Health Food Retailers Miami FL

Our end-of-the-week recipe, which is Nutty Stuffed Mushroom Caps, would make a delicious holiday appetizer or light evening entrée when paired with a salad. All of the ingredients should be available at your local natural and organic food store. Nutty Stuffed Mushroom Caps Serves 6 18 large mushroom caps, about 1 pound total 1/4 cup...
Cafe Bom Dia
(305) 447-4023
5200 Blue Lagoon Drive, Suite 700
Miami, FL
Lucini Italia Organics
(305) 858-7200
3225 Aviation Ave 6th Fl
Miami, FL
Explorer's Bounty Inc.
(305) 455-2141
8390 NW 53rd St Ste 312
Miami, FL
Lakewood Organic Juices
3053245900,ext3005
PO Box 420708
Miami, FL
Freedom Fresh LLC.
(305) 715-5710
8901 NW 33rd St Ste 100
Miami, FL
Coral Gables Farmers Market
(305) 460-5312
405 Biltmore Way; Coral Gables City Hall
Coral Gables, FL
Coconut Grove Farmers Market
(305) 238-7747
Corner of Grand Avenue; Margaret Street
Coconut Grove, FL
Trile Giant South America Corp.
not working
8403 NW 68st.
Miami, FL
eoilco labs
(305) 663-8187
5825 S.W. 68th Street Unit C
South Miami, FL
Daabon Organic U.S.A. Inc
(406) 556-4645
1110 Brickell Ave #204
Miami, FL
Data Provided by:
 
provided by: Organic Food and Green Living

Nutty Stuffed Mushroom Caps

Now that November has arrived, my sister and I have been talking about Thanksgiving menus. Our end-of-the-week recipe would make a delicious holiday appetizer or light evening entrée when paired with a salad. All of the ingredients should be available at your local natural and organic food store. Nutty Stuffed Mushroom Caps Serves 6

  • 18 large mushroom caps, about 1 pound total 
  • 1/4 cup reduced-sodium chicken broth 
  • 1/4 cup chopped shallots 
  • 1 Italian plum tomato, or other small tomato, diced 
  • 1/3 cup chopped walnuts 
  • 2/3 cup fat free mayonnaise 
  • 1½ cups fresh white bread crumbs 
  • 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon 
  • Salt and pepper to taste 
Preheat oven to 375°F. Remove stems from mushroom caps, leaving an indentation in underside of each cap to hold filling later. Chop stems and set aside. Coat large nonstick skillet with nonstick cooking spray and place over medium-high heat. When hot, add whole mushroom caps and cook about 1 minute on each side, until faintly browned. Place mushrooms, stem end up on baking sheet. Return pan to medium heat and add broth. When boiling, add mushroom stems and shallots, and cook until most of liquid has evaporated, 2 to 3 minutes. Scrape mixture into bowl and add tomato, walnuts, mayonnaise, bread crumbs and tarragon. Stir to combine, then season with salt and pepper to taste. Mound walnut mixture among mushroom caps, placing a generous tablespoon in each one. Bake 15 to 18 minutes, unti...

Click here to read the rest of "Nutty Stuffed Mushroom Caps"