Posts Tagged ‘cheese’

Flatout Mushroom and Chicken Fajita Wraps

Tasty mushrooms are topped with fresh salsa for an easy Mexican meal or appetizer.

Yield: 4 (16 as appetizers)

Serving Size: 1 Flatout wrap with 2 cups of prepared filling

Ingredients

1 tablespoon olive oil or butter
1 small onion, diced
16 ounces fresh white button mushrooms, sliced (about 5 cups)
4 tablespoon salsa
4 Flatout Harvest Wheat Wraps
2 cups cooked chicken, shredded
4 lettuce leaves (optional)

Directions

Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts

Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Baked Mushroom Mac ‘n’ Cheese

Good for lunch or dinner, this mac N cheese bursts with flavor and adds vegetables to a family favorite.

Yield: 4 as a main dish, or 6 as a side dish

Serving Size: 1/2 cup prepared

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Ingredients

4 ounces (about 2 cups) elbow macaroni, uncooked
1 tablespoon olive oil
1 pound white button mushrooms, sliced
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup fresh breadcrumbs

Directions

Preheat oven to 350°F. Cook pasta according to package directions.

While pasta cooks, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove from heat, whisk in cheeses and stir to melt. Stir in mushrooms and pasta and transfer to three-quart baking dish. Sprinkle with breadcrumbs.

Place dish on baking sheet and bake until cheese bubbles around the edges, about 30 minutes. Remove from oven and let rest for about five minutes. Serve warm.

Nutrition Facts

Calories: 910; Total Fat: 35g; Saturated Fat: 21g; Cholesterol: 95mg; Sodium: 1360mg; Protein: 39g; Total Carbohydrate: 106g; Dietary Fiber: 4g

Mushroom-Herb Stuffed French Toast

French toast made savory with mushrooms, cheese and herbs is a delicious twist to this breakfast classic.

Yield: 8 servings

Serving Size: 2 prepared French toast

Ingredients

1 pound thinly sliced crimini mushrooms
4 tablespoons butter, divided
1 package (8 ounces) reduced-fat cream cheese
2 cups (8 ounces) shredded Gruyere or Swiss cheese, divided
4 tablespoons minced chives, divided
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices Texas toast
4 eggs
2 cups 2% milk
2 tablespoons butter, melted

Directions

In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.

In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top.

In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.

In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts

Calories: 540; Total Fat: 28g; Saturated Fat: 17g; Cholesterol: 165mg; Sodium: 820mg; Protein: 23g; Total Carbohydrate: 50g; Dietary Fiber: 2g