Eating for Life recipe: Italian Vegetable Stuffed Mushrooms make a perfect New Year’s appetizer

One-bite stuffed mushrooms are a perfect idea for a New Year’s party appetizer.
Typical fillings include bread crumbs, chopped mushroom or cheese. The Star’s Italian Vegetable Stuffed Mushrooms include a taste of all three ingredients, along with a healthy dose of veggies, including zucchini and roasted pepper. If you’re traveling with the mushrooms to a party, “Cook’s Country Best Potluck Recipes” (America’s Test Kitchen) suggests this handy carrying tip: Pack them in mini muffin tins to make sure they remain upright

Italian Vegetable Stuffed Mushrooms

Makes 12 appetizer servings

12 large button mushrooms (about 2 inches in diameter)
1 teaspoon olive oil
1/2 cup finely chopped onion
1 cup shredded zucchini (about 1 medium 6-inch zucchini, not peeled, shredded)
1/2 cup chopped jarred roasted red peppers, drained
2 cloves garlic, minced
1/3 cup fat-free soft (tub) cream cheese
1 teaspoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons shredded Parmesan cheese, divided
1/4 cup Italian seasoned dry bread crumbs
1 tablespoon butter, melted
Nonstick cooking spray
Preheat oven to 350 degrees. Line a jelly-roll pan with aluminum foil. Spray foil with nonstick spray.
Wipe mushrooms clean. Remove stems and reserve. Place mushrooms, cavity-side up, on prepared pan. Spray mushrooms with nonstick spray.
Chop enough reserved stems to equal 1/2 cup. Heat oil in large skillet over medium heat. Add 1/2 cup chopped mushroom stems, onion, zucchini, red pepper and garlic to skillet. Cook uncovered, stirring frequently, 9 to 10 minutes or until vegetables are tender, liquid has evaporated and vegetables are light golden brown in color.
Remove skillet from heat. Add cream cheese, basil, salt and pepper, stirring until cream cheese has melted and mixture is well blended. Stir in 2 tablespoons Parmesan cheese. Spoon about 2 tablespoons mixture into the cavity of each mushroom. Press lightly to fill the cavity evenly.
Combine bread crumbs and melted butter. Stir in remaining 2 tablespoons Parmesan cheese. Spoon crumb mixture evenly over the top of each mushroom. Spray filled mushrooms with nonstick spray.
Bake 25 minutes or until mushrooms are tender and crumbs are golden brown.
Per serving: 42 calories (42 percent from fat), 2 grams total fat (1 gram saturated), 4 milligrams cholesterol, 4 grams carbohydrates, 2 grams protein, 104 milligrams sodium, 1 gram dietary fiber.

Shopping tip: This recipe works well with smaller mushrooms. If mushrooms are about 11/2 inches in diameter, fill 18 mushrooms with a generous tablespoonful of vegetable filling and top with bread crumbs, as directed. Bake 20 minutes or until tender and golden brown.

This soup is a winner in more than one way. First, the recipe takes a relatively short time to prepare, but tastes like you've slaved over the stove all day. Secondly, the recipe by Laura Anderson of Midway was the big winner of The Baxter Bulletin's "My Favorite Soup Contest" in 2004.

Italian Chicken & Vegetable Soup
2 tablespoons olive oil
1 small onion, chopped
4 boneless, skinless chicken breasts
1 14.5-ounce cans diced tomatoes with basil, garlic and oregano
2 ¹/₂ cups sliced zucchini
1 cup sliced carrots
3 15-ounce cans chicken broth
Grated Paremesan cheese
Cut chicken into bite-sized pieces. Heat olive oil in a Dutch oven over medium-high heat. Add chicken and saute 10 minutes, stirring frequently. Add onions and carrots, cooking for 5 minutes. Stir in zucchini, diced tomatoes and chicken broth. Bring to a boil, reduce heat to a simmer and cook, uncovered, for 30 minutes.
Ladle into serving bowls and sprinkle with grated Parmesan cheese.

Read more here: http://www.kansascity.com/news/local/community/816-north/816-north-diversions/article5170518.html#storylink=cpy

Read more here: http://www.kansascity.com/news/local/community/816-north/816-north-diversion/article5170518.html#storylink=cpy

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Friday, 16 January 2015

Italian Vegetable Recipes Vegetable Recipes 2015 in Urdu Filipino for Kids Indian Chinese Panlasang Pinoy Images Photos Pics

Eating for Life recipe: Italian Vegetable Stuffed Mushrooms make a perfect New Year’s appetizer

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