Zesty Stuffed Mushrooms** Low Carb Recipe

Quick and simple appetizer with feta cheese and cayenne
Ingredients

4 fresh mushrooms (med), button
1 1/2 tbsp reduced fat feta crumbles (1/3 oz)
2 tsp chopped parsley
1/2 tsp extra virgin olive oil
1/8 tsp ground cayenne (red pepper), or to taste

Directions
1 Preheat the oven to 425 degrees F. Lightly spray a small baking dish with olive oil spray.

2 Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top.

3 Mince the stems and place in a small mixing bowl. Place the caps in a small mixing bowl stemmed-side up.

4 Add the cheese, parsley, oil and cayenne to the bowl. Mix well.

5 Spoon out the mixture evenly into the reserved mushroom caps. Divide the remaining mixture evenly between the caps, mounding the filling on each.

6 Bake for 12 to 15 minutes, or until tender. Let the mushrooms stand to cool slightly before serving.

Additional Information

These mushrooms are suprisingly tasty with low-fat feta cheese. If you aren't a fan of spicy food, you may want to use a bit less than the recommended 1/8 of a teaspoon of cayenne pepper.

Zesty Vegetarian Pitas

Ingredients:

1/2 cup light mayonnaise
1/4 cup chopped fresh basil
2 tablespoons sun-dried tomato spread
1 teaspoon lemon juice
1/4 teaspoon pepper
1 can (15-ounce size) chickpeas, drained
2 cups chopped seeded tomato
1/2 cup diced seeded peeled cucumber
1/4 cup chopped red onion
1/4 cup fat free Italian dressing
2 (6-inch) pitas, cut in half
4 curly leaf lettuce leaves


Directions:
Combine first 6 ingredients in a food processor; process until smooth. Cover and chill. Combine tomato, cucumber, onion, and dressing in a bowl; cover and marinate in refrigerator 1 hour.

Drain tomato mixture; discard marinade. Line each pita half with a lettuce leaf; spread each with 3 tablespoons chickpea mixture. Spoon about 2/3 cup marinated vegetables into each pita half