Let’s talk Super Bowl.
I hope you guys are good conversationalists, because I have pretty much nothing to say. I’m a complete idiot when it comes to football. (Seriously, do they have a Complete Idiot’s Guide to Football? I need it!)
I guess I do know one thing: pull for the Packers, and that’s about it. But since they’re not in the big game, I’m completely out of the loop. Who’s playing this year?
(Never mind, I just Googled it.)
For the past few weeks I’ve been seeing dozens of recipes for appetizers, nachos, dips, and stuffed potatoes on some of the blogs I follow. I finally put two-and-two together this week and realized they’re all for Super Bowl Sunday.
Even though I may have missed the memo on Super Bowl this year, I whipped up these stuffed mushrooms just in time! They’re ridiculously easy. And while bean dips and veggie platters are well and good, I think we can all agree that it’s been a cooooold winter. Warm food just tastes better!
To give the turkey a sausage flavor, I added chopped onions, fennel, paprika, and garlic powder. Most pre-made sausages contain sugar (check your labels!), but I don’t add any sweetener to mine. So they’re approved if you’re sugar detoxing! I find the flavor of the fennel adds a subtle sweetness that’s just right. For some heat if you like spicy sausage, you could also add crushed red pepper flakes or maybe some cayenne.
Even if I know nothing about football, I’ll use any excuse to cook up fun party food. But you know me. I just won’t sacrifice good nutrition. Here are a few more recipes for game day that will leave you satisfied and energized, not stuffed and sluggish:
- Pizza Crackers
- Easy Baked Tortilla Chips
- Guacamole Two Ways
- Spicy Sesame Sweet Potato Tots
- Tahini & Smoked Paprika Kale Chips
- Chicken Caesar Meatballs
- Dark Chocolate Truffles
- Superfood Candy Cups
- Peanut Butter Freezer Treats
Have a healthy weekend!
- 30 white mushrooms, stemmed and gently wiped clean with a damp towel
- 1 pound ground turkey or chicken (white or dark meat, or a combination)
- ½ cup finely chopped yellow onion
- 1 large egg, optional (see note below)
- 1 tablespoon fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic powder
- ½ teaspoon sea salt
- Chopped parsley, for garnish
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Place the mushrooms, cap sides down, on the baking sheet.
- In a large bowl, combine the meat, onion, egg (if using), fennel, paprika, garlic powder, and salt. Mix thoroughly to combine. Fill each mushroom with a small amount of the meat mixture, dividing it up evenly among all of the mushrooms.
- Bake for 15-20 minutes until lightly browned and cooked through. Garnish with parsley and serve warm.