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Creamed Kale Stuffed Mushrooms. Absolutely delicious and easy to make, these mushrooms are an incredible side dish worthy of a spot on any table for the holidays. We love them on Thanksgiving and Christmas!
I have to say, I make stuffed mushrooms every year for Christmas and every year people rave about them. Weather you’re making these Creamed Kale Stuffed Mushrooms as an appetizer or side dish, I promise they are going to be a huge hit….
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I have been really focusing on my health and making better decisions when it comes to what I am putting into my body. Now thats not to say that I won’t indulge in a little dessert here and there but I have really made changes for my daily routine. I am really excited to have found a new healthier option that nourishes what matters even on the busiest of days- like this LEAN CUISINE® MARKETPLACE Mushroom & Spring Pea Risotto. …
Who doesn’t absolutely LOVE a simple, easy clean up meal? Ive got this delicious One Pan Roasted Chicken, Sausage, Potato & Mushrooms recipe for you and it could not be any easier to throw together. Days are busy and with the holiday season approaching things are even busier. Rather then grabbing pre packaged foods for dinner, you can make a homemade meal like this one that is hearty and minimal effort!…
Good morning and Happy Sunday!! I not only have the recipe for this DELICIOUS Chicken Meatloaf Marsala but also a chance for you to enter to win a $500 Paypal Cash Giveaway! Yup, perfect timing to get some extra cash before the holidays roll in! SO be sure to scroll all the way to the end of the post and enter!
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I love meals that come together quickly and have just a handful of ingredients. The other day on Master Chef one of the challenges was based around mushrooms which got me thinking, well shoot I haven’t used mushrooms in a while!
Grilled Chicken with Portobello Mushrooms, Baby Spinach & Fresh Mozzarella
serves 2-3
4 thin sliced chicken breasts
3 large portobello caps, thinly sliced
3 large handfuls of baby spinach
4 cloves garlic, sliced
8 thin slices of fresh mozzarella
olive oil
salt & pepper
For the potatoes:
1 1/2 lbs fingerling potatoes
1 small red onion, sliced
1 Tbsp dried oregano
1/4 cup water
salt & pepper
I’ll start with the potatoes because they take a while to cook. Preheat the oven to 375 degrees. Toss the potatoes, onion, oregano, water, a little olive oil, salt and pepper into a baking dish. Bake for about 45 minutes or until fork tender. If you want to speed things along, cut the potatoes in half rather then leaving whole.
In a saute pan, over medium low heat, add a drizzle of olive oil and the mushrooms. Cook for 5-6 minutes until most of the water is cooked out. Add in the garlic and the handfuls of baby spinach. Cook just until the spinach begins to wilt. Season with salt and pepper.
Grill the chicken a few minutes per side, don’t worry if not cooked through, we are going to finish off in the oven.
Place the chicken onto a lined baking sheet and top with the mushrooms and spinach. Top each piece with a couple slices of mozzarella.
Pop into the oven for about 6-8 minutes until the chicken is cooked through and the cheese is melted.
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Add in the wine and continue stirring until the wine is all absorbed. Next, add a couple ladles of broth to the rice and continue stirring until absorbed. You will continue doing this process until the rice is completely cooked through and the risotto is creamy. Taste and adjust seasoning if necessary with salt and pepper.
You don’t want to overcook this otherwise you’ll end up with a very sticky clumpy risotto. In the end you want to see each grain on its own. You can certainly add a little more broth if you want a looser consistency then I have pictured at the top. Finish it off with a sprinkle of chopped parsley
and grated cheese if you’d like. I have mine served over sautéed broccoli rabe.
HAPPY EATS!!!!
*this is my original recipe*
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