Tag Archives: stuffed

Mushroom, Purple Onion and Goat Cheese Stuffed Chicken

Approximately  1 – 1 1/2 lbs chicken thighs
2 cups chopped mushrooms
1/4 medium purple (red) onion, sliced
4 oz goat cheese
Italian seasoning, garlic granules, sea salt, black pepper, etc. to taste

Lay chicken thighs, opened, in a baking dish
Layer onion slices, mushrooms and goat cheese on one half of each thigh

Close the other half of the chicken thigh over topped half

Top with seasonings (Italian seasoning, garlic granules, sea salt, black pepper, etc.)

Bake at 425 for approximately 25 minutes, or until chicken is cooked thoroughly


Pepperoni and Cheese Stuffed Mushroom Caps

1 Quart whole mushrooms
2-3 oz of goat cheese (I like herb goat cheese, especially for this recipe)
Approximately 2-3 inches of a nitrate-free pepperoni stick

Remove the stem from the mushrooms, as pictured

Chop the pepperoni and mix well with the goat cheese
Will mix easier at room temperature

Stuff the mushrooms and place in a lightly-greased baking dish

Bake at 400 for 12-15 minutes

Jalapeno Poppers

6 Whole jalapeno peppers (makes 12 poppers)
Approximately 4 oz goat cheese
6 slices of bacon
**Gloves for touching jalapeno!

Prepare the bacon either on the stove top over medium heat or in the oven at 400 until about 3/4 cooked
While the bacon is cooking, cut and remove the seeds from the peppers
**You will want to use the gloves– it burns!**

Place the halved peppers in a baking dish, as pictured below
Bake at 400 degrees for approximately 10-15 minutes
(The longer you cook them, the softer and less spicy they will be…)

Stuff the peppers with goat cheese and wrap with a half of strip of bacon
Bake at 400 for 6-8 minutes
Let cool a bit and enjoy!

Sausage and Apple-Stuffed Portobello

1 lb pork sausage (For this recipe, I used 4 garlic and herb pork sausage links from Whole Foods Market, and took it out of the casing)
1 shallot, chopped
Small bunch of fresh basil leaves, chopped
Small bunch of fresh sage leaves, chopped
1 apple, chopped into small pieces
4 Portobello mushroom caps

In a mixing bowl, mix the sausage with the chopped shallots

Add chopped basil and sage

Add chopped apple

Make sausage mixture into patties (like burgers)
Remove the stem from the Portobello mushroom caps
Place mushroom caps upside down/ bottom side-up in a lightly greased baking dish
Place sausage patties on top of mushroom caps

Bake at 400 for approximately 40 minutes

Enjoy! : )

Deviled Eggs

Extra large eggs (this recipe used 6 eggs and had “stuffing” left over)
3-4 strips of bacon
1 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 Tbsp green onions, chopped fine

Place eggs in a pot of water and boil
Once the water begins to boil, turn the heat off
Let the eggs sit in the hot water for approximately 10 minutes
Drain hot water and run eggs under cold water
Crack and peel the eggs

Prepare the bacon
*Tip: Cook bacon on a lined cookie sheet in the oven at 400 degrees. Less clean up than the stove top

Mix together the mayonnaise, mustard and the green onions

Cut the eggs in half, from top to bottom, and remove the yolk without breaking the egg white
Mix the yolks with the mayonnaise and mustard mixture
Crumble the cooked bacon
Add 3/4 of the bacon to the yolk mixture

Stuff the egg whites with the yolk mixture
Sprinkle the remaining bacon on top

*Optional: Sprinkle paprika over the eggs

Enjoy! )

Stuffed Peppers

Ground Beef Stuffing:
1 lb. Grass-Fed Ground Beef
1 Medium Onion, Chopped
Approximately 1/4 Cup Fresh Garlic Cloves, Chopped
Handful of Mushrooms (Optional)
1 Tablespoon Oregano
2 Cups Tomato Sauce
(Plus peppers for stuffing)

Put all ingredients in a pan and cook until ground beef is cooked thoroughly

Add 2 Cups Tomato Sauce

Cut the tops off the peppers
(Green peppers pictured, but you can use red, orange, yellow or green peppers)

Stuff the peppers with the ground beef mixture

Bake at 425 for approximately 20 minutes
(Or to desired texture of the green peppers- bake less for firm peppers, bake more for softer peppers)


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