GARLIC MUSHROOM GRILLED CHEESE
Steps:
- Heat a large frying pan over medium-high heat. Add the butter to the pan then add the mushrooms.
- Allow the mushrooms to fry until golden brown then add the garlic, chilli and oregano. Allow to cook for another minute then season with salt, pepper and lemon juice. Remove from the heat and set aside.
- To assemble the sandwiches, mix the mozzarella with the cheddar. Divide the cheese between four slices of bread. Top with mushrooms and sandwich with the remaining slices of bread. Generously butter both sides of the sandwich .
- Preheat a non-stick pan over medium heat. Add the sandwiches and cook until the cheese has melted and the sandwiches are golden brown and crisp on both sides.
- Remove from the pan, slice and serve.
Nutrition Facts : Calories 328 kcal, Carbohydrate 34 g, Protein 24 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 649 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
ROASTED POTATOES AND MUSHROOMS WITH MELTED TALEGGIO CHEESE
Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table -- people may not want to share.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 6
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.
- Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.
- Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.
SAUTEED MUSHROOMS WITH MELTED STILTON
Steps:
- Preheat oven to 425°F.
- Trim mushrooms and halve if small or quarter if large. Crumble enough Stilton, not including rind, to measure about 1 cup. Force garlic through a garlic press.
- In a 9-inch heavy skillet heat butter over moderately high heat until foam subsides and sauté mushrooms, stirring, until golden, about 2 minutes. Stir in garlic and cream and gently boil until slightly thickened, about 4 minutes. Season mixture with salt and pepper and divide between 2 shallow 1-cup gratin dishes. Mushroom mixture may be made 1 day ahead and chilled, covered.
- Top mushroom mixture with Stilton and on a baking sheet bake in middle of oven until cheese is melted and bubbling, 5 to 10 minutes.
- Serve mushrooms with bread for sopping up sauce.
CHEESY AUTUMN MUSHROOMS
A low-carb treat, ready in 5 mins
Provided by Emma Lewis
Categories Dinner, Lunch, Side dish, Snack, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Arrange the mushrooms on a baking tray. Scatter over the cheese, walnuts, thyme sprigs and butter. You can do up to this stage a day in advance.
- Pop in the oven and cook for 10 mins until the cheese is melted and the mushrooms are softened. Arrange some rocket leaves on plates and place the mushrooms on top.
Nutrition Facts : Calories 181 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.99 milligram of sodium
MUSHROOM MELTS WITH SPINACH SALAD
This recipe is so flexible, you can substitute your favourite cheese or even add bacon for a more substantial meal
Provided by Good Food team
Categories Lunch, Supper, Vegetable
Time 20m
Number Of Ingredients 7
Steps:
- Preheat the grill to high. Toss the mushrooms in a large bowl with the shallot, garlic and 2 tbsp of the oil.
- Drizzle the bread with some olive oil, grill until lightly toasted, then set aside. Grill the mushrooms for 4-5 mins on each side until cooked. Divide the cheese between each of the mushroom cavities, sit the mushrooms on the toast, cheese side up, and put back under the grill and cook until the cheese is melting and bubbly.
- Toss the spinach in the marinade bowl with the remaining oil and season if you want. Serve the spinach topped with the mushroom toasts.
Nutrition Facts : Calories 361 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 3 grams fiber, Protein 15 grams protein, Sodium 1.99 milligram of sodium
CHEESE & GARLIC-FILLED MUSHROOMS
Fabulous when served with summery cocktails
Provided by Good Food team
Categories Buffet, Canapes, Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Twist and remove the stalks from the mushrooms. Place them, cap side up, on a small baking tray.
- Melt the butter in a frying pan and, once it starts to froth, stir through the garlic and cook for 1 min. Blitz the slice of bread to fine crumbs and add to the pan. Cook, stirring for 2 mins, until lightly toasted.
- Transfer to a bowl and cool before stirring through the finely grated Parmesan, chives and seasoning. Spoon into the mushroom caps, drizzle with a little olive oil and bake for 10 mins until slightly softened and the tops turn golden. Serve warm or at room temperature.
Nutrition Facts : Calories 110 calories, Fat 10 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.25 milligram of sodium
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