Daily Archives: April 18, 2017

Marscapone Stuffed Mushrooms

I love side dishes and appetizers, usually more than the main course.  Stuffed mushrooms are a favorite of mine and a must at family parties.  On Easter, I so happened to have a container of the oh so delectable marscapone cheese in my fridge…a food I purchased last week with the intentions of making a dessert but instead used it for these AHHHMAZING stuffed mushrooms!!! Make this easy recipe, you will love it and your family & friends will request it at parties!

Ingredients

20 mushrooms caps, rinsed well and dried (may be more or less, pending the size of the mushrooms), stems removed and chopped.

1 small container of marscapone cheese

2/3 cup bread crumbs (regular or panko)

3 tablespoons finely chopped parsley

1 tablespoon chopped garlic

1 1/2 tablespoons olive oil

3 tablespoons parmesan cheese

Directions:

  1. preheat oven to 375.
  2. line a baking sheet with parchment paper.
  3. heat olive oil in a a saucepan and add garlic and chopped mushroom stems.  Sauté about 1 minutes.
  4. Add the breadcrumbs, stirring to combine evenly with garlic and stems.
  5. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted.
  6. Remove from heat and stir in the parmesan, parsley.
  7. Fill each mushroom generously with the mixture.
  8. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 25-30 minutes, until the stuffing is browned and crusty.

 

Gluten Free Oat Pancakes

Have you ever experimented with oat flour? It’s basically rolled oats ground into flour.  It has 7 grams of protein and 4 grams of dietary fiber per 1/3 cup!  My family lovessss pancakes-we make them at least twice per week.  I usually combine oat flour another flour such as whole wheat or all-purpose, but this morning I tried 100% oat flour and the pancakes were a hit! They were a bit on the thinner side but still soft and delicious! They were perfect for my kids who love using cookie cutters to create shapes out of their pancakes.  Add blueberries or bananas for additional nutrients and fun flavor combinations!

Ingredients

1 1/2 cup oat flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 teaspoons white vinegar

1 cup low fat milk or dairy alternative

1 egg

3 tablespoons unsweetened applesauce

unsalted butter or coconut oil for the griddle

1 teaspoon vanilla extract

Directions:

  1. In a large bowl, combine oat flour, baking powder, baking soda and salt, mix well.
  2. In a separate bowl, combine milk and vinegar and let sit for 1-2 minutes.
  3. whisk egg in with milk, vanilla and applesauce
  4. Add liquid ingredients to dry and whisk until just combined.
  5. Heat a griddle over medium heat
  6. Pour a small amount of unsalted butter or coconut oil to lightly coat the griddle.
  7. Pour batter to create circular or any other fun shapes
  8. Cook for about 1-2 minutes until golden and flip and cook for another minute.
  9. Repeat with rest of the batter.
  10. Drizzle with a bit of honey or eat them like we do with light cream cheese (yum!) and fruit.  Enjoy!