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.