Indulge Guilt-Free: These Stuffed Mushrooms Are a Light, Elegant Holiday Starter!

Why does foie gras always end up being too much? By the time New Year’s Eve rolls around, you’re already feeling overwhelmed. Maybe it’s because your mother-in-law insists on you having a third helping, taking any refusal as a slight. Meanwhile, she’s not the one who has to switch to chamomile tea or shed those extra pounds in January…

But this year, fortunately, you’re in charge of the menu. You’re determined to avoid another bout of indigestion and keep your waistline in check. So, for once, no foie. Instead, you’ll serve a light and sophisticated appetizer, and importantly, one that’s not too fatty: forget about roasted camembert and cream-filled eggs cocotte!

How about some stuffed mushrooms? Just make sure to choose a digestible filling and go easy on the cheese. That’s exactly what Jade does in her recipe! On her Instagram account, this dietitian-nutritionist from Perpignan shares a lighter, festive version using canned scallops (available in some major stores in the canned fish aisle, but you can also use fresh ones) and Brussels sprouts. No cream or grated cheese, but plenty of delicacy and flavor.

The stuffing ingredients will fill 2 to 4 large mushrooms depending on their size. Wash and blanch 100 g of Brussels sprouts in boiling water, then drain them. Remove the stems from the mushrooms, chop them finely along with an onion. Then, sauté the onion, sprouts, and mushroom stems in a pan with a drizzle of olive oil. After three minutes, deglaze with 1 tablespoon of soy sauce and season with pepper. Transfer the mixture to a bowl, add 80 g of drained and chopped scallops, and 2 tablespoons of cottage cheese or ricotta (both very low in fat), and mix well.

Enhance with herbs or spices (garlic, parsley, chives…) if you like, then generously stuff the mushroom caps. Sprinkle some breadcrumbs on top and bake in a dish for 15-20 minutes at 180°C (356°F). A refreshing idea that’s more appealing than your mother-in-law’s terrine…