Roasted cheese and herb stuffed mushrooms

This delicious Roasted cheese and herb stuffed mushrooms will impress your guests, family and friends. The cheese and mushrooms are the perfect combination for your celebrations, what better appetizer that one made from the chef! (you)

Preparation time: 25 minutes
Total time: 45 minutes
Makes: 24 servings

INGREDIENTS
2 pkgs large button mushrooms (each 397 g)
125-g pkg goat or brie cheese
1/3 cup bread crumbs
2 tbsp chopped chives, plus more for garnish
1 tbsp finely chopped parsley, plus more for garnish
4 strips bacon

DIRECTIONS
1. Preheat oven to 425F. Line a baking sheet with foil or parchment paper. Remove stems from mushrooms and place on prepared baking sheet. Crumble goat cheese into a small bowl. If using brie, dice and place in bowl. Add bread crumbs and herbs. Stir to evenly mix (you may need to rub the mixture with your fingertips). Divide cheese mixture stuffing into mushrooms.

2. Cook bacon in a medium skillet over medium heat, stirring often until bacon is brown, crisp and most of the fat has been rendered off, 8 to 10 min. Crumble cooked bacon overtop mushrooms.

3. Bake in centre of preheated oven until mushrooms are tender, about 18 to 20 min. Garnish with chopped chives and parsley, if you like. Serve warm.







Originally published in the Originally published in the Walmart Live Better Fall 2013 issue./ Photo: John Cullen

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Arctic Char with Mushrooms

photo credit/ food network

Is Dinner ready yet? Have any ideas? Well you must try this delicious Hearty Mushrooms recipe. A delicate flavor Arctic Char with Mushrooms, can be serve with salad or any side dish. Better to have to a glass of wine or water. This recipe is easy and quick.

Preparation time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

Ingredients
- 4 6-ounce skinless arctic char fillets (about 1 inch thick)
- Kosher salt and freshly ground pepper
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 8 ounces white button mushrooms, sliced
- 2 shallots, finely chopped
- 2 tablespoons red wine vinegar, plus more for drizzling
- 2 teaspoons whole-grain mustard
- 1 tablespoon chopped chives
- 1 tablespoon chopped fresh parsley
- 2 bunches arugula, trimmed

Directions

1. Preheat the oven to 350 degrees. Season the fish with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes. Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes.

2. Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley.

3. Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top.

Nutrition Info
Calories 376; Fat 19 g (Saturated 3 g); Cholesterol 80 mg; Sodium 399 mg; Carbohydrate 14 g; Fiber 1 g; Protein 38 g




[recipe credit belongs to: food network]

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