Thinny Stuffed Mushrooms!

I used the basic method for making stuffed mushrooms, but with no cheese for this protein packed dish,  I used Garbanzo beans for the base of the filling instead, and I think they came out great! These are not only tasty but low in fat, calories and healthy! I used lemon to top it off, Lemon is what really brings the flavors alive!

Things you'll need

2 Packages of Button mushroom
1 lemon
About a 1/4 cup bread crumbs
3 stalks celery diced (including the leaves)
1/2 purple onion diced(or one regular white onion) 
5 garlic cloves minced
1 can garbanzo beans. (chickpeas)
salt, pepper, garlic powder-onion powder which I love! 
Olive oil, or canola oil, ( I used canola oil to fry the onions, celery and stems of the mushrooms)Just enough to cover the bottom of the pan. 


Other Items you'll need
Cooking spray, I like to make my own, get a mister bottle, and fill it with olive oil! Healthier then the chemical cooking sprays!
food processor, or blender or you can use a fork(to mash the beans)
baking sheet


Step 1
Pre Heat oven to 400 degrees.
Wash mushrooms and pat dry, pop stems out, be careful not to break the shroom., place stems aside, along with minced celery,onion and garlic cloves.

Step 2

Take 1 can of beans drained and rinsed, and mash them up by any of the above following method, I used a food processor. Put your mashed beans in a bowl and set aside

Step 3
Take all ingredients from step 1, and cook them up in a pan, with your oil, and onion powder, garlic powder salt and pepper, eyeball it, don't hold back on the garlic and onion powder, you can always add more salt and pepper to them once finished. Cook till onions are translucent and celery is soft.

Step 4
Let the mixture cool, about 10-15 minutes, once cooled add it to the bean mash, with your 1/4 cup bread crumbs and with clean hands combine together well, spray baking sheet with mist oil and start filling up your mushrooms,  pop them in the oven for about a 1/2 an hour...once done, let them cool for 4 minutes, and serve with lemon wedges!

PRE-OVEN Shroom

Ready to serve!

Tip 1: This mixture also makes delicious patties, but for them to stick in patty form, I add 3 egg whites, or a vegan substitute! I also added in a bit of thyme and then a little tartar sauce and lemon to top, reminiscent of a 'crab cake'.  See pic below..

Tip 2: If you only have one package of mushrooms, you will have some left over mixture, I made them into small patties, without egg and they were very tasty as well.

Thinny Chips!

These are quick,easy,tasty and very low in calories and fat!

Things you'll need
Cooking spray
Nasoya eggroll wraps
Dried herbs, I used a little thyme and oregano.
Salt And Pepper
Baking pan and a sheet of foil

Step 1
Preheat oven to 350 degrees for 15 minutes

Step 2
Get out your Nasoya wraps and take 3 sheets out (or more depending on how many people are eating) 3 is a serving size for one person, but it's also enough to share between 2 people.

Get a knife or a pizza cutter and cut into triangles so it looks like the photo below, or whatever shape you like.

Step 3
Take your baking pan, line it with foil and spray with cooking spray, sprinkle your dried herbs on the foil,  lay the dough onto the foil give it another spray, and sprinkle with salt and pepper, and a bit more herbs, pop it in the oven and check on it in 10 minutes, if they are browned take them out! Once out of the oven, let them cool and then eat! Or make a lot of them at once and store them, dip in salsa, onion dip, guacamole, whatever you like!

These are also great in salads and soups!

Mangia!

Holistic Gals "Thinny Pizza"

I use the word "Thinny" cause I think skinny is overly-used. Although I don't think thinny is an actual word, but I like it!

Fresh out of the oven!
The other day I was craving a slice of pizza, but didn't want to sacrifice the calories for it, so I ransacked my kitchen and made a fillo dough mushroom pizza! Easy,healthy, and really good!!  I did use 1 cup of low fat mozzarella but that can be easily omitted to make this vegan, and even less calories. This is one of those dishes that really has endless flavor combinations, Next time I make it, I think I will just use oil and garlic and make it a veggie herb type of pie, again, experiment with your favorite toppings, possibilities are endless with this one, just keep in mind if you start adding meat and more cheese the calories will shoot up! What makes this a "Thinny pizza" is the use of fillo dough, these paper thin sheets are very low in calories and fat, if you have never worked with this simple dough before, I find you will be delighted in how yummy and low cal it is! Not hard to work with at all, and inexpensive!

Only 16 Weight Watcher points for the whole pie! (that's on the old point system) thats 2.6 points(rounded to 3 points per slice!) Don't let this pie deceive you, it is filling!

              Ingredients

• 7-10 sheets of fillo dough 
• (don't open till ready to use, and store in the fridge so it's already thawed when needed)
• 1 package of button or baby portebello mushrooms sliced
• 1 large onion (sliced, fried in a tbsp oil)
• 2 garlic cloves(sliced)
• Olive oil in a mister, or cooking spray.
• 5-6 cherry tomatos (quartered)
• oregano,thyme (dry)
• 1 cup low fat shredded mozzarella cheese
• plain tomato sauce, about 8 tbsps.
• 2 Tbsp parmigiano cheese(grated, optional)
• few dashes of salt,(optional)

Start by washing, and slicing your mushrooms Or buy the pre-sliced mushrooms to save time,  slice your onion, and thinly slice your garlic.Heat up a skillet with 1 tbsp of oil, once hot, throw the onions in and cook till browned on the edges, Get your baking sheet, put down one sheet of foil, spray with your mist oil,  and generously sprinkle oregano and thyme on the foil. Start laying your fillo sheets, lay the first one, then spray with the oil mist, continue till you get to the top layer.

Pre-oven
Top layer; add about 8 tbsps of sauce spread evenly, top with sliced garlic, spread them as evenly as you can, then top with the onions, then the mushrooms, then the cheese, add your quartered tomatoes, sprinkle again with oregano and thyme, top with the grated parmesan cheese. then slightly roll the sides to form a "crust", pop it in a preheated 425 degree oven, cook till crispy and cheese is slightly browned....cool, slice and serve with a salad, or enjoy it as is!  (About 40 minutes in the oven) just check on it.

Ready to serve!

Mangia!


*I will post another variation soon*


I would love to hear your variation,  or thoughts on this recipe, please feel free to leave a comment!

Greek Vegetarian "meat" fillo dough pie!

It's Greek cause I used Fillo (phyllo) dough!

Things you'll need;

9 x 13 inch pan

12 fillo dough sheets

1 bag of vegetarian meat crumbles(I used morningstar)

1 small bag of rice(I usually use brown rice, but I used white cause I was out of brown)

1 package of whole white mushrooms

6 garlic cloves

2 onions

1/2 jar of tomato sauce

dried oregano

Olive oil, salt &pepper,paprika,onion and garlic powder, garlic pepper

(if you don't have the onion powder or garlic pepper on hand its not a big deal and won't change the taste much.) 

   

Step 1

Pre-heat oven to 375 degrees

Step 2

Slice onions, and quarter mushrooms.
pour a bit of olive oil in a pan, and preheat the pan on a medium to high heat, once oil is hot enough throw in the mushrooms and onions stirring often, cook till onions are translucent and mushrooms are nice and soft. Once thats done, add the "meat crumbles" and a little more Olive oil as needed, mix well;  at this time you will also want to mince your garlic directly into the pan while the mixture is cooking, stir well and adjust flame accordingly, (while thats cooking, feel free to throw the rice in a pot of water)

Step 3
Once step 2 is done, add 1/2 jar of  tomato sauce, and a generous amount of Oregano and mix it in good! Once that is all done, the rice should be just about ready, drain, and add it to the mixture and combine it well. taste it, see if its to your liking, at this point if  you think it needs more oregano, add more. Same with the salt and pepper or garlic powder and onion powder. Now that the mixture is put together, put it on the lowest heat and stir, cover for a minute, then taste it again, if its good to you, turn off the pan and let it cool down a bit.

Step 4
While thats cooling,  Get your 9x13 pan out, coat the bottom with olive oil, not a lot, just enough to cover the bottom, Take your thawed fillo dough out of the fridge and, unroll it, and layer one sheet at a time,lightly brushing with olive oil between each sheet, 6 on the bottom, 6 on the top, After the first 6 layers are done, spread the filling evenly covering the the entire dough, then do the same thing you did with the bottom half, to the top half!

Step 5
Once the thats all done,  glaze the top layer of fillo with olive oil, and sprinkle paprika, pepper, and oregano, cut 5 diamond shapes and pop it into a 375 degrees pre-heated oven for 30-40 minutes, till its golden brown and crunchy, once its finished, let it cool;

Serve with a potato and a salad for a hearty meal, enjoy!

Moms plate! :)

TIPS;
I like to pour a bit of olive oil in a cup with some herbs, mix it and then brush it onto the layers!


Take your dough out of the freezer the night before and put it into the fridge so it has plenty of time to thaw.


If you don't have a brush you can pour a little oil at a time, and with very clean hands, gently spread it evenly on the sheet.


Peel your garlic before you start the cooking process, it's just easier.


Variations;
Try adding peppers, I didn't have any on hand, if i did I would of used them! I think baby spinach would be good too!


Hope you enjoy this recipe! If you have a twist on this recipe, feel free to post it!