Sunday, September 15, 2013

Clean Eating on the Grill

This past week we had some visitors so I was incredibly excited to get to cook dinner at home!  Since we love being up on the rooftop, we wanted to grill out both days.  The first day we kept it simple withe the meal and made burgers, brats, and asparagus, but added one of my favorite sides, stuffed mushrooms.  They were stuffed with Spinach Artichoke Dip, and they turned out absolutely amazing!

The following day we grilled out again, this time making shrimp with mango salsa (recipe previously blogged).  It is such a quick easy recipe to make and it is so full of flavor.  Below, you will find the recipe for stuffed mushrooms.

  • 3 tbsp. olive oil
  • 3 medium garlic cloves
  • 4-6 medium portabella mushrooms
  • 4. oz. cream cheese
  • 4 tbsp. Greek yogurt
  • 1 1/2 tsp. thyme
  • 10 oz. spinach
  • 9 oz. artichoke
  • 1/2 cup panko breakcrumbs
  • 1/3 cup parmisan cheese

Stir 2 tablespoons of the olive oil and about two-thirds of the minced garlic together in a small bowl. Use a pastry brush to brush the garlic oil on the inside of the mushrooms then season generously with salt and pepper. Transfer the mushrooms, bottoms-up, to a rimmed baking sheet. Roast for about 10 minutes, or until tender.

Meanwhile, stir the cream cheese, yogurt and 1/2 teaspoon of the thyme together in a medium bowl until well incorporated. Add the spinach and artichokes, stirring to combine, then season to taste with salt and pepper. To make the topping, combine the remaining garlic, remaining tablespoon of oil, remaining 1 teaspoon thyme, panko and cheese in a medium bowl.

Fill the mushrooms with the spinach-artichoke mixture then top with the breadcrumb mixture. Grill about 10 minutes, or until the filling is hot, and the breadcrumbs are golden and crisp

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