LEMON & HERB-STUFFED MUSHROOMS
These lemon and herb stuffed mushrooms are delicious, versatile and can be served as an entrée or a main. Find out how with dietitian Rachel Scoular.
Provided by Rachel Scoular
Categories Main Course
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C/160°C (fan forced). Line a large baking tray with baking paper. Place mushrooms cut side up on prepared tray, drizzle with 1 tablespoon olive oil.
- In a medium bowl, combine spring onion, garlic, ricotta, parmesan, lemon rind and ½ cup of the parsley together. Season with salt and pepper.
- Divide mixture among mushrooms. Cover with foil and bake for 15 minutes. Remove foil and bake for a further 10 minutes, uncovered. Meanwhile, combine rocket, remaining parsley, balsamic vinegar and olive oil in a medium bowl and divide amongst plates. Add cooked mushrooms to plates and serve.
Nutrition Facts : Calories 120 calories, Fat 7.2 grams fat, Protein 10.4 grams protein, SaturatedFat 2.5 grams saturated fat, Carbohydrate 2.2 grams carbohydrate, Sodium 141 milligrams sodium, Sugar 1.9 grams sugar
SAVORY HERB-STUFFED MUSHROOMS
Steps:
- Preheat oven to 425 degrees F.
- Remove stems from mushrooms. Chop enough stems to make 1 cup. Melt 2 tablespoons margarine in saucepan. Brush mushroom cap tops with margarine, place top side down in shallow baking pan and brush undersides of caps. Heat remaining margarine in same saucepan. Add chopped mushroom stems, onion and garlic and cook until tender. Stir in cream cheese, combining with fork if necessary. Add Parmesan cheese, parsley and herb seasoned stuffing. Mix thoroughly. Spoon about 1 tablespoon stuffing mixture into each mushroom cap. Bake until heated through.
LEMON HERB STUFFED CHICKEN BREASTS
The lemony flavour of this dish goes well with plain white rice or mashed potatoes. Lemon thyme is what is asked for but you can use regular thyme and it is still delicious.
Provided by MarieRynr
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F.
- Loosen the skin slightly from each chicken breast by sliding a finger gently beneath 1 edge, leaving the opposite edge attached, set aside.
- Heat 1 TBS of the oil in a medium skillet over medium heat, add the shallots and garlic and cook until tender and aromatic, but not browned, 3 to 5 minutes.
- Take the pan from the heat and stir in the lemon zest, thyme, sage, and prosciutto with salt and pepper to taste.
- Carefully stuff 1/2 of the mixture under the skin of each chicken breast.
- Heat the remaining 2 TBs oil in a large nonstick skillet over medium high heat.
- Cook the chicken, skin side down, until well browned, about 4 minutes.
- Turn and cook another 4 minutes, then transfer the breasts to a baking sheet and bake until the juices run clear when pierced with the tip of a knife at the thickest part, about 10 minutes.
- While the chicken is baking make the sauce by melting the butter in a small skillet over medium low heat.
- Shake the pan gently so that the butter melts evenly.
- Watch carefully as the butter begins to foam, then take the pan from the heat when the butter turns a light brown and smells slightly nutty (Don't burn).
- Stir in the parsley and lemon juice, seasoning with salt and pepper to taste, plus more lemon juice if needed.
- Put the chicken on a hot serving platter, spoon the sauce over and serve.
LEMON HERB STUFFED MUSHROOM
Make and share this Lemon Herb Stuffed Mushroom recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 25m
Yield 20 mushrooms
Number Of Ingredients 8
Steps:
- Preheat oven to 375. Wipe mushrooms with a damp cloth and remove their stems.
- Chop stems finely. Place in a small bowl with parsley, scallions, margarine, lemon juice, salt and pepper.
- Stuff each mushroom cap with filling, mounding slightly.
- Sprinkle breadcrumbs on top. Set stuffed mushrooms on a baking sheet.
- Bake 8-10 minutes, or until filling is heated through and mushrooms are tender but still firm. Serve warm.
Nutrition Facts : Calories 14, Fat 0.7, SaturatedFat 0.1, Sodium 46.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.3, Protein 0.6
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