Recipe using mushrooms?!
I'm on a Vegan Diet - no glutenWww@FoodAQ@Com
Answers:
Portabella Stuffed Acorn Squash
Main Course Vegetables American
Ingredients
Stuffing:
24 oz!. gluten FREE bread, cubed (any type works, even bread that isn’t
that tasty)
1 tbsp!. Olive oil
1 tbsp butter
1 medium onion, diced
2 medium carrots, diced
2 medium portabella mushrooms, diced
1/4 cup walnut (or pecan) pieces
1 1/2 teaspoon poultry seasoning
1/2 cup fresh basil or other herb
1 cup warm vegetable broth
1/2 tsp!. Black pepper
1/2 tsp!. salt
For the Squash:
4 medium acorn squash, halved, with seeds removed
1 cup water
1/2 cup ginger ale
1/4 cup orange juice
2 tsp low sodium tamari
1 tsp honey
juice of a lemon
pinch of cayenne pepper
Directions
Stuffing Instructions:
1) Place bread cubes on cookie sheet and dry them for 20 to 30
minutes in a 250 degree oven, uncovered!.
2) Heat olive oil and butter in a large saute pan!. Add onion and
carrots, and saute over medium heat for 3 minutes until lightly
caramelized!. Add mushrooms, nuts, and poultry seasoning, continuing
to saute for 2 minutes!. Add fresh herb, and transfer to a large
mixing bowl, then add dried bread cubes, and mix well with broth!. Let
sit for 30 minutes until bread absorbs all the liquid and the
stuffing is fluffy!. Season with salt and pepper!. Set aside!.
Squash Instructions:
1) Preheat oven to 375 degrees F!. Place squash halves cut-side-down on
a cookie sheet lined with foil, or use a nonstick pan!. Add 1/2 cup
water and bake for 30 to 45 minutes, until nearly tender!.
2) Combine ginger ale, orange juice, tamari, honey, lemon juice
and pepper!. Mix well and set aside!. Place squash cavity-side-up in a
roasting pan!. Brush generously with the glaze!. Fill the cavity of
each squash with the mushroom stuffing, using an ice cream scoop or
large spoon!. Pack stuffing in the cavity, forming a uniform mound!.
3) Pour 1/2 cup water in the pan and bake 30 minutes, until squash
is lightly browned and stuffing is thoroughly heated!.
Enjoy!Www@FoodAQ@Com
Main Course Vegetables American
Ingredients
Stuffing:
24 oz!. gluten FREE bread, cubed (any type works, even bread that isn’t
that tasty)
1 tbsp!. Olive oil
1 tbsp butter
1 medium onion, diced
2 medium carrots, diced
2 medium portabella mushrooms, diced
1/4 cup walnut (or pecan) pieces
1 1/2 teaspoon poultry seasoning
1/2 cup fresh basil or other herb
1 cup warm vegetable broth
1/2 tsp!. Black pepper
1/2 tsp!. salt
For the Squash:
4 medium acorn squash, halved, with seeds removed
1 cup water
1/2 cup ginger ale
1/4 cup orange juice
2 tsp low sodium tamari
1 tsp honey
juice of a lemon
pinch of cayenne pepper
Directions
Stuffing Instructions:
1) Place bread cubes on cookie sheet and dry them for 20 to 30
minutes in a 250 degree oven, uncovered!.
2) Heat olive oil and butter in a large saute pan!. Add onion and
carrots, and saute over medium heat for 3 minutes until lightly
caramelized!. Add mushrooms, nuts, and poultry seasoning, continuing
to saute for 2 minutes!. Add fresh herb, and transfer to a large
mixing bowl, then add dried bread cubes, and mix well with broth!. Let
sit for 30 minutes until bread absorbs all the liquid and the
stuffing is fluffy!. Season with salt and pepper!. Set aside!.
Squash Instructions:
1) Preheat oven to 375 degrees F!. Place squash halves cut-side-down on
a cookie sheet lined with foil, or use a nonstick pan!. Add 1/2 cup
water and bake for 30 to 45 minutes, until nearly tender!.
2) Combine ginger ale, orange juice, tamari, honey, lemon juice
and pepper!. Mix well and set aside!. Place squash cavity-side-up in a
roasting pan!. Brush generously with the glaze!. Fill the cavity of
each squash with the mushroom stuffing, using an ice cream scoop or
large spoon!. Pack stuffing in the cavity, forming a uniform mound!.
3) Pour 1/2 cup water in the pan and bake 30 minutes, until squash
is lightly browned and stuffing is thoroughly heated!.
Enjoy!Www@FoodAQ@Com
Here's one using portabella mushrooms:
Fresh spinach
Fresh red pepper diced small
1/2 tsp minced garlic
portabella mushroom stems minced
Saute above ingredients using italian dressing in skillet
While that is cooking, take the portabella cap and clean out the gills with a spoon!.
Brush off the excess and brush with olive oil on outside
When spinach mixture is cooked down, fill each cap with the mixture and put on baking sheet!. Place in a preheated 350 degree oven and bake for 12 minutes!. If you eat cheese, sprinkle top of mushroom with parmesan before putting in oven!. Remove and enjoy!. Alot of flavor and very filling!. I have tried this recipe and have served it to guests at dinner parties!. I got this recipe from Kraft Dressings!.comWww@FoodAQ@Com
Fresh spinach
Fresh red pepper diced small
1/2 tsp minced garlic
portabella mushroom stems minced
Saute above ingredients using italian dressing in skillet
While that is cooking, take the portabella cap and clean out the gills with a spoon!.
Brush off the excess and brush with olive oil on outside
When spinach mixture is cooked down, fill each cap with the mixture and put on baking sheet!. Place in a preheated 350 degree oven and bake for 12 minutes!. If you eat cheese, sprinkle top of mushroom with parmesan before putting in oven!. Remove and enjoy!. Alot of flavor and very filling!. I have tried this recipe and have served it to guests at dinner parties!. I got this recipe from Kraft Dressings!.comWww@FoodAQ@Com
Marinate whole mushrooms and grill them on skewers on the grill!.Www@FoodAQ@Com
Chop em up and fry with chopped onions!.Www@FoodAQ@Com
fry up with garlic and oilWww@FoodAQ@Com