Posts Tagged ‘holiday’

Rosemary and Hazelnut Stuffed Mushrooms

These buttery stuffed mushrooms get their flavor from the marriage of creamy brie and toasty hazelnuts. Rosemary and cranberries add festive layers.

Yield: 4 servings (12 stuffed mushrooms)

Serving Size: 3 stuffed mushrooms

Ingredients

12 crimini mushrooms, washed and dried
24 whole hazelnuts plus 1 tbsp crushed hazelnuts
2-3 ounces triple cream brie cheese
¼ cup dried cranberries or mixed dried berries
2 tbsp hazelnut oil
1 sprig fresh rosemary, chopped
¼ tsp kosher salt

Directions

Preheat oven to 350F. Remove stem from mushrooms by cutting around and twisting off. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.

Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes. Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).

Add 1-2 whole hazelnuts to the bowl, depending on mushroom size. Top with 1-2 half-inch, thin slices of brie. Top with cranberries. Mix rosemary and salt evenly and sprinkle over mushrooms. Return to oven for additional 5 minutes baking, depending on mushroom size. You may wish to rest on paper towel for a moment to absorb moisture. Serve hot.

Nutrition Fact

Calories: 310; Total Fat: 25g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 340mg; Protein: 10g; Carbohydrate: 14g; Dietary Fiber: 2g

Creamy Mushroom and Corn Chowder

Yield: 4

Ingredients

2  tablespoons vegetable oil
10 ounces white button mushrooms, sliced (about 3 cups)
1 cup chopped onion
1/2  cup chopped celery
2 cans ready-to-serve chicken broth
1 package (10 ounces) frozen corn kernels or 2 cups fresh kernels
1 can (15 ounces) creamed corn
1 cup diced ham
1/2 cup milk
3 tablespoons flour

Directions

In a large saucepan, heat oil until hot. Add mushrooms, onion and celery; cook and stir until vegetables are tender, about 8 minutes. Stir in chicken broth, corn kernels, creamed corn and ham. Bring to a boil; reduce heat and simmer covered to blend flavors, about 15 minutes. In a small bowl whisk together milk and flour until smooth; stir into saucepan. Return to a boil; cook and stir until chowder thickens slightly, about 3 minutes. Season with hot pepper sauce, if desired. Serve immediately.

Grilled Portabella Caps Stuffed with Herb Cheese

Portabella mushrooms are great for grilling and filling. These are stuffed with spinach, smooth herbed cheese and buttery crackers.

Yield: 4 servings

Serving size: 1 stuffed portabella cap

Preparation Time: 2 minutes

Cooking Time: 13 minutes

Ingredients

4 Portabella mushrooms, stems removed
1 tablespoon olive oil
2 Roma tomatoes, diced
1 cup baby spinach, rough chopped
1/2 cup spreadable reduced fat herb cheese
1/3 cup buttery crackers, lightly crushed

Directions

Heat grill to 400°. Brush both sides of mushrooms with oil. Mix tomatoes and spinach with the herb cheese. Spread the gill side of each mushroom with 2 tablespoons of herb cheese mixture. Sprinkle each mushroom with buttery cracker crumbs.

Place mushrooms, gill side up, on grill. Close cover and cook 13 minutes.

For a more quiche-like consistency, cook 2 minutes more.

NUTRITION FACTS

Per serving: Calories: 210; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 22g; Dietary Fiber: 2g