Clean and empty out the middle from whole mushrooms

“Stuff” with a mixture of tuna, diced tomato and season to taste (garlic powder, salt, pepper or whatever you like)

Top sparingly with fat free mozzarella or parmesan

Bake in oven at 350 degrees until mushrooms are soft, or cheese begins to brown

This would work great with portabella mushrooms too. I think I might add onions, spanich and the stems of the mushrooms satueed in a pan, sprayed, together with turkey sauage instead of tuna!? ummmm…

Yum – sounds great. I love stuffed mushrooms. But hate tuna, so good idea on the turkey sausage califgal. Looks like I need to make some more homemade sausage!

I made these for my main course this evening (while I was waiting for Dr. Mike’s Cookies to bake).  I used fresh spinach, cherry tomatoes, onion, garlic, salt/pepper, the mushroom stems and some reduced-fat Parmesan cheese – chopped it all pretty small so it would ‘stuff’ into the mushrooms – (it pressed into mounds on top of the mushrooms).  Baked it in a little casserole dish for 25 min or so at 375 till it got all brown and yummy looking.  man-o-man was it good!   

Haven’t been able to locate any fat free parmesan – yet – but that’s my ‘hunt’ for this week – thanks hgulden for the idea!  Wanted to add some soy crumbles but no room – my mushrooms were too small – maybe another time.

Could you use Fat Free feta or Blue cheese vs. Parmesan?  This recipe sounds fabulous.  How many make 1 serving and what cycle?

I can’t find fat free parm anywhere nor low carb ketchup or marinara :)

Misty3491 – I can’t find ff parm either – probably because reg has so little anyway. But I did find reduced fat parm. For ketchup and marinara – have you tried an organic or natural foods grocer? Whole foods is a chain (which I don’t have) but most big cities do. I have a local natural foods grocer I have found it in.

Heinz makes a reduced sugar ketchup that I found at Walmart

ScottandAmy: the mushrooms can be any cycle – w/ff cheese.  FF feta is okay but not sure how that will work in the oven – probably just fine.  I imagine Blue cheese should stay in the back of the drawer for a while.  No sign of such a wonderful thing in the book :)

colasc and mamamin77 – hadn’t thought about ff parm not being available – I’m going to ‘google’ it!  Can’t get to our Whole Foods until Wed.  mamamin77 – what about low-carb catsup?  Is there such a thing? :)

Reduced sugar is low carb, it’s only 1 g carbs per serving ( I just went and looked at the bottle to be sure ). A lot of carbs come from sugar, so if I can’t find a “low carb”, I look for reduced sugar, then read the label.

I have a hard time finding fat free cheese as well, I’ve only been able to find fat free shredded cheddar, I’ll have to keep looking :)

Latebloomer:  Low fat Feta and Low Fat Blue cheese are mentioned in a salad on bottom of page 50.  So feel free to take that wonderful cheese out of the back of your drawer and enjoy!

Fat Free Foods…does it say somewhere in the book that the cheeses used should all be fat free or just low fat or reduced fat?  How about with cottage cheese? (I can’t get Breakstone LiveActive in my area yet.)  I know it specifically says you can use fat free dressing for marinating…..  anyone have the answer?

It does list fat free cheese in the condiment section on page 46. I have been using Darigold Trim Cottage Cheese, since I couldn’t find the Breakstone either. It is lower fat and carb than regular cottage cheese and has live probiotics. I found it at both Kroger and Walmart.

Thanks mamamin77…Next time I am out shopping I will look for a cottage cheese that is low fat and carbs and hopefully some live probiotics.  I have used just a low fat cottage cheese.  Looks like we can use both low fat and Fat free cheese based on pag 50 and page 46…seems unclear.  Wish there was a better “list” of foods to choose from (not necessarily name brand) but what to look for in the ingredients and  % carbs/fat/sugars etc….

The sugar free fruit flavored yogurt is another example.  Something flavored with fruit will not ever be sugar free….but all natural sugar, which is what I have come to believe is what he meant.  

ScottandAmy – woo-woo!  Missed that one completely!  Thanks a bunch.  Now I just need to find some FF – the one in my fridge is anything but FF!  Read somewhere on here that Breakstone is no longer being made – and come to think about it the last Breakstone CC I bought had a past-use-by expiration date.  Tomorrow is my grocery day – I’m bare of anything probiotic in the fridge.  Thanks again for the heads-up on the blue cheese.

Thanks ScottandAmy! I hadn’t read all of the menu planning in the book, so didn’t see the low fat fet or blue cheese mentioned on page 50. The book is a little confusing. I think Dr. Mike should write a revised version answering a lot of these questions lol.

You could def vary the stuffing to fit your tastes! They were such a treat when I made them too, I have also used portebella as well :)

mamamin77 – just noticed your comment about low-carb catsup – sure glad I have my team to help me navigate this low-sugar-carb maze.  I hadn’t gone there in my head (ref low-carb catsup).  Thanks ~

I made these tonight and stuffed the portabella tops with sauteed onions, tomatoes, the mushroom stems and grilled chicken. Very delicious! Thanks for making me think of it!