I remember at family holiday parties my tendency to find the door that all the cater waiters come out of and post-up right outside of it. I’ve been known to embrace similar tactics in adulthood, especially at weddings, when come cocktail hour I’m hangry enough to pounce headfirst into a tray of crab cakes.
But now that I’m gluten-free and try to eat a more balanced diet, there are fewer trays that I’m able to attack. Last holiday season, I found this to be an incredibly depressing reality of my new finger food loving existence. But it isn’t necessarily a bad thing, so long as you’re the one designing what goes out that swinging kitchen door.
After all, while standing outside the catering tent at weddings is great as a special occasion practice, when you have a flurry of holiday parties in one week, as can happen this time of year, doing so at every single one might cause you to require a triple bypass before the age of 30. It’s a marathon not a sprint, people.
Since Thanksgiving gluttony leads straight into this period of merriment, and said merriment usually involves oodles of carbs and calories, I thought I’d take it upon myself to design two recipes for President Cheese that won’t leave you wishing your reindeer sweater came in a slightly chunkier cable knit.
First up, is a spin on stuffed mushroom caps. Instead of the usual creamy spinach dip filling with mayo and cream cheese, I did a faux creamed kale by sautéing the greens with a little Président® Unsalted Butter and mixing them together with pureed white beans. The caps are topped with a light dusting of Président® Manchego cheese, which produces a decadent brown crust.
If you’d like to enter to win $50 worth of your own Président cheese, visit ArtOfCheese.com, where you can download a coupon and enter the Pinterest sweepstakes, plus find more holiday recipes and product information.
In the meantime, these healthy stuffed mushrooms would make for the perfect gluten-free Thanksgiving appetizer or main course, if you went with a portobello cap.
Stuffed Mushrooms with “Creamed” Kale and Manchego
- 1 tablespoon unsalted butter or olive oil
- 1 large shallot thinly sliced
- 1 large garlic clove minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt divided
- 2 cups frozen kale
- ¼ cup white wine
- One 15-ounce can cannellini beans rinsed and drained
- Olive oil
- 1 pound cremini mushrooms about 20, brushed with a damp towel and stems removed
- 1/2 cup grated President Manchego cheese
- Preheat the oven to 375ºF.
- Heat the butter in a large nonstick skillet. Sauté the shallot over medium heat until soft, 3 minutes. Add the garlic, red pepper and ½ teaspoon salt and cook one more minute. Fold in the kale and cook, stirring occasionally, until the kale has softened and released its liquid, 4 minutes. Add the white wine and simmer until evaporated, 1 minute. Set aside.
- Meanwhile, in a small food processor, puree the beans with ½ teaspoon salt, 1 tablespoon of olive oil and ¼ cup of water until smooth. Fold the white bean puree into the kale mixture and stir to combine.
- Arrange the mushroom caps on a parchment lined baking sheet and brush the outside of the caps lightly with olive oil. Scoop a large spoonful of the kale mixture into the cavity of each cap. Top with the cheese.
- Bake in the oven for 15-20 minutes or until the mushrooms are tender and the cheese has begun to brown.
- Serve warm or at room temperature
You can easily make this recipe vegan by sauteing the kale in olive oil and omitting the cheese.
Sponsorship: Lactalis compensated me for this post and provided me with complimentary Président cheese products. As always, all claims and opinions are my own.