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.
- 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
- 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!).