Caprese-stuffed portobello mushrooms

January 24, 2019 Belinda

Garlic butter-smothered portobello mushrooms stuffed and grilled with fresh mozzarella cheese, grape tomato slices, and drizzled with a rich balsamic glaze. What could be easier and better! Recipe c/o “Cafe Delites”

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Garlic butter
2 tbsp butter
2 cloves garlic, crushed
1 tbsp freshly chopped parsley

Mushrooms:
5-6 large Portobello Mushrooms , stem removed, washed and dried thoroughly with a paper towel
5-6 fresh mozzarella cheese balls , sliced thinly
1 cup grape (or cherry) tomatoes, sliced thinly
fresh basil, shredded to garnish

Balsamic Glaze: (or you can use store bought, or this recipe)
1/4 cup balsamic vinegar
2 tsp brown sugar (OPTIONAL)

Preheat oven to grill/broil settings on high heat. Arrange oven shelf to the middle of your oven.
Combine all of the garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is fragrant. Brush the bottoms of each mushroom and place them, buttered side down, on a baking tray.
Flip and brush any remaining garlic over the insides of each cap. Fill each mushroom with the mozzarella slices and tomatoes, and grill/broil until cheese has melted and golden in color (about 8 minutes).

To serve, top with the basil, drizzle with the balsamic glaze and sprinkle with salt to taste.
For the Balsamic Glaze:
(If making from scratch, prepare while mushrooms are in the oven.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

10 minute Portobello pizzas

October 15, 2017October 15, 2017 Belinda

The perfect low-carb pizza with the added flavor of earthy portobello mushrooms and ready in 10 minutes!.
From the wonderful blog, “Cafe Delites”

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Serves 6

6 portobello mushroom caps, stems removed, washed and dried with a paper towel
2 tbsp extra virgin olive oil
2 tsp minced garlic
6 tsp Italian seasoning (or a dried oregano and basil leaf blend), divided
3/4 cup pizza sauce (garlic and herb)
1 1/2 cups shredded mozzarella cheese (or a pizza cheese blend)*
30 miniature-sized pepperonis**
6 or more cherry or grape tomatoes, sliced thinly
Salt and pepper, to taste

Preheat oven to broil / grill settings on high heat. Arrange oven shelf to the middle of your oven.

Combine the oil, garlic and 4 teaspoons of the seasoning together in a small bowl. Brush the bottoms of each mushroom with the garlic oil mixture and place each mushroom, oil side down, on a lightly greased baking sheet / tray.
Fill each mushroom with 2 tablespoons of the pizza sauce per cap, 1/4 cup of mozzarella cheese, 6 pepperoni miniatures and tomato slices. Broil / grill until cheese has melted and is golden in color (about 8 minutes).

To serve, sprinkle with the remaining Italian seasoning (or mixed herbs), and season with salt and pepper to taste.

Recipe Notes
*I find using dry cheese such as shredded mozzarella gives the best results. Using fresh mozzarella may cause the mushrooms to release some liquid during the broiling / grilling process.
**For the miniature pepperonis, I bought normal-sized pepperonis and cut them with an apple corer like this one to get miniature sized ones. (I used 8 slices.) However, you can use whatever you can find!

TIP: Do NOT over bake them! They WILL release a lot of liquid if left in the oven for too long! Make sure your oven is preheated well and HOT when putting them in.

Asian flavors · Pasta · Vegetarian pasta

Garlic noodles with mushrooms and miso butter

August 29, 2015February 8, 2016 Belinda

This is a wonderfully simple recipe from the food blog, “Steamy Kitchen” It’s worth signing up to them, as they have some super recipes with those lovely Asian flavors.
Use either Chinese egg noodles or thin spaghetti noodles.

Serves 4
1/2 pound dry pasta or noodles of your choice
2 tablespoons butter
2 cloves garlic, finely minced
2 green onions (scallions), chopped
12 ounces fresh mushrooms of your choice
2 tablespoons Miso & Easy (or 1 tablespoon regular miso paste)
2 teaspoons Maggi Sauce (or 1 1/2 tablespoons oyster sauce)

Cook the pasta according to package directions. Drain and set aside.
Heat a wok or large saute pan over medium heat. When hot, add the butter, garlic and green onion. Cook for 1 minute or until very fragrant, making sure to keep an eye on the heat so that the garlic does not burn. Add in the mushrooms and cook for 2 minutes. Add in the miso, Maggi Sauce (or oyster sauce) and stir.
Add in the cooked pasta and toss well.

Pasta · Vegetarian pasta

Mushroom and Marsala Pasta Bake

January 15, 2015February 8, 2016 Belinda

What a lovely idea to have the benefits of Chicken Marsala but with pasta instead of chicken. This is such a silky, comforting and tasty dish to make and can be all done in a 3 to 5 qt heavy stove-to-oven braiser, depending if you’re doubling the recipe for more people. This recipe is credited to “Smitten Kitchen” food blog.

Serves 4

8 oz of a robust pasta of your choice, such as a ziti
1 tbsp olive oil
3/4 lb fresh mushroom, sliced
1 medium onion, halved and sliced thin
Salt and freshly ground black pepper to taste
1/4 cup dry Marsala wine
3 tbsp unsalted butter
3 tbsp all-purpose flour
1 1/2 cups chicken or vegetable broth
1/2 cup finely grated parmesan cheese (not pre-grated)
6 ounces mozzarella, cut into small cubes
3 tbsp chopped fresh flat-leaf parsley

Cook the pasta. Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat the oven to 400 F.

Make the sauce:
Reheat your empty pasta pot over high heat. Add the oil and once it is hot, add the mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce the heat to medium-high, add the onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated.
Add the Marsala and cook the mixture, stirring, until it has almost or fully evaporated (depending on your preference).
Add the butter and stir until melted. Add the flour and stir until all has been dampened and absorbed. Add the broth, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash.
Repeat until all the broth has been added. Let the mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove the pan from heat.

Assemble and bake the dish:
Add the cooked pasta and stir until combined. Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with the remaining parmesan.
Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.

Gluten Free · Poultry

Chicken Dijon with mushrooms

January 2, 2015February 7, 2016 Belinda

I have posted several versions of this chicken dish and this is another simple beauty, this time with the emphasis on the mustard sauce, which we love. All you need with this is some rice to soak up that velvety sauce and a green salad.

Serves 4 but can easily be augmented for a larger dinner party

4 chicken breasts
8 oz mushrooms, sliced
1 large garlic clove, crushed
1 onion, sliced
3 tbsp Dijon mustard
1 tbsp fresh tarragon, chopped plus extra for the gaarnish
17 fl oz white wine
A splash of brandy

In a pan, heat a glug of olive oil. Season the 4 chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside. Fry the mushrooms in the same pan until golden.
Add 1 garlic clove and the onion then cook until soft. Stir in the Dijon mustard and chopped fresh tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes. Add the chicken, skin-side up, cover and simmer for 10 minutes.
Cook, uncovered, for 15 minutes, stirring now and then.
Garnish with fresh tarragon and serve with some steamed rice and a green salad

Poultry

Chicken with mustard and mascarpone Marsala sauce

October 3, 2014February 7, 2016 Belinda

This is a winner and is lovely served over the fettuccine. I get asked so often for recipes for boneless, skinless chicken, so here goes! This is a Giada De Laurentiis recipe.

Serves 4 to 6.

1 1/2 lbs boneless, skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tbsp olive oil
5 tbsp butter, divided
3/4 cup chopped onion
1 lb cremini mushrooms, sliced
2 tbsp minced garlic
1 cup dry Marsala wine
1 cup (8 oz) mascarpone cheese
2 tbsp Dijon mustard
2 tbsp chopped fresh Italian parsley leaves, plus whole sprigs for garnish
12 oz dried fettuccine

Season the chicken well with salt and pepper. Heat the oil in a heavy, large skillet over high heat. Add the chicken and cook just until brown, about 5 mins per side. Transfer the chicken to a plate and cool slightly.
While the chicken cools, melt 2 tbsp of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes.
Add the wine and simmer until it is reduced by half, about 4 minutes.
Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3 inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium- low heat until the chicken is just cooked through and the sauce thickens slightly, about 3 mins.
Stir in the chopped parsley. Season the sauce to taste with salt and pepper.

Meanwhile, bring a large pot of salted water to the boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccini with 3 tbsp of butter, season to taste with salt and pepper. Swirl the fettuccine onto the serving plates. Spoon the chicken mixture over the top.
Garnish with parsley and serve.

Asian flavors · Fish · Gluten Free · Whole30 compliant

Oven baked parcels of fish with scallions, mushrooms, ginger and sesame oil

July 19, 2014January 7, 2017 Belinda

This is one of our most favorite, light and extremely tasty fish dishes, steamed to perfection, snuggled cozily in their own aluminum foil packets. All you need to serve with it is steamed white rice, as the juices from these parcels are divine.

Serves 2
2 x 6oz fillets of Chilean sea bass, cod or halibut
6 scallions, sliced on the diagonal in 1″ pieces
1 large clove of garlic crushed
1 & 1/2 tbsp fresh ginger, grated finely or chopped very finely.
1 tbsp toasted sesame oil
1/4 cup low sodium soy sauce or coconut aminos
A pinch of red pepper flakes (optional)
6 good sized mushrooms, or shitake mushrooms, sliced
1/2 can baby corn pieces, drained (optional)
freshly ground black pepper

Preheat the oven to 400 F
In a small bowl, add the soy sauce, sesame oil, sliced scallions, ginger, garlic,red pepper flakes, mushrooms, baby corn, if using, and ground pepper.
Mix well and set aside.
Get two large pieces of aluminum foil and in the middle of each piece, place a piece of fish. Bring up all the sides of the foil, so the liquid won’t run out, and tip 1/2 of the mixture in the medium bowl over each piece of fish.
Gather up and seal the packages really well.

Place in a small roasting tin and bake at 400 F for about 15 mins max.
To test, open one of the packages and put a sharp knife into the fish to see if comes away easily.
Place the fish over a pile of simple steamed white rice in a bowl, and pour over all the sauce and vegetables.

Grains · Vegetable-related

Polenta with mushrooms and truffle oil

June 15, 2014February 8, 2016 Belinda

This recipe is from the incomparable Yotam Ottolenghi and his book “Jerusalem” is one of my 5 “desert island” recipe books.
So easy and with such bold, earthy flavors. All that needs to be served with this is a simple salad.

Serves 2 (but can easily be augmented)
4 tbsp olive oil
¾ lb mixed mushrooms, very large ones halved
2 garlic cloves, crushed
1 tbsp chopped fresh tarragon
1 tbsp chopped fresh thyme
1 tbsp truffle oil
1 pint ( 16 fl oz) vegetable or chicken stock
3 oz polenta (instant or traditional)
3 oz Parmesan, grated
2 – 3 tbsp butter
1 tsp finely chopped rosemary
1 tbsp chopped chervil
4 oz Taleggio cheese (rind removed), cut into 1/4” slices
salt and black pepper

* There are two types of polenta meal (or cornmeal) available – a quick or instant variety and the traditional, slow-cooking one. For most purposes the quick polenta is good enough. Either one can be used for this dish.
Heat up half the olive oil in a large frying pan. Once hot, add half of the mushrooms and fry for a few minutes, or until just cooked; try not to move them much so you get golden-brown patches on their surface. Remove from the pan, and repeat with the rest of the mushrooms and oil. Off the heat, return all the mushrooms to the pan and add the garlic, tarragon, thyme, truffle oil and some salt and pepper. Keep warm.
Bring the stock to the boil in a saucepan. Slowly stir in the polenta, then reduce the heat to the minimum and cook, stirring constantly with a wooden spoon. The polenta is ready when it leaves the sides of the pan but is still runny. If you are using instant polenta this shouldn’t take more than 5 minutes; with traditional polenta it could take up to 50 minutes (if it seems to dry out, add some more stock or water but just enough to keep it at a thick porridge consistency).
Preheat the grill (broiler) to high. When the polenta is ready, stir in the Parmesan, butter, rosemary and half the chervil. Season with salt and pepper. Spread the polenta over a heatproof dish and top with the Taleggio. Place under the grill until the cheese bubbles. Remove, top with the mushrooms and their juices, and return to the grill for a minute to warm up. Serve hot, garnished with the remaining chervil.