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Stuffed Mushrooms and Jalapeño Cornbread

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PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

In Honor of Super Bowl Sunday

Prep Time:  10 minutes

Cook Time:  20 minutes

Per Serving:

Per Mushroom (12):  20 calories, 1.5g fat, 0.8g protein, 1.2g carbs
Per Jalapeño Cornbread Square (9):  149 calories, 4g fat (<1g saturated fat), 4g protein, 24g carbs, 346mg sodium, 1g fiber

NOTE:  These recipes are OK for those on the LMD (Low Microbial Diet).

Ingredients for Mushrooms:

12 medium mushrooms

1 Tbsp olive oil

2 Tbsp minced onion

2 Tbsp grated parmesan cheese

1 Tbsp plain dry bread crumbs

⅛ tsp paprika

Dash of ground nutmeg

1 tsp water

⅛ tsp dried Italian herb seasoning (found in stores)

Cooking Directions for Mushrooms:

  1. Preheat oven to 375°.
  2. Remove stems from mushrooms and chop stems finely. Very lightly brush caps with oil, using approximately 1 tsp of oil or so. Place on a baking sheet.
  3. In a 6-inch skillet over medium heat, saute onion in remaining olive oil for 1 minute. Add chopped stems and saute for 2 minutes. Remove from heat.
  4. Stir in parmesan, bread crumbs, seasonings until mixed well. Sprinkle with water. Stir till evenly moistened.
  5. Fill caps with mixture. Bake for 7 minutes or till hot and filling is crisp.

Ingredients for Jalapeño Cornbread:

1 cup all-purpose flour

¾ cup yellow cornmeal

2 tsp baking powder

¾ tsp salt

2 Tbsp sugar

1 cup skim milk

2 Tbsp vegetable oil

1 egg, slightly beaten

Vegetable cooking spray

3 Tbsp minced jalapeño pepper (about 3 small)

Cooking Directions for Jalapeño Cornbread:

  1. Preheat oven to 425'.
  2. Combine flour, cornmeal, baking powder, salt, and sugar in a large mixing bowl; make a well in the center of the mixture. Combine milk, oil, and egg in a separate small bowl; mix well.
  3. Add egg mixture to dry ingredients (pour in well), stirring just until moistened. Fold in minced jalapeño peppers.
  4. Coat an 8-inch square baking pan with cooking spray and spoon batter into pan.
  5. Bake 20 minutes. Cool 10 minutes in pan. Cut into 9 squares and serve.
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