I would like to know the answer too. Anyone here know what is the right answer. I'll do some Googling and get back to you if I bump into an answer. You should email the people at Nutrisystem as they probably can help you..
If you are worried about the wine or don't have any, you can use low sodium broth and the mushrooms are tasty. I make it with stir fried veggies and a few breadcrumbs..
I use a little wine and a little broth, I like both flavors together...
Try stuffing mushrooms with N.S. Chicken or Tuna Salad. You can eat them cold, or top with a little bread crumbs and fat free/low fat cheese and broil until browned on top...
All these ideas sound great, and I love mushrooms! I am also going to look for the President brand Feta cheese. Thanks!..
I love mushrooms and I will try these ideas. Thanks..
I love the idea to stuff with chicken salad or tuna salad!.
I'd try the others, but I've never found ff feta in Canada. Boo!..
I found the FF feta in a meijers(midwest grocery chain) it was near the specialty cheeses like the gouda and limberger, not in the same spot as all the normal cheeses..
Here is the website, it has a store finder on the site, it might help you find a store that carries it. Although the store I found it at isnt listed when I search..
Alas, no place to put in a postal code - just zip code..
Thanks. I'm going to have to plan a trip south just to load up on groceries!..
THANK YOU Libra!.
I just had about 15 mushroom caps (not very big) filled with the tuna salad, topped with a little panko and lf cheese. YUM! For the first time since starting ns, I feel full!! The side of carrots and a fried egg helps too!.
I'm going to make this often when I have the time!..
Stuffed musherooms are my absolute favorite and these sound delicious! Can't wait to try them!!..
Thanks for this tip. I tried it this week and loved it. I was getting tired of the carrots, beans and asperagus too...
Im glad you liked them. I will definately be making these again. Maybe this time with zuchini or brocolli slaw in them...
I just snipped a corner of the tuna salad and squeezed it into the caps! Super easy! And yum!..
6 med Portabella Mushroom Caps (about 3 dia).
1 med Summer Squash (shredded).
1 clove Minced Garlic.
1 oz White Wine.
1 oz Kitchen Basics No Sodium Chicken Broth.
6 tsp Fat Free Feta Cheese Crumbles.
Preheat oven to 350. Rinse each mushroom cap and arrange on a baking dish. Mix squash, garlic, wine, and broth in a small bowl. Scoop the mixture into each of the mushroom caps. Top-off with feta cheese and bake for about 25 minutes. Serves 6..
Stuffed Mushrooms Nutrition Facts.
Amount Per Serving.
Total Fat 0.1 g.
Saturated Fat 0.0 g.
Polyunsaturated Fat 0.0 g.
Monounsaturated Fat 0.0 g.
Cholesterol 0.0 mg.
Sodium 89 mg.
Potassium 97 mg.
Total Carbohydrate 5.7 g.
Dietary Fiber 3.4 g.
Sugars 1.7 g.
Protein 4.5 g..
This sounds absolutely delicious, yummy! I will have to try them..
I wonder if you couldn't find the feta, if you could use a wedge of Laughing Cow? Does that sound gross, I don't know..
I would imagine it would be less of a grilled, Mediterranean taste, and more of creamy, American taste. And if you use a whole wedge, it might up the cal. count a bit, but I'm just guessing...
I posted a link to the website with the store finder on it earlier in this thread...
Hey thanks for taking the time to do this, I had planned on doing it when I had more time, but wanted to let others enjoy it in the mean time...
Sounds so yummy, on my list for the week. I do know that my Wegmans has the ff Feta. thanks for the recipe..
Well now, yellow squash isn't is season yet (at least I can't find it at the grocery store), but acorn squash is readily available so that's what I'm using. Also, the portabella mushroom caps were huge (4" - 5" dia), so I only used three. Fortunately, one acorn squash was perfect for filling three large bella caps. Then I realized that I used all of the fresh garlic last night so I'm substituting powdered garlic. I didn't measure. I used enough to have it smell a little garlicy..
One thing I didn't see mentioned is how to prepare the squash. Do you shred it raw and add it to the caps? Or, cook it, then mash it up and mix with the other ingredients. I decided to mash it. If I had the summer squash, I probably would have peeled it, then ran it through a shredder..
I guess we'll find out in about 20 minutes...
I think it's best to keep the caps to 2" - 3" because mine were waaaaay too much. I might even go with regular brown mushrooms next time. They were ok though, even with the mashed up Acorn squash. Even my wife liked them too and it's impossible to get her to try anything new. She suggested mixing some feta in with the squash as well as using it as a topping. I agree...