I made this recipe last night and turn out pretty good. I found this recipe in Mayo clinic recipe book. I know you'll think healthy and tasty?? Yeah i was amazed how it turn out. I used to think tasty and healthy isn't a good combo. but anyways this recipe made me wrong. after this one i started making more healthy recipes with TASTE :)
Ingredients:
18 large white mushrooms
1/4 cup canned fat-free chicken broth
1 shallot, minced
1/2 cup cooked, cold long-grain white rice
2 teaspoons light mayonnaise
2 or 3 fresh basil leaves, chopped
2 tablespoons freshly-grated parmesan cheese
1 teaspoon chopped fresh tarragon
2 teaspoons extra-virgin olive oil
1/4 teaspoon paprika
Method:
1.Preheat oven to 375 degrees F. Remove the stems from the mushrooms and chop the stems finely.
2.In a nonstick frying pan over medium-high heat, bring the chicken broth to a boil. Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.
3.In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese.
4.Using a paper towel, wipe out the frying pan and place over medium heat. Add the olive oil and mushroom caps; saute until coated with oil, 20 to 30 seconds. Arrange the caps, stem end up, on a baking sheet. Mound about 2 teaspoons of the rice mixture in each cap. Sprinkle with the remaining parmesan cheese. NOTE: If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.
5.Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes. To serve, dust each cap lightly with paprika.
Ingredients:
18 large white mushrooms
1/4 cup canned fat-free chicken broth
1 shallot, minced
1/2 cup cooked, cold long-grain white rice
2 teaspoons light mayonnaise
2 or 3 fresh basil leaves, chopped
2 tablespoons freshly-grated parmesan cheese
1 teaspoon chopped fresh tarragon
2 teaspoons extra-virgin olive oil
1/4 teaspoon paprika
Method:
1.Preheat oven to 375 degrees F. Remove the stems from the mushrooms and chop the stems finely.
2.In a nonstick frying pan over medium-high heat, bring the chicken broth to a boil. Add the shallot and mushrooms stems; cook, stirring occasionally, until the vegetables are tender and most of the liquid has evaporated, about 2 minutes.
3.In a medium-size bowl, combine the vegetable mixture, rice, mayonnaise, tarragon, and half the parmesan cheese.
4.Using a paper towel, wipe out the frying pan and place over medium heat. Add the olive oil and mushroom caps; saute until coated with oil, 20 to 30 seconds. Arrange the caps, stem end up, on a baking sheet. Mound about 2 teaspoons of the rice mixture in each cap. Sprinkle with the remaining parmesan cheese. NOTE: If made in advance, cover with plastic wrap and refrigerate for up to 8 hours.
5.Bake until the cheese is lightly browned and the mushrooms are tender but still hold their shape, about 10 minutes. To serve, dust each cap lightly with paprika.
