delicioustown

i LOVE stuffed mushrooms.  i am a grazer. by that i mean that i really love to open the fridge and eat little bites all day.  i have to stock good food in my fridge so i don't end up with a mack truck on my belly.  and cut up veggies does not do it for me most of the time. 'oh yeah just snack on carrots and celery and peppers' BORING.  so i decided to start making healthy appetizers that i could just reach in the fridge and mow on without cooking.

here is my healthier spin on stuffed mushrooms, in lieu of traditional  bread crumbs they are stuffed with zucchini, almond meal and ezekiel bread crumbs.  with this recipe as a base you can do anything from here.  add crab, top with mozzerella if you don't care about calories.......

{ezekiel bread is a flourless bread made from sprouted grains}

one package of white button mushrooms or baby bellas
olive oil
2-3 cloves of chopped fresh garlic
2-3 tbsp of chopped onion
1 small or half of a large zucchini
1/2 - 3/4 cup of almond meal
1 broken up slice of ezekiel bread you can omit this for a total grain free version
salt or optional parmesan cheese
{i prefer locatelli over everything!} - the cheese is salty, use one or the other

set oven for bake at 350.  clean mushrooms out to accommodate stuffing, spray a little olive oil in a casserole dish and on the outsides of the mushrooms {get a misto it's the best} set aside.  on a med/low heat pour 3-4 tbsp of olive oil in a saute pan, add chopped zucchini & onions, cook until soft, add the almond meal, bread and garlic.  at this point you can add more almond meal if you'd like it to be more crummy of a stuffing.  cook until the almond meal and breadcrumbs start getting toasty.  turn off heat and add parm cheese to taste {or salt}.  stuff the mushrooms with the delicious mixture, any leftover just sprinkle in the dish around the mushrooms - it won't go to waste trust me!  bake until mushrooms are cooked.  i can't remember how long but they will be brown and mushy and juicy.