Tag Archives: Cream cheese

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese – Gluten Free

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese

crab shrimp stuffed mushroom spinach neufchatel gluten free When I’m deciding on which recipes to try and make healthier for the week, I usually ask my husband if he’s in the mood for something in particular and use that as my challenge. His request this week was crab and shrimp stuffed mushrooms. I took it from there.

The recipe is very easy. The most important part is baking the mushrooms to draw out a lot of the moisture. You don’t a want big watery mushroom mess on your hands do you? While the mushrooms are baking you can prepare the stuffing part. The stuffing takes place all in one saute pan.

crab shrimp stuffed mushroom spinach neufchatel gluten free Bake the mushrooms stem side down first then turn over, bake some more and blot with a paper towel to soak up the water that was drawn out.

crab shrimp stuffed mushroom spinach neufchatel gluten free These stuffed mushrooms came out nice and creamy because of the Neufchatel cheese. I love Neufchatel cheese. If you don’t know what it is, think cream cheese. The only real difference that I notice between Neufchatel and Cream Cheese is that Neufchatel is a creamier softer cheese than regular cream cheese. Neufchatel is also slightly lower in calories. Most of the time you can use them interchangeably in recipes.

crab shrimp stuffed mushroom spinach neufchatel gluten free These make delicious gluten free appetizers. Because they have a good amount of protein, I ate 4 or 5 with a side salad and made a meal out of them. Oh and the most important part, my hubby loved them. Score!

You can use the “stuffing” all by itself too as a crab/shrimp dip. Serve it with some homemade pita chips and you’ve got a great little party dip.

Crab and Shrimp Stuffed Mushrooms with Bacon and Neufchatel Cheese - Gluten Free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free, Protein
Serves: 4
Ingredients
  • 20 - 30 white mushrooms, stems removed
  • 3 Tablespoons ghee (can sub with coconut oil)
  • 1½ teaspoons seafood seasoning
  • ½ yellow onion, diced small
  • 1 cup fresh spinach
  • 5 slices bacon, diced
  • 3 - 4 ounces of Neufchatel cheese or a little under a half package.
  • 4 ounces or half a can real jumbo lump crab meat
  • 4 ounces or half a can tiny shrimp
  • Dash of salt/pepper
Instructions
  1. MUSHROOMS:
  2. Preheat oven to 450.
  3. Line a baking sheet with foil.
  4. Spread mushroom caps on baking sheet, stem side down.
  5. Melt a tablespoon of ghee and brush mushrooms with melted oil.
  6. Bake for 10 minutes.
  7. After 10 minutes, turn mushrooms over and bake for another 5 minutes.
  8. Once mushrooms are cooked, using a papertowl, press on each mushroom to soak up the water that has been drawn out. Set aside.
  9. FILLING:
  10. In a medium skillet melt 1 Tablespoon of ghee and add bacon. Cook on medium for 2 or 3 minutes.
  11. Add onions to bacon, saute for 5 minutes or until translucent and bacon is thoroughly cooked.
  12. Add spinach to mixture, saute until wilted.
  13. Add the last tablespoon of ghee.
  14. Add crab, shrimp, seafood seasoning and dash of salt/pepper, combine and saute for 3 - 4 minutes.
  15. Add Neufchatel and stir slowly to encourage the cheese to melt into the mixture. Once it's completely melted and combined with everything else remove from heat.
  16. Spoon about a teaspoon of crab/shrimp mixture into each mushroom cap and pop back in the oven for 3-5 minutes. Serve warm.
  17. These reheat nicely too. I microwaved 4 or 5 of them for about 25 seconds.
  18. You could make them ahead of time but no more than 12 hours ahead.

 

 

Fresh Pineapple Chia Seed Jam

Fresh Pineapple Chia Seed Jam

After trying and loving my Blueberry Chia Seed Jam the hubby put in a request for pineapple chia seed jam, he loves pineapple and I love when hubby makes requests. Plus it gave me the perfect reason to try out my new food processor. I sprinted to the closet and whipped that baby out!

Let’s make Fresh Pineapple Chia Seed Jam

(this delicious jam is also paleo and gluten-free which makes it even more awesome)

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein

I FINALLY got to put the food processor to work. After pulsing the pineapple, I pulsed some Peppadew peppers to make a small batch of pineapple pepper jam all for myself.

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein

I only used about a cup of pineapple because I don’t make my chia jam batches too large as they don’t contain preservatives and aren’t canned in the traditional method. They will keep in the fridge for a week or two. Plus it’s so easy to make that if I run out it’s no big deal to whip up another batch but if you eat a lot of jam, you can certainly double the recipe.

pineapple chia seed citrus jam jelly fruit condiment paleo gluten free fiber protein peppadew pepper

If you would like to add Peppadew peppers to your pineapple jam, just add the peppers in the last few minutes of cooking the pineapple, before adding the chia seed gel. I put the details in the recipe below.

I love spooning the pepper jelly or blueberry jelly on top of some cream cheese and dipping with sea salt quinoa chips. Dee-licious!

Now don’t crinkle your nose but the hubby likes to top a scoop of vanilla ice cream with blueberry chia jam or pineapple jam. I swear it’s good. Taste just like a sundae.

Fresh Pineapple Chia Seed Jam
 
Prep time
Cook time
Total time
 
Fresh Pineapple Chia Seed Jam
Author:
Ingredients
  • 1 cup fresh pineapple (chopped small)
  • 1 cup water
  • 1 tablespoon raw honey
  • 1½ tablespoons chia seeds + 3 tablespoons water
  • **Optional - 3 or 4 Peppadew peppers or jalapenos if making the pepper jelly variation**
Instructions
  1. Soak chia seeds in the 3 tablespoons of water and set aside to gel, stirring after 10 minutes.
  2. Put chopped pineapple in food processor just for a few pulses to get rid of the big chunks.
  3. Place pulsed pineapple, honey and water in a small saucepan and bring to a boil.
  4. Once boiling, reduce the heat to very low. Continue to cook for about 30 minutes until the liquid has almost completely evaporated and the pineapple is soft. Add water as necessary, based on how juicy your pineapple is to start with. The pineapple will be broken down and should look like it's starting to gel.
  5. Remove from heat and stir in your chia seed gel stirring constantly for a few minutes. The chia seeds will try to crawl up the sides of the pan so stirring helps keep them incorporated into the pineapple.
  6. **Optional: To make pineapple PEPPER jelly, simply add 3 or 4 finely chopped Pepperdew peppers or jalapenos to the pineapple in the last few minutes of cooking, before adding the chia seed. I love pepper jelly spooned on top of cream cheese with some quinoa chips. So good.**

 

Enhanced by Zemanta