First of all, I’d like to apologize for my unannounced leave of absence these past few weeks. I was busy packing up and moving from AZ to FL again and then I just got out of the habit of remembering to update the blog. I have a collection of pictures and recipes that need to be updated so hopefully, I get those up soon. Rather than try to keep everything chronological, I’m here to tell you about some amazing stuffed mushrooms I made for a midmorning snack today. My Aunt Kathy gave me a cookbook titled “Carb Conscious Vegetarian” by Robin Robertson, I was excited to try some recipes as my recent food intake has seriously lacked nutrition. My roommates both returned home on February 15th so I wanted to have Valentine’s Day goodies ready for them…. that roughly translates to me baking multiple batches of cookies and eating most of them and then needing to bake more until I finally filled their packages and refrained myself. Miraculously I managed to maintain my weight after a weeks worth of the “cookie diet” but mostly because I just didn’t eat much besides cookies… not a good way to go, trust me. In an effort to feel healthy and energetic again I’m going to try to “cook real food” (my mom’s suggestion). It makes sense though, stop baking cookies… why didn’t I think of that?!?! Alright, enough about my dieting, these mushrooms are quick and easy and absolutely delicious!!! Definitely try them, they’d be a great side or appetizer for any meal.
RUMAKI-INSPIRED STUFFED MUSHROOMS
8 ounces white mushrooms
1 tablespoon olive oil
1 teaspoon finely chopped fresh ginger
1/4 cup chopped canned water chesnuts
2 tablespoons soy bacon bits
2 tablespoons sherry or port
1 tablespoon low-sodium tamari soy sauce
DIRECTIONS: Remove the stems from the mushroom caps and chop them. Set aside the caps. Heat the oil in a large skillet over medium heat. Add the chopped mushroom stems and cook until softened, about 3 minutes. Stir in the ginger, water chestnuts, bacon bits, sherry or port, and tamari. Cook, stirring occasionally, about 3 minutes. Preheat the oven to 425 F. Stuff the mushroom caps with the filling and arrange them in a single layer in a lightly oiled shallow baking dish. Cover loosely with foil and bake until the mushrooms are tender, about 20 to 30 minutes.
KATIE’S NOTES: I used diced ham since I forgot to buy soy bacon bits at the store (sorry for the vegetarians out there…) Fresh ginger can be kept in the freezer for quite a while so its not a bad investment, my roommates had bought it for some other recipe. Of course, if Asian isn’t your cup of tea feel free to play around with the stuffing ingredients.
PER SERVING: 62 calories, 4g fat, 3g protein, 4g carbohydrates, 1g fiber, 0mg cholesterol, 178mg sodium