Veggie & Dip Stuffed Mushrooms
Try veggie & dip stuffed mushrooms for an easy and healthy appetizer or snack.
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 weighed down. 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 minutes and would be great for your kids for lunch too. As long as they like mushrooms, of course.
Another thing I really like about these stuffed mushrooms is that you can customize them based on what vegetables you have available or want to include. This time I used 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 one of Sabra’s veggie dips. 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.
If you’d prefer to make your own, try my homemade dill vegetable dip which is also made with Greek yogurt. It would be perfect for these stuffed mushrooms!
Healthy snacks and appetizers
- 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
- 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.
- In a small bowl, mix together diced vegetables and vegetable dip. Fill mushrooms with the mixture and top with fresh dill. Serve immediately.
- If desired, use different vegetables to fill the mushrooms. 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.
- This filling would be great as a stuffing for other vegetables: celery boats, small sweet peppers, hollowed small tomatoes.
Nutrition Information:Yield: 8 Serving Size: 2 mushrooms
Amount Per Serving: Calories: 31Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 52mgCarbohydrates: 4gFiber: 2gSugar: 2gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: I love these. Perfect for lunch.
Husband’s take: He never got a chance to try them. E tried 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.