MOZZARELLA PORTOBELLOS (AMERICAN HEART ASSOCIATION)
Portobello mushrooms serve as edible plates on which you stack mouthwatering vegetables and gooey mozzarella cheese (try smoked). This recipe is thanks to the American Heart Association.
Provided by Debbwl
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400*F. Lightly spray a nonstick baking sheet with vegetable oil spray. Lightly spray both sides of the mushrooms with vegetable oil spray; place with the stem side up on the baking sheet.
- Bake for 12 minutes, or until fork tender. Set aside.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the zucchini, bell peppers, onion, and basil for 5 minutes, or until the zucchini is tender. Stir in the tomato sauce, sugar, salt, and red pepper flakes; cook for 4 minutes, or until thickened, stirring frequently.
- Spoon 1/2 cup zucchini mixture over each mushroom; top with the mozzarella cheese.
- Bake for 5 minutes, or until the mozzarella has melted. Remove frome oven. Sprinkle with the Parmesan.
Nutrition Facts : Calories 160.2, Fat 6.9, SaturatedFat 4.1, Cholesterol 25, Sodium 705.8, Carbohydrate 13.6, Fiber 3.5, Sugar 8.6, Protein 13.3
SHEET-PAN MUSHROOM PARMIGIANA
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
- To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
- Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
- To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.
AMERICAN HEART ASSOCIATION TURKEY LOAF
Make and share this American Heart Association Turkey Loaf recipe from Food.com.
Provided by GingerlyJ
Categories Turkey Breasts
Time 55m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 350.
- combine everhting but tomato sauce.
- mix well.
- mld turkey mixture into a loaf pan.
- bake 45 minutes.
- remove from oven, pat dry with paper towels.
- warm tomato sauce in microwave 1 minute and then drizzle over loaf.
Nutrition Facts : Calories 188.3, Fat 6.8, SaturatedFat 1.7, Cholesterol 52.2, Sodium 170.9, Carbohydrate 13.3, Fiber 2.1, Sugar 2, Protein 18.5
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