Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Mushroom and Creamy Horseradish Shells
Serving Amount
Ingredients
2 Tbsp. olive oil
2 cloves garlic, finely minced
3 green onions, whites and greens separated
1 tsp. dried parsley
8 oz. mini portabella mushrooms, diced
salt and pepper to taste
1⁄4 cup light sour cream
1 Tbsp. milk
1 tsp. horseradish
1 tsp. lemon juice
12 phyllo dough mini crusts/shells
Instructions
Step 1
In a large pan over medium-low heat, add olive oil. Once warm, add garlic and green onion whites and cook until fragrant, stirring frequently, about 3 minutes.
Step 2
Once the garlic is golden, add diced mushrooms and parsley and bring up to medium heat. Sautee until fork tender. Add salt and pepper to taste.
Step 3
In a bowl, add light sour cream, horseradish, lemon juice and milk. Mix until well-combined, adding more milk if needed to thin.
Step 4
Add sauteed mushrooms to the phyllo shells. Add a little of the creamy horseradish and sprinkle with the green onion greens.
