This was surprisingly a super quick dinner on top of it being delicious. The chicken scallopini is a basic recipe...lightened up using substitute ingredients. The mushrooms were amazing delicious and they are sooooo healthy that it is shocking! The majority of the filling is vegetable and DF approves. Whoohoo!
Squash Stuffed Portabellos
Adapted from The Hungry Girl 1-2-3 Cookbook
2 wedges laughing cow light original Swiss cheese
1/2 t chopped garlic
1/2 t dried minced onion (I used onion powder...increasing to closer to 1 t)
1/8 t salt, or more to taste
dash ground thyme, or more to taste
2 large portabella mushrooms
1 summer squash, yellow or green, ends removed finely diced
1/2 T reduced-fat Parmesan-style grated topping
1. Preheat oven to 375 degrees
2. In a bowl, combine cheese wedges, garlic, onion, salt and thyme. Mix until smooth. Set aside
3. Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside.
4. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture.
5. Lay a large piece of heavy-duty foil on a baking sheet. Lightly spray both sides of the mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps. Sprinkle with grated topping.
6. Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet.
7. Place baking sheet in the oven and bake for 23-25 minutes, until mushrooms are tender.
8. Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. Season with additional salt and thyme if desired.
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