Health Food Retailers Panama City 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...

Bay County Farmers Market
(850) 769-2645, (850) 785-0524
2230 East 15th Street; at the Fairgrounds
Panama City, FL
Zen Garden Market
(850) 234-1651
707 Richard Jackson Blvd.
Panama City Beach, FL
Ragged Glory Farms
(850) 766-5235
Havana, FL
Union Street Farmers Market
(386) 462-3192
111 East University Avenue; Sun Center
Gainesville, FL
Branford Community Farmers Market
(386) 935-1146
506 Suwannee Avenue; corner of Highway 129 and Governor Street
Branford, FL
St. Andrews Waterfront Market
(850) 872-7208
3151 West 10th Street (U.S. hw 98, turn south on Beck Ave., then turn right
Panama City, FL
Coral Gables Farmers Market
(305) 460-5312
405 Biltmore Way; Coral Gables City Hall
Coral Gables, FL
Parkland Green Market
(954) 757-4120, (954) 341-5161
Equestrian Center Expansion Area; Holmberg Rd. east of University
Parkland, FL
St. Augustine Beach Farmers Market
(904) 347-8007
County Pier parking lot; off 370 A1A Beach Boulevard
St. Augustine, FL
Deland Saturday Morning Market
(386) 734-4341, (386) 734-4269
Wisconsin Avenue Downtown
Deland, FL
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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...

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