September is National Mushroom Month. Mushrooms are versatile and their delicate flavor makes them a wonderful addition to many dishes. They are also good for you–fat free, cholesterol free, low in calories, high in Riboflavin, a good source of niacin, and a good source of copper. You can usually find them as part of a stir fry, added to salads, or grilled on skewers. However, mushrooms can be prepared in many creative ways and with a variety of other ingredients.
Stuffed mushrooms are a popular dish, but these Mini Quinoa and Rice Stuffed Mushrooms are protein and fiber packed without all the fat and calories of the usual recipe. Vidalia onion, grated carrot, quinoa, wild rice, sesame seeds, hummus, chives, and flax seeds make up the flavorful stuffing.
Courtesy of Food Network
Spinach Mushroom Tart is perfect for brunch or a meatless dinner. You’ll combine onions, garlic, and mushrooms in butter and saute. In a bowl, mix together ricotta cheese and one egg. Squeeze water out of thawed, frozen spinach and add it to the cheese mixture. Add the mushroom mix, parmesan cheese, Swiss cheese, and salt/pepper to taste. This is what will create the filling of your tart. Use puff pastry as your base and roll it out on a 9 x 12 pan. Spread the filling out, leaving an edge and bake at 400 degrees for 20-25 minutes.
Courtesy of The Shabby Creek Cottage
Kaleidoscope Mushroom Salad is as beautiful as it is tasty. You’ll marinate the mushrooms in a basil vinaigrette for 30 minutes before assembling this salad. Then you’ll add snow peas, corn, watercress, red onion, and pimientos. Make a cup with radicchio leaves. Alternately place endive and radicchio leaves stemming from the cup and fill the cup with the vegetable mixture. Top the salad with blue cheese and garnish with any reserved mushrooms you have.
Courtesy of The Mushroom Council
I’ll return next week with some healthy and fun after school snacks your kids will love.
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