Category Archives: portobello mushrooms

Cheddar & Portobello Quesadillas

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I’ve always loved quesadillas. Whether there are simply made with whatever cheese you have on hand and eaten like a grilled cheese sandwich or filled with interesting ingredients like these caramelized onions and mushrooms, they are an easy snack, appetizer, or even light dinner. They are that versatile. I love making them for my family. I can adjust the fillings to please even the most finicky of palates.

But, one of my all time favorite fillings is the combination of mushrooms, onions, and cheese. The mushrooms and onions are best when cooked down slowly. If you are pressed for time you can always cook the vegetables ahead of time then pop them into the tortillas when you are ready to make the quesadillas. Yum!

CHEDDAR & PORTOBELLO QUESADILLAS

4 small flour tortillas

4 tablespoons olive oil, divided

2 pinches salt, divided

1 medium red onion, thinly sliced

4 small portobello mushrooms, sliced

8 slices sharp cheddar cheese, thinly sliced

1/4 cup sour cream (for serving if desired)

  • Place two tablespoons of the olive oil in a small saute pan set over medium-low heat.
  • Add the sliced onions and 1 pinch of salt.
  • Saute, stirring occasionally until the onions are soft and lightly browned. about 15 to 20 minutes. Add a small amount of water if necessary to keep the onions from sticking. Set aside.
  • Place the remaining olive oil in another small saute pan set over medium-low heat.
  • Add the sliced mushrooms and the remaining pinch of salt.
  • Saute, stirring occasionally until the mushrooms are soft, browned and have released their liquid, about 10 to 15 minutes. Remove from the heat and set aside.
  • Set a large saute pan over medium-high heat. When the pan is hot, lightly coat it with non-stick cooking spray.
  • Reduce the temperature to medium.
  • Place one tortilla in the center of the pan and lay 2 slices of cheese in the center of the tortilla.
  • Add half of the onions and half of mushrooms, evenly distributing them over the top of the tortilla.
  • Top with 2 more slices of cheese and another tortilla.
  • Cook until the tortilla is lightly browned and toasted and the cheese has begun to melt, 2-3 minutes.
  • Flip the tortilla and cook for an additional 2-3 minutes.
  • Remove from the pan and repeat with the remaining ingredients.
  • Slice the tortilla into four wedges and serve with sour cream if desired.

Yields: 8 tortilla wedges

 

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Roasted Mushroom & Squash Risotto

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I love risotto. Whether served as an entree or a side dish I think it is the perfect comfort food. It is also wonderfully versatile; I’d be hard pressed to think of an ingredient that can’t be added into the rice.

I love this combination of butternut squash and portobello mushrooms. Because the vegetables are roasted ahead of time they are an earthy and perfectly tender compliment to the rice. The fontina cheese adds additional subtle flavor and creaminess to the dish. I usually eat this risotto as an entree but it is equally good served alongside grilled steak. Yum.

ROASTED MUSHROOM & BUTTERNUT SQUASH RISOTTO

2 cups butternut squash, peeled, seeded and cubed

1 cup baby portobello mushrooms, quartered

3 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 tablespoons unsalted butter

1 shallot, minced

1 1/2 cups arborio rice

3/4 cup dry white wine

4 cups low sodium chicken broth

1/2 cup finely grated Fontina cheese

Salt and pepper for seasoning

  • Preheat the oven to 375 degrees.
  • Line a rimmed baking sheet with aluminum foil.
  • Evenly distribute the squash and mushrooms on the prepared baking sheet.
  • Drizzle with the olive oil and sprinkle with the salt and pepper.
  • Roast for 15 to 20 minutes or until the squash is tender when pierced with a fork.
  • Remove from the oven and set aside.
  • Heat the broth in a large saucepan until it simmers. Reduce the temperature and keep warm.
  • Melt the butter in a large saucepan set over medium-high heat.
  • Add the shallots to the butter and saute until soft and translucent, about 5 minutes.
  • Add the rice to the shallots and stir to coat with the butter.
  • Stir in the white wine and bring to a boil.
  • Once the wine is almost evaporated begin adding the broth, one ladleful at a time. Stirring regularly, but not constantly cook the rice until the liquid is mostly evaporated before adding in more broth.
  • Repeat the process until the rice is creamy and al dente. You may not need to use all of the broth.
  • Add the roasted squash and mushrooms to the rice and fold to combine.
  • Remove the rice from the heat and stir in the grated cheese.
  • Season with salt and pepper and serve immediately.

Serves: 4 as an entree or 6 as a side dish

Balsamic Brushed Grilled Vegetables

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If you are anything like my family, you probably grill on a regular basis during the summer months. (We actually grill year around). After all, who wants to heat up the kitchen when the weather is already so hot? And with gardens and markets overflowing with vegetables right about now, grilled vegetables are the perfect accompaniment to any of the proteins you might be grilling. I love the slightly charred flavor that comes with grilled vegetables.

Plain grilled vegetables are nice but when brushed with olive oil and balsamic vinegar they are extra special. You can use any vegetables but the combination of peppers, eggplant, onions and mushrooms are my favorite. If you have a grill basket you can place the vegetables in them before cooking but I find it just as easy to place them directly on the grill. So pick your protein and pick your vegetables and fire up your grill tonight.

BALSAMIC BRUSHED GRILLED VEGETABLES

1/3 cup olive oil

1/4 balsamic vinegar

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 large red bell pepper, cut into 1 inch wedges

1 large green bell pepper, cut into 1 inch wedges

1 large yellow bell pepper, cut into 1 inch wedges

1 purple eggplant, sliced into 1/4 inch rings

1 large red onion, cut into 1/4 inch rings

1 large Portobello mushroom cap, sliced

  • Oil and pre-heat a grill to medium-high heat.
  • Combine the oil, vinegar, salt and pepper in a small bowl.
  • Place the vegetables on a large platter and brush on both sides with the oil and vinegar mixture.
  • Place the vegetables on the grill and cook for 5-10 minutes, turning the vegetables over and brushing  with the oil and vinegar every 2-3 minutes. Cooking times will vary depending upon your personal preferences.

The vegetables can be served hot, at room temperature or cold.

Serves 4

Cheddar & Portobello Quesadillas

photo 3-178

I’ve always loved quesadillas. Whether there are simply made with whatever cheese you have on hand and eaten like a grilled cheese sandwich or filled with interesting ingredients like these caramelized onions and mushrooms, they are an easy snack, appetizer, or even light dinner. They are that versatile. I love making them for my family. I can adjust the fillings to please even the most finicky of palates.

But, one of my all time favorite fillings is the combination of mushrooms, onions, and cheese. The mushrooms and onions are best when cooked down slowly. If you are pressed for time you can always cook the vegetables ahead of time then pop them into the tortillas when you are ready to make the quesadillas. Yum!

CHEDDAR & PORTOBELLO QUESADILLAS

4 small flour tortillas

4 tablespoons olive oil, divided

2 pinches salt, divided

1 medium red onion, thinly sliced

4 small portobello mushrooms, sliced

8 slices sharp cheddar cheese, thinly sliced

1/4 cup sour cream (for serving if desired)

  • Place two tablespoons of the olive oil in a small saute pan set over medium-low heat.
  • Add the sliced onions and 1 pinch of salt.
  • Saute, stirring occasionally until the onions are soft and lightly browned. about 15 to 20 minutes. Add a small amount of water if necessary to keep the onions from sticking. Set aside.
  • Place the remaining olive oil in another small saute pan set over medium-low heat.
  • Add the sliced mushrooms and the remaining pinch of salt.
  • Saute, stirring occasionally until the mushrooms are soft, browned and have released their liquid, about 10 to 15 minutes. Remove from the heat and set aside.
  • Set a large saute pan over medium-high heat. When the pan is hot, lightly coat it with non-stick cooking spray.
  • Reduce the temperature to medium.
  • Place one tortilla in the center of the pan and lay 2 slices of cheese in the center of the tortilla.
  • Add half of the onions and half of mushrooms, evenly distributing them over the top of the tortilla.
  • Top with 2 more slices of cheese and another tortilla.
  • Cook until the tortilla is lightly browned and toasted and the cheese has begun to melt, 2-3 minutes.
  • Flip the tortilla and cook for an additional 2-3 minutes.
  • Remove from the pan and repeat with the remaining ingredients.
  • Slice the tortilla into four wedges and serve with sour cream if desired.

Yields: 8 tortilla wedges

 

Balsamic Glazed Veal with Mushrooms & Cherries

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It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

This recipe is an adaptation of my popular blackberry pork chop recipe.  Because so many of our dinner guests in Albania don’t eat pork products, I adapted the recipe to include a protein that everyone can enjoy.  (Albania is a meat-eating country with the only vegetarians we ever encountered being fellow Americans).  And Albanian veal is not the same veal that is sold in markets in the United States or even the rest of Europe.  The term veal is simply used to describe a younger cow and not one that was necessarily only milk-fed.  The addition of mushrooms brings an elegant aspect to the dish; if you can’t find Portobello mushrooms, use another meaty mushroom of your choice.

BALSAMIC GLAZED VEAL w/ MUSHROOMS & CHERRIES

2 tablespoons olive oil

8 thin veal filets

Salt and pepper

1 small shallot, minced

4 cloves garlic, minced

2 large Portobello mushroom caps, sliced thinly

1/2 cup Port

2 tablespoons balsamic vinegar

1/3 cup cherry preserves

  • Add 1 tablespoon of the oil to a large skillet and heat over medium-high heat until shimmering.
  • Season the veal on both sides with the salt and pepper.
  • Add the veal to the skillet and cook for 3-4 minutes per side until the meat is browned.  Remove from the pan.
  • Add the remaining oil to the skillet and heat until shimmering.
  • Add the shallots and garlic and stir until brown and fragrant, about 1 minute.
  • Add the mushrooms to the pan and saute until browned, 2-3 minutes.
  • Add the Port and stir to remove the browned bits from the bottom of the pan.
  • Add the balsamic vinegar and the preserves and stir until the jam is melted.
  • Return the veal to the pan and cook until heated through.

At this point you can reduce the heat to low, cover the pan, and allow the veal to sit for up to 1 hour until ready to serve.

Serves 4

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