To watch the new Well-Seasoned Cuisine video segment, go here.
The opening of the Downtown Hollister Farmers Market on Wednesday seemed like the perfect excuse to offer a few recipes that make the most of seasonal produce. The market, which includes a variety of fresh produce vendors, as well as those other hot meals, arts and crafts and more, is something I look forward to in the spring and summer. The market is just a block from my office on Fifth Street in downtown Hollister so it’s a great opportunity to pick up some locally grown items for meals.
One of my favorite vendors each year at the market is one that sells fresh mushrooms. I use mushrooms in a lot of meals – in sauces, stews and soups, on salads and sometimes just as a side dish. The vendor usually offers a mix of different types of mushrooms, from basic button mushrooms to big Portobello caps. The stuffed mushrooms pictured at right are filled with fresh vegetables and a rice medley that make for a hearty meal. Use smaller mushroom caps to turn it into an appetizer or side dish. Mushrooms also play a role in the mushroom-herb chicken. The recipe includes shallots, which are a little sweeter in flavor than onions, with a touch of sherry to make a tasty sauce.
Grain and vegetable-stuffed Portobello mushrooms
Recipe courtesy of Weight Watchers
4 5-inch Portobello caps
Cooking spray
1 garlic clove, minced
1 c. chopped tomato onion and bell pepper mix
1 8.5 oz. pouch microwaveable cooked vegetable harvest whole-grain rice medley (such as Uncle Ben’s)
1 c. shredded Italian cheese blend, divided
2 tsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. freshly ground pepper
Preheat broiler
Remove brown gills from underside of mushrooms using a spoon; discard gills. Place mushrooms, gill sides down on a foil-lined baking sheet coated with cooking spray. Broil four minutes.
While mushrooms broil, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add garlic and tomato mixture to pan. Saute two minutes; remove from heat. Stir in rice, ¾ c. cheese and Worcestershire sauce.
Turn mushrooms over; sprinkle evenly with salt and pepper. Divide rice mixture evenly among mushrooms; sprinkle evenly with remaining ¼ c. cheese. Broil three minutes or until cheese melts.
Yields four servings, one stuffed mushroom each.
Calories: 220; fat: 8 g; protein: 12 g; carbs: 25.7 g; fiber: 4 g; sodium: 681 mg
Mushroom-herb chicken
Recipe courtesy of Weight Watchers
4 six-ounce skinless, boneless chicken breasts
¼ tsp. salt
¼ tsp. black pepper
Cooking spray
3 large shallots, peeled
1-8 oz. package presliced mushrooms
1/3 c. dry sherry
1 tsp. dried marjoram, crushed
Freshly ground pepper
Place each chicken breast between two sheets of heavy-duty plastic wrap; pound each to 1/3-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken to the pan; cook five to six minutes on each side or until browned.
While chicken cooks, cut shallots vertically into thin slices. Remove chicken from pan. Coat pan with cooking spray. Add mushrooms and shallots to pan; coat vegetables with cooking spray. Cook one minute, stirring constantly. Stir in sherry and marjoram. Return chicken to pan; cover and cook three to four minutes or until mushrooms are tender and chicken is done. Transfer chicken to a platter. Pour mushroom mixture over chicken; sprinkle with freshly ground pepper, if desired. Serve immediately.
Yields four servings of 1 chicken breast and 1/3 c. mushroom sauce.
Calories: 226; fat: 3 g; protein 41.6 g; carb: 5 g; fiber: 1 g; sodium: 262 mg
