"stuffed" mushrooms

INGREDIENTS:

• 1 pound white button mushrooms
• 2 tablespoons water
• 1⁄4 cup dried Italian-style breadcrumbs
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 tablespoons Italian parsley, minced
• 1⁄4 teaspoon thyme (fresh or dried)
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• black pepper to taste
• 2 tbsp olive oil to drizzle
• olive oil spray

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
3. Quarter or halve the mushrooms, depending on the size.
4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
6. Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 3/4 cup

• Amount Per Serving:
• Smart Points: 3
• Points +: 4
• Calories: 127
• Total Fat: 8g
• Saturated Fat: g
• Cholesterol: 2mg
• Sodium: 184mg
• Carbohydrates: 9g
• Fiber: 2g
• Sugar: 2.5g
• Protein: 6g

Read more at http://www.skinnytaste.com/dinas-tossed-mushrooms/#iBbsJUjdt8dlF37z.99

new recipe

to try next week!

Chicken and Mushrooms in a Garlic White Wine Sauce
Gina's Weight Watcher Recipes 
Servings: 4 • Serving Size: divide between 4 • Old Points: 4 pts • Points+: 6 pts
Calories: 169 • Fat: 5.5 g • Protein: 22.8 g • Carb: 4.9 g • Fiber: 1.2 g • Sugar: 1.7 g 




Ingredients:

• 8 chicken tenderloins, 16 oz total
• 2 tsp butter
• 2 tsp olive oil
• 1/4 cup all purpose flour* (use rice flour if gluten free)
• 3-4 cloves garlic, minced
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley

Directions: 

Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. 

Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Addchicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

Add additional oil and butter to the skillet, then garlic and cook a few seconds; addmushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.

Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

review

Review of the Miso Butter Steak with Shitakes and Asparagus (posted last week):

Meat was not as Brown on the outside as I like. I'll figure out a solution for that. *i cooked in olive oil instead of cooking spray.... maybe that was the reason

I have never used miso and found out I LOVE it!

Rice..... sticking to adding nothing to it next time.

Asparagus and shitake recipe was perfect!!!

Overall great dinner smile emoticon

Shitake and Asparagus:
Roasted Asparagus and Shitake Mushrooms

1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
12 ounces asparagus, trimmed
4 ounces shiitake mushroom caps, sliced
1 1/2 teaspoons lower-sodium soy sauce

PREPARATION

Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.

1 cup uncooked instant brown rice

2 tablespoons unsalted butter, softened

1 tablespoon white/yellow miso (soybean paste)

1 pound sirloin steak, trimmed and cut into 1-inch pieces

3/4 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Cooking spray

2 tablespoons thinly sliced green onions

1 tablespoon rice vinegar

1 teaspoon dark sesame oil

Roll Out The Red Carpet for These Recipes

Preparation

1. Cook rice according to package directions.

2. Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.

3. Stir rice vinegar and oil into rice. Serve rice with steak mixture.

one to try!

http://www.myrecipes.com/recipe/seared-sirloin-steak-bites-miso-butter-rice

sirloin steak with miso butter (i've never tried miso! excited but scared!) :)

Ingredients

• 1 cup uncooked instant brown rice
• 2 tablespoons unsalted butter, softened
• 1 tablespoon white/yellow miso (soybean paste)
• 1 pound sirloin steak, trimmed and cut into 1-inch pieces
• 3/4 teaspoon freshly ground black pepper

• 1/4 teaspoon kosher salt
• Cooking spray
• 2 tablespoons thinly sliced green onions
• 1 tablespoon rice vinegar
• 1 teaspoon dark sesame oil

1. Cook rice according to package directions.

2. Place butter and miso in a large bowl, stirring to combine. Sprinkle steak evenly with pepper and salt. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add steak to pan; cook 2 minutes on each side or until desired degree of doneness. Add steak to butter mixture; toss to coat. Sprinkle steak with green onions.

3. Stir rice vinegar and oil into rice. Serve rice with steak mixture.

Roasted Asparagus and Shitake Mushrooms

1 tablespoon olive oil

1/2 teaspoon freshly ground black pepper

12 ounces asparagus, trimmed

4 ounces shiitake mushroom caps, sliced

1 1/2 teaspoons lower-sodium soy sauce

Preparation

Preheat oven to 425°. Combine olive oil, pepper, asparagus, and mushrooms on a foil-lined baking sheet; toss to coat. Bake at 425° for 10 minutes or until the asparagus is crisp-tender. Drizzle with soy sauce.

new recipe to try

Potato-Mushroom Smothered Pork Chops

Yield – 8 servings
Preparation Time – 30 minutes
Cooking Time – 30 minutes

Ingredients

• 2 lbs. baby red potatoes (about 16), quartered ($1)
• 1 Tbsp olive oil ($.05)
• 8 oz. sliced mushrooms ($1)
• 1 small white or yellow onion, chopped ($.20)
• Salt and pepper
• About 3 Tbsp butter or margarine ($.10)
• About 1/4 cup milk or sour cream or cream cheese ($.25)
• 8 pork chops ($3.51)
• Salt and pepper
• Broccoli or other vegetable side ($1)

Directions

• Boil the quartered red potatoes. (I left the skins on because I was feeling lazy…and small red potatoes are tough to peel.)
• Saute the mushrooms and onions in the olive oil in a large skillet for 10 to 15 minutes, over medium heat.
• Preheat the oven to 350.
• Once the potatoes are done, drain and add to bowl and mash with the butter, milk or sour cream or cream cheese (whatever you like to use to make mashed potatoes.) Gently fold in the sauteed mushrooms and onions. Season with salt and pepper.
• Place the pork chops into an 9×13 baking dish and sprinkle salt and pepper over the top. Top with the potato-mushroom mixture.
• Bake in the preheated oven for 30 minutes, or until pork chops have cooked through.
• Prepare the broccoli or other vegetable.
• Serve Potato-Mushroom Smothered Pork Chops with side of veggies.

Read more: http://www.5dollardinners.com/potato-mushroom-smothered-pork-chops/#ixzz28lGJ78OJ

stellar-ly yummy

ummmm super super tasty recipe! we did not have marsala wine so we used bourbon and plain old white mushrooms...... and they turned out awesome! josh even "flambeed" them :) MMMMMMMMMMMMMMMMm

Marsala Glazed Mushrooms Recipe

Ingredients

• 1 pound fresh button or cremini mushrooms, cut into thick slices
• Salt
• 4 tablespoons butter
• A scant cup Marsala wine
• Pinch of chopped fresh or dry thyme

Method

1 To dry sauté the mushrooms, heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.
2 Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 4-6 minutes.
3 Add the Marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.
Turn off the heat and serve at once.

Serves 4 as a side.