Stuffed Mushrooms

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This post is sponsored by Simply Surimi.

We’re now entering the best time of year for entertaining. From now through New Year’s Day, there will be so many fun and festive occasions to get together with friends and family. One of the true highlights of any holiday party, of course, is the food—specifically the appetizers (who doesn’t love food that’s served as soon as you arrive?). Sometimes the best food is the food you don’t have to wait for. And while chips and dips and cheese platters are all wonderful, it’s really the hot apps that I gravitate to—for one, stuffed mushrooms.

These babies are warm, rich, and savory, with parsley, scallions, whole grain bread crumbs, fresh lemon, and Parmesan cheese. For creaminess (and to bind the bread crumb mixture), I stir in a little mayo, nonfat Greek yogurt, Dijon mustard, and a few splashes of soy sauce.

Not only do they taste delicious, they’re also fairly easy to prepare.

I made them with Simply Surimi because it tastes great and is so easy to cook with (the surimi is fully cooked and ready to go), but the added perk is that it’s pretty darn healthy, too—free of GMOs, added phosphates, and artificial colors or flavors. Made with wild Alaskan pollock, it’s gluten-free, fat-free, and certified heart healthy by the American Heart Association. To boot, it’s also certified sustainable by the Marine Stewardship Council.

Enjoy!

Ingredients

• 8 ounces Trans Ocean Simply Surimi (Flake Style)
• 18 extra large white mushrooms, stems removed
• ¼ cup fresh parsley, finely chopped
• ¼ cup scallions, finely chopped
• ¼ cup grated Parmesan cheese
• ½ cup whole grain bread crumbs
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons mayonnaise
• 3 tablespoons plain nonfat Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon soy sauce
• 1 teaspoon Dijon mustard

Instructions

1. Preheat your oven to 400 degrees F. Line a large baking dish or cookie sheet with aluminum foil and spray evenly with nonstick cooking spray. Remove the stems from the mushrooms and arrange them stem-side-up in the baking dish.
2. Roughly chop the surimi into small pea-sized pieces.
3. In a large bowl, mix the surimi, parsley, scallions, Parmesan cheese, bread crumbs, garlic powder, salt, and pepper. Add the mayonnaise, yogurt, lemon juice, soy sauce, and mustard and mix well. Use a spoon to fill each mushroom with the mixture, gently pressing it into the mushrooms. Bake for 20 minutes, until heated through and the tops begin to brown. Serve hot!

Nutrition Information & Notes:

3.1

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