Weight Loss Surgery Cookbook

238 Part III: Simple Recipes to Enjoy Anytime

Blue Cheese–Stuffed Mushrooms

Ricotta and blue cheese make the filling delicious and creamy, and with the added

bacon, you won’t be able to resist the smoky flavor. These mushrooms can be made up

to a day in advance and refrigerated until ready to bake.

Blue cheese tends to be an acquired taste because of its strong taste and smell, which

come from the veins of mold running through the cheese. This mold isn’t dangerous to

eat, because it’s part of the cheese-making process.

Stage: Regular foods

Preparation time: 10 minutes

Cooking time: 15 minutes

Yield: 16 servings (1 mushroom each)

16 large button mushrooms, stems removed

(^1) ⁄ 2 cup part-skim ricotta cheese
(^1) ⁄ 4 cup blue cheese crumbles
(^1) ⁄ 4 teaspoon garlic powder
(^1) ⁄ 4 teaspoon hot sauce
2 teaspoons bacon crumbles (look for jars in
the salad dressing aisle)
1 Preheat the oven to 350 degrees. Place the mushroom caps on a cookie sheet with the
hollowed centers facing up.
2 In a medium mixing bowl, combine the remaining ingredients and mix well. Divide the
mixture into 16 equal portions (approximately^3 ⁄ 4 teaspoon each) and spoon into each
mushroom. Bake for 15 minutes.
Per serving: Calories 25 (From Fat 20); Fat 2g (Saturated 1g); Cholesterol 5mg; Sodium 55mg; Carbohydrate 1g
(Dietary Fiber 0g); Protein 2g; Sugar 0g.
Thai Chicken Wraps
Finely diced chicken and vegetables are the key to this great, healthy appetizer that can
also work as an entrée. The red pepper flakes spice things up and the sesame oil pulls it
all together. If you double the serving size, you get 26 grams of protein. Check out the
color section for a photo of this recipe.