Mushrooms are a great source of Vitamin D. And that Vitamin D might be just what your body needs this holiday season and heading into those deep, dark winter months.

I was thinking about mushrooms, the “Vitamin-D effect” and how I could turn this “less exciting” food  into a creative, fun new appetizer. It should come as no surprise to you that dressing it up with some of The Laughing Cow Cheese was in order.

Here is How Portabella Got Her Groove Back:

Ingredients: Portabella mushrooms, grilled chicken, olive oil and The Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil cheese wedge.

1.       Slice mushrooms in half. Spread olive oil on both sides. Grill them in a frying pan.

2.       Cut up chicken into small enough pieces to fit in between the Portabella halves. Grill these in a frying pan with a little olive oil.

3.       Once the chicken and Portabella mushrooms are done, take them off the stove. Spread The Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil cheese wedge over the chicken and on the Portabella mushrooms.

4.       Make a tiny “sandwich” with all pieces. Start with a Portabella mushroom on the bottom, chicken in the middle and Portabella mushroom on top. Poke it with a toothpick.

5.       Return the entire “sandwich” back to the pan to let The Laughing Cow Light Mozzarella, Sun-Dried Tomato & Basil cheese melt to your liking.

These make the perfect bite-sized appetizers. They can also make the perfect meal if you are like me and unable to stop with just one or two!

So go ahead, show this holiday season and deep, dark winter months who is truly the boss. With your Vitamin D, protein and perfectly cheesy “zest” you are set! And this is how (Portabella) got her groove back!

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