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Mushrooms
Image by BottleLeaf
Stuffed mushrooms I made last night, nothing complicated, but it took me twice to get to these seasonings. This is before the first go in the oven and the stuffing.
25 Organic Baby Belle Mushrooms
12oz Phili Original Cream Cheese
1lb Basi or Italianl Sausage
1 Cup Flaked or Shredded Parmesan Cheese
1/2 Tbsp ground black pepper
1/2 Tbsp Minced onion
1/2 Tbsp Garlic salt
1 Tsp Vegetable Oil
1 Tsp Basil Leaves
1 Tsp Oregano Leaves
Bake mushroom caps for 6 minutes at 350 on baking sheet. Fully cook sausage with all ingrediants except cream cheese in pan on med-low heat with 1 tsp of vegetable oil. Mix fully cooked sausage (after cooling) with 8-12oz (depending on your taste, I love cheese so I use 12) of cream cheese and scoop into mushroom caps on baking sheet. Sprinkle Parmesan cheese on top of the stuffing and bake at 350 for approximately 10 minutes or until cheese is parmesan on top is fully melted and stuffing is hot all the way through. Hope you enjoy them, I know they’re not the most original thing, but I love making them and I think this blend of seasoning, along with double baking the caps, is a bit of an improvement over the stuffed mushroom recipes I’ve found.
Raw Spinach Salad with Warm Tomato Vinaigrette and Herbed Croutons
Image by PrettyKateMachine
From Oprah: www.oprah.com/foodhome/food/recipes/food_200405_salad.jhtml
INGREDIENTS
3 tablespoons mixed chopped herbs, such as parsley, thyme, basil, chervil, and rosemary (I used basil, rosemary and parsley)
1 clove garlic, minced
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
8 (1/4-inch-thick) baguette slices
48 ounces raw baby spinach
2 ounces soft goat cheese
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1 teaspoon brown sugar
1 1/2 cups quartered cherry tomatoes
2 tablespoons fresh lemon juice
To make the croutons, preheat oven to 375°F. In a small bowl, mix herbs, half of garlic, and salt. Using olive oil, brush baguette slices; sprinkle with herb mixture. Place on a baking sheet; bake until golden brown, 5 to 7 minutes. Remove; set aside.
In a large bowl, mix spinach, cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
In a large sauté pan over medium flame, heat olive oil until just hot; then reduce to low. Add sugar and stir until dissolved. Add tomatoes and stir 30 seconds. Add remaining half of garlic; continue cooking for 30 seconds. Turn off heat; add lemon juice and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir gently and mix into spinach. Top each salad with croutons and serve.
