LEMON PEPPER MUSHROOMS
Make and share this Lemon Pepper Mushrooms recipe from Food.com.
Provided by Millereg
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Lightly spray a shallow baking pan with vegetable oil spray.
- Wipe mushrooms with a clean, damp cloth.
- Remove stems and set mushroom caps aside.
- Discard lower half of stems and chop upper half of stems very finely.
- In a small bowl, combine chopped stems with remaining ingredients.
- Stir to mix well.
- Stuff mushroom caps with mixture.
- Place stuffed mushrooms in prepared pan and bake 8 to 10 minutes.
- Serve immediately.
LEMON PEPPER MUSHROOMS
I love stuffed mushrooms. This is an interesting version--no southwestern flair, which seems to be the most common stuffed mushroom variety. These are more elegant and would be good for a dinner party.
Provided by spatchcock
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the stems from the mushrooms and trim off and discard the tough ends.
- Chop the stems finely and combine with the remaining ingredients in a mixing bowl.
- Stuff the mushroom caps with the mixture and place on a lightly greased baking sheet.
- Bake in a preheated 400F oven until warmed through, 8 to 10 minutes.
Nutrition Facts : Calories 26.9, Fat 1.4, SaturatedFat 0.2, Cholesterol 1, Sodium 28.6, Carbohydrate 3.1, Fiber 0.6, Sugar 1.2, Protein 1.5
LEMONY MUSHROOM RISOTTO
Categories Mushroom Rice Side Valentine's Day Parmesan Lemon White Wine Fall Winter Anniversary Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4 (main course) or 6 to 8 (side dish)
Number Of Ingredients 11
Steps:
- Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
- Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.
- Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.
- Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
- Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
- Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)
- Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.
LEMON GARLIC MUSHROOMS
I baste whole mushrooms with a lemony sauce to prepare this simple side dish. Using skewers or a basket makes it easy to turn them as they grill to perfection. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- For dressing, whisk together first 5 ingredients. Toss mushrooms with 2 tablespoons dressing., Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
Nutrition Facts : Calories 94 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
LEMON-PEPPER TILAPIA WITH MUSHROOMS
My husband and I are trying to add more fish and healthy entrees to our diet and this one makes it easy. It comes together in less than 30 minutes, so it's perfect for hectic weeknights. -Donna McDonald, Lake Elsinore, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a 12-in. skillet, heat butter over medium heat. Add mushrooms and 1/4 teaspoon lemon pepper; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer., Place fillets over mushrooms; sprinkle with paprika, cayenne and remaining lemon pepper. Cook, covered, 5-7 minutes or until fish just begins to flake easily with a fork. Top with tomato and green onions.
Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 98mg cholesterol, Sodium 173mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein. Diabetic Exchanges
BAKED LEMON CHICKEN WITH MUSHROOM SAUCE
A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter in a skillet over medium heat; add mushrooms. Cook and stir until mushrooms are brown and liquid is evaporated, about 6 minutes. Sprinkle flour over mushrooms and stir until coated. Add chicken broth, stirring to make a medium-thick sauce. Allow sauce to reduce, adjusting with a little more broth to make a creamy sauce. Add fresh parsley at the last minute. Spoon the sauce over the baked chicken breasts.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 5.2 g, Cholesterol 87.9 mg, Fat 13 g, Fiber 1.3 g, Protein 26.3 g, SaturatedFat 6 g, Sodium 195.7 mg, Sugar 0.7 g
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