Posts Tagged ‘appetizers’

Mushrooms Stuffed with Lamb

Ingredients

12 large mushrooms
1 tablespoon olive oil
1/3 pound ground American Lamb
1/2 teaspoon each garlic salt and ground pepper
1/4 cup chopped red bell pepper
3 green onions, thinly sliced
2 tablespoons prepared Plum Sauce
3 tablespoons finely chopped peanuts, divided

Directions

Wipe off mushrooms with a damp paper towel. Snap out mushroom stems and chop; set aside.

In large skillet, heat oil. Add lamb and chopped mushroom stems. Season with garlic salt and pepper. Cook and crumble lamb until browned. Drain well and stir in bell pepper and onions.

Stir in Plum Sauce and 2 tablespoons peanuts. Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts.

Place mushroom caps on baking sheet. Bake at 375ºF for 15 minutes.

Jackie Newgent’s “Swedish” Meatballs

Yield: 12 servings

Serving Size: 3 1-oz meatballs

Ingredients

2 slices fresh whole-wheat bread, torn or chopped into tiny bite-size pieces
1/4 cup plain almond milk or light soy milk
2 tablespoons unsalted butter
2 1/2 teaspoons grapeseed or canola oil
2/3 cup finely chopped white or red onion
1 1/2 cups finely chopped fresh shiitake mushroom caps or cremini (baby bella) mushrooms*
2 teaspoons white wine vinegar
1 1/2 teaspoons sea salt, or to taste
1 pound ground turkey (about 94% lean)
8 ounces lean ground beef sirloin*
1 large egg, lightly beaten
3/4 teaspoon freshly ground black pepper, or to taste
1/2 teaspoon ground allspice
1/4 cup whole oat or soy flour
3 cups low-sodium beef or chicken broth
1/4 cup fat-free evaporated milk
1/4 teaspoon freshly grated or ground nutmeg, or to taste

Directions

  1. Add the bread to a small mixing bowl. Drizzle with the almond milk and toss to combine. Set aside.
  2. Melt 1 tablespoon of the butter with 1 teaspoon of the oil in a large nonstick skillet over medium heat. Add the onion, mushrooms, vinegar, and 1/4 teaspoon of the salt and sauté until the onion is softened, about 8 minutes. Remove from heat, transfer to a platter, and let cool for 15 to 30 minutes.
  3. Add the bread mixture, turkey, egg, pepper, allspice, onion mixture, and 3/4 teaspoon of salt to a large mixing bowl. Thoroughly combine by hand.
  4. From the mixture into 36 meatballs, about 1 rounded tablespoon (1 ounce) each.
  5. Preheat the oven to 300°F.
  6. Heat 1 1/2 teaspoons (1/2 tablespoon) of the butter and 3/4 teaspoon of the oil in the skillet over medium heat. Add half of the meatballs and sauté until just brown on all sides, about 8 to 10 minutes. Transfer the meatballs using tongs or a slotted spoon to a 9 ´ 13-inch or other ovenproof dish. Repeat with the remaining butter, oil, and meatballs.
  7. Bake the meatballs until fully cooked, about 25 minutes.
  8. Meanwhile, add the flour to the remaining bits and grease in the meatball skillet over medium heat. Stir continuously for about 1 minute. Whisk in the broth, about 1/4 cup at a time, until fully incorporated. Increase heat to medium-high and stir frequently until the sauce begins to thicken, about 12 minutes. Reduce heat to medium, add the evaporated milk, nutmeg, and remaining 1/2 teaspoon salt, and continue to cook while stirring until the gravy is desired thickened consistency, about 5 minutes. Adjust seasoning.
  9. Remove the meatballs from the oven. Pour the gravy over the meatballs. Sprinkle with additional nutmeg or allspice, if desired, and serve

Tip: Use 2 ½ cups of mushrooms and no ground beef for greater calorie savings. 

Nutrition Facts

Per serving: 140 calories, 7g total fat, 2.5g saturated fat, 0g trans-fat, 50mg cholesterol, 380mg sodium, 6g total carbohydrate, 1g dietary fiber,  2g sugars, 14g protein

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Mushroom Meatball Sub

Mushroom Meatball Sub

Crimini Mushroom and Pork Meatballs

Mushroom Meatballs

Mushroom Meatloaf

Mushroom Meatloaf

Crimini and Pork Meatballs

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs

Ingredients

Meatballs

1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce

1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Directions

To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Tip: Try grilling these meatballs instead of baking them for some backyard fun. Place the meatballs on metal skewers and place skewers on an oiled grill rack and grill, turning to brown on all sides, until cooked through, about 8 minutes.

Nutrition Facts per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g

You might also like:

Mushroom Meatball Sub

Mushroom Meatball Sub

Swedish Meatballs

Swedish Meatballs

Mushroom Meatloaf

Mushroom Meatloaf

Crimini and Pork Albondigas (Meatballs) with Chipotle Tomato Sauce

This mushroom and meat mix will give your meatball unique flavor and extra serving of veggies.

Yield: 10 portions

Serving size: 3 – 1 oz  meatballs

Ingredients

Meatballs
1 tablespoon vegetable oil
1 ½ pounds whole crimini mushrooms, quartered
1 cup white onion, small dice
½ cup roasted poblano peppers, small dice
1 pound raw pork
3 tablespoons Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Coarse Mediterranean Sea Salt
1 oz. thinly sliced green onion
1 ½ cups Panko bread crumbs
2 large eggs

Chipotle Tomato Sauce
1 tablespoon vegetable oil
½ cup white onion, minced
½ poblano peppers, minced
1 tablespoon Lawry’s Salt Free Mexican Seasoning
½ teaspoon McCormick Culinary Chipotle Pepper
2 cups chicken stock, unsalted
3 cups tomato sauce, no salt added
1 cup crushed tomatoes
2 teaspoons Lawry’s Salt Free Lemon pepper
1 teaspoon sugar
¼ cup red wine vinegar
1 tablespoon fresh cilantro, roughly chopped

Directions

To make the sauce: Heat oil in a pot. Saute onion and pepper until onion begins to caramelize. Add seasoning and stir until fragrant. Stir in chicken stock, tomato sauce and crushed tomatoes. Use a hand blender to blend mixture until smooth. Stir in lemon-pepper, sugar, vinegar and cilantro. Taste and adjust seasonings as needed, and refrigerate or warm on low heat until needed.

To make the meatballs: Preheat a convection oven to 350°F. Heat oil in sauté pan and cook mushrooms until browned, approximately 6-8 minutes. Remove mushrooms from pan. Add onions and cook until lightly caramelized, approximately 6-8 minutes.

Combine mushrooms, onions and roasted peppers in a food processor and pulse until mixture is finely minced. Allow mixture to completely cool in fridge.

Combine cooled vegetable mixture with pork, seasoning, salt, panko crumbs and eggs. Mix well to evenly combine. Scoop out 30 meat balls and round by hand. Place meatballs on a sheet pan lined with parchment paper. Bake meatballs for 15 minutes or until an internal temperature of 155°F is reached. Remove from oven and combine with Chipotle Tomato Sauce.

Nutrition Facts

Per serving: Calories: 310; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Sodium: 210mg; Protein: 14g; Total Carbohydrate: 25g; Dietary Fiber: 3g

Portabella Mushroom and Smoked Tofu Steambuns

Yield: 4 appetizers

Serving size: 2 steambuns

Ingredients

Mushrooms

2 portabella mushrooms, cleaned of gills and split in half
1 garlic clove, finely grated
1 teaspoon ginger, finely grated
1 teaspoon cilantro, finely chopped
2 tablespoons olive oil
1 tablespoon rice wine vinegar

Tofu

1 package extra firm tofu, pressed between towels, sliced into fourths
1 teaspoon Achiote paste
1 tablespoon soy sauce
1 teaspoon olive oil
1 teaspoon garlic, grated
¼ Applewood chips, soaked

Pickled Vegetables

½ cup carrots, thinly sliced in coins
1 Anaheim chili, thinly sliced
1 shallot, thinly sliced
1 garlic clove, thinly sliced
1 cup rice wine vinegar
1 cup water
½ cup sugar
1 teaspoon salt
Assembly
8 Japanese style steam buns, steamed until warm and soft
8 portabella mushrooms, roasted in oven
4 pieces smoked tofu, cut in half
¼ cup pickled vegetables
4 teaspoons Hoisin sauce

Directions

To make the mushrooms: Mix all ingredients in a bowl and set aside to marinate at least 4 hours.

To make the tofu: Mix all ingredients in a bowl and marinate for at least four hours. After four hours, place woodchips in a smoker and smoke the tofu for at least 10 minutes over low heat. Remove and reserve.

To make the pickled vegetables: Place all ingredients except vegetables in a pot and bring to a boil. Place vegetables in a bowl and cover with hot liquid. Allow to rest at least 4 hours then place in fridge. Strain before use.

Assembly: Place even amounts of all ingredients in each bun. Serve immediately. **Note that this is a split steam bun, so it is not necessarily stuffed like a Bao. You could do this like a Banh Mi or any other sandwich.