Short Rib and Wild Mushroom Cheesesteaks

I know, I know.  You cheesesteak purists are probably rolling your eyes at me.  A true cheesesteak is an art form.  And it doesn't include braised short ribs, wild mushrooms, or fancy cheese.  But you know… it's hard to argue with short ribs, wild mushrooms, and fancy cheese, right?  Right.

This recipe was born from a big bowl of cabernet-braised short ribs sitting in my fridge.  I made a big batch for a shower I threw over the weekend, and I wanted to do something noteworthy with the leftovers.  I thought about pasta, pot pie, mac and cheese… and then inspiration hit:  cheesesteak sandwiches.  But not just any cheesesteaks.  They needed to be elevated to a level worthy of using these precious short ribs.  So I added wild mushrooms.  And Gruyere cheese.  And then I took a bite and swooned.  And then Joey swooned.  And then Caroline swooned.  And then Smith threw his on the floor.  And Joey picked it up and ate it.  No wasting short rib sandwiches!  #truth.  #notashamed

I served these sandwiches with Parmesan-Truffle Oven Fries and some fresh fruit, and we felt like we were eating dinner at a trendy gastropub.

Like I said, I used leftover short ribs for these sandwiches, and it made for a super quick and easy weeknight meal.  But if you don't happen to have a bunch of short ribs hanging out in your fridge (who are you?), then you can definitely braise some up on a Saturday or Sunday then have them ready to go for some quick meals throughout the week.  Or next time you make short ribs, throw a few extra in there, then shred them and freeze them.  I cannot think of any situation in which having short ribs on hand would be a bad thing.

 

Short Rib and Wild Mushroom Cheesesteaks

• 1 Tbs butter
• 1 medium yellow onion, halved and thinly sliced
• 1 small green bell pepper, seeded and thinly sliced
• kosher salt and freshly ground black pepper
• 5 oz wild mushrooms (shiitakes, chanterelles, oyster, etc.  or a mixture), thinly sliced
• 2 cloves garlic, minced
• 3 cups shredded braised short ribs
• 1/4 cup dry red wine (or beef broth, or a dark beer)
• 4 sandwich rolls, halved and buttered
• 4 slices Gruyere or sharp provolone cheese

Preheat the oven to 375 degrees.

In a large skillet, melt the butter over medium heat.  Add the onions and bell pepper, and cook, stirring often, until they begin to soften, about 5 minutes.  Add the mushrooms and 1/2 teaspoon of salt.  Saute, stirring often, until the mushrooms are softened and cooked through, about 6 to 8 minutes.

Stir in the garlic and stirring constantly, cook an additional 30 seconds.

Gently fold in the short ribs, and cook until they are heated through, 2 to 3 minutes.  Stir in the wine, scraping up any browned bits from the bottom of the pan.  Taste the mixture and season with salt and pepper to taste.

Divide the filling evenly among the sandwich rolls, then top each with a slice of cheese.  

Close the sandwich and bake 5 to 6 minutes, or until the roll is hot and the cheese is melted.  Serve immediately.

Deep Dish Mushroom and Onion Pizza

 

Pizza Friday!  And this is a good one.  The cover of the September Cooking Light had me drooling from the minute I saw it.  The Deep Dish Mushroom & Onion Pizza looked so amazingly cheesy and delicious, and it went on my weekly menu immediately.  Unsurprisingly, we all loved it.  How could you not?

 

This is a great base recipe as well.  I can think of innumerable variations, but off the top of my head, the addition of spicy sausage is pretty high up there, as are bell peppers.  Play around, mix up the toppings (filling?) to your liking, and enjoy!  We have homemade pizza quite often, but this was a nice change from the usual style.  I hope you all have a wonderful weekend!

 

Deep Dish Mushroom and Onion Pizza

adapted from Cooking Light, September 2014
serves 6 (at 1 slice each)

• 1 1/4 tsp instant yeast
• 1/2 tsp sugar
• 3/4 cup warm water (about 110 degrees F)
• 4 Tbs olive oil, divided
• 9 oz all-purpose flour, divided (about 2 cups)
• 1/4 cup semolina flour
• 3/4 tsp kosher salt, divided
• cooking spray
• 1 1/2 cups thinly sliced onion
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• pinch red pepper flakes
• 1/4 tsp ground black pepper
• 8 oz cremini mushrooms, sliced
• 3/4 cup tomato sauce
• 1 clove garlic, crushed
• 1 oz Parmesan cheese, grated (about 1/4 cup)
• 5 oz part-skim mozzarella cheese, shredded (1 1/4 cups)

Dissolve the yeast and sugar in 3/4 cup of the warm water in the bowl of a stand mixer. Let stand 5 minutes, then add 3 tablespoons of the oil.  Weigh out 7.9 oz of the flour (about 1 3/4 cups), and add to the stand mixer, along with the semolina flour and 1/2 teaspoon of salt.  Mix at medium-low speed with a dough hook until smooth, about 4 minutes.

Turn the dough out onto a lightly-floured surface and knead for about 5 minutes, until it's smooth and elastic.  As you're kneading, gradually add the remaining 1/4 cup of flour.

Lightly grease a large bowl with olive oil, then place the dough in the bowl, cover with a dish towel, and move to a warm, dry place.  Let rise until it's doubled in size, about 1 1/2 hours.

To make the toppings, heat a large skillet with 1 tablespoon of olive oil over medium-high heat.  Add the onion and cook 3 minutes.  Stir in the garlic, oregano, a pinch of salt, and pepper, and cook, stirring constantly, until the garlic is fragrant (about 30 seconds).  Add the mushrooms.  Cook about 5 to 6 minutes, or until the mushrooms release their moisture.  Set the pan aside.

In a medium saucepan, combine the tomato sauce, a pinch of red pepper flakes, 1/8 teaspoon of salt, and the crushed clove of garlic.  Bring to a vigorous simmer, reduce heat, and simmer for about 5 to 10 minutes.  Discard the garlic clove.

Preheat the oven to 425 degrees and place the oven rack in the lower-third of the oven.  

Coat the bottom and sides of a 10-inch springform pan with 1 tablespoon of oil. 

Punch down the dough and turn out onto a lightly-floured surface.  Gently press the dough into a 13-inch circle.  

Working carefully, lift the dough and place in the prepared pan.  Press the dough into the bottom and halfway up the sides of the pan.  

Scatter the mushroom mixture over the bottom of the pan, then spread the marinara mixture over the mushrooms in an even layer.  Top with the parmesan cheese and mozzarella.

Bake at 425 degrees for 25 to 30 minutes, or until the crust and cheese are browned.  Let stand 5 to 10 minutes before slicing into wedges and serving.

Chipotle Turkey-Stuffed Portobello Mushrooms

 

Like many food bloggers and enthusiastic home cooks, I have a bit of a cookbook addiction.  Sometimes I buy a cookbook because I just love looking at the pretty pictures and reading the recipes (I know I'm not the only one who reads them like novels).  But some cookbooks I buy because I know I will cook from them until they are tattered, stained, and falling apart at the seams.  Such is the case with Ellie Krieger's Weeknight Wonders.  I've sung the praises of her book So Easy in the past, yet dare I say that I like this one even better?  I pretty much flagged every single recipe as I flipped through this cookbook the first time, and I've loved everything that we've had so far.

Do you also remember when I told you that I can never decide what to make first when I get a new cookbook?  And how I always shove the book in Joey's face and make him decide?  Well, I didn't do that this time.  Because as soon as I saw these stuffed mushrooms, I knew.

I mean, really.  A portobello mushroom stuffed with a spicy, cheesy filling?  Done and done.  I've made many many variations of stuffed mushrooms in the past, but surprisingly, never a Mexican version.  It was only a matter of time though, and these definitely filled the void.

The filling is a mixture of ground turkey chipotle chiles, tomatoes, corn, a taco-like seasoning blend, and a modest amount of cheese.  It's a killer combination, and definitely a nice and healthy alternative to taco night.  Before serving, I topped each mushroom with a big scoop of guacamole, and it was a great addition... though when is guac not a great addition?  I thought so.

While this is not a vegetarian meal, I think you could easily convert it that way by using a can of black beans or pinto beans.  Maybe even add some sautéed veggies and some extra corn?  Or some sautéed mushrooms perhaps?

Since stuffed mushrooms aren't very easy to eat for a toddler, I dumped the filling out and chopped up the mushrooms for the boys.  Then I mixed the chopped mushrooms into the filling and fed it to them by the spoonful.  It was a great way to "sneak" an extra veggie into their dinner.

We actually had quite a bit of filling leftover, and it was great as a dip with some chips, rolled up into a tortilla as a taco, or just eaten by the spoonful.  It's very versatile, and well... just really good.  Healthy Mexican food, for the win!

Chipotle Turkey-Stuffed Portobello Mushrooms
adapted from Ellie Krieger's Weeknight Wonders
serves 6

• 6 portobello mushroom caps
• 2 Tbs canola oil
• 3/4 tsp salt, divided
• 1/2 tsp freshly ground black pepper
• 1 cup diced onion
• 3 cloves garlic, minced
• 1-2 canned chipotle chiles in adobo sauce, plus 1 tsp sauce
• 1 lb ground turkey
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp chile powder
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (8-oz) can tomato sauce
• 2/3 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, minced
• 1/3 cup shredded extra sharp cheddar cheese
• 1/3 cup shredded Pepperjack cheese
• guacamole, for serving

Preheat the oven to 450 degrees.

Pop out the stump from the mushroom caps, then use a butter knife to scrape out the gills.  Brush the caps on both sides with 1 tablespoon of the oil (total), then sprinkle them with 1/4 teaspoon each of the salt and pepper.  Lay them cap side-down on a baking sheet, and cook until they are tender and juicy, 8 to 10 minutes.  Remove from the oven.  If they have given off a lot of water, use a paper towel to lightly dab up the excess.  

Meanwhile, heat a large skillet over medium-high heat with the remaining tablespoon of oil.  Add the onions and cook until they begin to soften, about 3 minutes.  Add the ground turkey, and stirring to break up clumps, cook until it's no longer pink, 4 to 5 minutes.  Stir in the garlic, chipotle chile and sauce, cumin, oregano, chile powder, and remaining salt and pepper, and cook an additional minute.  Add the diced tomatoes, tomato sauce, and corn, and bring to a simmer.

Cook until the mixture thickens, stirring occasionally, 5 to 10 minutes.  Remove from heat and stir in the cilantro.  Taste and season with additional salt and pepper if needed.

Preheat the broiler.

Scoop about 1/2 cup of the filling into each mushroom cap, then sprinkle the top with 1 tablespoon each of the cheddar and pepperjack cheeses.  Broil until the cheese is melted and bubbly, 2 to 3 minutes (watch carefully!).

Divide the mushrooms among plates and top each mushroom with a healthy scoop of guacamole.

Mushroom-Miso Soup with Shrimp and Udon Noodles

 

I didn't really make New Year's resolutions for 2014, but I did sit down and make a little list of a few goals I'd like to focus on throughout the year.

....Ok, so when I put it that way, I guess I did make resolutions.

One of my non-resolution resolutions is to cook more foods outside my typical cuisines of Southern, Mexican, and Italian food.  I actually really love Asian food, and every time I make something that's Chinese or Japanese-inspired, I kick myself for not venturing to the far east more often.

Speaking of the far east, did you know that I almost moved to Japan when I graduated college?  It's a long story, but one that definitely worked out for the best in the end.  ANYWAY, I visited there over Christmas break of my senior year, after taking Japanese lessons for almost a year.  I was so excited to immerse myself in the culture, see some famous sites, and of course, eat the food.

Almost every meal began with miso soup, and I came to look forward to that small bowl of fragrant broth.  This soup is a heartier and more filling take on that soup.  In addition to the miso broth, there are tender udon noodles - which just so happened to be my favorite noodle in Japan!  There are also earthy mushrooms, tender and sweet shrimp, and bites of leafy green spinach.  It's a wonderful combination, and the first few bites transported me back all those years to Japan.  Caroline absolutely loved this soup - she slurped up all the noodles, ate the shrimp, spinach, and mushrooms out with a fork, and then drank the remaining broth.

With meals as delicious as this one, it will definitely be easy to keep my non-resolution this year, and I can't wait to share more of my adventures with you along the way.

Mushroom-Miso Soup with Shrimp and Udon
barely adapted from The Six-Ingredient Solution
serves 4 generously

• 12 oz udon noodles
• 4 oz (4 cups) baby spinach, roughly chopped
• 10 oz shiitake mushrooms
• 3 cups vegetable broth
• 12 oz extra-large shrimp, peeled and deveined
• 1/2 cup white miso
• kosher salt and freshly ground black pepper

Bring 4 quarts of water to a boil in a large pot.  Add the noodles and cook until al dente, about 4 to 5 minutes.  Drain and rinse with warm water to remove any excess starch.  Drain well, then portion the noodles into four individual serving bowls.  In each bowl, top the noodles with one cup of the baby spinach.  Set the bowls aside while you finish the soup.

Stem and thinly slice the mushrooms.  Bring the broth, 2 cups of water, and the mushrooms to a boil in a large saucepan over medium-high heat.

Reduce the heat to medium-low and simmer gently until the flavors meld and the mushrooms are tender, about 10 minutes.

Meanwhile, remove the tails from the shrimp and cut each shrimp into 3 equal pieces, and season lightly with salt and pepper.

In a small bowl, whisk together the miso and 1/2 cup of water until it's a smooth mixture.

Remove the soup from heat and stir in the shrimp and miso mixture.  Cover and let sit until the shrimp are just pink, about 1 to 2 minutes.  Taste and season with salt and pepper as needed.  Ladle the soup into the prepared bowls and serve.

Asparagus and Prosciutto Scrambled Eggs with Porcini Butter

 

Sometimes I feel like I have this whole four-kids-under-five thing under control, and sometimes I feel totally inadequate.  Today was a prime example of both sides of that coin.  Caroline was at camp, and all the boys were napping this morning.  I took advantage of that time to fold some laundry, write a few emails, and unpack a few boxes into the storage closet in the garage (never mind that we moved 8 months ago....).  After feeling awfully smug and proud of myself, I came inside to feed Tucker, and a few minutes later heard a loud crash.  I rushed to the garage, and there was an entire shelving unit... ripped from the wall, with several serving platters, bowls, canning jars, and 2 boxes of wine glasses shattered on the floor.  I was barefoot and holding a baby, so I couldn't properly assess the damage, but rest-assured  it is pretty bad.  Bright side:  at least it wasn't the shelf that hold our china and crystal.

Fast forward to this afternoon.  I was upstairs getting Smith down for his nap, and I hear both babies crying their little heads off downstairs.  I ask Caroline to go sing to them, because that typically calms them down.  Except she didn't feel like singing, so instead she stood in front of them and cried and yelled at them to stop crying.  And in what I can only assume was a flash of insanity, dumped an entire bag of bath salts over Tucker.  Because she thought "he'd think it was funny."  He didn't, for the record.  After losing my temper and scolding her a bit more than I probably should have (mom of the year), she goes to her room and miraculously falls asleep.  She hasn't taken a nap since she was three years old, so this was huge.  And Smith was asleep.  And then there were two.  The twins fought it for a while, but eventually fell asleep as well.  By this point it was after 4 pm, so I thought it only appropriate to open a beer and relax on the screen porch to celebrate all four kids napping simultaneously.  Fifteen minutes later, the twins woke up, my respite was over, and it was back to the daily grind.  It was fun while it lasted though.  Frustration, happiness, inadequacy, and gratitude are pretty much the emotions that I cycle through every day, every week.

I vaguely recall the day I first made these eggs as a "frustration" day.  I don't remember the specifics, but I do remember it culminating in Joey pacing with crying, hungry baby in the kitchen while Smith and Caroline were hungry and underfoot, and me rushing to get dinner on the table.  I'm pretty positive that I either wolfed down my food way too fast or reheated it in the microwave after feeding said hungry babies, but I do remember us loving this meal.  It seems so elegant and fancy, but it comes together in less time than it takes to calm a crying baby.

I have since made this a few times, and it remains a favorite.  You start by making a compound butter using porcini mushrooms, then use that to scramble eggs.  It's also slathered on some toast to serve alongside the eggs, and I can think of several other capacities in which it'd be pretty fabulous.  Asparagus and prosciutto are folded into the scrambled eggs, and there you have it.  A quick and easy meal that would be worthy of a restaurant.  It makes a great dinner, lunch, or weekend brunch - which is my personal preference.  Mimosas are optional.

Asparagus and Prosciutto Scrambled Eggs with Porcini Butter
adapted from The America's Test Kitchen Quick Family Cookbook
serves 4-6

Season sparingly along the way, as the prosciutto and Parmesan are both quite salty.  Ere on the side of under seasoning, then adjust accordingly once everything is mixed together at the end.

• 1/4 oz dried porcini mushrooms
• 1/2 cup water
• 4 Tbs unsalted butter, softened to room temperature
• 1/2 shallot, finely minced
• 1 tsp vegetable oil
• 1/2 lb asparagus, woody ends snapped off, and sliced into 1-2 inch pieces
• 10 large eggs
• 6 Tbs half-and-half or milk
• 1/2 tsp salt
• 1/4 tsp pepper
• 6 (1-inch) slices rustic white bread
• 1/2 cup grated Parmesan cheese
• 2 oz thinly sliced prosciutto, coarsely chopped

Preheat the broiler or toaster oven. 

Combine the mushrooms and water in a microwave-safe bowl and microwave about 1 minute, or until steaming.  Set aside for about 5 minutes, or until softened.  Use a fork to lift the mushrooms from the water, pat dry with a paper towel, and mince.  Mash the mushrooms into the butter with the shallot, and season with salt and pepper to taste.

Meanwhile, heat the oil in a 12-inch nonstick skillet over medium heat.  Add the asparagus and cook until lightly browned, 2-4 minutes.  Transfer to a plate and set aside.

Whisk the eggs, half and half (or milk), salt, and pepper together in a large bowl until thoroughly combined and the color is pure yellow.

Spread 3 tablespoons of the butter over the bread and toast to your liking.

Melt the remaining tablespoon in the now-empty skillet over medium heat.  Add the egg mixture and, using a heat-proof rubber spatula, constantly and firmly scrape along the bottom and sides of the skillet until the eggs begin to clump and the spatula leaves a trail along the bottom of the pan, 2-3 minutes.

Remove from heat and fold in the asparagus, Parmesan, and prosciutto.  Continue to stir the mixture until the eggs cooked through, another 30 seconds or so.  Taste and season with additional salt and pepper as needed.

Divide the eggs among plates and serve with the buttered toast.

Baked Vegetable Quinoa Parmesan

My obsession with quinoa continues (and I have about 2-3 quinoa recipes waiting to be posted - I told you.  Obsessed).  This time I used it to create a comforting, filling, and healthy casserole.  Inspired by my pal Elly's baked chicken parmesan quinoa, I made a vegetarian version.  I chose to use eggplant, mushrooms, onion, and tomatoes, but any veggies would work just swimmingly.  Zucchini and squash in particular would be perfect in the summer months.  I actually intended to add some chopped spinach as well, but forgot until I was putting the dish into the oven to bake.  Oops!

This was a big big hit with everyone in the family.  Smith has been going through  bit of a picky stage lately - or rather, an "I love to throw all my food on the floor" stage.  But he couldn't get enough of this.  And another bonus?  It made a huge amount and reheated wonderfully, thereby giving me lunch for almost a week.  Score!

Baked Vegetable and Quinoa Parmesan
inspired by Elly Says Opa

• 1 1/2 lbs eggplant, chopped into 1-inch pieces
• kosher salt and freshly ground black pepper
• 1 cup quinoa, rinsed
• 2 cups water or broth
• olive oil
• 8 oz mushrooms, sliced
• 1 cup chopped yellow onion
• 2-3 cloves garlic, minced
• pinch of red pepper flakes
• 1 tsp dried Italian seasoning
• 1 (28 oz) can crushed tomatoes
• 1 (15-oz) can diced tomatoes, drained
• 1 cup shredded mozzarella cheese
• 3 Tbs chopped fresh basil, divided
• 1/4 cup grated parmesan cheese
• 1/2 cup panko bread crumbs
• 1 Tbs melted butter

Preheat the oven to 350 degrees and lightly spray a 2 quart casserole dish with cooking spray.

Toss the eggplant with 1/2 teaspoon of salt.  Arrange on a large, paper towel-lined plate.  Microwave uncovered for 10 minutes, tossing halfway through.  The eggplant should be starting to shrivel.

Meanwhile, cook the quinoa according to the package directions, using 2 cups of water or broth.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat.  Add the eggplant and onion, and cook, stirring often, 5 minutes.  Stir in the mushrooms and cook an additional 5-8 minutes, stirring often, until the vegetables have all softened and are starting to brown.  

Add the garlic, red pepper flakes, Italian seasoning, and 1 teaspoon of salt.  Cook until fragrant, then stir in the crushed tomatoes and diced tomatoes.  Bring to a simmer, remove from heat, and stir in the cooked quinoa, 2/3 cup of the mozzarella cheese, and 2 tablespoons of the basil.  Pour into the prepared pan.

In a small bowl, use a fork to combine the remaining 1/3 cup mozzarella, the parmesan cheese, panko, and melted butter.  Sprinkle over the top of the quinoa-veggie mixture.

Cover the dish with foil and bake 20 minutes.  Remove the foil and bake an additional 10 minutes, or until the cheese is melted and the top is beginning to turn golden-brown.  Sprinkle with additional basil and serve.

Chicken Marsala-Stuffed Portobellos

Chicken Marsala is one of my favorite fall back dishes when eating out.  If I'm not in the mood for anything in particular, it's a good, safe choice.  Ironically enough, I've never actually made it at home.  I love this marsala risotto that I made a few years ago, and I have a pasta recipe that I love as well.  But for whatever reason, making chicken marsala for dinner just seems too.... boring.... I like to make things complicated and weird according to my sister, so I have to do something to mess it up improve a classic.

So when I had some random ingredients in the fridge to use up, chicken marsala stuffed portobellos were born.  This seems pretty reasonable since I apparently really like stuffed mushrooms.  I stuffed big mushroom caps with a mixture of chicken, lots of chopped mushrooms, shallots, garlic, mascarpone and gruyere cheese, and of course a splash of marsala wine.

While it's hard to compare it to classic chicken marsala, this definitely had all the same flavors, and it was well-received by the whole family.  It was pretty quick to throw together, and I see no reason why it couldn't be assembled ahead of time and baked later.  I served the mushrooms over a bed of sautéed spinach, and it was a really wonderful meal.

So while I've still yet to master chicken marsala, when I have dishes like this in my repertoire, I don't mind relegating it to a dish that I just order in a restaurant.

Chicken Marsala-Stuffed Portobellos
Pink Parsley Original

For the mushrooms:

• 3-4 portobello mushrooms
• 2 tsp olive oil
• 1 Tbs marsala wine
• 1 clove garlic, minced
• 1 tsp chopped fresh thyme
• kosher salt and freshly ground black pepper

For the filling:

• 1 Tbs olive oil
• 1 shallot, finely chopped
• 8 oz. cremini mushrooms, chopped
• 1 cup chopped cooked chicken
• 1/4 cup marsala wine
• 1/2 tsp tomato paste
• 1 tsp chopped fresh thyme
• kosher salt and freshly ground black pepper
• 1/2 cup mascarpone cheese
• 1/2 cup shredded Gruyere cheese, divided
• 1/4 cup panko bread crumbs

Preheat the oven to 425 degrees and use a butter knife to scrape the gills out of the mushroom caps.  In a small bowl, whisk together the oil, marsala wine, garlic, thyme, salt, and pepper.  Brush the outside and inside of the mushroom caps with the mixture, then arrange in a single layer, cap side-down, on a lightly greased baking sheet.  Roast about 8-10 minutes.  If the mushrooms give off a lot of liquid, blot it up with a paper towel.

Meanwhile, heat the remaining tablespoon of olive oil in a skillet over medium heat.  Add the shallots and mushrooms and cook, stirring often, until the mushrooms are browned and softened, 6-8 minutes.  Stir in the chicken, marsala wine, tomato paste, and thyme, and cook, stirring frequently, until the wine has evaporated.  Taste and season with salt and pepper.  Rremove from heat and stir in the mascarpone cheese, 1/4 cup of the Gruyere cheese, and the panko bread crumbs.  Stir until the cheese has melted.

Divide the filling evenly among the mushroom caps and sprinkle the tops with the remaining Gruyere cheese.  Bake 10 to 15 minutes, or until the filling is heated through and the cheese has melted.  Serve immediately.

Portabello & Spinach Pesto Panini

Not that we encourage Caroline to mispronounce words, but Joey and I catch ourselves saying certain words the same way she does, even if it's not the right way.  Like we call Smith "Baby Sniff" more often than not.  Her cousin Georgia is "Joorjha."  She eats "yodirt" every morning.  And "grill the cheese" sandwiches for lunch.  She is also very particular.  She did not appreciate being served this sandwich for dinner.  Because grill the cheese is for lunch.  Everyone should know this.  Joey and I, however, were more than happy to eat these for dinner.  And for the record, I ate one for lunch the next day, so Caroline can rest easy.

You start by oven-roasting portabello mushrooms and onion slices, then layer them onto thick and hearty sandwich bread with fresh mozzarella, spinach pesto, and a splash of balsamic vinegar.  Grill it or cook in a panini press, and you have one heck of a sandwich.  This is a very quick and easy dinner, but you could shave even more time off by mixing up your pesto and roasting the veggies earlier in the day or the night before.

I'm pretty sure most combinations of roasted veggies grilled on bread with pesto and cheese would make a wonderful sandwich, but this particular variation is really great. It makes a nice light dinner when served with a seasonal salad.  Or a great lunch.  For the record, Caroline eventually ate her sandwich, and of course she loved it.  Because not matter the time of day - who doesn't like a fancy-pants grilled cheese?

Portabello & Spinach Pesto Panini
adapted from Yes, I Want Cake

• 2 cups packed fresh spinach, arugula, or basil (or a combo of any of these)
• 2 Tbs chopped fresh parsley
• 1 garlic clove, roughly chopped
• 1/3 c pine nuts, lightly toasted
• juice of 1/2 lemon
• 1/4 c olive oil
• 1/3 cup parmesan cheese
• salt and pepper

• 4 slices of thick sandwich bread
• 1 Portobello mushroom
• 1 Tbs olive oil, plus more for the bread
• 1 Tbs soy sauce
• 1 Tbs balsamic vinegar, plus more for drizzling
• 1/2 small onion, sliced into rings
• 4 slices of fresh mozzarella
• 1/4 C prepared pesto

Combine the spinach, parsley, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with the steel blade.  Puree until everything is chopped very small, scrape down the bowl, and then with the processor running, stream in the olive oil.  Remove the pesto a small bowl, stir in the Parmesan cheese, and season to taste with salt and pepper.


Meanwhile, preheat the oven to 425 degrees.  Toss the mushroom caps and onions with the olive oil, soy sauce, balsamic vinegar, and salt and pepper to taste.  Cook on a rimmed baking sheet, with the mushrooms cap side-down, about 10-15 minutes.  Cool slightly, then slice the mushrooms.


Brush one side of each piece of bread with olive oil, then spread 1 tablespoon of pesto on the other side of each slice.  Layer the mushrooms, onions, and 2 slices of mozzarella on each sandwich, drizzle with balsamic vinegar, then top with the other slice of bread, olive oil-side up.


Heat a nonstick skillet over medim-high heat and cook the sandwiches, flipping when golden-brown, a few minutes per side.

Kale and Shiitake Fried Brown Rice

Lately I've been really trying to make it a point to incorporate more greens into our diet.  I use chard (my favorite green) in my morning smoothies, eat spinach salads for lunch, and then try to have one dinner a week where the greens are a main component.  It's only been mildly successful because Joey isn't a fan of all greens, but I take my wins when I can.  

This fried rice was definitely a win.  Its fast and easy, it's very healthy, and it's tasty to boot.  The kale is sliced into thin little ribbons, then sautéed with the mushrooms.  You add the (already cooked) rice, a few simple seasonings, and you're done!  I think Joey doesn't care for kale on account of the bitterness, but it is masked a bit here by the soy sauce, garlic, and mushrooms.  This could be a light main course all on its own, but I served it alongside the teriyaki salmon. 

With dishes like this in my repertoire, getting more greens into our diet is becoming an easier task.  Now if I could just get Joey to eat beets, I'd be money.

Kale & Shiitake Fried Brown Rice

adapted from My Father's Daughter, via Erin's Food Files

• 3/4 lb kale, thick stems discarded
• 8 oz. shiitake mushrooms, stems discarded, and caps thinly sliced
• 2 Tbs sesame oil
• kosher salt
• 2 cloves garlic, finely minced
• pinch of crushed red pepper flakes
• 3 scallions, thinly sliced on diagonal, plus more for garnish
• 2 cups cooked brown rice
• 2 tsp soy sauce
• sesame seeds, for serving

Roll a few kale leaves into a tight cigar, and thinly slice to form ribbons.  Run your knife through the kale a few times to chop it into smaller pieces.

In a large skillet, heat the oil until shimmering.  Add the kale and mushrooms, and cook, stirring often, until they are softened and tender, about 5 to 8 minutes.  Season with salt.  Add the garlic and red pepper flakes, and stirring constantly, cook until fragrant but not browned, about a minute.  Stir in the scallions and rice, and cook another 2 minutes, stirring often.  Add the soy sauce, cook another 30 seconds, and season to taste with salt, additional soy sauce, and/or red pepper flakes.

Divide among serving dishes and top each serving with more scallions and a sprinkle of sesame seeds.

Lasagna-Stuffed Portabellos

I'm of the mentality that you can pretty much stuff a mushroom with any combination of meat, cheese, and herbs and have it be delicious.  So one day I was thinking about making a layered casserole/lasagna of sorts, using roasted portabellos instead of noodles, and the idea to just use the mushrooms as a vessel for the filling popped into my head.  And lasagna-stuffed mushrooms were born.  I suppose I could tout these as a low-carb alternative to lasagna, but truth be told, I'm not into low carb at all, these are actually just a vessel for lots of cheese.

While I absolutely love lasagna and it definitely ranks as one of my favorite foods, the biggest drawback is that I find it to be pretty time and labor intensive.  These stuffed mushrooms are the solution to that - quick, easy, and just as satisfying.  If you really want to go the extra mile, you could serve the mushrooms over a bed of noodles and get carb-crazy.  I also had some filling left over, and I spooned it into some button mushrooms.  They were just as good served as a smaller portion, and would make a great appetizer or addition to a spread of Italian food.


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Lasagna-Stuffed Portabellos
Pink Parsley Original

• 2 cloves garlic, minced
• 1/2 tsp Italian seasoning, divided
• 1 Tbs olive oil
• kosher salt and freshly ground black pepper
• 3-4 portabello mushroom caps
• 1 cup ricotta (part-skim or full -fat)
• 1/4 cup Parmesan, plus 2-3 Tbs for sprinkling over mushrooms
• 4 oz. fresh mozzarella, divided
• 2 Tbs chopped fresh basil
• 1/4 cup breadcrumbs
• about 1 cup marinara sauce

Preheat the oven to 425 degrees.  Use a butter knife to scrape the gills out of the mushroom caps.

In a small bowl, combine half the garlic, 1/4 teaspoon of the Italian seasoning, olive oil, and salt and pepper to taste.  Brush the inside and outside of the caps with the mixture, and roast cap-side down for about 10 minutes.  If the mushroom gives off water, blot it up with a paper towel.

Meanwhile, in a medium bowl stir together the ricotta, remaining garlic and Italian seasoning, Parmesan, 3 ounces of mozzarella, basil, and breadcrumbs.  Season with salt and pepper to taste.

Spoon about 2 teaspoons of the marinara into each mushroom cap, then stuff with the ricotta mixture.  Spoon about 1-2 teaspoons of sauce over the ricotta, then sprinkle the remaining Parmesan and mozzarella over the sauce.

Bake 10-15 minutes, or until the filling is heated through and the cheese has melted.  Serve with additional marinara.

Crab and Brie Stuffed Mushrooms for Courtney's Virtual Shower

I don't even really know how to start this post about my good friend Courtney.  I'm afraid that no matter what I say, it will sound trite and won't convey how much I adore her.  She is truly one of the sweetest, most genuine, adorable, and all-around-awesome girls I've ever met.  When you have really great friends like Courtney, the distance doesn't really matter so much.  We talk almost every day via email and/or text, so it feels like she's right here in Atlanta sometimes.  But it's extra awesome when you actually get to hang out in real life.  And lucky me, I've gotten to hang out with her three times!

We were roomies at Blog Her Food in Atlanta last year, and of course we stayed up way too late all weekend talking and laughing.  Then, I was able to randomly meet her for lunch one day as she was passing through Atlanta with her husband and adorable dog.  And finally, last weekend, a few of our blogging friends turned real life friends surprised her with a visit to Richmond!  It was a virtual-shower turned real-life-shower, and was awesome to say the least. I'll be posting more about our adventures next week.

Courtney is expecting a baby girl in just a few weeks, so today I am excited to host a virtual shower for my sweet friend.  Below are all the dishes that her friends and blogging-buddies contributed, so be sure to visit their blogs for the recipes.  And stop by Cook Like a Champion to congratulate Courtney and Eric on their impending bundle of joy!  They are going to make the best parents, and I can't wait for them to welcome their little girl into the world!

Amy of Sing for Your Supper has a brand new baby girl herself, so she knows exactly what Courtney has to look forward to!  She mixed up a Virgin Peach Sangria to enjoy.  This looks so fruity and refreshing, and perfect for a baby shower.  I loved drinking mocktails when I was pregnant, and I still do.  I can't wait to try this!

Nikki of Pennies on a Platter made these adorable Cream Puffs with Strawberry-Mascarpone Filling.  I love this play on strawberry shortcake, and I never would have thought to serve cream puffs this way.  So cute!

Annie from Annie's Eats knew that the way to Courtney's heart is through southern food, so she made a sophisticated take on fried okra:  Okra-Cornmeal Cakes with Chevre and Roasted Tomatoes.  I absolutely love everything about this dish, and I definitely plan on making it myself soon!

Cate from Cate's World Kitchen made these pretty Pink Lemonade Cupcakes.  I know the mom-to-be loves lemonade, so what better way to serve it than in a cupcake?  Am I right?

Karin of This Wife Bakes is the cake queen, and she baked up this Blood Orange Marmalade Cake  I have never heard of blood orange marmalade, but I'm pretty sure I need it in my life stat.

Elly of Elly Says Opa made these absolutely awesome looking Goat Cheese-Stuffed Chicken Meatball Crostini.  Seriously, how amazing does that sound?? 

Our friend Branny from Branny Boils Over made Nutella Swirl Blondies.  Courtney, Branny, and I were out for breakfast at Blog Her Food in May when Branny tasted Nutella for the first time.  Obviously that is a milestone worth remembering in one's life, so these blondies are a perfect contribution.  And how cute are they?  I love individual-sized desserts!

Tara of Smells Like Home went all out with these Sweet and Salty Cupcakes.  I love the combination, and I'm pretty sure I could eat my weight in these.  I also happen to know that Courtney is a big fan of salted caramel, so these are right up her alley.  Great job, Tara!!

Shannon of The Curvy Carrot contributed these gorgeous Mushroom and Mascarpone Tarts  I absolutely adore mascarpone cheese, and anything with mushrooms is always going to be a winner.  Love them!

 

The lovely Shawnda from Confections of a Foodie Bride made these sweet little Pink Grapefruit Cookies.  They are perfect for a baby shower, especially for a baby girl with their pretty pink filling!

These Strawberry Shortcake Sliders from Ryan of Ryan Bakes are so adorable!  Miniature food is always more fun, isn't it?!  How cute!

 Amy from The Gastronome Tart put together these Savory Apple Galettes with a side salad.  I love savory baking, and these look insanely delicious! 

Kelsey from Apple a Day baked up these gorgeous Raspberry White Chocolate Tartlets.  White chocolate and raspberry go so well together, and I know our sweet mom-to-be would absolutely love these pretty little desserts!

And finally, for my contribution.  When we visiting Courtney last weekend and were walking around Whole Foods, she let it slip that she'd never tried Brie before.  We promptly threw two wheels in her cart, and told her she needed to try it ASAP.  So I knew I wanted to incorporate the delicious and creamy cheese into my dish for her virtual shower.  These crab and brie stuffed musrooms are pretty much the bomb.  Stuffed mushrooms of any sort are always a winner in my book, but stuff them with sweet crab and creamy brie, and you pretty much have the best thing ever.  I know that Courtney would love these, and my only regret is that we can't enjoy them together.  I miss you, friend!  I can't wait to see you again, and I really can't wait to meet that sweet baby girl!!


Crab and Brie Stuffed Mushrooms
Pink Parsley Original

• 12-16 mushrooms
• 3 Tbs olive oil, divided
• kosher salt and freshly ground black pepper
• 1/4 cup minced shallot
• 1/4 cup mascarpone cheese (cream cheese can be substituted)
• 2 Tbs minced fresh parsley
• 2 tsp lemon zest
• 1/4 cup freshly grated Parmesan cheese
• 1 cup cubed brie (brie, rind removed, cut into 1/4-inch cubes)
• 1/4 cup panko bread crumbs
• 1 cup lump crabmeat, picked through for shells
• juice of 1/2 lemon

Preheat the oven to 350 degrees.

Remove the stems from the mushrooms, chop them finely, and set aside.

In a medium bowl, toss the mushroom caps with 2 tablespoons of oil, salt, and pepper.  Arrange in a single layer on a lightly greased baking sheet, open-side up.  Set the bowl aside to use for the filling.

In a medium skillet, heat the remaining tablespoon of oil over medium heat.  Saute the shallot and reserved mushroom stems until softened, 3-4 minutes.  Remove from heat, stir in the mascarpone cheese, and transfer the mixture to the bowl.

Mix in the parsley, lemon zest, Parmesan, brie, and panko.  Lightly fold in the crabmeat.  Season with salt and pepper to taste.

Spoon the filling into the mushroom caps, and bake 15-20 minutes, or until the mushrooms are browned and the filling is hot and bubbly.  Remove from oven and squeeze the lemon juice over the mushrooms before serving.


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Mushroom-Crusted Turkey Burgers

Last year, Joey took me to one of our favorite restaurants for my birthday.  I had a seared pork loin that was stuffed with cheese and prosciutto and coated in a porcini mushroom crust.  It was insanely delicious, and I vowed to recreate it then and there.  And here we are, almost one year later.... Somehow a mushroom-crusted pork loin morphed into the idea of a mushroom-crusted turkey burger. 

It was definitely a great adaptation.  To coat the burgers, I ground up some dried porcini mushrooms in the food processor (I used my mini-prep for the job), and then coated the burgers with the powder.  I kept the burger itself pretty simple - a few simple herbs and spices and a little bit of the porcini powder.  Seared in a skillet and topped with Havarti and a little arugula, these burgers now top the list as on of our favorite meals.  I love making fun burgers, and Joey said these are probably his favorite that I've made yet.  The mushroom crust gets a little crispy in the skillet, and the earthy mushrooms go really well with the turkey burgers and creamy Havarti.  The arugula gives the whole thing a bit of freshness and bite.  Ready in under 30 minutes, full of mushroom flavor, and relatively healthy - what more could you want?


Mushroom-Crusted Turkey Burgers
a Pink Parsley Original
makes 4 burgers

• 1 oz dried mushrooms
• 1/4 tsp kosher salt
• 1/8 tsp ground black pepper
• 1 1/4 lbs ground turkey
• 1 scallion, minced
• 2 Tbs minced fresh parsley
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 2 Tbs oil
• 4 slices Havarti cheese
• 4 burger buns, split
• arugula, for serving

In the bowl of a food processor, grind the dried mushrooms until they are a coarse powder.  Reserve 2 teaspoons of the powder, and transfer the rest to a shallow bowl or pie plate and mix in the salt and pepper.

In a large bowl, combine the turkey, reserved mushroom powder, scallion, parsley, mustard, and worcestershire sauce.  Season with salt and pepper to taste.  Form into 4 equal-sized patties.

Preheat a large skillet over medium heat, and add the oil.

Working one burger at a time, coat the outside with the mushroom powder, pressing lightly to adhere. 

Cook the burgers 4-5 minuts per side, or until the meat is cooked through.  Add the cheese for the last minute or two, and continue cooking until it has melted.

Toast the buns and serve the burgers topped with arugula. 

Portabello & Black Bean Enchiladas with Roasted Poblano Sauce

Without a doubt, these chicken enchiladas will forever be my favorite.  But it never hurts to try new flavors and combinations, which is why I've also posted enchiladas verdes and vegetable enchiladas.  I also have a recipe for shrimp enchiladas that I love but just haven't ever posted.  So my point in all this is that I love enchiladas.  They will always and forever be one of my favorite Mexican dishes.  And anytime I see a new recipe, I'm tempted to try it.

These enchiladas have a lot going for them:  they are full of veggies, relatively healthy but still taste indulgent and rich; and the roasted poblano sauce is to die for.  It is so flavorful thanks to the combination of chile powder, cumin, and the all-important poblano pepper.  That pepper gives the sauce so much spicy/tangy flavor, and I'm pretty tempted to add a roasted poblano to all my enchilada sauces in the future.  So so good.

It seems like there are a lot of steps and this is a labor-intensive meal, but if you stagger it and work efficiently, it comes together pretty quickly.  First, roast the poblano.  Then as it cools, start the sauce.  As the sauce is simmering, dice and roast your veggies.  Then you can just mix it all together, assemble, and bake!


Portabello & Black Bean Enchiladas with Roasted Poblano Sauce
adapted from Eating Well by A Hint of Honey, via Perry's Plate

Roasted Poblano Enchilada Sauce

• 1 poblano pepper
• 2 tsp. extra virgin olive oil
• 1/2 large onion, chopped
• 2 cloves minced garlic
• 1/2 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. chili powder
• 1/4 tsp. paprika
• 1/8 tsp. ground chipotle pepper (optional)
• 2 cups crushed tomatoes
• about 1/4 cup water (to thin out the sauce)
• 1/2 cup fresh cilantro, chopped + extra for garnish

Filling

• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 12 oz. portobellos (about 4-5 mushrooms), stemmed, gills scraped out, and diced
• 1/2  onion, chopped
• extra virgin olive oil
• salt and freshly ground black pepper
• 1 can black beans, drained and rinsed
•  1/2 cup fresh cilantro, chopped
• 1/2 cup shredded cheddar cheese or Pepperjack

• 12-14 six inch corn tortillas
• 1/2-1 cup shredded cheese (cheddar, Pepperjack, or a combination)
• fresh salsa or pico de gallo, for serving

Preheat oven to 425 F.

To prepare the sauce: Roast the poblano pepper  directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes, or until cool enough to handle.

Meanwhile, heat 2 tsp. olive oil in a medium saucepan over medium heat. Add the onion and saute until softened, 3-5 minutes.  Stir in the garlic, salt, cumin, chili powder, paprika and ground chipotle (if using) and cook, stirring constantly, until fragrant, about one minute.

Peel the poblano, discard the stem and seeds, and chop. Add to the saucepan along with the tomatoes, water, and chopped cilantro. Return to medium heat and simmer, until the liquid has reduced slightly, 10 to 15 minutes. Remove from heat and puree using an immersion blender, or transfer to a blender or food processor (be very careful if you do this since the sauce will be piping hot!).  The sauce can be made a few days in advance and refrigerated.

To prepare the filling:

While the sauce simmers, spread the mushrooms, peppers, and onions in a single layer on a rimmed baking sheet.  Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes. Transfer to a large bowl and stir in beans, 1/3 cup of the enchilada sauce, the cheese, and cilantro.

Reduce oven temperature to 375 F.

To prepare the enchiladas: Spread 1/2 cup of the sauce in the bottom of a lightly greased 9x13 baking dish. Stack the tortillas on a microwave safe plate and cover with plastic wrap or a damp paper towel.  Micrwave 30 seconds to 1 minute, or until they are soft and pliable.  Arrange the tortillas in a single layer on a clean work surface.

Spread about 1/3 cup of the filling in each tortilla, and roll them. Place seam-side down in the baking dish. Spread the remaining sauce over the enchiladas and sprinkle with cheese

Bake, uncovered, until hot, about 15-20 minutes. Before serving, top with fresh salsa and garnish with cilantro. 

Spinach-Artichoke Stuffed Portabellos

Everyone and their mother loves spinach-artichoke dip.  If it is available at a party, no matter how much you make, or how many people are eating it, it will all be gone by the end of the night.  It's a perennial favorite for good reason - it's warm and comforting, cheesy, delicious, and it's "healthy."  At least that's what I tell myself.  It does have spinach.  And artichokes.  And vegetables = good for you right?  Don't they negate the absurd amount of cheese in there?

These mushrooms actually are pretty healthy.  They are heavy on the veggies and light on the cheese.  And I made them even healthier (and egg-allergy friendly) by substituting Greek yogurt for the mayo, and reduced fat cream cheese for the full-fat version.  And of course it should come as no surprise that they are delicious as well.  Not only is is hard to go wrong with mushrooms stuffed with spinach-artichoke dip, but they are popping up on several of my favorite food blogs as well.  So they are blogger-approved.

Served with a side salad, this was a great light and healthy meal, though I think they would also be great as a side to roast chicken, pork tenderloin, or a steak dinner.  The filling itself makes a great dip (I had a little left over and had it for a snack the next day!).  It would also be great stuffed into small mushrooms as well - a lighter way to serve that popular dip at a party!

Portabello Mushrooms with Creamy Spinach-Artichoke Filling
adapted from Fine Cooking, December 11/January 12
serves 4

• 3 Tbs olive oil
• 4 garlic cloves, minced
• 4 medium portabello mushrooms, stems and gills removed (a butter knife works really well for removing the gills)
• 4 oz cream cheese, softened (reduced-fat is fine)
• 3 Tbs nonfat Greek yogurt 
• 2 tsp fresh thyme
• pinch red pepper flakes
• 10 oz frozen chopped spinach, thawed and squeezed dry
• 9 oz frozen artichokes, thawed, patted dry, and chopped
• 1/2 cup fresh breadcrumbs or panko
• 1/2 cup grated Parmesan cheese

Preheat the oven to 450 degrees.

In a small bowl, combine 2 tablespoons of the olive oil and about half of the minced garlic.  Brush the insides of the mushroom caps with the mixture and sprinkle generously with salt and pepper.  Arrange the mushrooms in a single layer on a baking sheet, oiled-side up.  Roast until just tender, about 10 minutes.  If the mushrooms gave off excess water, use a paper towel or kitchen towel to blot up the moisture.

While the mushrooms roast, mix the cream cheese, Greek yogurt, and 1 teaspoon of the thyme in a medium bowl.  Stir in the spinach and artichokes and season with salt and pepper.

In another bowl, toss together the remaining garlic, 1 tablespoon oil, 1 teaspoon thyme, breadcrumbs, and Parmesan cheese.

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle with the breadcrumbs.  Bake until the crumbs are golden-brown and the filling is hot, about 10-12 minutes.  Serve immediately.

Fontina & Wild Mushroom Pizza

Normally, I think of pizza as a casual dinner - one that you'd enjoy with a beer.  But sometimes I like to elevate it to a "wine-worthy" dinner.  This pizza just felt too fancy for beer.  You start with a standard pizza dough, then top it with mushroom pesto, sauteed wild mushrooms, fontina, and Parmesan.  My grocery store carries a pack of assorted wild mushrooms, so I just bought those.  I believe it's a mix of cremini, shiitake, oyster, and portobello.  I sauteed them in a little butter, then amped up the flavor with some garlic, fresh thyme, and white wine. 

And while the pizza as a whole was really delicious, the mushroom pesto is what made it special.  It uses a combination of dried porcinis and roasted mushrooms to maximize the mushroom flavor.  I gave it even more by replacing half of the olive oil with truffle oil.  I loved the pesto so much that I was tempted to just eat it with a spoon for my dinner, but I managed to save it for the pizza.  I will definitely make it again to serve with pasta though.  Or stuffed into chicken or pork tenderloin.  Or for another one of these pizzas.

I served this pizza with my fall harvest pear salad, and of course a big glass of wine.  It was fancy pizza night after all :-)


Wild Mushroom & Fontina Pizza
Pink Parsley Original

• 1 ball of pizza dough
• olive oil
• 1 recipe mushroom pesto (recipe follows)
• 8 oz mushrooms, preferably a variety of wild mushrooms
• 1 Tbs butter
• 2 cloves garlic, minced
• 1 tsp chopped fresh thyme
• 1/4 cup dry white wine
• salt and pepper
• 1 1/2 cups shredded Fontina cheese
• 1/2 cup shredded Parmesan cheese

Preheat the oven to 500 degrees for 30 minutes, along with the pizza stone.

Meanwhile, prepare the mushrooms.  In a skillet set over medium heat, melt the butter.  Add the mushrooms and saute until browned and softened, 5-8 minutes.  Add the garlic and thyme and cook until fragrant.  Season with salt and pepper, then pour in the wine.  Cook until the liquid has evaporated and remove from heat.


On a large square of parchment paper dusted with cornmeal, stretch the pizza dough into a 12-inch circle.  Brush the outer edges with olive oil, and spread the pesto over the dough, leaving a small border (about 1/2 inch).  Scatter the mushrooms evenly over the pesto, and top with the fontina and Parmesan cheeses.


Carefully transfer the pizza and parchment to the preheated stone, and cook about 10 minutes, or until the cheese is melted and bubbly and the crust is lightly browned.  Allow to cool 10 minutes before slicing and serving.

Mushroom Pesto
adapted from Cook's Illustrated

• 5 oz cremini mushrooms, sliced
• 1/4 cup extra-virgin olive oil
• salt and pepper
• 2 cloves garlic
• 1/4 oz dried porcini mushrooms
• 1 small shallot, roughly chopped
• 2 tsp fresh thyme leaves
• 2 Tbs fresh parsley leaves
• 2 Tbs Parmesan cheese

 Adjust oven rack to lowest position and heat oven to 450 degrees; line rimmed baking sheet with heavy-duty foil. On the baking sheet, toss sliced mushrooms with 1 tablespoon oil and salt and pepper. Roast, stirring occasionally, until browned and crisp, about 20-25 minutes.  For the last 10 minutes, add the garlic, in their skins, to the pan to roast as well.

Peel the garlic when it's cool enough to handle.

Meanwhile, soak the dried mushrooms in 1/4 cup boiling water for about 5 minutes.  Strain through a paper towel-lined colander and reserve the liquid.

In bowl of food processor fitted with steel blade, process roasted mushrooms, garlic, porcini and liquid, shallot, thyme, parsley and remaining 3 tablespoons oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.

Zucchini & Goat Cheese Stuffed Mushrooms

Joey and I discuss "nature vs. nurture" quite often when it comes to Caroline.  Is she inherently awesome, or is it a product of our awesome parenting?  ;-)  Though in all seriousness, she is a very good eater, and we discuss it at length.  Is it because we are constantly introducing her to new foods, or is it just because she loves to eat?  I guess we'll find out when our second child starts eating table foods, but for now I like to think that I at least had a little something to do with it.  I'm quite sure that I'll screw her up in other areas of life, but at least I know I did something right - she does love to eat vegetables.

We've been eating a lot of zucchini lately - baked zucchini fries, grilled or broiled zucchini, zucchini bread, zucchini on pizza... it has yet to get old.  So far Caroline has enjoyed the grilled zucchini the most.  She actually had a third helping yesterday!  "Please more 'kini please!"

I was definitely intrigued when I found this recipe for zucchini and shrimp stuffed mushrooms, because I loved the idea of stuffing mushrooms with more veggies.  I loved the lighter take on them, but I had my own inspiration for the filling.  I love the combination of zucchini and goat cheese, so I ran with that instead.  It's a very simple filling, amped up with the addition of garlic, herbs, and cheese.

As expected, Caroline ate her fair share.  And of course I loved them too:  but then again you could stuff pretty much anything with goat cheese and I'm happy!

Zucchini and Goat Cheese Stuffed Mushrooms
Pink Parsley original, inspired by Living Lou

• 10 large button or cremini mushrooms, wiped clean, and stems removed but reserved
• 1 cup grated zucchini (about half a medium zucchini)
• 1 shallot, minced
• 1 Tbs olive oil, plus more for drizzling
• 1 clove garlic, minced
• 2 oz. cream cheese, softened (reduced fat is fine)
• 2 oz. (1/4 cup) crumbled goat cheese
• 2 Tbs grated Parmesan or Pecorino cheese
• 3 Tbs dried breadcrumbs
• 2 Tbs minced fresh basil
• 2 Tbs snipped fresh chives
• kosher salt and black pepper

Preheat the oven to 400 degrees. 

Finely chop the mushroom stems.  Toss the zucchini in a colander with a little salt and allow to drain 5-10 minutes, then wrap in a paper towel and squeeze to remove excess moisture.

Heat the oil in a small skillet over medium heat.  Add the shallot, mushroom stems, and zucchini, and saute until the vegetables have softened, 3-4 minutes.  Add the garlic and cook until fragrant, about 30 seconds.

Remove the skillet from heat and stir in the cream cheese, goat cheese, Parmesan, bread crumbs, and herbs.  Taste and season with salt and pepper.

Scoop the filling into each of the mushroom caps.  Drizzle with additional olive oil.  Bake 15-20 minutes, or until the tops are golden brown and the mushrooms are cooked through.  Serve immediately.

Steakhouse Mushroom Burgers with Creamed Spinach Sauce

We love burgers, so I'm always on the lookout for fun new recipes and ideas.  This burger is inspired by a steakhouse menu.  It is ground sirloin, mixed with sauteed mushrooms and spices, and topped with a creamy, spinach sauce.  Served open-faced on a piece of grilled Texas toast, this is definitely a fork-and-knife burger.

We all really liked these burgers, and Caroline especially loved dipping hers in the spinach sauce.  This is definitely a little bit heavier fare than we normally eat, but paired with a green salad or some grilled vegetables, it balances out nicely.  And since it is a little fancier than a typical burger, this is a great option to serve company.

Steakhouse Mushroom Burgers
adapted from Cuisine Tonight:  Grilling
makes 4 burgers

• 8 oz mushrooms, sliced
• 3 Tbs olive oil, divided
• 2 cloves garlic, minced
• 1 lb ground sirloin
• 1 Tbs low-sodium soy sauce
• 2 tsp minced fresh thyme
• 2 tsp minced fresh parsley
• 1 Tbs Dijon mustard
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
•   4 slices buttered Texas Toast
• shredded Parmesan

Creamed Spinach Sauce
makes 2 cups

• 2 Tbs unsalted butter
• 1/4 cup minced onion
• 2 Tbs all-purpose flour
• 1/2 cup half-and-half, plus more as needed
• 1/2 cup low-sodium chicken broth
• kosher salt and black pepper
• pinch cayenne
• pinch nutmeg
• 4 cups chopped fresh spinach
• 1 Tbs grated Parmesan
• squeeze of fresh lemon juice

Preheat the grill to medium-high.

In a medium saute pan, saute the mushrooms in 1 tablespoon of olive oil over medium-high heat.  Cook until the mushrooms begin to brown, 3-4 minutes.  Stir in garlic and cook until fragrant, about 1 minute.  Season with salt and pepper and remove from heat.

In a large bowl, combine the sirloin with 1 tablespoon oil, soy sauce, salt, pepper, mustard, herbs, and mushroom mixture.  Gently mix to combine using a fork or your hands.  Divide the mixture into 4 equal portions, shaping each portion into a patty.

Scrape the grate clean and brush with the remaining tablespoon of oil.  Grill the burgers until cooked through, 3-4 minutes per side.  Remove the burgers from the grill and cover to keep warm.  Grill the bread 1-2 minutes per side, until lightly browned.

To make the spinach sauce, melt the butter in a medium saucepan over medium-low heat. Add the onion and cook until translucent, 3-4 minutes.  Stir the flour into the onions and cook 1 minute.

Whisk in the half-and-half, broth, salt, cayenne, and nutmeg.  Bring sauce to a simmer, then reduce heat and simmer for 2 minutes, until it begins to thicken.

Add the spinach, stirring until wilted.  Mix in the Parmesan and lemon juice, and add more half-and-half if the sauce has thickened too much.  Season to taste with salt and pepper.

Top each slice of bread with a burger, spinach sauce, and garnish with Parmesan.  Serve immediately.