Smothered Mushrooms ~ Healthy and Clean Eating

Smothered Mushrooms ~ Healthy and Clean Eating
As shared by Mari at Once Upon a Plate
www.onceuponaplate1.com
2 servings (easy to multiply servings as needed)
These make a delious first course, or a light entree ~ very low in calories and fat


Ingredients:
2 medium large/large portobello mushrooms
1/2 cup chunky salsa (your choice & low sodium if desired)
2 Tablespoons green onions, chopped or sliced) both white & green parts
1/2 cup low-fat mozzarella cheese, shredded
Optional Garnish: 2 Tablespoons sesame seeds, or thinly sliced green onion
Directions:
Preheat oven to 400˚F
Wipe mushrooms to remove any debris, remove stem (and gills if desired). Lightly mist (or lightly brush) shallow oven-safe baking dish with olive oil. Place mushrooms cap side down (gill side up), on prepared baking dish. Spoon salsa into each mushroom cap, dividing salsa evenly. Sprinkle chopped green onions and cheese over salsa. If desired sprinkle with sesame seeds.
Bake for 10 to 12 minutes. Add additional garnish of sliced green onion.
Serve hot.


Enjoy!
Recipe adapted from "Clean Eating" magazine




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Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle

Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle
As Shared from the Kitchen of Once Upon a Plate

Serves 2 (but easy to multiply for more servings)

2 tablespoons olive oil
2 portobello mushrooms
coarse sea salt and freshly ground black pepper
6 white or brown mushrooms, halved
2 slices sourdough bread, grilled (or toasted)
4 1/2 ounce fresh mozzarella, sliced
1 tablespoon fresh lemon juice

oregano oil
1/4 cup (2 fluid ounces) olive oil
1 tablespoon fresh oregano leaves

First make the oregano oil:
Pour oil into a small frying pan over high heat. Add the oregano and cook for 30 seconds or until crispy. Set aside.

Please the plain olive oil in a large non-stick frying pan over medium heat. Add the portobello mushrooms, sprinkle with salt and pepper ~ cook for about 3 minutes on one side. Turn over, add the white or brown mushrooms and cook for addition 3 minutes or so, until golden.

Top the toasts with the mozzarella and mushrooms, generously drizzle the oregano oil and lemon juice over and serve.

Note: Oregano oil is also delicious drizzled over potatoes, chicken, fish, and egg dishes.

Recipe adapted from Donna Hay

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Mushroom Tarte Tatin

Mushroom Tatin ~

Shared from the kitchen of Once Upon a Plate

A gem of a recipe, adapted from a recipe by Donna Hay,

in her book No Time To Cook

2 servings

If you follow my blog you know I adore Donna's recipes, and this cookbook in particular because most of the recipes are designed to serve two. But they can be easily doubled, tripled, etc.

This makes an exquisite lunch or dinner when served with a simple green salad, or cut into small wedges it would be very nice served as an appetizer.

I made a couple of adjustments to the recipe, which I've noted below.

Ingredients:

3 1/2 Tablespoons butter

1 leek, trimmed, cleaned and sliced or chopped

4 field mushrooms, thickly sliced (I used 2 large portabellas and a few chanterelles)

3 sprigs thyme

sea salt and freshly cracked black pepper

2 sheets store-bought puff pastry dough, thawed

beaten egg, for brushing top

Preheat oven to 355* (F), 180* (C)

Melt 1/2 of the butter in an 8 or 9-inch ovenproof frying pan. Add leek and cook approximately 1 to 2 minutes. Remove leek from pan, set aside. Add other half of butter to pan and saute mushrooms in batches for 2 to 3 minutes on each side. I add a splash of dry (non-sweet) sherry at the end of cooking time. Place thyme in pan and return leek and mushroom on top, arranging as you like.

Cut 2 rounds of pasty dough to fit just inside of the perimeter of pan. Place both (stacked) on top of the mushroom leek mixture. Brush with beaten egg, bake in preheated oven for 15 to 20 minutes** or until pastry has risen, is golden and has pulled away from edges of the pan. To serve, place a large plate, or a bread board on top of the tarte and invert, slice into wedges to serve.

**Note: I do not think the two layers of puff pastry are necessary, I would just use one next time and invert carefully.

I hope you enjoy!

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5-Star Portobello "Pepper-Steak" ~ Vegetarian

Five Star Portobello "Pepper-Steak" ~ Vegetarian

2 to 4 servings

Ingredients:

2 to 4 cloves minced garlic
1 large onion, cut into slim wedges from stem to root end

water or broth for sauteeing (I use Pacific Natural Foods brand low sodium chicken broth)*
1 large green bell pepper, sliced into approximately 1/4-inch strips
1 medium red bell pepper, sliced into approximately 1/4-inch strips
1 or 2 large (4-6" diameter) portobello mushrooms (or a few shitake mushrooms, thickly sliced)
I use portobellos, sliced approximately the same size as the bell peppers

2 Tablespoons no salt added tomato paste
Fresh oregano and/or thyme; I like lots of herbs~ use as much or as little as you like, plus extra for garnish (May use dried, start with a scant teaspoon if using dried.)

Low sodium soy sauce to taste (about 2 to 3 teaspoons, or less --to your taste)
hot sauce, cayenne pepper or hot pepper oil to taste (I use Chinese Chili Oil ~a little goes a long way)
freshly ground black pepper to taste

Method:

In a large non-stick skillet over medium high heat, saute the minced garlic and onion in broth or water until onions are translucent. Add the red and green bell peppers and mushroom slices and cook for about 5-10 minutes, or until mushrooms release their liquid.

Add the remaining ingredients and mix well.

I serve this with steamed brown rice.

Adapted from kwvegan

*Use water to keep this Vegan acceptable.

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