Mouth-Watering Stuffed Mushrooms

45 minutes
12 servings
88 calloriess

Ingredients

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Recipe by: Angie Gorkoff 

"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."

Fast Fabulous Frittata

Fast Fabulous Frittata

Prepare the veggies and eggs in an ovenproof skillet you can run under the broiler to finish cooking the top.

• 2 strips of bacon cut into 1/2 inch pieces
• 1 onion, halved lengthwise and slivered
• 1 red and 1 green bell pepper cut into 1/4-inch strips.
• 2 T olive oil (optional)
• 4 eggs lightly beaten
• 3 T cream (replaces milk)
• Salt & pepper to taste
• 2 thin slices of baked ham, coarsely slivered
• 1 T chopped flat-leaf parsley

Place bacon pieces in a 10-inch ovenproof skillet and cook over medium heat about 6 minutes to render fat. Use a slotted spoon to remove the bacon to a paper towel to drain. Reduce the heat to low.

Add the onion and peppers to skillet (add the olive oil if necessary) and cook for 5 minutes. Remove from the heat and sprinkle with the drained bacon pieces.

Preheat the broiler. Beat the eggs, cream, salt, pepper, ham and parsley in a bowl. Pour over the vegetables in the skillet.

Cook the egg mixture on the stove over medium heat until the bottom is set and top is still slightly wet.

Place the skillet under the broiler, 4 to 6 inches from the heat source, until the top of the frittata is puffed and set, 2 to 3 minutes.

Serves 2 to 4. Per serving (based on 4): 237 calories, 6g carb less if made with cream instead of milk.

Artichoke Frittata

Artichoke Frittata

• 1/2 can artichoke hearts, quartered, drained
• 4 eggs
• cheese (I like Southwestern) sharp cheddar would work too.
• Tabasco Sauce

Mix the 4 eggs in a bowl, add Tabasco sauce, then fry in a pan with olive oil and scramble. When the eggs are almost done, add half of the can of artichokes. Leave the rest for next day. Sauté this for a couple minutes and add cheese to your liking.

Fried Cabbage and Onions

Fried Cabbage and Onions

• 3 slices bacon
• 1/2 head cabbage
• /2 onion, thinly sliced

1. Fry bacon, drain, and reserve a couple teaspoons of the fat. Crumble bacon. 
2. Add cabbage, onion and crumbled bacon to pan drippings and cook until cabbage is wilted but firm. 
3. Add a little salt and pepper to taste! 
4. Very filling! This makes a great side dish!

Turnip Fries

Turnip Fries

• 6 turnips
• 3/4 cup grated Parmesan cheese (or shaker type)
• 2 T of Olive Oil
• Salt & Pepper
• Cajun spices (if you want a little kick)

1. Cut turnips into french fry pieces. Toss with the spices, Parmesan cheese and olive oil until well coated. 
2. Lay in single layer on cookie sheet. I use a baking stone which is the best for browning (nothing burns). 350 degree oven for 10 minutes. 
3. Then take out and toss them so edge ones don’t get too burned. Turn oven up to 400-425 degrees and
4. bake for another 10-15 minutes until the cheese begins to become golden brown.
5. Eat hot!!

Smothered Greens

• 3 C water
• 1/4 lb smoked turkey breast, skinless
• 1 Tbsp fresh hot pepper, chopped
• 1/4 tsp cayenne pepper
• 1/4 tsp cloves, ground
• 2 cloves garlic, crushed
• 1/2 tsp thyme
• 1 stalk scallion, chopped
• 1 tsp ginger, ground
• 1/4 C onion, chopped
• 2 lb greens (mustard, turnip, collard, kale, or mixture)

1. Place all ingredients except greens into large saucepan and bring to boil.
2. Prepare greens by washing thoroughly and removing stems.
3. Tear or slice leaves into bite-size pieces.
4. Add greens to turkey stock. Cook for 20–30 minutes until tender.