A light, flavorful and bite-sized app that’s perfect for your next soiree. You can’t go wrong with savory stuffed mushrooms.

Earthy and low in calories, these vitamin and mineral-filled delights make a terrific vessel for finger food. Read more about why we love them.

Have you tried goat cheese? You only need a little of this creamy soft cheese to get big flavor.

A punch of flavor, color and vitamin C. Pick up your favorite jarred variety or save money and preservatives by roasting your own.

It’s just as healthy as fresh spinach and easier to work with when you need a lot of it.

Light and flaky fresh breadcrumbs make a crunchy topping and they’re lower in sodium than the store-bought kind. Grind up a large chunk of day old bread in the food processor or use panko breadcrumbs instead.

10 ounce bag chopped frozen spinach, thawed and squeezed well to removed excess water

Preheat oven to 375-degrees F. Spray a baking sheet with nonstick cooking spray.

Place mushrooms on baking sheet (stem side up) and set aside. In a food processor fitted with a steel blade combine goat cheese, red pepper, spinach, 1 cup breadcrumbs, ½ teaspoon salt and black pepper to taste. Pulse until well combined. Stuff each mushroom with a heaping teaspoon of spinach mixture and sprinkle with remaining breadcrumbs. Bake for 20 minutes, cool slightly and serve.

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »