Stuffed Miracle Rice Pizza Mushrooms
Miracle Noodle Ambassador Rebecca is showing a strong defensive snack game in our Super Bowl snack challenge! You can enjoy the game and have low-carb, low-calorie, and healthy sides! Check out these incredible stuffed bites sure to please everyone at your gathering next weekend.
Check out Rebecca on Instagram at @thelowcalorielife.
Make this with our Miracle Rice.
Are you ready for Game Day? I couldn’t resist going the distance with these Mini Pizza Stuffed Mushrooms. It’s so much easier than it looks, I promise.
INGREDIENTS:
24 Cremini Mushrooms (larger is better - I used two 10 oz packs from Trader Joe's)
1 bag Miracle Rice
1 small onion
2 cloves garlic
3 oz Italian Shredded Cheese (I LOVE LOVE the Quattro Formaggio blend from Trader Joe's)
1/2 cup sour cream (split into two 1/4 cups)
1 teaspoon garlic powder
1/2 teaspoon dried parsley
A handful of fresh parsley, chopped
1/2 tsp red pepper flakes (if you like it spicy)
1/4 tsp salt
1 ziploc bag
Pizza Sauce for dipping (again, I love Trader Joe's fat free pizza sauce)
DIRECTIONS
1.) Preheat oven to 400.
2.) Remove stems from mushrooms and set aside. Place mushroom caps on a baking sheet - or in a mini muffin pan, which will keep them from rolling around!
3.) Spray mushrooms with a touch of oil, a pinch of salt, and put in the oven for 10 minutes.
4.) While the mushroom caps cook, prepare Miracle Rice. Rinse for one min, boil for two, drain, and return to empty hot pan on the stove. "Dry roast" Miracle Rice by moving the rice around till all water is absorbed.
5.) While MIracle Rice dries out, chop the mushroom stems, onion and garlic cloves. Add these to the miracle rice and sautée until the onion and mushroom are softened.
6.) While the mushroom mix cooks, mix together cheese, 1/4 cup sour cream, garlic powder, all parsley, red pepper flakes, and salt in a bowl. Add additional salt and pepper to taste.
7.) Once mushroom mix is browned, add to the cheese mix and stir to combine.
8.) Remove mushroom caps from the oven, and stuff each with the rice mix. Return to the oven for another 10 minutes; the tops of the mushrooms should be browned when they’re done.
9.) While the mushrooms finish baking, fill a small Ziploc bag with the remaining sour cream; it should all fall to one corner of the bag. Squish the sour cream into the corner like a pastry bag, and snip a tiny bit off of the corner of the bag. You should be able to squeeze sour cream out of the corner to form tiny lines.
10.) Remove mushrooms from the oven, and pipe sour cream on top to make little football stitches. Serve warm - don’t forget the pizza sauce on the side for dipping!
