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Pizza Stuffed Mushrooms

Pizza Stuffed Mushrooms
Are you a mushroom lover or a hater? If you are in the happy loving mushroom camp, have I got a ground breaking, life-altering recipe for you! If you’re a hater, then I’m really very sorry for your loss. Most people in my family are on the haters side, fortunately. Start out first with some cream cheese, parmesan cheese and spices in a bowl. Then mix it up so be nice and smooth. Now, gather your pizza toppings/ingredients… And toss them into the bowl of cream cheese. Mix it all up and that’s your filling! Then take a heaping teaspoon and fill up your mushroom caps. Bake these babies for 20 minutes and then pop them under the broiler until the tops get brown and lovely. Hello lover. Then get ready to head on down to flavor town! Mmmmmmm…….I love love loved these! Go team ‘shroom! Pizza Stuffed Mushrooms Ingredients: Directions: Preheat oven to 350ºF. Related:  Party HordervesMushrooms

Portobello Sliders Want another slider recipe? Yeah, I know, I know. I’m posting two sliders back to back, but it’s Labor Day Weekend, and I figured another vegetarian (and this one is vegan-friendly) recipe might be helpful for you when planning your weekend party-going festivities. This one is super simple. Hope you all have a great Labor Day Weekend! Portobello Sliders Servings: about 8-9 sliders Ingredients 8 ounces portobello mushooms (I went for a container that had mushroom caps about the size of the palm of my hand-there were about 8-9 caps in the container. 1/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon smoked paprika Pretzel rolls, lightly toasted For the toppings: cheese, mustard, chopped dill pickles, onions (your choice!) Instructions 1. 2. 3. 4. 5. 6. 7. 8. Source: A Curvy Carrot original.

The Best Grilled Portobello Mushroom Burgers I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!! The only thing my husband said would make these burgers better is adding bacon... maybe next time. I wanted to give the mushrooms a meaty flavor, so I marinated them with balsamic, soy sauce and Montreal steak seasoning. Grilled Portobello Mushroom Servings: 4 • Size: 1 loaded burger • Old Points: 6 • Weight Watcher Points+: 8 pt Calories: 295 • Fat: 13 g • Carb: 31 g • Fiber: 11 g • Protein: 21 g • Sugar: 6 g Sodium: 594 mg (without salt) • Cholest: 0 mg Ingredients: In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning. Heat the grill or indoor grill pan over medium heat. Top the mushrooms with cheese during the last minute of cooking.

Roasted Parmesan Asparagus I love asparagus. From their flowery little heads to their crunchy stalks, I could eat it all day long. My favorite way to fix it is really yummy and just as quick and simple. I’m all for quick and simple side dishes! You just need a few pantry staples, olive oil, sea salt and fresh cracked black pepper….and the finishing touch a generous sprinkling of freshly grated parmesan cheese. Roasted Parmesan Asparagus(serves 2) Printable Recipe 12-15 pieces of fresh asparagus 1 tbsp olive oil sea salt (to taste) fresh ground black pepper (to taste) 1/4 cup freshly grated parmesan cheese 1. Serve hot and enjoy! Amber Loaded Baked Potato Rounds I really wanted to call these rounds of potatoes, Chips. I know they aren’t chips-chips because the potatoes are not crunchy, but they look like chips. And if I ever had to tell you what my favorite potato chip flavor was, I would say Loaded Baked Potato Chips. Ever think about that; what would be your favorite chip flavor? So, Loaded Baked Potato Rounds it is. I love these little nibbles. This is a delicious snack that comes together in all of 30 minutes. Loaded Baked Potato Rounds Ingredients 4 medium sized red potatoes or new potatoes, washed, sliced into thin rounds, about 1/4-inch thick (I use a mandolin to cut even rounds) olive oil sea salt freshly ground peppercorns 5 or 6 strips of bacon, cooked until crisp, crumbled shredded monterey jack cheese shredded cheddar cheese sour cream (optional) Instructions Preheat oven to 375. I’m linking this up with Tidy Mom’s I’m Lovin’ It Fridays Party

Steak and Cheese Stuffed Pretzel Bites | Perpetually Hungry The very first time I ever attempted to make pretzels was after a long day at work a couple of years ago. I was tired but had been browsing pictures of pretzels all day and I just craved one. They surprisingly didn’t take much time at all and definitely satisfied my craving. They were gone in a day. While the classic pretzel shape is something that everyone loves, I found that the pretzel bites I made were gone much faster; I’m pretty sure it had to do with their size and the fact you could just pick one (or two or three) up passing by and pop them in your mouth. I have since made pretzels dozens and dozens of times and I knew I wanted to make pretzels for this blog, but I needed something special about them to share. The cheese gets so melty and gooey and oozes out a little and the steak gives these the best flavor. As always, not only are these pretzel bites incredible when they are first out of the oven, but they freeze well to boot. Steak and Cheese Stuffed Pretzel Bites

Portobello Mushroom Burgers (in the oven) | Pep In Your Step I have somewhat been neglecting my 2012 kitchen creation bucket list. Looking for quick and healthy ideas for supper tonight, I went back to the list. How great to cheer up this rainy day than portobello mushroom burgers! I’m not dedicated enough to flip these babies on the BBQ so I’m grilling the burgers in the oven. image source: 4 portobello mushrooms 1/4 cup balsamic vinegar 2 tbsp olive oil 1 tsp dried parsley 1 tbsp minced garlic salt/pepper Toppings: roasted red pepper avocado lettuce Cooking Instructions: Once the burgers are cooked, let them set to soak up the flavour. Quick Tuesday night dinner with a mouthful of flavour and freshness! Like this: Like Loading...

Lasagna Timpano I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious! I still can't believe how great this came out and how awesome it actually tasted!

Avocado Fries Oh dear. I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3.

Zucchini Cheddar Drop Biscuits Hiiiiiii, you cute people, you! You’re looking mighty fine on this sunny Monday morning. Have I told you that lately? Well you dooo….I have some biscuits for you. Wait… Before we continue with talk about zucchini and cheese and butter, can I get emotional on you for a second? Warning: This might get awkward. Apologies in advance, but I have to comment on Jennifer Perillo. And then…something magical happened: everyone did. Alright, my tears are wiped…can we talk about butter now? When I was at the farmer’s market yesterday–my Sunday routine–the zucchini and squash looked so bright. I added some cheese for nutritional value. Since I was way paranoid about the zucchini releasing too much water, I squeezed (drained) it in a cheese cloth, transferred it to a bowl, added a little salt and then flour. I was all out of buttermilk…(actually I just forgot to pick some up from the store), so I used milk instead. Hey, can we all just ignore the pencil in the left hand corner. Love you, per usual.

Portobello Gravy Recipe