Hello everyone! How's the start of the holiday season treating you? Came up with this recipe a little while ago as a tasty snack or delicious appetizer to add some flavor to any holiday party! (The best part is that it is completely simple to make!) It's a dish that is both hearty, light and sweet (go figure!) Hope you try it and enjoy it as much as I have, seasons greetings from Organic Eats!
Mushroom Stuffed Dates
yield: 12 pieces
Ingredients
6 organic medjool dates cut lengthwise with pit removed
1 package or 2 handfuls chanterelle mushrooms (can substitute here but I love their buttery, light flavor!) - make sure to chop them up, not too finely but to about 1/4 inch pieces
1/4 cup olive oil
2/3 cup Marsala Wine
Fresh basil (a few tablespoons) - chopped finely
Salt and Pepper to taste
Directions
1. In a small saucepan heat up 1/4 cup olive oil (just for a minute) on medium-high heat
2. Add in mushrooms and soften (about 3-5 minutes)
3. Add in Marsala wine and reduce to about 1/3 of former amount (at the end, you can add 1 tablespoon of butter to make the mixture creamier but in the name of losing that Thanksgiving weight and not gaining the holiday ten, I opted out with the butter.)
4. Pour mushrooms into bowl and toss with salt, pepper and fresh basil
5. Line up dates on a cutting board with middle side up (where pit was removed) and stuff the mushroom mixture into the dates (take care not to get much liquid in with the stuffing or else your figs will get soggy.) If you want you can close the dates back up with the other half or else leave them as open halves (I think the presentation on that is prettier.)
6. Place on serving tray and garnish with a leaf or two of fresh basil.
ENJOY!
As always, your continued feedback is welcome and look for more holiday ideas coming your way soon!
Xo
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