Southwestern Chicken & Rice Stuffed Mushroom Recipe: THM E

A easy and delicious recipe for southwestern stuffed mushrooms that are low fat!

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Do you need some Trim Healthy Mama E meal inspiration? I have just the recipe to shake things up and add some fun, southwestern flair.

The filling is a flavor packed combination of Mexican spices, tomatoes, chicken, rice and low fat cheesy sauce.

What is a THM E meal?

On the Trim Healthy Mama plan, E meals are the ones that contain healthy carbs but keep fats under one teaspoon.

They are the opposite of S meals, which contain healthy fats but keep carbs under 10 grams.

The reason for not combining fats and carbs in the same meal is that it can give you too much fuel for your body to burn through. By keeping them separate, it is much easier for your body to burn off the fuel you have given it and then go on to burning any extra stored body fat.

You can read more about Trim Healthy Mama and how this works here.

Prep ahead to make assembling these stuffed mushrooms a breeze.

These southwestern stuffed mushrooms are pretty easy to put together. But there is a way to make it even easier!

It can be really handy to have precooked chicken and rice or other grains in your fridge or freezer. They can be taken out to put in E salads, casseroles, and recipes like this one!

If you already have chicken and rice ready to go, making this recipe will be a cinch.

Can I use a different grain than rice?

I haven’t personally tried any other variation myself, but I’m sure you could easily substitute.

Quinoa is the first one that comes to mind, and you could even try something like millet or amaranth.

How to make this recipe dairy free

This recipe is almost dairy free, but it does have four light laughing cow wedges.

If you have the Trim Healthy Mama cookbooks, you could substitute the laughing cow with about 1/4 cup of the Laughing Mama cheese in the Trim Healthy Mama cookbook.

Or you could try swapping in a 1/4 cup of the cheese sauce from Trim Healthy Future.

How I like to pre-cook my mushrooms

Here is how I cook my mushrooms so that they are slightly softened before adding the filling. Doing this also gets rid of some excess mushroom water and keeps the finished product from being at all soggy.

1. First I take the stems out and lightly scrape out the gills. Then I line a baking sheet with foil and place a cookie rack on top and put the mushrooms on it. This lets any water drip out onto the pan.
2. The mushrooms then get baked for 15 minutes. After taking them out of the oven, I take paper towel and blot out any liquids from the mushrooms, making sure they are nice and dry.
3. The mushrooms are now ready to stuff!

What kind of mushrooms work best?

I like to use white stuffer mushrooms for this recipe. You could use any type of mushroom of course. But button mushrooms are a little small and something like portobello mushrooms are a little big.

So a nice, medium sized stuffer mushroom is the perfect size, especially if these are going to be the main part of your meal.

If you wanted to make these as an appetizer though, button mushrooms might be the way to go.

What to serve with these mushrooms

I love that these mushrooms are basically a meal on their own. I have even eaten them for breakfast!

If you are having them for lunch and supper, a side salad goes great with them. Make sure to use a low fat THM FP salad dressing to keep your meal in E mode.

I also like to keep my sides quick and easy sometimes. I will slice up cucumbers and just sprinkle them well with salt, pepper and nutritional yeast.

Air fried okra or other veggies like brussel sprouts or broccoli would also be a great option.

Southwestern Chicken & Rice Stuffed Mushroom Recipe:

Ingredients:

1/2 cup almond milk

1/4 cup nutritional yeast

4 Light Laughing Cow wedges

1/2 teaspoon liquid smoke

1/2 teaspoon glucomannan powder

1 cup cooked rice

1 cup cooked chicken, diced as small as possible

1/2 teaspoon each: garlic powder, cumin, onion powder

1 teaspoon chili powder

1/2 cup Rotel tomatoes, drained

3/4 teaspoon sea salt

11-12 white stuffer mushrooms, destemmed and gills scraped out

Instructions:

1. Preheat your oven to 425 degrees Fahrenheit.
2. Line a cookie sheet with foil and place a cookie cooling rack on top. Place the mushrooms on the rack and bake 15 minutes.
3. For the sauce, in a blender put the almond milk, nutritional yeast, Light Laughing cow, liquid smoke and glucomannan powder. Blend 30 seconds on high.
4. Combine the sauce with the rice, chicken, tomatoes and spices. The mixture will seem sticky from the gluccie but this is what you want!
5. Pour out the water that may have pooled in the mushrooms and pat them dry well with a paper towel. Turn up the oven to 450 degrees.
6. Stuff the mushrooms with your chicken rice mixture. You want to be generous but not so generous that it is falling out. Bake the mushrooms another 10 minutes or until heated through and turning golden on the top.

You can print this recipe here:

You might also enjoy this recipe:

Cream Cheese Stuffed Mushrooms with Lemon & Herbs, THM S

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