Stuffed Mushroom Caps

Posted: January 13, 2012 | Author: onewomaninaricefield | Filed under: Uncategorized | 2 Comments »

So Joanne over at Fifteen Spatulas tempted me at just the right moment the other day. When Jake leaves I make things I love that he hates, such as recipes with mushrooms. Take, for instance, this recipe for Cauliflower and Mushroom Gougere that I made when Jake was in Hawaii a couple Christmases ago. Anyway, that clever minx Joanne happened to post her recipe for stuffed mushroom caps at just the exact moment that I was going through my cookbooks and searching online for a mushroom recipe. Crafty, very crafty of her. Anyway these made me super excited and I made them that very night. And I ate all of them. I’m not ashamed to admit it. And if Jake had been here and asked to try one, I might’ve bitten his hand, or possibly stabbed at it with a fork. Then I would’ve run into a corner with the plate and eaten them sneaky raccoon style. I couldn’t find asiago cheese at the grocery store I went to, so I used Romano cheese instead and the results were still just as tasty. The recipe you see below is copied directly from her website, but I would take a look at her original post for sure since she has a lovely camera and took gorgeous photos throughout the prep that you don’t want to miss.

Stuffed Mushroom Caps
8 oz. package baby bella mushrooms
3 tablespoons chopped parsley
1 teaspoons chopped tarragon
3 scallions, finely minced
1/4 cup grated parmigiano reggiano
1/8 cup grated Romano cheese
1 egg
1/4 cup italian bread crumbs
4 oz. fat free cream cheese, softened
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
olive oil for brushing

1. Preheat the oven to 425 F.
2. Carefully remove the stems from the mushrooms, and chop them up finely either by hand or in a food processor.
3. Zap them in the microwave or cook them in a pan on the stovetop until you have gotten rid of the excess moisture.
4. Place the stems in a bowl, and add the parsley, tarragon, scallions, parmigiano reggiano, romano, egg, bread crumbs, cream cheese, cayenne pepper, and garlic.
5. Mix until it forms a smooth mixture, and season to taste.
6. Brush each mushroom cap with olive oil, and sprinkle with salt and pepper.
7. Lay them on a sheet pan, and fill them generously with a spoonful of filling.
8. Bake for 15 minutes, until the stuffing has browned.

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Creamy Carrot and Parsnip Soup

Posted: January 13, 2012 | Author: onewomaninaricefield | Filed under: Uncategorized | 2 Comments »

This soup recipe from the January/February 2012 issue of “Vegetarian Times” was really delicious. I love making carrot soup for Jake since they’re one of his favorite veggies. He always gets really excited when he sees a ton of carrots in the fridge crisper. In fact, I have to make my carrot-y recipes asap after buying the carrots or he’ll eat them all before I can get to them! I am also kind of in love with parsnips. I had never eaten one until 2 years ago when I used them for the Grand Guinness dinner (by the way, if you haven’t tried that stew recipe you really should). This carrot and parsnip soup was quite lovely. If you’re a carnivore, I think this would pair very nicely with a nice sausage and some sauteed onions. Give it a shot!

Creamy Carrot and Parsnip Soup
1/4 cup olive oil
4 parsnips, cut into 1/2-inch pieces
5 carrots, cut into 1/2-inch pieces
1 large onion, diced
6 cups low sodium veggie broth
3/4 cup packed sun-dried tomatoes (not in oil), roughly chopped, divided
2 1/4 teaspoons chopped fresh oregano
1 1/2 teaspoons chopped fresh basil
3 teaspoons balsamic vinegar
6 thin slices Italian bread

1. Heat oil in a pot over medium high heat.
2. Add parsnips, carrots and onion. Cook 5 minutes, stirring occasionally.
3. Add 3/4 cup broth. Cook 10 minutes, or till broth is evaporated.
4. Add the remaining 5 1/4 cups broth, 1/2 cup of the sun-dried tomatoes, oregano and basil.
5. Cover and bring to a brisk boil. Remove from heat.
6. Puree soup in a blender until smooth.
7. Chop remaining 1/4 cup sun-dried tomatoes and stir into soup.
8. Season with salt and pepper.
9. Ladle soup into bowls, drizzle with balsamic vinegar, and garnish with toast.

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