Savory Apple, Sage & Gruyère Stuffed Mushroom

 This recipe that captures classic autumn flavors. It balances earthy mushrooms with sweet tart apples, fresh herbs, and nutty melted cheese.

Ingredients

• Mushrooms: 16 to 20 large cremini (baby bella) mushrooms, wiped clean with stems removed and finely chopped.
• Aromatics & Fruit: 1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 small shallot (finely diced), 2 cloves garlic (minced), and 1/2 of a crisp apple like Honeycrisp or Granny Smith (finely diced).
• Herbs: 1 tablespoon fresh sage (finely chopped) and 1 teaspoon fresh thyme leaves.
• Binders & Cheese: 1/3 cup panko breadcrumbs, 1/2 cup shredded Gruyère cheese (or sharp white cheddar), 2 ounces softened cream cheese, and 2 tablespoons grated Parmesan.
• Crunchy Topping: 2 tablespoons toasted pecans or walnuts (finely chopped), plus salt and black pepper to taste.

Instructions

• Prep the caps: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, place the mushroom caps hollow-side up, and lightly brush them with olive oil and a pinch of salt.
• Sauté the filling: Melt the butter with the remaining olive oil in a skillet over medium heat. Add the chopped mushroom stems, diced shallot, and diced apple, cooking for 5 to 6 minutes until softened and any liquid has evaporated.
• Add herbs and garlic: Stir in the garlic, fresh sage, thyme, salt, and pepper. Cook for 1 more minute until fragrant, then remove the pan from the heat.
• Mix the cheese and crunch: Transfer the warm skillet mixture to a bowl and stir in the softened cream cheese until melted and smooth. Fold in the Gruyère, panko breadcrumbs, and chopped pecans.
• Stuff and bake: Spoon the filling generously into each mushroom cap, pressing down slightly so it holds together. Sprinkle the grated Parmesan over the tops and bake for 18 to 20 minutes until the mushrooms are tender and the tops are golden brown.
  
  

Optional Variations

• Add savory meat: Brown 1/4 pound of sweet Italian pork or chicken sausage in the skillet before adding the mushroom stems and apples for a heartier appetizer.
• Make it gluten-free: Swap the panko breadcrumbs for almond flour or crushed gluten-free crackers.

Turkey & White Bean Soup

 Turkey & White Bean Soup

Ingredients

• 1.5 pounds ground turkey
• 2 cans white beans
• 1 onion
• 2 stalks celery
• 2 carrots diced      
• 3 cloves garlic
• 1 tsp dried thyme (or a mix of thyme and rosemary)
• 6 cups chicken brith
• 2 cups kale or baby spinach
• Optional: A squeeze of fresh lemon juice and grated Parmesan cheese for serving

Brown the turkey in a little olive oil. Add the chopped onion, celery and garlic and cook for 5 minutes. Pour in broth and 1 tsp thyme. Simmer for 25 minutes stirring in the kale for the last 5 minutes

Protein: 28g with each bowl plus fiber from beans.

Very good and filling

Sunday Spinach & Feta Egg Muffins

 Sunday Spinach & Feta Egg Muffins

This recipe is from The Ageless Blueprint

Ingredients:

• 10 eggs
• 2 cups spinach
• 1 red pepper
• 1/2 cups feta
• 2 green onions
• pinch of salt and papper

Heat the oven to 350 degree F (175 degree C) and grease a 12 cup muffin tin. Divide the chopped vegetables and feta cheese between the cups. Whisk the eggs with salt and pepper and pour over the vegetables. Bake 20 - 25 minutes.

Protein - 13 g in 2 muffins and a cup of Greek yogurt = 30 g protein

Consider baking these on Sunday to have available each day during the week.

Made these on November 4th. Very good. I drizzled a little pepper jelly on for some kick.