Mmm ... vegetarian stuffed mushrooms are sure to be a hit!
Have vegetarian guests coming through for Thanksgiving? Don’t just serve them up a limp salad. Here are three hearty, mouthwatering vegetarian options that will make the non-carnivores name you the hostess with the mostest. How do we know they’re so good? These tried and true recipes come from MyRecipes.com’s cookbook, “America’s Favorite Food” – a compilation of the most well-reviewed and highest ranked recipes from the site. One caution: you may want to make some extra because the meat eaters are sure to be curious!
Vegetarian stuffed mushrooms
A big, lusty zinfandel is the perfect partner for the deep flavors and cheesy richness of this dish.
- Makes 2 servings
- Prep time: 10 minutes
- Total time: 30 minutes
- 30 minutes or less, low-calorie
- 4 large Portobello mushroom caps
- 2 teaspoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1/4 teaspoon coarse salt
- 1/2 teaspoon freshly ground black pepper, divided
- 1 1/2 cups chopped tomato
- 1/3 cup chopped kalamata olives
- 1 cup fresh whole-grain breadcrumbs
- 1/2 cup (4 ounces) shredded fontina cheese
- 1/4 cup chopped fresh chives
Preheat oven to 400°.
Place mushroom caps, gill sides up, on a rimmed baking sheet; drizzle with oil and vinegar, and season with salt and 1/4 teaspoon pepper. Bake until caps are just tender, about 10 minutes.
Meanwhile, combine tomato, olives, breadcrumbs, cheese, and chives in a medium bowl. Season with remaining 1/4 teaspoon pepper.
Divide tomato mixture evenly (about 1/2 cup per mushroom) among Portobello caps. Bake 10-12 minutes or until lightly browned and mushrooms are tender. Serve hot.
Artichoke and goat cheese strata
- Makes 6 servings
- Prep time: 30 minutes
- Total time: 1 hour, 50 minutes
- 1 teaspoon olive oil
- 1/2 cup finely chopped shallots (about 1 large)
- 1 (10-ounce) package frozen artichoke hearts, thawed
- 2 garlic cloves, minced
- 1/2 teaspoon dried herbes de Provence
- 1 3/4 cups 1% low-fat milk
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 large eggs
- 1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
- Cooking spray
- 3/4 cup (3 ounces) crumbled goat cheese, divided
Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
Preheat oven to 375°.
Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.
Note: To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.
Creamy butternut squash risotto
This soul-satisfying risotto is cooked in the microwave, but no one would ever guess.
- Makes 4 servings
- Prep time: 8 minutes
- Total time: 28 minutes
- 1 1/4 cups uncooked Arborio rice or other medium-grain rice
- 2 teaspoons olive oil
- 2 1/2 cups vegetable broth
- 1 cup water
- 1 (12-ounce) package frozen pureed butternut squash (such as McKenzie's)
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 6 tablespoons grated fresh Parmesan cheese
- Grated fresh Parmesan cheese (optional)
- Thyme sprigs (optional)
Combine rice and oil in a 1 1/2-quart microwave-safe dish, stirring to coat. Microwave, uncovered, at HIGH 3 minutes.
Add broth and 1 cup water to rice mixture; microwave, uncovered, at HIGH 9 minutes. Stir well; microwave, uncovered, at HIGH 6 minutes. Remove from microwave; let stand 5 minutes or until all liquid is absorbed.
While risotto stands, heat squash in microwave at HIGH 2 minutes or until warm. Add squash, salt, pepper, and cheese to risotto. Stir well to combine. Garnish with additional cheese and thyme sprigs, if desired.
Recipes excerpted from MyRecipes "America's Favorite Food" cookbook.
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