December 8, 2010

Recipe Remix: Tilapia Stuffed Mushrooms

~~posted by Jen



A few weeks back, I shared my Mediterranean Tilapia recipe with y'all and it seemed to be well received. It's been a busy few weeks, and I just realized I never did tell y'all what to do with the leftovers! I re-mixed the four leftover tilapia fillets and made some scrumptious stuffed mushrooms. No breading, all fish, vegetables, and cheese.

The boys just loved them, and I plan to serve them again over the Christmas holidays when I go visit my friend Liz. These are a perfect party bite, or just a snack for watching the big game. Very simple to make, here's how it's done:

Jen's Tilapia Stuffed Mushrooms


Ingredients:
4 cooked tilapia fillets 
2 (16-ounce) packages of stuffing mushrooms (or you can use portabellos if you prefer), wiped clean and stems removed (put the stems in your stock bag in the freezer)
1 large sweet onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 medium zucchini, diced
1 large egg
2 cups shredded Italian blend or Swiss cheese
Salt, to taste
Pepper, to taste
1 tbsp Garlic Powder
1 tbsp Onion Powder
1/2 teaspoon Old Bay seasoning
1/4 stick I Can't Believe I'm Not Using Real Butter but Nik Made Me
1 tbsp Olive Oil
1 tbsp fresh lemon juice
Optional: Any Whey Unflavored Protein Powder, 2 scoops




Directions:
Preheat oven to 400 degrees. If you haven't already, wipe your mushrooms clean with a damp paper towel. You never want to submerge them in water or wash under running water, as this will make them water-logged. Spray a baking sheet with cooking spray and place the cleaned mushroom caps on the baking sheet.


In a non-stick skillet, heat the olive oil and butter substitute together on high heat until the butter melts. Add the onions, peppers, zucchini, and spices. Saute over medium high heat for about 5 minutes, until onions are translucent and vegetables are tender. Stir in the lemon juice right at the end of cooking. Remove pan from heat and let the vegetables cool for at least 8 to 10 minutes. 


In a mixing bowl, beat the egg and whisk in the protein powder if you are using it. Break the tilapia up into small bite-sized pieces, then add it to the egg. Stir in the vegetable mixture and 1 cup of the cheese, until all ingredients are combined. 


Spoon the mixture into each mushroom cap until they are all filled. Bake at 400 degrees for 15 to 20 minutes, until the mushrooms are done. Remove the pan and top each mushroom with a sprinkle of the reserved cup of cheese. Return the mushrooms to the oven for another 5 minutes, or until the cheese melts. Serve warm.


Not a mushroom fan? Skip the 'shrooms and just put the stuffing mixture into ramekins and bake. It's just as yummy, well except for the scrumptious fungus! Serve a salad on the side and it's elegant enough for a fancy dinner, no one will even know it's leftovers!

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