Page 24 - Holiday Bonus 2021

Add mushrooms for easy snacking at get-togethers
Mix up your snacking habits with a more nutritious option to serve ahead of a meal or on its own. These Roasted Portobello Mushrooms with Beets and Goat Cheese are ready in just half an hour with only eight ingredients, allowing you to dish up a flavorful bite without going overboard in the kitchen. Find more recipes at senecafoods.com. – Family Features
Roasted Portobello Mushrooms with Beets and Goat Cheese
1 jar (16 oz.) Aunt Nellie's Whole Pickled Beets
4 large portobello mushrooms (about 1 lb.)
1⁄4 tsp. salt
1⁄4 tsp. freshly ground black pepper 1⁄2 cup fresh bread crumbs, such as
sourdough or whole wheat.
(See note below)
1⁄4 cup sliced green onions or
chopped chives
1⁄4 cup coarsely chopped walnuts,
toasted
1⁄2 cup (2 oz.) crumbled goat cheese
Heat oven to 400°F.
Drain beets and coarsely chop 1⁄2 cup.
Trim stems flat and remove gills from mushroom caps using a spoon. Place caps, rounded side down, on foil-lined baking sheet; season with salt and pepper.
In medium bowl, combine chopped beets, bread crumbs, green onions and walnuts. Spoon mixture into caps and top with goat cheese.
Bake 12 to 15 minutes or until heated through and mushrooms are tender.
Note: Using a food processor, pulse a few pieces of sour dough or wheat bread several times until finely crumbled.
OBSTETRICS • GYNECOLOGY FOR ALL WOMEN
Front: Dr. Christina Elstad, Dr. Rachel Murthy, Dr. Rebecca Fletcher, Katie Sells, WHNP. Back: Dr. Meredith Bolton, Dr. Andrew Herrin, Dr. Ruth Cline
PAGE 22 | OCONEE THE MAGAZINE | HOLIDAY 2021
Accepting New Patients • 706-548-4272 740 Prince Avenue, Building 3, Athens athensobgyn.com
We proudly welcome Sabrina Bevelaqua, WHNP
to the practice .
Providing high quality women’s healthcare to our community.