Amber's Stuffed Mushrooms
MysteriousMerlin
Posts: 2,270 Member
Amber's Stuffed Mushrooms
20 white button mushrooms (2 to 2.5 inches in diameter), stemmed, rinsed & patted dry. (Save the stems and finely chop them)
1 large yellow onion, chopped finely
1/2 small green bell pepper, chopped finely
1/2 small red bell pepper, chopped finely
1 small bag frozen black beans (no salt added, I used Hanover brand, about 2 & 1/4 cups), thawed and slightly mashed with fork
1 medium carrot, peeled & chopped finely
3 cloves garlic, chopped finely
4 Tablespoons seasoned croutons, crushed finely (used Texas Toast Garlic & Butter)
1 oz. Asiago cheese, finely shredded
4 slices Oscar Meyer center cut lower sodium bacon, chopped small
8 oz. ground turkey (93/7 cut)
2 large eggs
1 Tablespoon unsalted butter
1/2 teaspoon ground pepper
small pinch of salt
Chop everything! Go ahead, I'll wait...
*things and stuff happens*
...ok, done?
Preheat oven to 375F.
While cooking the rest of the ingredients, use a small spoon (I used a 1/4 teaspoon from my measuring spoon set) to GENTLY scrape out the gills of the mushrooms. Set aside.
Get out a big pan, turn the stove on medium low heat, and cook that bacon until just crispy. Remove bacon from pan with slotted spoon to drain on paper towels, and reserve drippings. Add back about 2 teaspoons of bacon grease to the pan, along with the butter. When melted, add onions and saute 10 minutes, or until translucent. Add in both red & green bell peppers, carrot, and chopped mushroom stems; saute another 7 to 8 minutes. Add black beans and saute 2 minutes. Add garlic, saute about 1 minute.
Remove veggies from pan to a large bowl. Add 2 teaspoons bacon grease to pan, and cook turkey until no longer pink. Add to bowl with vegetables. Add crushed croutons, salt & pepper. Stir to combine. Cover and refrigerate 10-15 minutes.
Remove from fridge and stir in cheese and eggs. Using the tools God gave you, use your hands to scoop that gloop into the mushrooms, stuffing as much as you can get to stay in the caps. Use your hands to smooth the tops.
**Tip** If mushrooms keep falling over like your drunk Aunt Ida, slice a small sliver of 'shroom off the top. Or bottom...the top becomes the bottom, get it?
Bake on non-stick foil-covered sheet pan at 375 for 15-18 minutes, or until the stuffing starts to brown.
Enjoy!
Per Serving (4 mushrooms):
303 calories
24g carbs
20g protein
259mg sodium
14g fiber
3g sugar
Leave out the butter and bacon if you wish, but I don't wish! Butter and bacon are delicious!!!!one!1!!
20 white button mushrooms (2 to 2.5 inches in diameter), stemmed, rinsed & patted dry. (Save the stems and finely chop them)
1 large yellow onion, chopped finely
1/2 small green bell pepper, chopped finely
1/2 small red bell pepper, chopped finely
1 small bag frozen black beans (no salt added, I used Hanover brand, about 2 & 1/4 cups), thawed and slightly mashed with fork
1 medium carrot, peeled & chopped finely
3 cloves garlic, chopped finely
4 Tablespoons seasoned croutons, crushed finely (used Texas Toast Garlic & Butter)
1 oz. Asiago cheese, finely shredded
4 slices Oscar Meyer center cut lower sodium bacon, chopped small
8 oz. ground turkey (93/7 cut)
2 large eggs
1 Tablespoon unsalted butter
1/2 teaspoon ground pepper
small pinch of salt
Chop everything! Go ahead, I'll wait...
*things and stuff happens*
...ok, done?
Preheat oven to 375F.
While cooking the rest of the ingredients, use a small spoon (I used a 1/4 teaspoon from my measuring spoon set) to GENTLY scrape out the gills of the mushrooms. Set aside.
Get out a big pan, turn the stove on medium low heat, and cook that bacon until just crispy. Remove bacon from pan with slotted spoon to drain on paper towels, and reserve drippings. Add back about 2 teaspoons of bacon grease to the pan, along with the butter. When melted, add onions and saute 10 minutes, or until translucent. Add in both red & green bell peppers, carrot, and chopped mushroom stems; saute another 7 to 8 minutes. Add black beans and saute 2 minutes. Add garlic, saute about 1 minute.
Remove veggies from pan to a large bowl. Add 2 teaspoons bacon grease to pan, and cook turkey until no longer pink. Add to bowl with vegetables. Add crushed croutons, salt & pepper. Stir to combine. Cover and refrigerate 10-15 minutes.
Remove from fridge and stir in cheese and eggs. Using the tools God gave you, use your hands to scoop that gloop into the mushrooms, stuffing as much as you can get to stay in the caps. Use your hands to smooth the tops.
**Tip** If mushrooms keep falling over like your drunk Aunt Ida, slice a small sliver of 'shroom off the top. Or bottom...the top becomes the bottom, get it?
Bake on non-stick foil-covered sheet pan at 375 for 15-18 minutes, or until the stuffing starts to brown.
Enjoy!
Per Serving (4 mushrooms):
303 calories
24g carbs
20g protein
259mg sodium
14g fiber
3g sugar
Leave out the butter and bacon if you wish, but I don't wish! Butter and bacon are delicious!!!!one!1!!
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