Pesto-Stuffed Mushrooms

Ingredients:

12 medium mushroom caps
2/3 cup prepared basil pesto
1/4 cup (1 ounce) grated Parmesan cheese
1/4 cup chopped roasted red pepper
3 tablespoons seasoned breadcrumbs
3 tablespoons pine nuts
1/4 cup shredded low fat mozzarella cheese

Steps:

1. Preheat oven to 400 degrees. Place mushroom caps, stem side up, on baking sheet.
2. Combine pesto, Parmesan cheese, red pepper, breadcrumbs and pine nuts in small bowl; mix until well blended.
3. Fill mushroom caps with pesto mixture. Sprinkle each with mozzarella cheese. Bake 8 to 10 minutes or until filling is hot and cheese is melted. Serve immediately.

Inspiration: Pesto-Stuffed Mushrooms, The Appetizer Bible

Suggestions: This is a great appetizer to make ahead of time and keep the stuffing separate and cook in small batches to have fresh as guests arrive. Also be sure that you have good medium size mushrooms or larger, as the smaller caps can be hard to keep the pesto inside.

Commentary: These were first made for when we had friends over for dinner on Travis' new dining room set. The mushrooms were a hit, even with someone who was skeptical. Additionally, the following evening these were served with the Baked Shrimp with Tomatoes and Feta.

Baked Shrimp with Tomatoes and Feta

Ingredients:

1 Tbsp Olive Oil
1 Medium Onion Diced
2 Minced Garlic Cloves
2 14.5 oz. Cans Diced Tomatoes with no salt added (with juices)
1/4 cup finely minced fresh flat leaf parsley
1 Tbsp finely minced fresh dill
1 1/4 lbs shrimp peeled and deveined
1/4 Tsp Salt
1/4 Tsp Ground Black Pepper
2/3 Cup of Reduced Fat Crumbled Feta Cheese
Orzo pasta

Steps:

1. Preheat oven to 425 degrees.
2. Heat oil in oven proof skillet over medium-high heat.
3. Add onion, cook until softened about 3 minutes.
4. Add garlic, cook for 1 additional minute. Add tomoatoes and bring to a boil.
5. Reduce heat to medium-low and let simmer until tomato juices thicken. Then remove from heat.
6. Stir in parsley, dill and shrimp. Season with salt and pepper.
7. Sprinkle with feta and bake in oven until shrimp is cooked through and cheese melts. Approximately 12 minutes.
8. Serve over cooked orzo pasta.

Inspiration: Eat Smart with Ellie Krieger (magazine)

Commentary: This meal was prepared for a dinner with Travis' parents, but turned out to be a to go order since his mother was feeling under the weather. This was an easy and quick meal to prepare that was also healthy. This dish was served with the Pesto Stuffed Mushrooms.