Happy Monday! Is your fridge still full with leftovers from Thanksgiving? I have to admit, I LOVE the fact that we go to my dad’s for dinner. I bring home just enough for hubby for a dinner or two and that is it!
So if you have some leftover stuffing, why not try these from Hungry Girl:
A serving is: 1/6th of recipe (1 stuffed mushroom): 188 calories, 2.5g total fat, 449mg sodium, 38.5g carbs, 4g fiber, 14g sugars, 6.5g protein. For Weight Watchers, the PointsPlus® value 5*
Prep: 15 minutes Cook: 30 minutes
6 large portabella mushrooms, stems chopped and reserved
1 cup chopped onion
3/4 cup finely chopped celery
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
One 6-oz. box Stove Top Cornbread Stuffing Mix
1/2 cup sweetened dried cranberries
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
Place mushroom caps on the baking sheet, rounded sides down. Bake until slightly tender, about 8 minutes.
Remove sheet, but leave oven on. Blot away excess moisture from mushroom caps.
Bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion, celery, and mushroom stems. Cook and stir until slightly softened and lightly browned, 6 – 8 minutes.
Transfer cooked veggies to a bowl.
Add butter and 1 1/2 cups water to the (empty) pot, and bring to a boil. Once water boils, remove from heat. Add stuffing mix, cooked veggies, and dried cranberries. Mix until water has absorbed.
Distribute stuffing mixture among the mushroom caps. Bake until slightly crisp on top, about 12 minutes. Serve ’em up!
MAKES 6 SERVINGS.
Reheat or freeze them for your lunch or as a dinner side. If you decide to take them for lunch, how about Thirty One’s Lunch Break Thermal.
The lunch break thermal is my go-to lunch bag. It holds ALOT and has an outside pocket for utensils or items that you want to keep dry. The longer strap makes it easy to carry for the professional who is headed to work too.
What more could you ask for looking stylish with a healthy lunch?
Have a ThirtyOne-derful day!