Anti-Inflammatory Recipes by SkinnyChef – Mushroom: Keep Flu at Bay

MarcieMom learns anti-inflammatory recipes from Skinny Chef Jennifer Iserloh.

MarcieMom learns anti-inflammatory recipes from Skinny Chef Jennifer Iserloh.

I’m a HUGE believer in eating what’s healthy for the daily calorie intake. Good thing I got to know Skinny Chef Jennifer Iserloh, who will be sharing recipes of anti-inflammatory super foods!

More on Jennifer: Jennifer is a trained chef, certified health coach and healthy cooking celebrity. Her recipes are featured on TV (CBS, NBC, the Today Show), radio, print and online in many well-known channels and publications. She has authored 5 best selling books, including 50 Shades of Kale (2012). She graduated with honors from the Institute of Culinary Education, worked as a celebrity chef and became a certified health coach through the Institute of Integrative Nutrition. Currently she is the host of Livestrong Woman’s Healthy Cheats and Food Courting, two internet TV shows.

Mushroom Stuffed with Sausage and Goat Cheese

Stuffed Mushroom Recipe

Ingredients

  • 4 ounces spicy turkey sausage (about 2 links), crumbled
  • 24 white button or Cremini mushrooms, stems removed and reserved
  • 2 sprigs of fresh rosemary, one sprig left whole, plus 2 teaspoon minced
  • 2 tablespoons white wine (optional)
  • 1/4 cup low-fat, skim milk
  • 1 6-ounce package of fresh goat cheese
  • 1/4 cup reduced fat Parmesan cheese, grated
  • 1/4 teaspoon pepper

Instructions

  • Preheat oven to 350° F. Heat a large heavy bottomed skillet over medium-high heat. Add sausage, stirring occasionally, breaking it up with a spoon as it browns. I like my sausage well-done, so I cook for about 20-25 minutes until the meat is a rich golden brown.
  • While the sausage is cooking, prepare the mushrooms. With a damp paper towel or dishcloth, wipe off any dirt clinging to the mushroom caps and stems. Remove stems, mince them and set aside. Place mushroom caps, stem side up in a 9-inch baking dish with one of the sprigs of rosemary. Sprinkle with 2 tablespoons of wine or water and bake 8-10 minutes until the mushrooms are tender.
  • Once the sausage is to your liking, turn off the heat and drain (if it is too oily). Add 2 tablespoons of the milk and scrap any brown bits sticking to the bottom of your pan. Place the sausage and its juices into a large bowl. Stir in the goat cheese, Parmesan, minced rosemary and season with salt and pepper. If the mixture seems heavy, add the remaining milk.
  • Fill each mushroom with 1 teaspoon of sausage mixture. Bake the mushrooms for an additional 10-12 minutes until the filling is hot. Serve immediately. Warning: These guys move fast so if you might want to prepare a back-up plan or make double!

MarcieMom: Thanks Jennifer, I’m loving your crisp kale chips (for 3 weeks now!) In this recipe, I noticed you suggested wiping the mushroom. I always run it under the tap, does that affect the texture of the dish?

Jennifer: Yes mushrooms are like a sponge and they soak up a lot of water.  This keeps them from browning properly when you cook them.

MarcieMom:  Is it possible to overcook mushroom? What to watch out for to ensure that it doesn’t become too soft or get too dried out?

Jennifer: If you over cook mushrooms they can taste a bit spongy but usually they do well in all cooking preparations since they are high in water content to start with.

MarcieMom: Which mushroom cook best with soup, and which one best in oven, and which for stir-frying?

Jennifer: All mushrooms do well in soup and in the oven, for stuffed mushroom Cremini, portobellos, and white button are best. I prefer shiitake for stir frying since they have this delectable meaty texture and taste amazing after they are properly browned.

Thanks Jennifer, I love shiitake as a superfood that is linked to strengthening immune system against flu (boy, my family sure needs it!).

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