SERIOUSLY GOOD MUSHROOM STUFFING
Loaded with fresh mushrooms, onions, sage, and thyme this homemade mushroom stuffing is deeply flavorful and absolutely delicious. The stuffing is savory and soft in the middle, and perfectly crisp on top. We keep this stuffing vegan and use a rich vegetable broth. We find the stuffing is absolutely delicious this way, but if you prefer, you can use chicken or turkey broth as a substitute. Butter can also be substituted for the olive oil and you can add eggs, which will provide a slightly more dense, custardy texture. See our article above and the notes section below for more about eggs in stuffing.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 1h20m
Yield Makes 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees Fahrenheit (176° C).
- Cut bread into 1-inch cubes, spread out onto a large rimmed baking sheet, and bake, stirring every so often, until the bread is dry and hard on the outside, 20 to 25 minutes.
- While the bread bakes, prepare and cook the vegetables. Chop the mushrooms into very small pieces either by hand or by using a food processor. If using a food processor (the quickest method), place half the mushrooms in the bowl of your food processor and pulse until roughly chopped into pieces the size of rice. Transfer to a bowl, and then repeat with the remaining mushrooms.
- Heat the olive oil in a large Dutch oven or deep pot over medium heat, and then add the mushrooms. Cook, stirring often, until the liquid has evaporated and they are starting to brown, 5 to 8 minutes.
- Stir in the onions, celery, garlic, sage, and thyme. Cook, stirring often, until the onions have softened and smell sweet, about 5 minutes. Season with salt and pepper - start with 3/4 teaspoon salt and 1/2 teaspoon pepper, taste, and then add from there. Stir in the maple syrup.
- Take the pot off of the heat, and then stir in the broth. Taste the mixture once more and check the seasoning. If it needs it, add a pinch more salt. Stir in the bread cubes and half of the parsley. If after the bread is well mixed into the vegetable mixture, it still looks dry, add 1/4 cup more broth or more until the bread looks moist, but stop before there is excess liquid at the bottom of the pot.
- Transfer the stuffing mixture to a lightly greased baking dish (use a deep 8-inch x 8-inch square pan, 9-inch by 13-inch dish or similar). Cover with a layer of foil, and then bake for 30 minutes. Uncover the stuffing, and bake another 10 minutes or until the top is golden brown and crisp on top. Serve with the remaining parsley scattered on top.
Nutrition Facts : ServingSize 1 of 8 servings, Calories 270, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 694.7mg, Carbohydrate 37.2g, Fiber 4.2g, Sugar 5.2g, Protein 7.2g
OLIVE-STUFFED SKIRT STEAKS WITH BLACK BEAN SAUCE
Provided by Food Network
Yield Makes 4 main-course servings.
Number Of Ingredients 16
Steps:
- Mix the garlic paste in a bowl with the ground annato seeds. Blend in 2 tablespoons of the olive oil until smooth paste is formed. Add the 1/2 teaspoon of salt. Spread the paste evenly over the skirt steaks, making sure that all sides are painted. Marinate the steaks and refrigerate for at least 8 hours.
- Place the remaining tablespoon of olive oil in a very large, heavy saucepan or heavy dutch oven. Over medium high heat, add the minced onion and the chopped green pepper. Saute for about 5 minutes, stirring, or until the onions and peppers are just starting to brown. Turn heat to low. Add the ground cumin and stir well. Saute for 1 minute. Turn heat to high and add the black turtle beans. Stir well. Add 3 cups of water and bring to the boil as quickly as possible. Reduce heat to a very slow simmer and cook, partially covered, until the black beans are just tender. This will take no more than an hour and 15 minutes. Strain the beans, reserving both the beans and the bean stock. Season the bean stock with salt and pepper; you should have about 1 cup.
- When ready to serve, prepare a hot charcoal fire. Place the skirt steaks on the fire and cook, turning once, until crusty on the outside, rare on the inside (about 6 minutes). Alternatively, you could sear the steaks in a heavy, cast-iron skillet that has been heated for 10 minutes over very high heat. When steaks are done, using a very sharp knife, cut each steak horizontally, leaving the steaks attached along one long side (this is like butterflying them).
- Stuff the steaks: Lay out 2 tablespoons of finely chopped parsley along one flap of each steak. Pit and halve the olives and lay out 4 olives over the parsley on each steak. Sprinkle with the dried oregano. Finally, divide the shredded lettuce among the four steaks, placing the shreds over the olives and parsley. Cover the stuffing with the upper flap of skirt steak.
- With a cheese cutter, cut the Monterey Jack into 24 thin strips, each one about 1 1/2" by 4". Overlap 6 slices of the cheese over each stuffed skirt steak, placing the long side of the cheese perpendicular to the long side of the steak. Place each steak on an oven-proof dinner plate and place the plates under a broiler for about 30 seconds, or until the cheese has melted.
- Finish the sauce: In a clean saucepan, melt the butter over medium-high heat. Add the flour and cook for 2 minutes, stirring, until the roux has begun to darken. Add 1 cup of the reserved bean stock, stirring well to blend. Bring to the boil and add 2 tablespoons of the reserved black beans (serve the rest of the beans as a side dish, or reserve for another use). Season well with salt and pepper.
- Divide the sauce among the four dinner plates; each plate should have sauce on two sides of the steak. Garnish the melted cheese and the sauce with a little finely chopped parsley.
BLACK BEAN, BLACK OLIVE, AND MUSHROOM STUFFING
I have always had a theory that great stuffing is just like making a great potato or pasta salad. Using different breads for stuffing adds flavor, mixing rye with Italian or a nice pumpernickel or other flavorful breads makes it better! Adding extra not usually used veggies makes a big difference in the taste, too. I have always...
Provided by Carol Reams
Categories Side Casseroles
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Slice your half loaf of day old bread, doesn't have to be all the same size slices, and tear the slices apart into chunks in a large mixing bowl.
- 2. Slice your black olives into the bowl, add the chopped onion and celery, add the liquid from the from the black olives and liquid with the sliced mushrooms stems and pieces to the bowl.
- 3. Grind some black peppercorns over the bowl, and add the minced garlic. Stir this mixture until all the bread is moist, you may need to add a little water to get all the bread moist.
- 4. Add the rinsed black beans, stir well. Transfer to a covered casserole baking dish. Bake covered at 375 degrees for a half hour, or if baking with other food at a higher temp, keep an eye on the dish until the liquids in the stuffing are bubbly. Remove lid to brown the top of the dressing if you prefer it crisped on top, and bake another 10-15 minutes. Serve.
- 5. As with any stuffing, you can make this up the day before, and bake it next day. Just make sure the container you have the stuffing in is tightly sealed so it doesn't dry out.
BLACK BEAN CHILI WITH MUSHROOMS
Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño. Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle. If you'd like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.
Provided by Jocelyn Ramirez
Categories dinner, weeknight, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
- Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
- Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.
MUSHROOM AND BLACK BEAN QUESADILLAS
This is one of my favorite quick and easy last-minute dinners. I created this recipe while rifling through my pantry in search of a new simple and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!
Provided by Stefanie
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium-high heat; saute mushrooms and onions until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; saute until mushrooms and onions are lightly browned, 2 to 3 minutes more.
- Place tortillas in a clean, dry skillet. Evenly distribute mushroom mixture onto 1 half of each tortilla. Top filling with mozzarella cheese and lime juice; fold each tortilla over filling. Turn burner to medium heat and cook until quesadillas are browned and crispy, about 2 minutes per side. Cut into wedges and serve with salsa.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 56 g, Cholesterol 27.1 mg, Fat 21.5 g, Fiber 12.6 g, Protein 23.9 g, SaturatedFat 6.4 g, Sodium 1225.7 mg, Sugar 4.2 g
MUSHROOM AND BLACK BEAN PASTA SAUCE
I will admint that this sauce is not lovely to look at. But, it tastes so good!
Provided by Kathy W
Categories Other Sauces
Number Of Ingredients 9
Steps:
- 1. Rehydrate sun-dried tomatoes in hot water. Reserve liquid, chop tomatoes and set aside.
- 2. In large skillet, saute onion and garlic in olive oil until transluscent - about 5 minutes.
- 3. Add mushrooms and saute about 5 minutes.
- 4. Add sun-dried tomatoes, reserved liquid, black beans with liquid, salt an pepper.
- 5. Bring to a boil, reduce heat to medium and cook until sauce starts to reduce and thicken - about 15 minutes. (If your sauce is too thin, you can thicken it with corn starch. Mix 1 T cornstarch in 1/2 cup water. While stirring your sauce, slowly pour in about half of the cornstarch and water. Stir gently while bringing the sauce up to a boil, if still not thick enough add the rest of the cornstarch.)
- 6. Check the seasoning and serve either over pasta or mix together with a shape pasta such as penne or ziti.
BLACK BEAN, MUSHROOM & QUINOA STUFFED BELL PEPPERS
Make and share this Black Bean, Mushroom & Quinoa Stuffed Bell Peppers recipe from Food.com.
Provided by Kozmic Blues
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, sauté the onions in olive oil for 3 to 5 minutes, until onions are translucent.
- Add garlic and mushrooms; sauté about 5 minutes, until the mushrooms have released their moisture.
- Stir in the chili powder and salt.
- Add the quinoa and 1 cup of the tomato sauce (reserve the rest) and the water; lower the heat and cover, and simmer for about 20 minutes, stirring once.
- Meanwhile, preheat the oven to 350º F.
- To prepare the peppers, boil a pot of water. Cut the tops off the pepper and remove the seeds and ribs.
- Boil the peppers for 5 minutes, and then drain them.
- When quinoa is finished simmering, combine the beans and maple syrup with the cooked quinoa mixture.
- Stuff each pepper with the filling, and stand them upright in a baking dish. Pour the remaining tomato sauce over the peppers, and bake for 15 minutes.
- Remove from oven; garnish with cilantro, and serve.
Nutrition Facts : Calories 359.4, Fat 6.4, SaturatedFat 0.9, Sodium 1174, Carbohydrate 64.5, Fiber 16.8, Sugar 14.3, Protein 16.9
BLACK BEAN-MUSHROOM HAPPY
This is a quick and easy making chicken recipe with dark meat and a touch of oriental taste--which comes from the fermented black beans. Very good for dinner with fresh made rice or noodles.
Provided by Yan Liu
Categories World Cuisine Recipes Asian
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat a large frying pan over medium-high heat. Add olive oil and heat through. Stir in the garlic, ginger, black beans, green onion and green pepper. Sautee for 1 to 2 minutes, or until the garlic turns yellow.
- Place drumsticks into the pan and fry for 5 minutes, then stir in the mushrooms and season with salt and pepper. Cover and let cook for 10 minutes. Reduce heat to medium-low and heat for 10 minutes, or until chicken is no longer pink and the juices run clear.
- When chicken is cooked through, stir in the sesame oil and fresh chives, remove from heat and serve.
Nutrition Facts : Calories 214.3 calories, Carbohydrate 4.9 g, Cholesterol 85 mg, Fat 11.6 g, Fiber 1.2 g, Protein 22.1 g, SaturatedFat 2.8 g, Sodium 527.3 mg, Sugar 1.3 g
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