Caprese Portabella Mushrooms

These Caprese Portabella Mushrooms are the perfect, filling side dish. Full of vibrant, summertime flavours, you’ll be tempted to enjoy these year round!

Recipe and photo by Taylor of The Girl on Bloor.

Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

8 portabella mushrooms
2 tbsp olive oil, divided
1 cup quinoa, cooked
2 cloves garlic, minced
4 tbsp balsamic vinegar, divided
½ tsp salt
¼ tsp pepper
16 mini buffala mozzarella balls
16 cherry tomatoes
¼ cup chopped fresh basil

Method

1. Preheat oven to 425 F.
2. Cook quinoa according to package directions. Meanwhile, gently wash away dirt from mushrooms, then carefully cut away stems and scrape out each mushroom. Set filling aside.
3. In a large bowl, toss quinoa with mushroom filling, minced garlic, balsamic vinegar, salt and pepper. Stuff each mushroom with filling, then top each with two mozzarella balls and two cherry tomatoes.
4. Cook in the oven for 15-20 minutes until cheese is completely melted. Remove from oven and top each mushroom with a bit of fresh basil. Enjoy!

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Toast Champignon with Bacon and Mushrooms

A savoury combination of sauteed mushrooms and bacon served on a toasted bagel and topped off with a poached egg.

Recipe Courtesy of Crumb: A Food Blog.

Prep Time: 10 mins. | Cook Time: 15 min. | Serves: 2

Ingredients

4 strips bacon, finely chopped
225g white button mushrooms, thickly sliced
1 small shallot, finely chopped
2 tbsp dry white wine
1 cup baby spinach, roughly chopped
¼ cup chopped fresh parsley
½ tsp salt
½ tsp fresh ground black pepper
1 bagel, halved, toasted and lightly buttered
2 eggs, poached

Directions

1. In a large heavy-bottomed skillet set over medium-high heat, fry the bacon until well browned and starting to crisp.
2. Add the mushrooms to the pan, and saute for 7-10 minutes or until all the liquid has evaporated and the mushrooms are golden brown. Add the shallots and white wine, and cook for another minute, or until the wine has mostly evaporated.
3. Remove from heat, and stir in the spinach and parsley. Let stand for a minute or two to allow the spinach to wilt. Season with salt and pepper.

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