Part 2 Recipe:
Mushroom Lovers’ French Bread Pizza
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In this episode, Heather prepare a quick and easy asian inspired salad using fresh mushrooms and beef.
Part 1 Recipe:
Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing
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I don’t know about you, but I am always looking for quick & easy appetizer recipes. Sure my Cheesy Stuffed Mushrooms never fail, but my guests like to see variety (I think I’m becoming predictable…?). So I went on a little search to find a recipe that was not only full of flavour, but fast and easy to prepare, you know what I found? Sandra Lee’s Roasted Portabella Crostini.
It certainly fits the bill…
Ingredients
3 large portobello mushrooms caps
3/4 cup light roasted garlic balsamic salad dressing, plus 2 tablespoons divided
2 tablespoons olive oil
1 cup low fat ricotta
2 teaspoons Italian seasoning (recommended: McCormick)
Salt and freshly ground black pepper
1 (16-ounce) bag store-bought crostini
1/2 cup roasted red bell pepper, cut into 1/2-inch wide strips
Fresh oregano leaves, for garnish
Directions
1. Lightly wipe the caps clean with a paper towel. Cut into 1/2-inch slices, place in a large zip-top bag and add 3/4 cup of balsamic dressing. Squeeze air from bag and seal. Lightly massage the mushrooms to ensure they are all evenly coated. Marinate in refrigerator for 1 to 2 hours.
2. Heat olive oil in a large saute pan over medium high heat. Add the marinated mushrooms and saute for about 6 to 8 minutes until tender.
3. Meanwhile in a small bowl, stir together ricotta, 2 tablespoons balsamic dressing, and Italian seasoning; season with salt and pepper and set aside.
4. Spread crostini with the ricotta mixture. Top each crostini with a portobello slice and cross with a red pepper strip. Garnish with oregano leaf.
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What’s your favourite appetizer to serve at social gatherings?
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Ingredients
1 leek
2 tbsp olive oil
2 garlic cloves, minced
2 cups chicken or vegetable broth
1 cup arborio rice
1/3 cup dry white wine or broth
1/4 tsp salt
1/8 tsp freshly ground pepper
8 oz fresh shiitake mushrooms
1/4 cup table cream (18%)
2 tbsp chopped fresh Italian parsley
1 oz Parmesan cheese, shaved (about 1/3 cup)
Method
Cut dark green tops and root off leek; halve lengthways, wash and thinly slice. Heat 1 tbsp(15 mL) oil in a large, deep skillet or saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until the leeks are soft. Meanwhile, bring the broth to boil in a medium saucepan over high heat or in microwave. Stir rice into the leek mixture; cook over medium heat for 1-2 minutes. Stir in wine, salt and pepper; cook about 1-2 minutes. Transfer mixture to covered 2 qt (2 L) oven–proof casserole or baking dish. Stir hot broth into rice mixture; cover and bake in 400ºF (200ºC) oven for 20 minutes.
Meanwhile, remove stems from mushrooms. Wipe caps with a damp cloth and slice. Heat remaining1 tbsp (15 mL) oil in same skillet or saucepan over medium-high heat. Add mushrooms, cook, stirring often, for 5 minutes or until just lightly browned. Set aside and cover to keep warm.
Remove risotto from the oven; stir in cream, mushrooms and parsley. Cover and let stand for 5 minutes. Spoon into serving bowls and serve immediately garnished with shaved Parmesan cheese.
Makes 2 main course or 4 side servings
Tip:
• A mixture of shiitake, oyster and crimini mushrooms may be used if desired.
• Arborio rice is a short-grain rice imported form Italy used specially for risotto.
• Trimmed stems may be reserved and simmered in broth for soups or stews.
Nutritional Information:
Calories: 333, Sodium: 731 mg, Protein: 8.7 g, Fat: 12.0 g, Carbohydrates: 45.3 g, Dietary Fibre: 1.6 g
This recipe is an Excellent Source of Protein
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Rosemary Mushroom Crostini
by All You Need is Cheese
Ingredients
1 bread
2 tbsp (30 ml) butter
1/4 cup (60 ml) red onion, finely chopped
1 large clove garlic, minced
5 ½ cups (1.375 L) finely chopped mixed mushrooms
¼ cup (60 ml) 35% cream
1 tsp (5 ml) minced fresh rosemary
1 cup (250 ml) grated Canadian Oka, Emmental or Aged Cheddar cheese
½ cup (125 ml) freshly grated Canadian Parmesan cheese
Salt and freshly ground pepper to taste
Whole pink peppercorns and rosemary
Method
1. Slice bread into 1⁄3-inch (1 cm) thick rounds. Toast until golden. Set aside.
2. Sauté onions and garlic in butter at medium-high for 1 minute. Add mushrooms. Cook 7 minutes, stirring occasionally. Remove from heat.
3. Stir in cream, rosemary and seasoning. Stir in cheeses. Spread toast with a spoonful of mushroom mixture.
4. Set on baking sheet and broil until hot – 2-3 minutes. Garnish with a few whole pink peppercorns and rosemary. Serve immediately.
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What’s your favourite cheese recipe?
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