NUTTY STUFFED MUSHROOMS
Basil, Parmesan cheese and mushroom blend together well, while buttery pecans give these treats a surprising crunch. Our children, grandchildren and great-grandchildren always ask for them! -Mildred Eldred, Union City, Michigan
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Remove stems from mushrooms; set caps aside. Finely chop stems. In a large skillet, heat butter over medium heat. Add chopped mushrooms and onion; saute until liquid has evaporated, about 5 minutes. Remove from heat; set aside., Meanwhile, combine remaining ingredients; add mushroom mixture. Stuff firmly into mushroom caps. Bake, uncovered, in a greased 15x10x1-in. baking pan until tender, 15-18 minutes. Serve warm.
Nutrition Facts : Calories 44 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 67mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
CHICKEN BREASTS STUFFED WITH MUSHROOMS AND PINE NUTS
This stuffed chicken dish is comforting and impressive, yet delicate and refreshing. It's simple to prepare and its festive presentation and complex flavors and textures always dazzle our guests. It contains no cheese, butter, or cream so it happens to be kosher/low fat/lactose free (though you wouldn't know from the taste). The recipe is based on Jamie Oliver's 'Old Man's Superb Chicken Recipe.' which originally calls for puffed pastry wrap and heavy cream sauce. In this case, we use pine nuts to provide crunch and richness of the bread and cream . I also found this version to be less labor intensive, as well more diet friendly.
Provided by Tortoise
Categories Poultry
Time 50m
Yield 3 stuffed large chicken breasts, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F.
- slice the mushrooms finely.
- To hot pan, add enough oil to coat the bottom well.
- Add garlic and fry until fragrant (about 15 seconds), then add mushrooms, thyme, and generous pinch of salt.
- Reduce heat and saute for about 10 minutes, or until mushrooms have released, then re-absorbed their moisture.
- Turn off heat, stir in chopped parsley and pine nuts, allow to cool. Season with pepper and salt, to taste.
- Wash and pat dry the chicken breast. Slice knife into the thick side of the breast, cutting about half way into the breast.
- Slowly pull the breasts open further, while trying not to split completely. Once the breast is split, fold it open lay flat between parchment paper or saran wrap. Pound each breast thin with a mallet, rolling pin, or pan (try to pound the breasts evenly and try not to tear the flesh).
- Once all four breasts are pounded flat, spoon about 1 tablespoon of cooled mushroom stuffing into center of each breast. Roll up the breast, like a loose burrito and seal with a toothpick or wrap with cooking twine. (Note: It is not a problem if the mushroom mixture spills out a little, or if the rolls are somewhat loose.
- Place the breasts, seemed side down, in a baking dish.
- Season top of breast with salt and pepper.
- Clean out mushroom pan and lightly coat with olive oil or cooking spray. Once oil is hot, gently add breasts, seasoned side down.
- After breasts have browned on one side (about 3-5 minute) rermove breasts from pan and place back in baking dish, again with the seared side up.
- Pour wine into bottom of dish. Add thin slices of lemon on top of chicken. Lightly sprinkle some olive oil on top of chicken and lemons.
- Bake for 5 minutes covered, then 20 minutes uncovered, or until chicken is just cooked through.
- Be sure to use the juices that have accumulated at the bottom of the dish; they make a great gravy!
Nutrition Facts : Calories 341.1, Fat 19.9, SaturatedFat 2.2, Cholesterol 68.4, Sodium 81.4, Carbohydrate 6.2, Fiber 1.8, Sugar 1.6, Protein 31.1
HOLIDAY STUFFING WITH MUSHROOMS, PINE NUTS, SAUSAGE, WILD RICE
This is a recipe that has been passed down from a friend of a family member, and I've fiddled with it and adapted it to my own tastes over the years. These days, I actually make my own skillet corn bread to cube and dry for this recipe, but to fit within food dot com's format rules, I'll just stick with the original recipe's boxed, dried, cornbread stuffing here.
Provided by CarrieOkii
Categories Pork
Time P1DT3h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Slice French bread and cut into 1 inch cubes. Spread onto cookie sheet, cover with a flour-sack dish towel, and allow to dry out for 24 hours.
- Bring 2 cups of chicken broth to a boil in a small saucepan over med-high heat. Add box of wild rice. Cover tightly, reduce heat to medium, and simmer 50-60 minutes. Don't worry if all the broth didn't absorb. Set rice aside. (This step can be done a day ahead and refrigerated until needed.).
- Place pine nuts in a small, non-stick, saute pan over medium heat. Toast until they are fragrant and start to brown. (Watch them carefully, tossing occasionally, as they can burn easily.) Set aside.
- Brown and crumble sausage in a frying pan over med-high heat. Pour onto a platter lined with paper towels to absorb excess grease. Set aside.
- In a large skillet, melt butter over medium heat. Add mushrooms, onions, and celery and saute for 5-7 minutes. Remove from heat and add basil, thyme, rosemary and parsley. Set aside.
- To assemble, in a large slow cooker, toss together French bread cubes, corn bread cubes, browned sausage, sauteed vegetables and herbs, pine nuts, and wild rice. Add port wine. With the remaining 2 cups of chicken broth, add just enough to the stuffing mixture to make it the moistness of your liking. (You shouldn't add it all if you like it drier.) Place lid on slow cooker and cook stuffing on low for 3 hours. If you desire a crunchier consistency, you can spread the stuffing out in a roasting pan and place in a 350 oven for about 20 minutes, right before serving.
- (Note: I really don't know exactly how many servings this makes, as serving sizes vary, but it always feeds about 10-12 at our holiday table, with leftovers, too.).
Nutrition Facts : Calories 439.2, Fat 23.6, SaturatedFat 9.2, Cholesterol 40.5, Sodium 834.1, Carbohydrate 43, Fiber 4.2, Sugar 3.6, Protein 13.6
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