I do not want to take her outside in the cold like that. So, I decided to post a recipe and then hit the regular gym when he gets here. Stuff happens, its ok, as long as I do something right?
This is my favorite stuffed mushroom recipe!
10 large white mushrooms
1 chicken breast
1/2 box frozen spinach
2 oz. cream cheese
1/2 cup Parmesan
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 tsp oregano
1/4 tsp cayenne pepper
Preheat your oven to 350 degrees.
Fill a small pot with water, salt and pepper and boil your chicken breast for 20 minutes until cooked through. Remove and let cool.
In a medium bowl, add the spinach, cream cheese, most of the Parmesan (leave out about 3 Tbsp), garlic powder, salt, pepper, oregano and cayenne pepper.
Shred your piece of chicken then chop into very small pieces. You can run it through your food processor if you want.
Add the chicken to the bowl and mix together.
Remove the stems and the insides from the mushroom and place side by side in a baking dish.
Fill each mushroom with the chicken spinach mixture, then top the mushrooms with a little of the leftover Parmesan cheese.
Place in the oven for about 15 minutes until the cheese starts to melt and the mushrooms brown.
Recipe makes 10 mushrooms
Each mushroom has 1.14 carbs