Sunday, November 18, 2012

A vegetarian adventure...



My boyfriend has decided to go vegetarian for a while, soget ready for some meatless recipes. Although I am cooking meatless dinners andpacking him vegetarian lunches, I have decided to continue to allow meats to bein my diet at work for lunch.

We will have to see how long this lasts, but it a going goodso far (about 1 week in). I don’t know if he will be able to resist the Thanksgivingturkey or buffalo wings during the Superbowl though.

Creating balanced meals, full of protein is key in avegetarian diet. Protein gives us satiety (feeling full) and is essential formaintaining muscle. It just takes a little more planning to get enough whenmeat is not the main course. Beans, eggs, tofu, dairy products, and wholegrains contain  protein and can be used.

I had all intentions of stuffing these mushrooms with a wildrice mixture, but come to find that I was all out wild rice, so substitutedorzo instead. For a nice texture and something different try this recipe withwild or brown rice instead! The spinach was also a last minute addition becauseit needed a little more color. What a difference, it boosts the nutritionalvalue and the presentation of the dish!

Blue Cheese andSun-dried Tomato Stuffed Portabella Mushrooms
Serves 4

4 large portabella mushrooms, stems removed
1 tsp dried rosemary
2 Tbsp marsala cooking wine (optional)
4 oz of orzo pasta (1/2 the box)
2 Tbsp olive oil, divided
2 cloves garlic, minced
1/3 cup chopped sundried tomatoes
½ cup blue cheese crumbles
1 Tbsp reduced fat cream cheese
¼ cup slivered almonds
½ cup frozen chopped spinach
1 tsp dried garlic powder
Pepper, to taste

Directions:
1.)    Preheatoven to 350.  Place mushrooms on a bakingsheet. Drizzle 1 Tbsp olive oil, marsala wine, and rosemary over the tops andbake for 10-15 minutes or until soft
2.)    Meanwhile,cook the orzo as directed. Drain water and add remaining ingredients and stirwell.
3.)    Removethe mushrooms from the oven and place ½ cup of mixture on each mushroom. Bakefor additional 5 minutes.

Nutrition Facts: 1 stuffed mushroom and 1 cup steamedBrussel sprouts
375 calories, 17 g protein, 42 g carbohydrates, 17 g fat (5g saturated), 9 g fiber, 400 mg sodium

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