DIY BITES

Fun, Healthy, Delicious Recipes

MUSHROOM BRUSCHETTA

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Mushroom Bruschetta

Sooo these bruchettas are totally delicious!

They’re cooked in hoisin sauce and lime juice so the flavors are ah-mazing.🙆

What you’ll be getting here is:

• A fast, fast, fast but satisfying snack, appetizer, breakfast, or whatever you want it to be

• Delicious flavors

• 15 grams of Protein

• 83 mg Calcium

• 8 grams of Fiber

Full recipe & nutritional info ⤵️

MUSHROOM BRUSCHETTA
 
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Recipe type: Appetizer, Snack, Breakfast
Cuisine: Vegetarian, Vegan
Serves: 3 slices
Ingredients
  • 150 gr mushrooms (button, oyster), sliced
  • 1 tbsp hoisin sauce
  • 2-3 tbsp lime juice
  • 2 garlic cloves
  • 1 tsp olive oil
  • ⅔ slices of preferred bread, toasted
  • Salt
  • Pepper
  • Optionally, 3-4 cherry tomatoes and fresh parsley, cilantro or spring onion.
Instructions
  1. Heat up a non-stick pan on medium heat.
  2. Slice mushrooms and add them to the pan. Cook for 2 minutes on medium heat and add hoisin sauce and lime juice. Cook for another 2-3 minutes, or until the sauce has reduced.
  3. Season with salt and pepper.
  4. Add olive oil to grill and grill bread slices for 1-2 minutes on each side, or until golden.
  5. Cut the clove of garlic length wise and stick a fork into half of the clove, leaving the cut side open, then rub the garlic on the bread on 1 side.
  6. Add mushrooms on top of each slice and serve.
  7. Optionally, you can add sliced cherry tomatoes on bruschetta, fresh parsley or cilantro.
Nutrition Information
Calories: 243 Fat: 7 g Carbohydrates: 43 g Sodium: 515 mg Fiber: 8 g Protein: 15 g Cholesterol: 0.5 g

 

 

STUFFED MUSHROOMS WITH CREAM CHEESE AND PEPPERS

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Stuffed mushrooms with cream cheese and mushrooms

Check out these pretty stuffed mushrooms 🙆🏼

What you’ll get with this recipe:

• An easy to make and satisfying appetizer, side dish, or snack.

• Great amount of flavors.

• A great source of vitamin C, vitamin A, Calcium, Magnesium & Niacin.

Full recipe & nutritional info ⤵️

STUFFED MUSHROOMS WITH CREAM CHEESE AND PEPPERS
 
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Recipe type: Appetizer, Side dish
Cuisine: Vegetarian
Serves: 6
Ingredients
  • 6 large mushrooms
  • 100 g low-fat cream cheese
  • 50 g red bell pepper, diced (2 tbsp)
  • 1 tbsp fresh dill, chopped
  • ½ tbsp fresh parsley, chopped
  • 2 cloves of garlic, pressed
  • 1 spring onion or 1 tbsp shallots, chopped
  • ½ tbsp olive oil
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 175 degrees C/ 350 degrees F.
  2. Wash mushrooms and carefully separate stems.
  3. Finely chop stems and onion and saute them with ½ tbsp olive oil on medium heat for 4 minutes, stirring. Add pressed garlic and cook for 1 more minute.
  4. Finely cube red pepper.
  5. In a bowl, add cream cheese and mix with mushroom stems and onions, red pepper, chopped dill and parsley, and mix. Season with salt and pepper to taste.
  6. Fill mushrooms with cream cheese mix and bake for 20-25 minutes.

 

MUSHROOM POLENTA

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Mushroom_polenta_recipe_diybites

I can’t even tell you how delicious this mushroom polenta it! It’s a rich, flavorful, heavenly recipe, great if you’re craving some fast and easy to make comfort food.

You can use pretty much any type of mushrooms, such as white buttons, crimini, portabella, or shiitake 😀.

Per portion, you’ll be gettin’ 56 mg of vitamin C, 76 mg of Calcium,1401 µg of vitamin A, 3 mg of vitamin E, 3 mg of Zinc, 105 mg of Magnesium, 7 mg of vitamin B3, 12 g of protein, and 10 g of fiber.

Full recipe & nutritional info ⤵️

Mushroom_polenta_recipe_diybites_2

MUSHROOM POLENTA
 
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Recipe type: vegan, vegetarian
Serves: 4
Ingredients
  • 400 g/ 4 cups button mushrooms,
  • 1 red onion, chopped
  • ½ red bell pepper
  • 1 spring onion, chopped
  • 1 can chopped tomatoes, or 5 medium fresh tomatoes
  • 1½ tsp dried thyme
  • ½ dried dill
  • 5 garlic cloves, pressed
  • 1 tbsp olive oil
  • 220 g/ 1½ cups yellow cornmeal
  • salt
  • pepper
  • Optional: 2 handfuls of arugula (rucola, rocket salad)
Instructions
  1. Cook polenta following directions on package, adding salt and pepper to taste.
  2. As soon as polenta is cooked, pour it into an ovenproof baking dish and set aside.
  3. Chop red onion and spring onion. Cut red bell pepper lengthwise.Cut mushrooms in halves and quarters, leaving small ones uncut.
  4. Heat 1 tbsp of olive oil in a skillet and add chopped red onion and spring onion. Cook for 3 minutes, and add mushrooms, bell pepper, pressed garlic, 1½ tsp dried thyme, ½ tsp fried dill. Cook for 5 minutes on medium heat.
  5. Add canned or fresh tomatoes and cook for another 10 minutes. Season with salt and pepper.
  6. Cover polenta with mushroom mix and bake for 25 minutes at 190 degrees C/ 374 degrees F.
  7. Serve with fresh arugula.
Nutrition Information
Calories: 340 Fat: 7.5 g Saturated fat: 1.3 g Unsaturated fat: 5.7 g Carbohydrates: 60 g Sugar: 11 g Sodium: 248 mg Fiber: 10. g Protein: 12 g Cholesterol: 0 m