Tag Archives: mushrooms

Portobello Mushroom Entrée

Dinner Ideas, Weight Watcher Friendly December 16, 2025 Leave a comment

Pick out 2 nice size Portobello mushrooms. They can be grilled or cooked on a stove top and make a wonderful replacement to a hamburger, especially if you are watching your red meat intake. Frankly, I just love mushrooms and even though Montana has wonderful beef – I wouldn’t hesitate to replace my burger with a Portobello Mushroom “burger”. Cook these up and spread with Onion Jam, horseradish sauce and place on an onion roll and you have a delicious, filling meal.

Ingredients:

  • 2 large Portobello mushrooms, wipe clean with a dry paper towel, remove stem and gills with a spoon, careful not to break the mushroom
  • 1 clove of garlic, grated
  • ¼ cup olive oil
  • 2 tablespoons of balsamic vinegar
  • 2 tablespoons minced flat leaf parsley, thyme, or substitute with your favorite fresh cut herb

Directions:

  1. Combine all ingredients in a plastic bag, seal and marinate for up to an hour
  2. Remove mushrooms from bag and discard marinade
  3. If cooking on stove top, preheat skillet with 1 tsp of olive oil
  4. Grill or cook on stove top for 3-4 minutes on each side until soft but not mushy
  5. Split bun and place cut sides down on skillet or grill and toast
  6. Spread with onion jam and horseradish sauce, enjoy

Horseradish Sauce

2/3 cup of plain Greek yogurt

3 tablespoons of prepared horseradish

Stir together and store in refrigerator

Chicken Pot Pie Bundles – WW friendly (6 pts per serving)

Dinner Ideas, Weight Watcher Friendly January 25, 2013 Leave a comment

Chicken Pot Pie – WW friendly (6 points per serving)

Chicken Pot Pie Bundles

Chicken Pot Pie Bundles

 Ingredients

1 tsp butter

  • ½ bag of pearl onions or one small onion chopped
  • 2 cups fresh Portobello or white button mushrooms, quartered
  • 2 cloves fresh garlic grated or chopped
  • ¼ tsp tarragon
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • 2 cups frozen mixed vegetables
  • 1 cup of low fat canned chicken broth
  • 3 cups cooked skinless, boneless chicken breasts – chopped
  • 2 tbsp. all-purpose flour
  • ½ cup fat free evaporated milk, divided
  • 6 Egg roll wraps (Not the smaller wonton wrappers)

Directions

Preheat oven to 375 F

6 Servings

Preparation: Do not spray muffin cups with cooking spray.  Gently place 1 egg roll wrap into each cup letting the edges extend over the sides.

  1. Spray a skillet with cooking spray, add butter and melt over medium heat.
  2. Add onion and mushrooms and cook until tender, stirring frequently
  3. Add garlic and stir cooking until fragrant, about 2 minutes
  4. Add frozen vegetables, broth and chicken. Cover and simmer for 15 minutes
  5. In a small cup, combine flour and ¼ cup of evaporated milk; stir into chicken mixture.
  6. Cook over medium heat until thickened, stirring constantly, about 2 minutes. Stir in remaining ¼ cup of evaporated milk and cook until mixture is slightly thickened, about 2 to 3 minutes.
  7. Place a generous 1/4 cup of the chicken mixture into each wrap, and sprinkle the Parmesan cheese on top. Fold the corners up and over the top of the filling and press to seal the edges. Spray tops with cooking spray.
  8. Bake until golden and crisp, 12 to 15 minutes. Cool slightly before eating.

Note: You can substitute low-fat crescent rolls for the egg-roll wraps; and you can line a shallow baking dish with the egg-roll wraps or crescent rolls to bake pot-pie as one dish. (May affect point values)