Food Flight

An aviator's culinary adventures

Stuffed Mushrooms February 16, 2010

Filed under: Appetizers,Snacks,Vegetarian — flyingbubble @ 12:57 pm
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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.


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.

Apparently my camera skills are out of practice

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


Stuffed Green Peppers September 19, 2009

Filed under: Vegetarian — flyingbubble @ 9:50 am
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stuffedpeppers1My boyfriend called me around 4pm and suggested that we make stuffed peppers for dinner.  I agreed and when I arrived at his house he showed me the two recipes he had found in his Better Homes and Gardens NEW COOK BOOK.  The cookbook came from his Grandma in Kansas and its about 2 inches thick!  He had found a meat filled version and a vegetable version.  We both jumped at the vegetable one because of the southwestern flavors. Corn and black beans are meant to be together, then add jalepenos and cheese to the mix and it doesn’t get much better!

The recipe was easy to follow and it turned out beautifully and tasted just as good as we had imagined.  We made 4 so we saved the other two for breakfast this morning, we just toss a fried egg on top and doused the whole thing with hot sauce.  Spicy breakfast is always a good way to start your morning!

Here’s the recipe:

Stuffed Green Sweet Peppers

4 large green sweet peppers

1 15oz can black beans, drained and rinsed

1 83/4 oz can whole kernel corn, drained

1/2 cup chopped onion

1/3 cup long grain rice

1-2 jalepeno peppers, chopped

1/8 tsp salt

2 Tbsp snipped fresh cilantro, or 1/2 tsp dried cilantro

3/4 cup shredded reduced fat Monterey Jack cheese (3 oz)

Directions: Fill a large pot half full of water; bring to boiling.  Meanwhile, cut tops from sweet peppers; remove seeds. Chop sweet pepper tops, set aside. Add whole sweet peppers to boiling water; return to boiling. Reduce heat and cook, covered, for 4 to 5 minutes or till just tender.

stuffedpeppers2Meanwhile, in a medium saucepan combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalepeno peppers, salt, and 1 cup water. Bring to boiling; reduce heat.


Cover and simmer about 15 minutes or till rice is tender. Stir in cilantro and half of the cheese; toss to mix. If necessary , let the rice mixture stand, covered, about 5 minutes or till water is absorbed.


Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese. Bake, uncovered, in a 400 degree oven about 15 minutes or till cheese melts. Makes 4 main-dish servings.

Nutrition facts per serving: 248 calories, 5 g fat (2g sat fat), 15mg cholesterol, 602mg sodium, 42g carb, 7g fiber, 16g protein                                                                                                                                               Daily Values: VitA 8%, VitC 107%, Calcium 17%, Iron 17%

stuffedpeppers4stuffedpeppers5 The breakfast version with a fried egg and hot sauce, equally as good 🙂