The creamy base for the cheese in these stuffed mushrooms is created by an unexpected (but healthful) ingredient: cream of rice. Its smooth texture helps give the impression that you are getting more cheese than you actually are (a good thing, healthwise!). You can find dried grated orange zest in the spice aisle.
4 portobello mushrooms (4 ounces each)
3 tablespoons cream of rice
¾ cup water
3 tablespoons chopped sun-dried tomatoes (not oil-packed)
½ cup shredded fat-free mozzarella cheese
2 tablespoons grated Parmesan cheese
¼ teaspoon salt
¼ teaspoon grated orange peel, fresh or dried
1. Preheat the oven to 450°F. Remove and discard the stems from the mushrooms. Place the mushroom caps, gill-side down, in a baking pan large enough to hold them in a single layer. Add enough water to just cover the bottom of the pan. Cover and bake until the mushrooms are tender, about 10 minutes. Discard any liquid remaining in the pan. Leave the oven on.
2. Meanwhile, in a small bowl, stir the cream of rice into the ¾ cup of water until smooth. Let stand until thick, about 5 minutes.
3. Stir in the sun-dried tomatoes, ¼ cup of the mozzarella, the Parmesan, salt, and orange zest.
4, Turn the mushrooms gill-side up and spoon the cream of rice mixture into the cavities. Sprinkle the remaining ¼ cup of mozzarella over the top. Bake, uncovered, until the cheese has melted and the mixture is piping hot, about 10 minutes. Makes 4 servings
Good source of: calcium, fiber
Mushrooms provide riboflavin, niacin, vitamin B6, and a type of soluble fiber called betaglucan. And as a boon to those watching their calorie intake, mushrooms have a satisfying flavor and texture for almost no calories (2 cups of raw mushrooms have only about 40 calories).
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.