Portabella Mushroom Appetizer

Appetizers can be very filling. We shared this one with 4 people. The large portabella mushroom was scooped out and filled with roasted red bell pepper, chopped mushroom stem, parmesean cheese, chopped green onion, and spices to taste. Topped with a wine reduction sauce and baked for 15 minutes at 350 degrees. Serve with alfalfa sprouts as garnish.

Tastes & Treasures cookbook has a yummy mushroom appetizer using regular size mushrooms on page 27. I like to change it up using the large portabella mushrooms. Add the roasted red bell pepper (even cooked sausage) and it becomes a meal.

STUFFED MUSHROOMS page 27

Ingredients
2 lbs large mushrooms
2 T butter
2 cloves garlic, minced
8 ounces cream cheese, at room temperature
½ t dried dill weed
3 T grated Parmesan cheese
2 T breadcrumbs
salt and pepper to taste
2 T grated Parmesan cheese
2 T breadcrumbs

Directions
1. Preheat oven to 400 F.

2. Clean the mushrooms with a damp paper towel.

3. Remove the stems from the mushrooms and dice.

4. In a medium skillet, over medium-high heat, melt the butter. Sauté the chopped mushroom stems and the minced garlic for 3-5 minutes. Remove from the heat to cool.

5. Add the cream cheese and mix thoroughly. Add the dill weed, Parmesan cheese and breadcrumbs and mix well. Season to taste with salt and pepper.

6. Spoon into a pastry bag fitted with a star tip and pipe into the mushroom caps.

7. Sprinkle with the remaining 2 T Parmesan cheese and 2 T breadcrumbs.

8. Bake for 10 minutes or until nicely browned.

Note: You may prepare the mushrooms a day ahead and store in the refrigerator until ready to bake.

Serves 8-10

Embellishing Pizza

Being creative with a basic pizza can be fun. Grandnieces Amelia (11 years) and Sydney (14 years) from Winnipeg visited us on Lake Minnetonka. They are veggie eaters and loved adding toppings to the pizza. . . fresh red and yellow peppers, tomato from the garden, purple onion, mushrooms and lots of mozzarella. It was almost too heavy to lift into the oven.We enjoyed the delicious dinner on the pontoon boat since that is the only dining room area large enough for 7 people. Lake living has it's perks.

Stuffed Mushrooms with Summer Squash

The Cottage Place Restaurant in Flagstaff has some great recipes for a Cocktail Party in the Tastes & Treasures cookbook. The stuffed mushrooms are easy to make and taste wonderful as an appetizer. Try them on page. 27.

But, I just found a new Stuffed Mushroom recipe that is very good as a side dish from hungry-girl.com. Tried it for dinner last night and it was a hit. Love the low calorie count too.

Stuffed Mushroom With Summer Squash in Foil Pack


2 large portabella mushrooms

1 summer squash (yellow or green), ends removed, finely diced

2 wedges The Laughing Cow Light Original Swiss cheese, room temperature

1/2 tbsp. reduced-fat Parmesan-style grated topping

1/2 tsp. minced garlic

1/2 tsp. dried minced onion

1/8 tsp. salt, or more to taste

Dash ground thyme or more to taste (I used chopped Basil from my garden instead)

Olive oil or nonstick spray
Directions:
Preheat oven to 375 degrees. (I used the BBQ with only the outside burners on)
In a bowl, combine cheese wedges, garlic, onion, salt, and thyme. Mix until smooth. Set aside.
Remove mushroom stems and finely chop. Add chopped stems to the bowl, and set mushroom caps aside. Add squash to the bowl and stir well, until veggies are coated in the cheese mixture. Lay a large piece of heavy-duty foil on a baking sheet. Lightly mist mushroom caps with olive oil nonstick spray, and place next to each other on the foil with the rounded sides down. Spoon veggie-cheese mixture into the mushroom caps -- there will be a lot, so pack it in! Sprinkle with Parm-style topping.
Place another large piece of foil over the caps. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Place baking sheet in the oven and bake for 23 - 25 minutes, until mushrooms are soft and tender.
Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely. (Careful -- steam will be hot.) If you like, season to taste with additional salt and thyme. MAKES 2 large servings.

PER SERVING (1 large stuffed mushroom): 92 calories, 2.75g fat, 447mg sodium, 11.5g carbs, 3.25g fiber, 4g sugars, 6.5g protein -- POINTS® value 1*