Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
Okay, I'm just going to say it: Sometimes vegetarian mains can fall a little flat, especially on the holiday table. You need something that can hold its own next to a whole turkey, a pretty pork roast, or a glazed ham! Here's one idea: Stuffed squash. It's pretty, tasty, and satisfying -- it might even inspire envy in the meat-eaters at the table!
Sarah's Tip of the Day:
Making these stuffed squash couldn't be easier -- While the acorn squash roasts, you make the stuffing from onions, mushrooms, thyme, rice, and vegetable broth. Top it all off with Parmesan cheese and broil until it's all golden-brown and bubbly on top. Check out the video to see the whole recipe come together, plus you'll learn my new timesaving trick for chopping mushrooms.
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Recipe Ingredients:
2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
Salt and pepper
3 tablespoons olive oil, divided
1/2 pound cremini or button mushrooms, trimmed and diced small
1 medium yellow onion, diced small
3/4 teaspoon dried thyme
1 cup long-grain white rice
2 cups vegetable or chicken broth
1/2 cup grated Parmesan (2 ounces)
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Nutritional Info:
per serv (serves 4): 432 cal; 14 g fat (3 g sat fat); 12 g protein; 67 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Acorn Squash Stuffed with Mushrooms and Rice | Everyday Food with Sarah Carey
Don't eat his food???????? #shorts #familyguy
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Cooking In 1985 CAI
Today I'm going to be looking at the first few pages of The Culinary Arts Institute cookbook from 1985
Valerie Bertinelli's Jalapeño Popper-Stuffed Mushrooms | Food Network
Cook along with Valerie as she uses the flavors of jalapeño poppers in a sophisticated, crowd-pleasing stuffed mushroom!
#ValerieBertinelli #FoodNetwork #JalapeñoPopperStuffedMushrooms
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Jalapeño Popper-Stuffed Mushrooms
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 20 min (includes cooling time)
Active: 30 min
Yield: 12 stuffed mushrooms
Ingredients
4 slices thick-cut bacon
12 large white mushrooms, stems removed and reserved
1 yellow onion, finely diced
2 jalapeños, stemmed, seeded and diced
Kosher salt and freshly ground black pepper
2 cloves garlic, grated
4 ounces cream cheese, at room temperature
1/3 cup freshly grated Parmesan
1 heaping tablespoon panko
1 tablespoon chopped flat-leaf parsley, for garnish
Directions
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place the bacon in the freezer for 5 to 10 minutes; this will help prevent sticking.
Finely dice the bacon. Heat a large skillet or saute pan over medium-high heat. Add the bacon and cook, stirring frequently and adjusting the heat, as needed, until the fat begins to render, about 3 minutes. Meanwhile, finely chop the mushroom stems and set them aside. Place the mushroom caps on the prepared baking sheet and set aside.
Once the bacon fat has started to render, add the chopped mushroom stems, onions and jalapeños. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until the onions are translucent and the peppers are soft, about 5 minutes.
Stir in the garlic and cook just until fragrant, about 30 seconds. Season with salt and pepper. Transfer the mixture to a large bowl to cool to room temperature.
Once the mixture has cooled, stir in the cream cheese and Parmesan with a rubber spatula or fork until evenly combined.
Divide the bacon-jalapeño mixture between the mushroom caps with a spoon or small scoop. Sprinkle the tops of the mushrooms with the panko. Bake until the mushrooms are soft and liquid starts to form on the baking sheet, about 20 minutes.
Transfer the stuffed mushrooms to a serving platter and garnish with the parsley.
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Valerie Bertinelli's Jalapeño Popper-Stuffed Mushrooms | Food Network
One Can of Chickpeas Could Change The Way You Think About Lunch - Part 1
Use code SAUCESTACHE135 to get $135 off across five boxes plus free shipping on your first Green Chef box at
I recently made dinner and a burger using one can of chickpeas and I thought I wanted to give breakfast a go so I made fluffy pancakes and falasausage** So I wanted to give lunch ago and I came up with a few ideas, so here it is Part 1 and I'm telling you it was REALLY GOOD!
One can of chickpeas can do a LOT... So lets grab our can of beans and lets go!
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How to make Ramen Noodles! Happy Pear vegetarian Ramen Recipe
Super Food vegetarian ramen noodle hack! This fast and delicious homemade Ramen Noodle Soup recipe is cheap to make and super easy to put together. What do you put in yours? Please tell us in the comments below!
Ingredients:
2 litre veg stock
Thumb sized piece of fresh ginger grated
2 tbsp tamari/soy sauce
Juice of 1 lime
1 tbsp honey/liquid sweetener
200g of noodles (4 nests of portioned out noodles)
300g oyster (use button mushrooms works fine)
3 tbsp tamari
3 tbsp water
juice 1 lime
1 tbsp honey/liquid sweetener
1 red chilli
Most of 1 pack of bean sprouts (200g)
4 scallions
1 large carrot
Sesame seeds to top
Directions:
Add the veg stock, 2 tbsp tamari/soy sauce, the grated ginger, the juice or 1 lime and 1 tbsp honey to a suitable sized pan and bring to the boil.
Tear/chop the mushrooms into bite size pieces
Mix the 3 tbsp tamari, the 3 tbsp water, juice of 1 lime and the 1 tbsp honey in a bowl and add to a separate pan on a medium heat. Add the mushrooms and cook for about 5 mins or so stirring occasionally till the mushrooms have absorbed all the sauce and they taste great.
Once your broth is boiling reduce to a simmer and add the noodles and cook as per instructions on back of packet.
Grate your carrot, finely chop up scallions and deseed and finely chop the red chilli.
Once noodles are cooked, with a slotted spoon, spoon out the noodles dividing between 4 deep bowls. Ladel out the broth dividing between the 4 bowls just slightly covering the noodles. Now layer the bean sprouts on top dividing between the 4 bowls. Add the grated carrot to one side of each bowl and top the centre with the chopped scallions and chili.
Finally, sprinkle with some sesame seeds and serve.
Ways to pimp out your Ramen
Add some dried seaweed such as arami
2 tbsp miso into your broth
Fresh coriander to garnish
Pickled ginger - takes it from very good to great!
All the best,
Dave & Steve.
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