On our travels last week, we were with some family using the South Beach Diet. They were also both celebrating their birthdays, so chocolate cake was OUT.  What to make to be special for the palette, but encouraging for the health? I am NOT saying this takes the place of chocolate cake 😉 but these eye catching creations turned out to be so delicious and lovely and helped take the sting out of “diet” week.

Creating these actually led to the creation of a 2nd dish, so let me share the Caps first and then show you what I did with the “scraps.” 

1 package of Baby Bella Mushrooms
1 jar of red pepper bruschetta topping
1/4 cup of almonds, chopped
2 T. olive oil

• Cut off the stems and hollow each cap a little, to make a “bowl,” setting aside the scraps. 
• Spray a shallow baking dish with cooking spray, and place the caps on the dish. 
• Spray the caps with a little cooking spray, too (I used the olive oil kind). 
• Broil on low for about 4-5 minutes. 
• While the caps are cooking, saute the chopped almonds in the 2 T of olive oil. Drain on a paper towel.
• Remove the caps and fill each one with a little dab/spoonful of the bruschetta topping. 
• Sprinkle some of the sauteed almonds on top of the bruschetta. 
• Broil for about another 5 minutes. 
• If you want them a little more crisp, you can turn it to high, but watch it closely.

Beautiful, good for you, no dairy, and even qualifies as “finger food.” 
I might add that the dieters were not the only ones who went back for seconds!
Now … with the leftover mushroom pieces ….

• Chop the mushroom stems/middles, along with a small sweet pepper (optional). 
• Saute them together in a little olive oil. I also added a little oregano shake over top while sauteing. 
• While that sautes, slice 4 small and straight zucchini, so that you get about 4 slices per zucchini. 
• Lay them on a sprayed baking pan, and drizzle with fresh lemon juice. Broil for about 3 minutes.
• You’ll need about 1/2 of a lemon. 
• When the mushroom saute is done, sprinkle it along each zucchini slice. 
• You can add thinly sliced peppers (I used red) on each zucchini piece for taste & color. (optional)
• Broil the zucchini again for about 4-5 minutes. 

zucchini “pre-red pepper slices”

These are a little harder to eat with your fingers … but it can be done. 🙂 Also delicious and colorful!

Even the teens who tried these colorful veggie treats loved them! They would make great appetizers, side dishes, or substitute for chocolate cake. 😉 ENJOY!
 

Linked today to Tasty Tuesday and Tempt My Tummy Tuesday.

On our travels last week, we were with some family using the South Beach Diet. They were also both celebrating their birthdays, so chocolate cake was OUT.  What to make to be special for the palette, but encouraging for the health? I am NOT saying this takes the place of chocolate cake 😉 but these eye catching creations turned out to be so delicious and lovely and helped take the sting out of “diet” week.

Creating these actually led to the creation of a 2nd dish, so let me share the Caps first and then show you what I did with the “scraps.” 

1 package of Baby Bella Mushrooms
1 jar of red pepper bruschetta topping
1/4 cup of almonds, chopped
2 T. olive oil

• Cut off the stems and hollow each cap a little, to make a “bowl,” setting aside the scraps. 
• Spray a shallow baking dish with cooking spray, and place the caps on the dish. 
• Spray the caps with a little cooking spray, too (I used the olive oil kind). 
• Broil on low for about 4-5 minutes. 
• While the caps are cooking, saute the chopped almonds in the 2 T of olive oil. Drain on a paper towel.
• Remove the caps and fill each one with a little dab/spoonful of the bruschetta topping. 
• Sprinkle some of the sauteed almonds on top of the bruschetta. 
• Broil for about another 5 minutes. 
• If you want them a little more crisp, you can turn it to high, but watch it closely.

Beautiful, good for you, no dairy, and even qualifies as “finger food.” 
I might add that the dieters were not the only ones who went back for seconds!
Now … with the leftover mushroom pieces ….

• Chop the mushroom stems/middles, along with a small sweet pepper (optional). 
• Saute them together in a little olive oil. I also added a little oregano shake over top while sauteing. 
• While that sautes, slice 4 small and straight zucchini, so that you get about 4 slices per zucchini. 
• Lay them on a sprayed baking pan, and drizzle with fresh lemon juice. Broil for about 3 minutes.
• You’ll need about 1/2 of a lemon. 
• When the mushroom saute is done, sprinkle it along each zucchini slice. 
• You can add thinly sliced peppers (I used red) on each zucchini piece for taste & color. (optional)
• Broil the zucchini again for about 4-5 minutes. 

zucchini “pre-red pepper slices”

These are a little harder to eat with your fingers … but it can be done. 🙂 Also delicious and colorful!

Even the teens who tried these colorful veggie treats loved them! They would make great appetizers, side dishes, or substitute for chocolate cake. 😉 ENJOY!
 

Linked today to Tasty Tuesday and Tempt My Tummy Tuesday.