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Posts Tagged ‘low-carb’

Brie and Arugula Stuffed Portobello Mushrooms

Posted in Appetizers, Cheese, Dinner, tagged , , , , , on July 24, 2012 | 3 Comments »

Stuffed Mushrooms Title

Brie Stuffed Portobellos

I really can’t believe I have yet to incorporate brie into one of my recipes posted here. My deepest apologies. It is one of my all time favorites… not just in the cheese category… in every category. There are very adorable puppies in this world that I don’t like as much as I like this cheese. If this cheese shows up at a social event that I attend, it is safe to say that I am giving it more attention than any of the humans in the room. I could go on. But I won’t. Because I’d like to continue to be invited to said social events.

Anyway, I was looking for some sort of inspiration on Pinterest yesterday – when I do this, I know it will end in one of two ways: Jenna becoming inspired to run a marathon and give up carbs for life, or Jenna heading home and cooking/eating anything with massive amounts of  melted cheese on it. You can see where this is headed.

So here we are, Portobello mushroom caps “stuffed” with a very simple saute of arugula and walnuts, then topped off with a giant slab of brie cheese. It really doesn’t get much better.

Brie and Arugula Stuffed Portobellos

BRIE AND ARUGULA STUFFED PORTOBELLO MUSHROOMS

Ingredients

3 Portobello mushroom caps

2 tablespoons olive oil

1/2 shallot, minced

1 clove garlic, minced

4 cups arugula

1/2 cup chopped walnuts

1/2 cup seasoned breadcrumbs

3 thick slices brie, room temperature

1 teaspoon lemon juice

lemon zest

salt and pepper to taste

Directions

1. Preheat oven to 400 degrees.

2. Wipe down mushroom caps with a damp towel.

3. Place them stem side down in a baking dish and bake for 8-10 minutes, remove from oven and set aside.

4. In a saute pan, cook the shallot and garlic in the olive oil over medium-low heat until they start to caramelize.

5. Add finely chopped walnuts, bread crumbs, lemon juice, lemon zest, salt/pepper cook for a few more minutes stirring frequently.

6. Place arugula in the pan on top of the walnut mixture and mix around until wilted and incorporated.

7. Flip Portobello caps so the stem side is up and pile some of the arugula mixture on each.

8. Bake in oven for another 8-10 minutes.

9. Remove from oven and top with THICK slice of brie.

10. Serve immediately!

Brie Stuffed Mushrooms

 

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Cauli-Cakes

Posted in Appetizers, Dinner, tagged , , , , on April 3, 2012 | 2 Comments »

Cauli Cakes Title

Cauliflower Cakes

People who are close to me know that I tend to take credit for the existence of things or ideas that I might not necessarily have the right to. For instance, I have found myself defending tall claims such as my involvement in the widespread use of the straw, or my invention of the term “FUPA.” If I hear of a band before you, or wear bright blue skinny jeans a season ahead of you, I discovered them and their popularity amongst the general public is a direct result of me. (I am sometimes a real TREAT to be around if you haven’t already figured this out). I get that maybe some of this stuff is a bit extreme… but I’m telling you right now, I INVENTED today’s recipe. “Silly Jenna… everyone who creates a recipe on their own could claim that they ‘invented’ that recipe. You are insane and no you were not the first person to wear jean shorts.” Say what you will.  This one is mine. I have seen recipes for cauliflower cakes, fritters, pancakes, etc. but none like this. Therefore, it will go down in history as my invention.  You’re welcome.

Cauli Cakes

CAULIFLOWER CAKES

Ingredients

1 head cauliflower

3 cloves garlic, chopped

1 1/2 cups walnuts

1 cup crumbled feta

3 tablespoons grated Romano

1/8 cup freshly chopped dill

1 tablespoon lemon juice

1 egg

Salt/pepper

Directions

1. Roughly chop up or break apart the cauliflower, toss with garlic and olive oil in a baking dish and roast at 425 degrees for 20 minutes.

2. Meanwhile, pulse the walnuts in a food processor until crumbled, remove and set aside.

3. Toss the crumbled feta with the dill, romano, lemon juice, salt, and pepper in a large bowl.

4. Pulse roasted cauliflower/garlic in a food processor until chunky. Add to feta mixture and thoroughly combined.

5. Mix in egg and walnut crumbs until the mixture is thick enough to form into patties.  (I found that these come out a lot better when made into mini patties but you can certainly make bigger ones as well!)

6. Heat cooking spray in skillet over medium heat and add patties a few at a time. Cook for about 5 minutes on each side or until browned and heated through. Serve warm and enjoy!

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