Wednesday, March 9, 2011

Stuffed Mushrooms!

Ohhh myyy gooodness....this looks like the most delcious recipe ever!!! It kinda makes you want to have a dinner party to serve them at lol

Ingredients
  • 24 medium to large white mushrooms
  • 1/4 large red bell pepper – chopped fine
  • 1/4 large green bell pepper – chopped fine
  • 2 cloves garlic, minced
  • 1/2 tsp. onion powder
  • 2/3 cup cooked ground turkey 
  • Stems from your mushrooms – chopped fine
  • 4 egg whites
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup tomato sauce
Directions
Preheat oven to 350 degrees F.
Step 1 – Clean mushrooms and gently remove the stems. Set stems aside.
Step 2 – Mix all ingredients (except mushroom caps) in a large mixing bowl.
Step 3 – Place your mushroom caps on a parchment lined cookie sheet.
Step 4 – Using a small spoon, gently scoop your filling into your mushroom caps.
Step 5 – Bake for 20-30 minutes, or until your mushrooms have a nice golden brown appearance.
Step 6 – Serve immediately. They are best when they are right out of the oven.
Yummmyyyyyy!!!

Or! If you want to put a spin on things...try these bad boys!

Ingredients
12-15 baby portabella mushrooms
Extra virgin olive oil
Approximately 2 inches of a small zucchini, very finely chopped
1/2 small vidalia onion, very finely chopped
1/4 red bell pepper, very finely chopped
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt (using more or less to taste)
2-3 oz colby cheese, finely grated (optional)


1. Clean the mushrooms, and remove and finely chop the stems. Place the mushrooms cap side down in a baking dish.
2. Add a drizzle of olive oil to a small saute pan. Add the chopped mushroom stems, zucchini, onion, and bell pepper. Saute for 4-5 minutes, until the vegetables are softened and most of the liquid is gone. Add the garlic, and saute for 30 seconds more.
3. Season the vegetable mix with the cumin, chili powder, and salt.
4. Remove the pan from the heat, and stir in the cheese.
5. Spoon the mixture into the mushroom caps.
6. Bake at 400 degrees for 20-25 minutes, until the mushrooms are softened and browned.

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