Stuffed Mushrooms

In this simple appetizer recipe, tender white mushrooms are stuffed with creamy filling and topped with crunchy panko. These little bites of heaven are perfect for any occasion, served piping hot from the oven!

Stuffed Mushrooms

Yield: 1  1/2 dozen

Ingredients

For Mushrooms:

• 24 oz package large whole white mushrooms
• 1 Tbsp olive oil
  
• 1 Tbsp minced garlic
• 8 oz package cream cheese, softened
• 1/4 tsp onion powder
• 1/4 cup shredded cheese
  

For Topping:

• 1/4 cup gluten free panko breadcrumbs
• 2 Tbsp butter, melted
• 1 tsp dried parsley
  

Directions

1. Preheat oven to 375°F.
2. Wipe mushrooms with damp paper towel to clean. Gently remove stems and set aside. Arrange mushrooms caps in baking dish coated with nonstick cooking spray.
3. Finely chop mushroom stems. In small skillet over medium-high heat, cook stems and garlic in olive oil until tender. Add cream cheese, onion powder, and shredded cheese. Stir until well combined and cream cheese is completely melted. Fill each mushroom cap with creamy mixture.
   
4. In small bowl, combine topping ingredients. Sprinkle over filled mushroom caps.
   
5. Bake 25 minutes, or until mushrooms are tender and topping is golden brown.
6. Serve hot from the oven!
   

Recipe adapted from The Two Bite Club and The Gay Globetrotter.

Creamy Vegan Wild Rice Soup

This soup is the very definition of comfort food: creamy, hearty, and flavorful! Here in the Midwest, it's the perfect dinner to warm you up during these long, cold winter months. You won't even miss the dairy, I promise!

Creamy Vegan Wild Rice Soup
Yield: 6 servings

Ingredients

• 1 cup raw (unsalted) cashews, soaked in water overnight
• 4 ribs celery, chopped
• 1 cup chopped carrots
• 1 whole medium onion, chopped
• 4-6 cloves garlic, minced
• 64 oz vegetable broth
• 1 cup wild rice (see "Tips" below)
• 1 Tbsp dried thyme, to taste
• 2 tsp salt, more to taste
• 8 oz mushrooms, chopped
• 15 oz can cannellini (white kidney) beans

Directions

1. Soak cashews overnight, if possible. If not, soak in boiling water immediately (the longer, the better).
2. Chop celery, carrots, onion, and garlic.
3. Chop mushrooms, set aside.
4. Reserve 1 cup (8 oz) of broth. Heat remaining vegetable broth in large pot over medium heat.
5. Rinse and drain wild rice.
6. Add wild rice, thyme, and salt to hot vegetable broth. Add veggies (celery, carrots, onion, and garlic), too.
7. Place lid on pot and set a timer for 30 minutes.
8. Meanwhile, drain soaked cashews and liquid from cannellini beans.
9. Place cashews and beans in Nutri Ninja (or Vitamix). Add reserved cup of vegetable broth. Blend on high for 1 minute until smooth.
10. When timer goes off, stir creamy mixture into the pot. Add chopped mushrooms.
11. Replace lid, lower heat, and set timer for additional 15 minutes.
12. When timer goes off, check if wild rice is done (should be a bit chewy).
13. Serve piping hot out of the pot. Enjoy!

Tips

• Save time by not sautéing the veggies first and just put them directly into the pot. It can be done either way and honestly comes down to personal preference! (My husband likes the vegetables to be a bit more tender, so the added step of cooking them first works best for us.)
• To ensure the rice doesn't stick to the bottom of the pot, I stir occasionally to keep the ingredients evenly distributed.
• This soup is filling and rich. Before you ladle up a giant bowl, make yourself a mugs-worth. It catches up to you quick!
• Since so many wild rice products are cross-contaminated with wheat, I used this truRoots Sprouted Rice & Quinoa Medley which is certified gluten free.

Recipe adapted from Life Is No Yoke.

Beef Stroganoff

This is one of my husband's all-time favorite dishes, so naturally I experimented with the usual ingredients to give it my own personal touch!

Beef Stroganoff
Yield: plenty ;)

Ingredients
1 lb ground beef
24 oz container fresh mushrooms, sliced
1 medium onion, chopped
6 garlic cloves, minced
16 oz container sour cream
10.5 oz can gluten free cream of mushroom soup
1/4 cup milk
2 beef bouillon cubes (I use Herb Ox brand)

Directions
1. In large skillet, brown ground beef until no longer pink. Remove to plate lined with paper towel to drain excess fat.
2. In leftover skillet drippings, using additional olive oil as necessary, sauté mushrooms and onions until mushrooms have released all liquid and onions are tender. Add garlic and sauté additional few minutes, until garlic is fragrant.
3. Spoon beef back into skillet with vegetables. Add sour cream, mushroom soup, and milk; stir to combine. Crush beef bouillon cubes over skillet and stir to evenly distribute.
4. Continue cooking over low heat until heated through, stirring occasionally.
5. Serve over gluten free pasta noodles, brown or white rice, or cauliflower pearls (also called cauliflower rice) with a side of steamed broccoli or peas. Enjoy!