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Tips to Prevent Getting an Infectious Disease While on Vacation

Dr. Brent W. Laartz thought he was in for the ride of his lifetime when he set out on a horseback riding excursion in Costa Rica.

Admittedly younger and more naïve than he is today, Laartz – an infectious disease specialist and author of the book How to Avoid Contagious Diseases…

OUR DAILY PINS

By Amie Valpone, Gluten-Free Recipe Contributor, Culinary Marketing Consultant and food writer at the gluten-free blog, The Healthy Apple.

Looking for a healthy spin on a classic winter comfort food? Here is a ‘lighter’ recipe for stuffed mushrooms that is gluten-free, dairy-free and vegan. They are filled with lots of fiber and natural sweetness in each bite. Whether you’re preparing these for a football game on Sunday or a dinner party on Saturday night, they’re sure to be a crowd pleaser.

ORANGE MARJORAN STUFFED MUSHROOMS
Gluten-Free and Vegan

2 lb. baby bella mushrooms
1 1/2 cups gluten-free crackers, very finely crushed
3 Tbsp. extra virgin olive oil
1 large Vidalia onion, very finely chopped
2 tsp. balsamic vinegar
2 Tbsp. freshly squeezed orange juice
1/4 tsp. coarse sea salt
1/4 cup fresh marjoram, finely chopped
4 pitted dates, very finely chopped
1 tsp. orange zest

Preheat oven to 375 F.

Remove stems from mushrooms and chop.
Heat oil in a pan over medium heat.  Add all ingredients; cook for 5 minutes. Evenly distribute mixture to mushroom caps.  Bake for 45 minutes.
Serve with an extra drizzle of balsamic vinegar.

Bon appétit!

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