Vegetarian Stuffed Mushrooms with Spinach and Parmesan Cheese Recipe
I am not able to remove this
huge red bar- sorry- scroll
down and the recipe
repeats
Are you looking for easy appetizer that is sure to dazzle your guests? Stuffed mushrooms taste delicious and look spectacular. Yet, they are very easy to make and are the perfect finger food for any occasion.
With so many allergy concerns, it is sometimes difficult to find an appetizer that all guests can eat.
These special treats are gluten free, egg free, nut free, and can be made dairy free if you use vegan cheese which is available in most natural food markets.
Make this tasty recipe in four easy steps.
First, wash and pat dry your mushrooms
Second, remove stems and lightly scoop out with a spoon
Third, stuff the cavity with the stuffing.
Sautee the large mushroom in butter or olive oil
The stuffing recipe calls for only three vegetables -
spinach
mushrooms
onions
plus some grated parmesan/ Romano cheese. I use BelGioioso ( supermarket) from Wisconsin because it is made from the milk of cows that are free of rbst, is labeled gluten free, is reasonably priced, and I think tastes the best of any I've tasted.
Since the vegetables are quickly sauteed prior to stuffing the mushrooms, there is no need to do anything but heat the mushrooms before serving.
If you like raw mushrooms like I do , you can even serve the mushroom shell raw.- your choice whether to heat them or not! If you do sautee them or heat them , they will cook in 5 minutes.
Heat just before serving. However, leftovers will serve up well too.
Author: Judee Algazi @gluten Free A-Z Blog
Ingredients:
12 medium or large whole mushrooms, wiped clean
1 and half cups of chopped frozen spinach, thaw and squeeze out liquid
1 cup of diced onion
1 cup of chopped mushrooms ( I used the scaped stems and scooping from the mushrooms)
1/2 cup of grated (not powdered) parmesan cheese
Directions:
Spray a large skillet with olive oil spray. Saute the onions and mushroom pieces until onions are translucent. Add the squeezed out chopped spinach spray with more olive oil spray and continue to saute to heat the mixture . Remove from skillet and stuff the mushrooms with the mixture . Top each mushroom with the grated cheese.
Serve the mushrooms raw or sautee in the skillet in olive oil or butter for one minute covered. If using butter be careful not to burn it.
My Notes:
I will be serving these gluten free beauties at my vegetarian luncheon the 1st day of the Rosh Hashanah holiday.( Jewish holidays always begin at sundown the night before. So, I will have a dinner the first night and a lunch the next day which is the first day! The 2nd night we are invited to relatives for dinner.
Buy whole medium or large mushrooms
If you use the large mushrooms, you can cut them in half when serving
These flowers are from my garden!
Friday, September 15, 2017
Vegetarian Stuffed Mushrooms with Spinach and Parmesan Cheese
Are you looking for easy appetizer that is sure to dazzle your guests? Stuffed mushrooms taste delicious and look spectacular. Yet, they are very easy to make and are the perfect finger food for any occasion.
With so many allergy concerns, it is sometimes difficult to find an appetizer that all guests can eat.
These special treats are gluten free, egg free, nut free, and can be made dairy free if you use vegan cheese which is available in most natural food markets.
Make this tasty recipe in four easy steps.
First, wash and pat dry your mushrooms
Second, remove stems and lightly scoop out with a spoon
Third, stuff the cavity with the stuffing.
Sautee the large mushroom in butter or olive oil
The stuffing recipe calls for only three vegetables -
spinach
mushrooms
onions
plus some grated parmesan/ Romano cheese. I use BelGioioso ( supermarket) from Wisconsin because it is made from the milk of cows that are free of rbst, is labeled gluten free, is reasonably priced, and I think tastes the best of any I've tasted.
Since the vegetables are quickly sauteed prior to stuffing the mushrooms, there is no need to do anything but heat the mushrooms before serving.
If you like raw mushrooms like I do , you can even serve the mushroom shell raw.- your choice whether to heat them or not! If you do sautee them or heat them , they will cook in 5 minutes.
Heat just before serving. However, leftovers will serve up well too.
Author: Judee Algazi @gluten Free A-Z Blog
Ingredients:
12 medium or large whole mushrooms, wiped clean
1 and half cups of chopped frozen spinach, thaw and squeeze out liquid
1 cup of diced onion
1 cup of chopped mushrooms ( I used the scaped stems and scooping from the mushrooms)
1/2 cup of grated (not powdered) parmesan cheese
Directions:
Spray a large skillet with olive oil spray. Saute the onions and mushroom pieces until onions are translucent. Add the squeezed out chopped spinach spray with more olive oil spray and continue to saute to heat the mixture . Remove from skillet and stuff the mushrooms with the mixture . Top each mushroom with the grated cheese.
Serve the mushrooms raw or sautee in the skillet in olive oil or butter for one minute covered. If using butter be careful not to burn it.
My Notes:
I will be serving these gluten free beauties at my vegetarian luncheon the 1st day of the Rosh Hashanah holiday.( Jewish holidays always begin at sundown the night before. So, I will have a dinner the first night and a lunch the next day which is the first day! The 2nd night we are invited to relatives for dinner.
Buy whole medium or large mushrooms
If you use the large mushrooms, you can cut them in half when serving
These flowers are from my garden!
Posted by Judee Algazi at 7:27 AM No comments: Links to this post
Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest
Labels: appetizers, fall, holiday, Rosh Hashanah, sides
Wednesday, September 13, 2017
Corn , Cilantro, and Cucumber Salad with Creamy Lime Dressing
Although autumn is right around the corner, summer isn't over yet. The farmer's markets are overflowing with fresh corn, and there is still time to make my delicious triple C salad.
Of all the ways to eat fresh corn from the cob, I like to cut mine off the cob ( uncooked) . The tender milky kernels are sweet, crunchy and delicious making them a welcome addition salads.
In the past, I've made flavorful salads using ripe Jersey summer tomatoes, fresh corn, and summer basil. This time I wanted to mix it up and try some other salad fixings.
I found that crisp kirby cucumbers, spicy cilantro, and seasonal corn taste delightful tossed in a creamy citrus dressing. This salad takes only minutes to make and goes well with most entrees.
** Please note: Some people do not like the taste of cilantro- if that is the case substitute parsley.
Although the key ingredients in this salad all start with the letter "C" ( corn, cilantro, and cucumber), I did break up the pattern by adding some sweet red onion and some lovely black olives.
The combination of ingredients makes a beautiful presentation, and I love the contrast of the colors and tastes. Like all my recipes, my salad is naturally gluten free.
So if you are looking for something a little different to enjoy the last of the summer corn, this light salad might be just what you are looking for.
Personally, this is one of the salads that I will be serving this year at my Rosh Hashanah holiday table. I am hosting one dinner and two lunches over the three days.
This salad will be on the menu at my second lunch which will be entirely vegan.
Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: none
Serves: 4
Ingredients:
3 medium kirby cucumbers, peeled and diced
1/4 cup of chopped cilantro ( or parsley)
2 ears of corn, with kernels sliced off
1/2 cup of chopped red onion
1/2 cup of pitted black olives
Directions:
Mix all of the ingredients together in a large salad bowl.
Toss with the fresh Lime Dressing
Ingredients for the Creamy Lime Dressing:
Juice of 1 large lime
Cracked Pepper
Himalayan Salt
1/2 Avocado
1 Tablespoon water
Directions for dressing;
Whiz all ingredients together in a blender until smooth
Pour over the salad
My Notes:
Use the creamy lime dressing or just dress with freshly squeezed lime juice
will be shared on Friday on Weekend Cooking - open to anyone who has any kind of food-related post to share.
Are you looking for easy appetizer that is sure to dazzle your guests? Stuffed mushrooms taste delicious and look spectacular. Yet, they are very easy to make and are the perfect finger food for any occasion.
With so many allergy concerns, it is sometimes difficult to find an appetizer that all guests can eat.
These special treats are gluten free, egg free, nut free, and can be made dairy free if you use vegan cheese which is available in most natural food markets.
Make this tasty recipe in four easy steps.
First, wash and pat dry your mushrooms
Second, remove stems and lightly scoop out with a spoon
Third, stuff the cavity with the stuffing.
Sautee the large mushroom in butter or olive oil
The stuffing recipe calls for only three vegetables -
spinach
mushrooms
onions
plus some grated parmesan/ Romano cheese. I use BelGioioso ( supermarket) from Wisconsin because it is made from the milk of cows that are free of rbst, is labeled gluten free, is reasonably priced, and I think tastes the best of any I've tasted.
Since the vegetables are quickly sauteed prior to stuffing the mushrooms, there is no need to do anything but heat the mushrooms before serving.
If you like raw mushrooms like I do , you can even serve the mushroom shell raw.- your choice whether to heat them or not! If you do sautee them or heat them , they will cook in 5 minutes.
Heat just before serving. However, leftovers will serve up well too.
Author: Judee Algazi @gluten Free A-Z Blog
Ingredients:
12 medium or large whole mushrooms, wiped clean
1 and half cups of chopped frozen spinach, thaw and squeeze out liquid
1 cup of diced onion
1 cup of chopped mushrooms ( I used the scaped stems and scooping from the mushrooms)
1/2 cup of grated (not powdered) parmesan cheese
Directions:
Spray a large skillet with olive oil spray. Saute the onions and mushroom pieces until onions are translucent. Add the squeezed out chopped spinach spray with more olive oil spray and continue to saute to heat the mixture . Remove from skillet and stuff the mushrooms with the mixture . Top each mushroom with the grated cheese.
Serve the mushrooms raw or sautee in the skillet in olive oil or butter for one minute covered. If using butter be careful not to burn it.
My Notes:
I will be serving these gluten free beauties at my vegetarian luncheon the 1st day of the Rosh Hashanah holiday.( Jewish holidays always begin at sundown the night before. So, I will have a dinner the first night and a lunch the next day which is the first day! The 2nd night we are invited to relatives for dinner.
Buy whole medium or large mushrooms
If you use the large mushrooms, you can cut them in half when serving
These flowers are from my garden!
Although autumn is right around the corner, summer isn't over yet. The farmer's markets are overflowing with fresh corn, and there is still time to make my delicious triple C salad.
Of all the ways to eat fresh corn from the cob, I like to cut mine off the cob ( uncooked) . The tender milky kernels are sweet, crunchy and delicious making them a welcome addition salads.
In the past, I've made flavorful salads using ripe Jersey summer tomatoes, fresh corn, and summer basil. This time I wanted to mix it up and try some other salad fixings.
I found that crisp kirby cucumbers, spicy cilantro, and seasonal corn taste delightful tossed in a creamy citrus dressing. This salad takes only minutes to make and goes well with most entrees.
** Please note: Some people do not like the taste of cilantro- if that is the case substitute parsley.
Although the key ingredients in this salad all start with the letter "C" ( corn, cilantro, and cucumber), I did break up the pattern by adding some sweet red onion and some lovely black olives.
The combination of ingredients makes a beautiful presentation, and I love the contrast of the colors and tastes. Like all my recipes, my salad is naturally gluten free.
So if you are looking for something a little different to enjoy the last of the summer corn, this light salad might be just what you are looking for.
Personally, this is one of the salads that I will be serving this year at my Rosh Hashanah holiday table. I am hosting one dinner and two lunches over the three days.
This salad will be on the menu at my second lunch which will be entirely vegan.
Author: Judee Algazi
Prep Time: 10 minutes
Cook Time: none
Serves: 4
Ingredients:
3 medium kirby cucumbers, peeled and diced
1/4 cup of chopped cilantro ( or parsley)
2 ears of corn, with kernels sliced off
1/2 cup of chopped red onion
1/2 cup of pitted black olives
Directions:
Mix all of the ingredients together in a large salad bowl.
Toss with the fresh Lime Dressing
Ingredients for the Creamy Lime Dressing:
Juice of 1 large lime
Cracked Pepper
Himalayan Salt
1/2 Avocado
1 Tablespoon water
Directions for dressing;
Whiz all ingredients together in a blender until smooth
Pour over the salad
My Notes:
Use the creamy lime dressing or just dress with freshly squeezed lime juice
will be shared on Friday on Weekend Cooking - open to anyone who has any kind of food-related post to share.