Nunchuck Stuffed Mushrooms

These delectable stuffed mushrooms are served with a kick. I made them to go with a miso-glazed tilapia and hijiki salad, so they have a little asian flavor to them. They are terribly delicious! I served them as an appetizer, but they would make an equally palatable party snack.

Nunchuck Stuffed Mushrooms

16 oz white mushrooms
2 tbsp canola oil
3 cloves garlic, crushed and diced
2 tbsp fresh ginger, finely diced
1 yellow bell pepper, finely chopped
1 stalk bok choy, chopped fine
1 tsp sesame oil
1 tbsp low sodium Tamari
1/2 tsp salt
3 green onions, finely chopped
1 half lemon, juiced
1 handful garlic croutons (or plain - whatever you prefer), crushed
14 oz crumbled goat cheese

Preheat oven 375 F. Prepare a cookie sheet with parchment paper.
Remove the mushroom stems and set them to the side in a bowl. Make sure there is ample space in each mushroom cap for a spoonful of filling and place any excess mushroom removed for this into the same bowl with the stems. Place the prepared caps on the cookie sheet.
Heat canola oil in a skillet at medium-low heat. Saute garlic, ginger, and bell peppers for 3-5 minutes. Don't let the garlic or the ginger burn, keep stirring.
Chop the mushroom stems, etc. into finely diced bits and add them to the skillet, along with the chopped bok choy. Cook until the liquid evaporates - about 5 minutes.
Remove the skillet from heat.
In a medium sized mixing bowl, stir together the sesame oil, tamari, salt, crumbled croutons, green onions, lemon juice, and goat cheese. Add the contents of the skillet to the bowl and combine thoroughly. You want the goat cheese to melt completely due to the heat of the items from the skillet.
Using a small spoon, stuff the mushroom caps.
Bake for 20 minutes and serve.

Go on. Have a peace!

Back with a Bang

Happy new year! Greetings to those of you who travelled through my absent holiday period and are still checking in for delectable recipes with a healthful twist! As I mentioned before, I spent the last little while wandering about Argentina, the Falkland Islands, South Georgia, and - yes, it's true - Antarctica. All this on a wonderful boat called the Prince Albert II, run by Silverseas (except for the Argentina bit). I have been traveling and tasting and returned chock full of nifty ideas to put forth in the kitchen.

"Enough!", you say. Get to the good stuff!

I will, I will. Stuffed mushrooms and miso-glazed fish and yummy hijiki salad are all coming your way. But in the meanwhile, I thought I'd give you a tiny taste of my last few weeks with a little photo array. Enjoy!

Want more? Take a gander at my Flickr. Go on, have a peace!

Absence

Hello, friends! So, here's the deal. I am going to Antarctica for the next several weeks and so will not be posting any new recipes in the meanwhile (I have been absent since October due to a schedule of shooting, rehearsing, and performing that was wonderfully all-encompassing). However, should I have internet access while on my travels, I will be posting pictures and notes from the deep, deep South. :)

Merry Christmas, Happy Hanukkah, Happy Saturnalia, Happy Kwanzaa, and Happy New Years! I wish everyone from every faith and every belief a wonderful winter season and a joyous beginning to their new calendar year. :) Hugs!

Go on! Have a peace!
Irenicineri

PS If you joined me during the year this year, feel free to browse back through my posts from last holiday season, where I wrote some articles on the holiday traditions of various faiths accompanied by some tasty holiday treats!

Quote for December

Looking deeply at any one thing, we see the whole cosmos.
-Thich Nhat Hanh