Thursday, November 24, 2011

80--- Wild Rice Cornbread Stuffing- Stuffed Mushrooms

Thanksgiving leftover recipe! You may use your own stuffing, but this Wild Rice Cornbread Stuffing is excellent as well!

If you choose to use your own stuffing, follow the directions from For the mushrooms on.

Wild Rice Cornbread Stuffing-Stuffed Mushrooms
Makes 24 mushrooms

1 1/2 cups low sodium chicken broth
1 cup water
1/2 cup wild rice
1 tsp olive oil
1/2 cup yellow onion, finely chopped
1 stalk celery, finely chopped
1/3 cup corn kernels
1 Tbsp fresh parsley, chopped
1/2 cup mushrooms stalks
1/3 cup toasted macadamia nuts (saute in a nonstick pan over medium heat until lightly brown)
1/4 tsp fresh ground black pepper
1/4 tsp paprika
1/4 tsp salt
1/4 tsp garlic powder
Dash cayenne pepper
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp fennel seeds
Cornbread, crumbled (recipe follows)

CORNBREAD (or use your favorite recipe)
2/3 cup all purpose flour
6 Tbsp corn meal
2 Tbsp sugar
1 tsp baking powder
1/2 cup skim milk
2 Tbsp olive oil
1 large egg white

24 large baby portobello mushrooms, washed and stemmed
Olive oil spray
1/2 cup low sodium chicken broth

For cornbread:

Preheat oven to 400 degrees.  Lightly spray a 9x4" bread pan with baking spray.  Combine dry ingredients then add in remaining ingredients and stir until just moistened.  Bake 15 minutes or until lightly golden brown and a toothpick inserted into the center comes out clean.

For stuffing:

For rice, combine 1 cup chicken broth, 1 cup water, and rice in a saucepan.  Bring to a boil, then reduce heat to simmer, cover and cook until tender, ~45-60 minutes.  Drain rice if necessary and place into a mixing bowl.

Heat olive oil in a large skillet.  Add onion, celery, mushroom stems and seasoning.  Cool until softened, then add corn and parsley and cook until heated through, ~ 2 minutes.  Spoon into bowl with rice.

Add crumbled cornbread and macadamia nuts.  Stir to combine and add 1/2 cup chicken broth to moisten.

For mushrooms:

Preheat oven to 375 degrees.  Lightly grease a 9x9" baking dish.

Stuff each mushroom with ~1 Tbsp stuffing mixture and place into prepared baking dish.  Drizzle ~1 Tbsp broth onto each mushroom.  Bake for ~15 minutes, or until stuffing is crispy.  Remove from oven and allow to cool slightly prior to serving.

Nutrition Info per 1 mushroom: 67 calories, 2.5 g fat, 2 g protein, 8 g carbohydrates, 1 g fiber, 95 mg sodium

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