Stuffed Mushrooms & Jalapeno Cornbread
| Prep Time: | 10 minutes |
| Cook Time: | 20 minutes |
| Serving Size: | Per Mushroom: 20 calories, 1.5g fat, 0.8g protein, 1.2g carbs Per Jalapeno Cornbread Square: 149 calories, 4g fat (<1g saturated fat), 4g protein, 24g carbs, 346mg sodium, 1g fiber |
In Honor of Super Bowl Sunday
NOTE: These recipes are OK for those on the LMD (Low Microbial Diet)
Ingredients for Mushrooms:
| 12 medium mushrooms | 1/8 tsp dried Italian herb seasoning (found in stores) |
| 1 Tbsp olive oil | 1/8 tsp paprika |
| 2 Tbsp minced onion | Dash of ground nutmeg |
| 2 Tbsp grated parmesan cheese | 1 tsp water |
| 1 Tbsp plain dry bread crumbs |
Cooking Instructions for Mushrooms:
| 1. | Preheat oven to 375 degrees |
| 2. | Remove stems from mushrooms and chop stems finely. Very lightly brush caps with oil, using approximately 1 tsp of oil or so. Place on a baking sheet. |
| 3. | In a 6-inch skillet over medium heat, saute onion in remaining olive oil for 1 minute. Add chopped stems and saute for 2 minutes. Remove from heat. |
| 4. | Stir in parmesan, bread crumbs, seasonings until mixed well. Sprinkle with water. Stir till evenly moistened. |
| 5. | Fill caps with mixture. Bake for 7 minutes or till hot and filling is crisp. |
Ingredients for Jalapeno Cornbread:
| 1 cup all-purpose flour | 1 cup skim milk |
| ¾ cup yellow cornmeal | 2 Tbsp vegetable oil |
| 2 tsp baking powder | 1 egg, slightly beaten |
| ¾ tsp salt | 3 Tbsp minced jalapeno pepper (about 3 small) |
| 2 Tbsp sugar | Vegetable cooking spray |
Cooking Instructions for Jalapeno Cornbread :
| 1. |
Preheat oven to 425'. |
| 2. | Combine flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl; make a well in the center of the mixture. Combine milk, oil, and egg in a separate small bowl; mix well. |
| 3. | Add egg mixture to dry ingredients (pour in well), stirring just until moistened. Fold in minced jalapeno peppers. |
| 4. | Coat an 8-inch square baking pan with cooking spray and spoon batter into pan. |
| 5. | Bake 20 minutes. Cool 10 minutes in pan. Cut into 9 squares and serve. |
Recipe from: Sources-unknown
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