Side Notes: Game Day Stuffed Mushrooms

Shrimp & Artichoke Risotto Stuffed Mushrooms

I'm so excited to finally give you the year's first episode of Phoenix Fusion!  It's a Side Notes episode which is just in time for the Superbowl!  These three recipes are ALL easy, healthy, delicious and FUN!

Stuffed mushrooms are usually filled with lots of bread crumbs, sausage, cheese and many other delicious, but unhealthy ingredients.  These three are all delicious, but are also friendly on the hips.

I thought I was being SO clever with the first recipe, Buffalo Chicken Ranch Stuffed Mushrooms.  It turns out that there are Buffalo Chicken Stuffed Mushrooms ALL OVER the Internet, so here's my version:

Buffalo Chicken Ranch Stuffed Mushrooms

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 12 mushrooms

Buffalo Chicken Ranch Stuffed Mushrooms

Ingredients:

• 2 -3 boneless, skinless chicken tenderloins, chopped
• 10 oz. white or button mushrooms, center stems removed
• 1/4 cup Greek yogurt
• 1 garlic clove, pressed
• 1 scallion, finely chopped (save 1/2 for garnish)
• 1 tsp. dried dill
• 1/4-1/2 cup Frank's Red Hot sauce (to taste)
• 1/4 cup gluten-free crackers or chips, crushed (optional)
• 1/4 cup sliced bread and butter pickles (optional)
• salt and pepper
• olive oil cooking spray

Steps:

1. Preheat oven to 400 degrees
2. Heat a medium skillet on medium heat. Spray with olive oil cooking spray and add chicken tenderloins.  Season with salt and pepper to taste.  Cook on medium heat for 4-5 minutes on each side until cooked through.  Remove from heat and finely chop or shred with a fork.  Transfer to a large mixing bowl.
3. To the mixing bowl with the chicken, add the Greek yogurt, garlic clove, 1/2 chopped scallion, dried dill and Frank's Red Hot Sauce.  Season with salt and pepper and stir until all ingredients are combined.
4. Place the hollowed out mushroom caps open side up on a cookie sheet.  Fill the caps with the chicken mixture.  Sprinkle with gluten-free cracker crumbs and place in the oven at 400 degrees for 15-20 minutes.  Remove from the heat and allow to cool for 5 minutes.
5. Top with bread and butter pickle slices and garnish with chopped scallions.

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 12 mushrooms

Raw Cashew & Lemon Pesto Stuffed Mushrooms

Ingredients:

• 10 oz. whole Crimini mushrooms, center stems removed
• 15-20 large basil leaves
• 1/2 cup fresh flat-leaf parsley
• 1 scallion chopped
• 1 large garlic clove, pressed
• juice and zest of 1 lemon
• 2/3 cup raw cashews (plus a few for garnish)
• 1/3 cup olive oil
• salt and pepper to taste

Steps:

1. In a food processor or blender combine basil, parsley, scallion, garlic, lemon juice and cashews.  Season with salt and pepper and pulse food processor until roughly chopped.
2. Scrape ingredients down into the bottom of the food processor and blend the ingredients again, streaming the olive oil in slowly. Blend for about 30 seconds until the pesto is smooth and creamy.
3. Place the mushroom caps open side up on a serving dish.  Spoon the pesto into the mushroom caps.  Top with lemon zest and garnish with a whole cashew.

Shrimp & Artichoke Risotto Stuffed Mushrooms

Prep Time: 10 minutes / Cook Time: 30 minutes / Servings: 4 mushrooms

Shrimp & Artichoke Risotto Stuffed Mushrooms

Ingredients:

• 4 large Portobella mushrooms, inner stems removed
• 1 cup Arborio Rice
• 2 cups chicken broth
• 1 cup chopped artichoke hearts
• 1 scallion, chopped
• 1/2 cup roasted red peppers, chopped
• 8-10 large shrimp, peeled and deveined
• juice and zest of 1 lemon
• 2 tbsp. flat-leaf parsley, chopped 
• 2 tsp. garlic powder
• 1 tsp. olive oil
• salt and pepper
• olive oil cooking spray

Steps:

1. Heat a grill or grill pan to high heat.  Spray with olive oil cooking spray and add the Portobella mushrooms and shrimp.  Season with salt and pepper. Grill the shrimp for 2-3 minutes on each side, just until cooked through.  Remove from heat and set aside.  Grill the mushrooms for 4-5 minutes on each side until soft.  Remove from heat and set aside.
2. Heat the olive oil in a large skillet on medium heat.  Add the Arborio rice and toast for 2-3 minutes, stirring constantly.  Season with garlic powder, salt and pepper.
3. Add the chicken broth 1/2 cup at a time, while continuing to stir constantly until the liquid is absorbed.  Repeat until the rice is soft and creamy.
4. Add the artichoke hearts, red peppers and scallions.  Stir until combined. 
5. Place the mushroom caps open side up on a serving dish.  Spoon the risotto into the mushroom caps.  Arrange the grilled shrimp on top of the risotto.  Garnish with lemon zest and chopped parsley.