Pecan-Stuffed Mushrooms

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First things first, I love toasted pecans. I love their nutty sweet flavor. Un-toasted, I don’t give a fig about pecans, but toast those babies up and the flavor and crunch factor gets intensified and I love it.

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Now that that’s out of the way, let’s talk about this recipe; Pecan-Stuffed Mushrooms. This is from a cookbook from my Mom’s (sizable) cookbook collection. This is kind of a neat book because it was put together by a rotary club in the late 70’s in Upstate New York (where I grew up). It’s a collection of recipes that really capture the times (according to my Mom) and it includes recipes such as Hot Sherry Crab Dip, Chocolate Crepes, and cocktails such as Sunshine Slush. Apparently it’s all very “70’s” as my Mom says. I’m a product of the 80’s so I’ll have to take her word for it.

Anyway, these tasty little mushrooms are an awesome appetizer or side dish. They have a nice crunch to them thanks to those toasted pecans, and a pleasant tangyness to due to the Greek Yogurt.

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Pecan Stuffed Mushrooms

Adapted from Applehood and Motherpie

Ingredients:

  • 12 to 16 large button mushrooms
  • 2 Tbsp butter, melted
  • 1 Tbsp onion, minced
  • 2 cloves garlic, minced
  • 1/2 tsp Worcestershire sauce
  • 1 Tbsp Plain Non-Fat Greek Yogurt
  • 3 Tbsp grated Parmesan Cheese
  • 3 Tbsp toasted pecans, finely chopped

Directions:

Clean mushrooms with a wet paper towel. Remove stems and set aside.

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Arrange mushroom caps on a baking sheet. Brush the mushroom caps with 1 Tbsp of the melted butter and set aside.

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Chop the mushroom stems. Using the remaining melted butter saute the mushroom stems, onion, and garlic cloves over medium heat until the onions are browned (about 5 minutes).

While sauteing preheat the oven to 400 degrees.

Combine the sauteed mushrooms and onions and all remaining ingredients in a small mixing bowl. Fill the mushroom caps with the mixture.

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If you’re a self-proclaimed cheese addict like myself, sprinkle some additional cheese on top of the mushrooms.

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Cook in the oven for 18-20 minutes, rotating the pan halfway through the cooking time. The mushrooms should be tender and the tops brown.

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The cook time might vary slightly depending on the size of the mushrooms, so keep an eye on ’em.  Serve warm.

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Pecan Stuffed Mushrooms

Adapted from Applehood and Motherpie

Ingredients:

  • 12 to 16 large button mushrooms
  • 2 Tbsp butter, melted
  • 1 Tbsp onion, minced
  • 2 cloves garlic, minced
  • 1/2 tsp Worcestershire sauce
  • 1 Tbsp Plain Non-Fat Greek Yogurt
  • 3 Tbsp grated Parmesan Cheese
  • 3 Tbsp toasted pecans, finely chopped

Directions:

Clean mushrooms with a wet paper towel. Remove stems and set aside.

Arrange mushroom caps on a baking sheet. Brush the mushroom caps with 1 Tbsp of the melted butter and set aside.

Chop the mushroom stems. Using the remaining melted butter saute the mushroom stems, onion, and garlic cloves over medium heat until the onions are browned (about 5 minutes).

While sauteing preheat the oven to 400 degrees.

Combine the sauteed mushrooms and onions and all remaining ingredients in a small mixing bowl. Fill the mushroom caps with the mixture.

If you’re a self-proclaimed cheese addict like myself, sprinkle some additional cheese on top of the mushrooms.

Cook in the oven for 18-20 minutes, rotating the pan halfway through the cooking time. The mushrooms should be tender and the tops brown. Serve warm.

 

 

Homemade Hummus & Crostini

My favorite holiday is almost here! Guys, I love, love, love Thanksgiving. It is by far the best holiday, and in preparation for this glorious holiday I have been whipping up some delicious posts for you this week!

This post is all about homemade hummus and crostini. This is an easy snack that can served before the big meal, so if you need to put something out for your guests to munch on, or if someone asks you to bring something to share, this my easy, make-ahead suggestion to you.

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This is the recipe my Mom uses. She makes hummus for almost all holidays and big family parties. I remember making it with her back when we thought it was better to skin the chickpeas first (trust me, it does not make a noticeable difference), and I always associate hummus with holiday times and special occasions (even though I eat it all year round!). So, let’s get this hummus started already!

Hummus

adapted from:

The Complete Middle East Cookbook
by: Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Are you ready for these super hard instructions?

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

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So here’s the thing about hummus, yes you can absolutely buy it at the store, and it tastes great, but homemade hummus tastes even better to me and I also like to make a chunkier hummus than you generally see in stores. So give it a try, and let me know how you think it compares. Additions such as roasted garlic, toasted pine nuts, or roasted red peppers are welcome!

Next, let’s make some crunchy homemade crostini to go with our hummus!

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Crostini

Ingredients:

  • 1 baquette, cut into slices
  • olive oil
  • salt, pepper, dried oragano

*A note on this ingredient; These can be seasoned many different ways and still come out delicious! The flavor combinations are endless and can be tailored to match whatever is intended to top the crostini.

Directions:

Preheat your oven to 300 degrees. Arrange the baquette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

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Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.

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I love these because they are so easy to make and great make ahead snacks for any dinner party. They can be topped with hummus, or meat and cheese or pretty much any topping making them a very versatile snack, and a nice homemade touch to any party.

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Coming up later this week: Non-traditional Thanksgiving sides to accompany your turkey!


 

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Hummus

adapted from The Complete Middle East Cookbook by Tess Mallos

Ingredients:

  • 1 can chickpeas (garbanzo beans)
  • 2/3 cup tahini (available in some supermarkets and in most deli’s)*
  • juice from 1 lemon
  • 1/2 can water (use the chickpea can)
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed
  • salt to taste

*A note on this ingredient, if you cannot find tahini, sesame oil will do, just add to taste, 1 tsp at a time.

Directions:

Place all ingredients (except salt) in a high-powered blender or food processor. Blend until smooth. Taste. Add salt to taste.

 

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Crostini

Ingredients:

  • 1 baguette, cut into slices
  • olive oil
  • salt, pepper, dried oregano

Directions:

Preheat your oven to 300 degrees. Arrange the baguette slices on a cookie sheet. They can be very close together. Brush the slices of bread with olive oil and sprinkle evenly with spices.

Bake for 30-40 minutes until level of desired toasted perfection is achieved. I like mine to be fairly dark and golden brown, but they are also good when only slightly toasted, so feel free to play with the bake time on this recipe.