Although I am not a big Super Bowl fan, I know that it is a fun opportunity to get together and share good food, fun, and laughs with family and friends.
Unfortunately, too often the food that is shared is full of fat, high in calories, and not what we need to put in our bodies.
I’d love to change the mentality that in order for party food to be satisfying it needs to be high in fat and calories. It doesn’t!
Speaking of another low fat, low calorie Super Bowl appetizer, I had a blast appearing on Palmetto Mornings last Friday with Chuck Boozer and Freddi Hammer. You can listen to my interview here. Chuck and Freddi loved my Meaty Seven Layer Dip, and even shot a quick video of it for WRHI’s Facebook page.
Sorry, Chuck and Freddi – I’ll need to bring my sausage stuffed mushrooms for you to sample on my next visit to your studio.
Here’s the recipe – please consider making both versions and see if your friends can tell which is vegan and which contain dairy!
- About 40 white button mushrooms - about 2 lbs.
- 2 Field Roast smoked apple sage sausages (1/2 of the package, casings removed)
- 2 cloves garlic, minced or pressed
- 1 tablespoon extra virgin olive oil
- ¼ to ⅓ cup minced fresh flat leaf parsley
- Thyme leaves from about 4-5 sprigs of fresh thyme
- freshly ground black pepper
- ½ cup Diaya mozzerella shreds
- ½ cup shredded low fat mozzarella
- Clean mushrooms by wiping them with a paper towel. Don't wash them!
- Remove the stems and hollow out the mushrooms with the small portion of a melon ball scoop, removing the "gills" and some of the mushroom innards to make a nice cavity for your yummy filing.
- Pulse the stems and mushroom innards in the food processor. Set aside in a large bowl.
- Heat skillet and sauté garlic for about 20-30 seconds, and then add mushrooms and sauté for about 4 -5 minutes.
- Wipe out the food processor bowl and put in the sausage, cut into three pieces. Pulse a few times until the sausage is crumbled but not pulverized. Add the sausage to the mushrooms and saute for about 2-3 minutes. Let sausage/mushroom mixture cool, and add the parsley, black pepper, and thyme leaves.
- When cool, divide the sausage mushroom mixture into two bowls. Add the parsley and Mix the vegan mozzerella into the mixture in one bowl, and the dairy mozzerella into the other bowl.
- Spray two Pyrex pans with non-stick cooking spray or lightly oil them with a little olive oil on a paper towel. One pan will be for the vegan stuffed mushrooms, and one for the batch that contains the dairy mozzerella.
- Stuff the mushrooms using the larger portion of your melon ball scoop and mound them up nicely. Bake in a pre-heated 400 degree oven for about 20-25 minutes. Serve immediately. See if your guests can guess which one has dairy and which one is vegan!