Stuffed Mushrooms

So it is detox time. OK next week is detox time. First we must clean out the fridge.

We had an Italian themed dinner gathering a few nights ago and apparently I cooked enough for an elementary school because my fridge was bulging with lasagna, meatballs and eggplant Parmesan. I also made a couple appetizers: some artichoke dip and THESE AMAZING MUSHROOMS.

Yeah, that good.

O-face good.

Good luck eating just one.

I made these with mild Italian sausage instead of spicy since one of our guests does not enjoy spicy foods. Come to find out, he also does not enjoy mushrooms or sausage as well. What kind of person doesn't like sausage?! Only a close second to bacon. Anyway, he didn't try THESE AMAZING MUSHROOMS. (OK I will stop now).

I found this recipe on Pioneer Woman's website. I love her home on the range, her cookbook, her cute pets, and her adorable kids. And then she starts talking about her Marlboro Man...his denim jeans...his cowboy boots...his arms. Yeah, he is a cutie too ;) She is so awesome that she has been featured in magazines and on the Food Network!! I want to be her neighbor.

Stuffed Mushrooms
Adapted (barely) from thepioneerwoman.com

Ingredients:
24 oz white button mushrooms (almost three packages)
1/2 lb mild or hot Italian pork sausage
1/2 medium onion, finely diced
1/3 cup dry white wine
4 cloves of garlic, minced
8 oz cream cheese (one package), I would suggest leaving it out for 30 min to allow it to soften
1 whole egg yolk
3/4 grated Parmesan cheese (I used 1/2 grated and 1/4 cup shredded)
Salt and Pepper to taste

Directions:
Rinse mushrooms in cold water and wipe off with paper towel. Pop out stems. Chop stems finely and set aside. Brown and crumble sausage and set aside on a place to cool. Add the onions and garlic to the skillet and saute for several minutes over medium low heat. Pour wine to deglaze pan and allow liquid to evaporate. Add chopped mushroom stems to the pan and stir to cook for three minutes. Add salt and pepper to taste and set mixture aside on a plate to cool.

In a bowl, stir cream cheese and egg yolk until well combined. Add Parmesan cheese and combine well. Add in cooled sausage and mushroom onion mixture and stir until well combined. Fill cavities of mushrooms creating a small mound over the top. Bake at 350 degrees for 25 minutes or until golden brown. Let cool 10 minutes before serving.

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Quinoa with Mushrooms, Spinach and Feta

If you have never tried quinoa, this is a great recipe to get on the quinoa bandwagon. Yes, it does take some tedious measuring and the use of a can opener (if you use canned chicken broth), but it is totally worth it. It makes a lot so you can bring some to work the next day. The original recipe called for goat cheese...bleh...I am not a goat cheese fan. Feta for the win!

Quinoa is a great source of protein and fiber and cooks in the same amount of time as rice. There is white, red and black quinoa, all with a different taste and texture. Red quinoa is used in this recipe. Depending on the brand you buy, you may have to rinse it first or it may come pre-rinsed. I recommend buying pre-rinsed. Rinsing these tiny bad boys are a hassle and a half.

Cascade o' Quinoa

Quinoa with Mushrooms, Spinach and Feta

Adapted from Allrecipes.com

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, chopped fine
• 1 garlic clove, minced
• 1 cup quinoa
• 1/2 cup white wine
• 1 3/4 cups chicken broth
• 2 teaspoons balsamic vinegar
• 1 teaspoon chopped fresh thyme or 1/2 tsp of dry thyme
•  
• 1 tablespoon olive oil
• 1 (8 ounce) package sliced mushrooms
• 4 teaspoons balsamic vinegar
• 1/4 cup white wine
• 1/4 cup chicken broth
• 1 teaspoon chopped fresh thyme or 1/2 tsp of dry thyme
• salt and pepper to taste
• 1 (10 ounce) bag washed spinach leaves
• 1/2 cup crumbled feta
• 
  

Directions

1. Heat olive oil in a saucepan over medium heat. Add onion and garlic, cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in quinoa until well blended.
2. Pour in 1/2 cup white wine and cook, stirring, until absorbed by the quinoa, about 30 seconds. Stir in 1 3/4 cups chicken broth, 2 teaspoons balsamic vinegar, and 1 teaspoon chopped thyme (or 1/2 tsp dry thyme). Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 15 minutes.
3. Meanwhile, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the mushrooms and cook until lightly browned, about 5 minutes. Pour in 4 teaspoons balsamic vinegar, 1/4 cup white wine, 1/4 cup chicken stock, and 1 teaspoon chopped thyme (1/2 tsp dry thyme). Reduce heat to medium-low and simmer until the mushrooms soften, about 5 minutes.
4. Once the quinoa has cooked, stir in the mushroom mixture, and season to taste with salt and pepper. Remove quinoa from the heat and place in large bowl. Stir in spinach leaves and cover. Let sit for 5-10 minutes to allow spinach to wilt.Transfer to a serving dish and sprinkle with crumbled feta cheese.        Pin It