Small Bite, Big Taste
Wow your guests with this easy-yet-impressive appetizer for a no-fuss, anytime get-together. Our Sorghum Stuffed Mushrooms are delicious bite-sized party noshes that work for any crowd or occasion. Mushrooms are terrific vessels to hold nutritious ingredients that create healthy finger foods; this recipe stuffs each cap with a glorious nutrient-dense mixture of cheese, sorghum and spinach. Juicy and meaty on the outside, while creamy, hearty and flavorful on the inside, these stuffed mushrooms are baked in the oven until bubbly. We love combining the unique texture and nutty flavor of sorghum with other fresh ingredients to make a mouthwatering, filling, pop-in-your mouth party pleaser. Simple to make, our Sorghum Stuffed Mushrooms are bursting with flavors that make them hard to resist!
Nutrient Booster: Mushrooms
We love everything about these mushrooms in this decadent bite-sized appetizer. Mushrooms are teeming with both flavor and nutrients. They are a great source of the antioxidant selenium. Selenium and other antioxidants help protect your body and cells from damage that can lead to chronic disease. Antioxidant-rich foods also help to strengthen your immune system. In addition, mushrooms are a good source of B vitamins, potassium, complex carbohydrates, fiber and so much more!
Make Once, Eat Twice
We are obsessed with sorghum! One of the best attributes of this ancient grain, besides its nutritional benefits, is its versatility. Sorghum can be served as a plant-based grain alternative to rice, quinoa or pasta, and provides an additional boost of protein to your favorite dishes. Whole grain sorghum makes a great ingredient for risottos, pilafs and grain bowls. Preparing sorghum in bulk and refrigerating or freezing for later use is the perfect way to get your daily serving of whole grain. Let us help you bring our excitement to your kitchen–the possibilities are endless for healthy meal creation.
Sorghum Stuffed Mushrooms
- 26 button or cremini mushrooms, washed and de-stemmed
- 1 cup whole grain sorghum, cooked
- 6 ounces spinach, washed
- 4 ounces parmesan cheese, grated
- 1 ounce mozzarella cheese, shredded
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 3 ounces smoked gouda cheese, shredded
Preheat oven to 350°F and line a sheet pan with parchment paper.
In a medium bowl mix sorghum, spinach, Parmesan cheese, mozzarella and pepper. Set aside.
Place the mushrooms on the sheet pan and season with salt. Stuff the mushrooms evenly with the sorghum and spinach mixture, and top each mushroom cap with smoked Gouda. Bake for 15 minutes. When done, remove from oven and serve warm.
Serving size: 1 mushroom, Calories: 50 calories, Fat: 2.5 grams, Saturated fat: 1.5 grams, Carbohydrates: 3 grams, Sugar: 0.5 gram, Sodium: 125 milligrams, Fiber: 1 grams, Protein: 5 gram, Cholesterol: 8 milligrams
Disclaimer: Triad to Wellness is a consultant for the Sorghum Checkoff however we were not compensated for this post. All opinions are our own.