Posts Tagged ‘mushrooms’

ItalianSausMushrooms9 wm

ITALIAN SAUSAGE-STUFFED MUSHROOMS

Two or three of these little wonders and a mound of fresh, mixed greens…the perfect lunch. They also reheat beautifully in the microwave.

And what’s the best thing?  No simple carbs…no bread crumbs, no flour.  Just meat and cheese – make them a perfect high-protein choice.

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Vegetable cooking spray
One 8-ounce package white mushrooms
One 8-ounce package turkey Italian sausage links, casings removed
2 tablespoons olive oil
1 clove garlic, minced
2 tablespoons chopped parsley
Kosher salt and black pepper
1/3 cup finely shredded parmesan cheese

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Preheat oven to 375 degrees. Spray a 9×13 inch baking pan with nonstick vegetable spray, add 2 tablespoons of water and set aside.

Wipe mushrooms with a paper towel or soft brush and carefully remove stems. Scoop out some of the flesh to make a well in each cap. Finely chop stems and set aside. Sauté the sausage in the olive oil over medium high heat, breaking up with a fork until finely crumbled and almost cooked through; 3 to 4 minutes. Add garlic, reserved chopped mushroom stems, and parsley. Cook, stirring occasionally for 1 to 2 minutes. Remove from heat; add salt and pepper to taste and stir in 1/4 cup of the parmesan cheese.

Carefully fill each mushroom cap with a heaping 1 to 2 tablespoons of the sausage mixture; mounding and packing slightly, and arrange in the prepared baking dish. Sprinkle with the remaining parmesan cheese. Bake for 15 to 20 minutes, until tops are browned.   Makes five servings of three mushrooms each.

Per Serving: Calories 131; Protein 13 g; Fat 7 g; Carbs 2 g; Sugar 1 g; Sodium 200 mg

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ARTICHOKE SPINACH DIP-STUFFED MUSHROOMS

I have to say this is one of the biggest hits I’ve had…soooo good.

Everybody loves spinach dip and everybody loves stuffed mushrooms – it only stands to reason that together they’d be over the top, and they ARE!

You don’t have to use the ‘srooms if you don’t want to – baking the dip in a casserole dish and having it with whole grain crackers or veggies is just as wonderful.

Creamy, garlicky, melty, cheesy goodness inside a tender, flavorful baby bella…….swoon!

Think outside of appetizers – they’d be an upscale side to steaks or burgers. A chopped salad and two or three of these and lunch is fantastically gourmet!

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20-25 crimini or white mushrooms
4 ounces (1/2 pkg) reduced-fat cream cheese, softened
2/3 cup light Hellman’s or Best Foods mayo (this brand really is best…less greasy and doesn’t separate as much)
One 14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced
1 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 teaspoon Splenda/sugar
1 cup freshly grated Parmesan (not shredded – the powdery fresh from the deli-cheese case)
Pinch cayenne pepper

Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.

In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each.

Per Serving (2 pieces): Calories 81; Protein 7 g; Fat 3 g; Carbs 3 g; Sugar 0 g; Sodium 283 mg

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POT ROAST WITH MUSHROOMS & ONIONS

Cooking with a crock-pot is very convenient if you have the time to let things simmer forever and ever! I like it, but I also slow simmer a beef roast in the oven at about 275 degrees all day long…works just the same.  Some braise theirs on the stovetop in a Dutch oven. All of these methods, if done at a slow temp for hours on end, with liquid added, will give you a succulent, moist roast that is very pouch friendly.

You can add whatever root vegetables you’d like to this pot…carrots, celery, a potato or two for the family. Even a can of tomatoes would give you a completely different meal.
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3 pound boneless chuck roast
Kosher salt and black pepper
4 small or boiling onions, peeled and halved
1 whole clove garlic
One 4-ounce can mushroom pieces, drained or 1 cup fresh, sliced
One envelope dry onion soup mix
1/2 teaspoon dried basil
1/2 cup low sodium beef broth
1/2 cup water or beef broth
1 tablespoon corn starch

Sprinkle salt and pepper on beef and brown quickly on all sides and place in crockpot or into a deep oven proof baking dish. Scatter onions, garlic, and mushrooms over meat. In a small bowl stir together the soup mix, basil, and beef broth. Pour over roast. Cover tightly. Cook in Crockpot on low for 7-8 hours or until meat is very tender but not dry. Bake in the oven at 275 degrees for 5-6 hours. Baste meat as needed to keep it moist. When roast is done, remove and the onions to a plate, cover with foil and let it rest for a few minutes. Pour cooking liquid into a sauce pan. Add cornstarch to 1/2 cup water or broth and stir until smooth. Add to liquid in saucepan. Bring to a boil, pour over meat and serve. Makes ten servings about 1/2-3/4 cup each.  (It really depends on how far you cook the meat down…the less you cook it the less it will shrink, so that will change the size of the servings.)

Per Serving: Calories 338; Protein 21 g; Fat 23 g; Carbs 3 g; Sugar 0 g; Sodium 317 mg

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ChickMush12sm framed

CHICKEN & MUSHROOM IN WHITE WINE

If you want something that looks like you took forever making it – but didn’t – this is it.  It would be great for a dinner party or dinner in your pajamas.

Try omitting the mushrooms and using broccoli – sounds good to me!

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Vegetable cooking spray
1 pound skinless, boneless chicken breast halves
4 tablespoons flour
Kosher salt and black pepper
2 tablespoons olive oil
2 tablespoons butter
2 cups sliced mushrooms
1/2 cup white wine
1/3 cup low-sodium chicken broth
1/2 cup shredded mozzarella cheese
1/3 cup shredded or grated Parmesan cheese
1/4 cup thinly sliced green onions

Preheat oven to 375 degrees. Coat a long baking dish with vegetable spray. Cut each breast half in half again lengthwise. Place each piece between heavy plastic wrap and pound flat to 1/8-inch thickness. Sprinkle very lightly with salt and black pepper and dredge lightly in flour.

In a large skillet over medium heat melt half of the butter with half of the olive oil. Add half of the chicken pieces and cook for 4 minutes or until golden and crispy, turning once. Transfer to baking dish and repeat with remaining butter, oil and chicken. To skillet add the mushrooms; cook and stir until tender. Add wine and broth and bring to a boil. Boil gently 5 minutes or until mixture is reduced to half and thickened; pour over chicken. Sprinkle with mozzarella, Parmesan and green onions. Bake, uncovered, for 15-20 minutes. Makes 6 servings.

Per Serving: Calories 241; Protein 30 g; Fat 10 g; Carbs 6 g; Sugar 0 g Sugar; Sodium 203 mg

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