Cancer Institute A national cancer institute
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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

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.

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