White Button Mushrooms Stuffed with Brie Cheese
1 package white button mushrooms, washed and stems removed
4 cloves garlic, minced
1/4 cup parsley, chopped
4 whole green onions (nope!), sliced
Splash of white wine
1 slice (wedge) brie cheese
preheat oven to 350 degrees. Melt butter in large saucepan. Add mushroom caps and toss to coat in butter. Sprinkle lightly with salt and cook for 1 minute. Remove mushrooms from pan and place cap side down in baking dish. In same saucepan throw in garlic, parsley, onion (nope!). Sprinkle lightly with salt and splash wine. Stir around until wine evaporates, about 1 minute. Remove from heat. Cut rind off of brie and cut into pieces to fit each mushroom cap. Place inside and top mushrooms with parley/garlic mixture. Place in oven for 15 minutes until brie is melted. Serve and enjoy!
All thumbs up! We loved these and ate them as a side with our pizza. I also added chopped walnuts which added a nice flavor and good crunch. YES!
ROASTED PORTOBELLO SANDWICH with Mozzarella and Braised Cooking Greens
4 large portobello mushrooms
2 tablespoons olive oil
2 garlic cloves, chopped with a small handful of parsley leaves
sea salt freshly ground pepper
3/4 pound small braising greens, trimmed and washed, or 2 bunches of spinach, stems removed, leaves well washed
2 pinches of hot red pepper flakes
4 slices bread
8 oz fresh mozzarella cheese, sliced and set on paper towels to drain
1. Preheat oven to 400 degrees. Remove stems from the mushrooms, wipe off the caps, and then scrape out the gills with a spoon. Drizzle the inside of the caps with half the oil and sprinkle on all but a teaspoon of the chopped garlic and the parsley. Season with a few pinches of salt and some pepper, then transfer to a shallow baking pan and bake until the mushrooms are hot and starting to sizzle, 8 - 10 minutes.
(mushroom on the left has been scraped)
2. Heat the remaining oil in a skillet; add the greens and saute with the reserved parsley-garlic mixture and pepper flakes to wilt. Season with salt. If the greens need more cooking, add a few tablespoons water to the pan and cook until tender. Cook off all the liquid before adding the greens to the mushrooms.
3. Toast the bread or muffins. Divide cheese among the mushroom caps, cover with the greens, and bake until the cheese is soft and warm, 5-7 minutes. Remove and set each mushroom on it's waiting toast and serve.
4 thumbs up! We both love mushrooms and the flavor here was yummy! I keep forgetting that I don't really like cooked spinach, though, so I would have left out the greens next time. Pretty easy and good,though :)
Oh, and we had fresh green beans cooked in a skillet with butter, soy sauce, fresh orange and lemon juice, garlic and salt.
1/2 cup strong white bread flour (I can't find bread flour anywhere, so I used regular all purpose flour and it seemed to work just fine.)
pinch of salt
4 tbsp butter, plus extra for greasing
2/3 cup water
2 oz Emmental cheese, grated (please note, this is expensive cheese, HOWEVER, you might feel silly if you say that to the lady at whole foods, thinking it's 16.99, when in fact, it's 16.99/lb, and the little block you're holding is 3.50.)
2 tbsp olive oil
1 onion (nope!)
8 oz cremini mushrooms, sliced
2 garlic cloves, finely chopped
1 tbsp all-purpose flour
2/3 cup vegetable stock
3/4 cup walnuts, chopped
2 tbsp chopped fresh parsley
salt and pepper
preheat the oven to 400 degrees. To make the pastry, sift the flour with salt onto a sheet of waxed paper. (I don't have a sifter, so I just skipped this step and added the flour and salt as is.) Melt the butter with the water in a pan over medium heat, but do not let the mixture boil. Add the flour all at once and beat vigorously with a wooden spoon until the mixture is smooth and comes away from the side of the pan.Remove from the heat, let cool for 10 minutes, then gradually beat in the eggs until smooth and glossy. Beat in the cheese. Grease a round ovenproof dish and spoon the pastry around the side.
To make the filling, heat the oil in a large, heave-bottom skillet over medium heat. Add the onion and cook (nope!) stirring frequently, for 5 minutes or until softened. Add the mushrooms and garlic and cook, stirring constantly, for 1 minute. Gradually stir in the stock. Bring to a boil, stirring constantly and cook for 3 minutes, or until thickened. Set aside 2 tbsp of the walnuts. Stir the remainder into the mushroom mixture with the parsley. Season to taste with salt and pepper.
Spoon the filling into the center of the dish and sprinkle over the remaining walnuts. Bake in the preheated oven for 40 minutes, or until the pastry is risen and golden. Serve immediately.
17 thumbs up! Just from Jeff! He loved this and was so sweet with all his compliments about it. I thought it was good, to, but liked the filling much more than the pastry.
What was left...