Rachel Cooks

Veggie & Dip Stuffed Mushrooms

Veggies and Dip Stuffed Mushrooms | RachelCooks.com

Party food can be rich and heavy, so I’m always looking for something to fill up my plate that won’t make me feel weighted down and gross. So when Sabra sent my some of their products to play around with (I’m super excited to be a Sabra Tastemaker this year!), I decided to make a fun stuffed mushroom recipe that is unlike any other stuffed mushroom recipe that you’ve ever seen. These mushrooms are cool, refreshing and will be a hit at any party you throw. Even better, there is no actual cooking involved so you don’t need to stand over a hot stove. They come together in seconds and would be great for your kids for lunch too. As long as they like mushrooms, of course.

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Another thing I really like about these is that you can customize them based on what vegetables you have available or want to include. I threw in some cucumbers, celery, and carrots. Red peppers would add great color and flavor, but I was using what I had in the house. You could also of course use any veggie dip, but I’d highly recommend Sabra Cucumber & Dill Greek Yogurt Veggie Dip. I’ve been buying it for a while now and love how light it is. Only 35 calories per serving but so much flavor thanks to the dill. You’ll never know that it’s not made with mayo and sour cream. So tasty. My daughter loves it too. You know anything she can “dip dip dip!” is her favorite. Enjoy!

SABRA_VeggieDipCircular-MASTER_2013_v2_0001_Cucumber & Dill

Veggies & Dip Stuffed Mushrooms

Prep Time: 20 minutes

Yield: makes about 16 mushrooms (depending on size)

These aren't your typical stuffed mushrooms. They are refreshing and healthy stuffed with veggies and dip. So fun for a party or for kids.

Ingredients

  • two 8-ounce packages of whole white mushrooms, cleaned
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced carrots
  • 1/4 cup finely diced cucumbers
  • 1/2 cup Sabra Cucumber and Dill Veggie Dip
  • 2 teaspoons chopped fresh dill to garnish

Instructions

  1. Remove stems from mushrooms and carefully hollow out some of the mushroom. If possible, remove the gills using a paring knife or a small spoon. Place prepared mushrooms on a plate or tray.
  2. In a small bowl, mix together diced vegetables and vegetable dip. Fill mushrooms with the mixture and top with fresh dill. Serve immediately.

Notes

You may use different vegetables (red peppers or red onions would be good). If you choose to use a juicy vegetable such as a tomato, I would recommend seeding it first so the filling of these mushrooms doesn’t get too runny.

http://www.rachelcooks.com/2013/05/20/veggies-dip-stuffed-mushrooms/

Verdict: I loved these. I had them for lunch one day.
Husband’s take: He never got a chance to try them. E wanted to try one but she didn’t like it. I can’t talk the girl into realizing that mushrooms are the greatest thing ever. She does love this vegetable dip though, with carrot sticks or cucumber.
Changes I would make: None.
Difficulty: Super easy.

 

Disclosure: I am a Sabra Tastemaker and am being reimbursed for my time. All opinions are my own and I am a long-time fan of Sabra products. 

   

20 Responses to “Veggie & Dip Stuffed Mushrooms”

  1. steph@stephsbitebybite — May 20, 2013 at 7:53 am

    uuummm….yes please! A whole tray!

  2. Dorothy @ Crazy for Crust — May 20, 2013 at 9:03 am

    I love stuffed mushrooms! These are beautiful!

  3. Ali | Gimme Some Oven — May 20, 2013 at 9:06 am

    These are adorable! Such a great idea for stuffed mushrooms!

  4. sheila — May 20, 2013 at 10:40 am

    Oh my goodness I love everything about this!!! Super yum!

  5. Georgia @ The Comfort of Cooking — May 20, 2013 at 11:32 am

    Such an awesome idea for mushrooms and an easy, elegant appetizer!

  6. Lauren @ Climbing Grier Mountain — May 20, 2013 at 11:36 am

    Um, these must be actioned! I love simple apps, especially during the summer:)

  7. dixya| Food, Pleasure, and Health — May 20, 2013 at 12:59 pm

    i could take Sabras dip any day :)

  8. Jocelyn @BruCrew Life — May 20, 2013 at 1:53 pm

    I am always looking for recipes that won’t weigh me down too. Great idea to fill the mushrooms with the dip. I usually cut them into quarters and eat my hummus with them. I like how you have yours full!!!

  9. Jen @ My Kitchen Addiction — May 20, 2013 at 2:01 pm

    Yum! These look so tasty… Lately I have especially been in a mood for lighter foods, so this is a perfect idea. Thanks!

  10. Tieghan Gerard — May 20, 2013 at 2:08 pm

    Guess we both had mushrooms on the brain today!! I love your dip versions. These sound addicting!

  11. claire @ the realistic nutritionist — May 20, 2013 at 4:10 pm

    I just want to eat these.

  12. Cassie | Bake Your Day — May 20, 2013 at 6:02 pm

    Shame on me, I had no idea Sabra made anything other than hummus. Good to know! And these look amazing, my friend!

  13. Stephie @ Eat Your Heart Out — May 20, 2013 at 10:59 pm

    I am DYING over these little guys!!! I want to fill all the veggies with all the dips now!!! These would not last 2 minutes around here.

  14. ashley - baker by nature — May 20, 2013 at 11:31 pm

    Oh YUM, Rach!!! Love these little stuffed shrooms!

  15. Stephanie @ Eat. Drink. Love. — May 21, 2013 at 12:22 am

    I have not had that dip, but it looks so yummy! What a great snack!

  16. carrian — May 21, 2013 at 12:30 am

    WHat?! I didn’t even know this existed!!!!

  17. Nik@ABrownTable — May 21, 2013 at 10:55 pm

    These look absolutely delicious!

  18. Mushrooms Canada — May 24, 2013 at 9:09 am

    Such a fantastic summer snack idea! Thanks for sharing this refreshing recipe…

    -Shannon

  19. brandi — May 24, 2013 at 11:11 am

    these look awesome! i’m in love with those veggie dips after finally getting to try them.

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