TOMATO AND MUSHROOM FOCACCIA BITES
These tasty bite-sized crostini combine crispy flatbread slices with a savoury antipasto-inspired topping of sauteed mushrooms, marinated artichokes and diced Muir Glen tomatoes, all under a layer of melty mozzarella goodness. Perfect for getting the party started at your next backyard barbecue!
Provided by Adapted from Muir Glen
Categories Appetizer
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. In a large pan set over medium high heat, saute the mushrooms in olive oil for 3 to 4 minutes, or until tender. Drain off any liquid remaining in the pan.
- In a medium mixing bowl, stir together the cooked mushrooms with drained tomatoes and chopped artichoke hearts.
- Arrange the bread slices on an ungreased baking sheet, sprinkle the bread with 3/4 cup of the cheese. with remaining 1/4 cup cheese.
- Bake for 15-20 minutes, or until cheese is melted and bubbly. Sprinkle with basil just before serving.
TOMATO AND MUSHROOM FOCACCIA
Fix up focaccia with tasty toppers of tomatoes, basil and mozzarella.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In 8-inch skillet, heat oil over medium heat. Add mushrooms; cook 3 to 4 minutes, stirring frequently, until tender. Drain if necessary.
- On ungreased cookie sheet, place bread. Sprinkle 3/4 cup of the cheese on bread. Top with mushrooms and tomatoes. Sprinkle with remaining 1/4 cup cheese.
- Bake 15 to 20 minutes or until cheese is melted and bread is hot. Sprinkle with basil.
Nutrition Facts : Calories 120, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 0 g, TransFat 0 g
ROASTED TOMATOES AND MUSHROOMS
A turn in the oven transforms cherry tomatoes into sweet wonders and brings out the earthy flavor of cremini mushrooms. The side dish is an integral part of our Make-Ahead Southern Brunch Menu.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h10m
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees with racks in upper and lower thirds. Place tomatoes on one rimmed baking sheet, and mushrooms on another. Toss mushrooms with 1/4 cup oil and 1 tablespoon thyme. Toss tomatoes with remaining oil and thyme. Season both with salt and pepper. Spread each in a single layer, turning tomatoes cut-sides up.
- Roast tomatoes on upper rack 15 minutes. Add mushrooms to lower rack and continue roasting until vegetables are soft and golden brown in places, 35 to 45 minutes more. Serve warm or room temperature.
FOCACCIA TOPPED WITH TOMATO & MUSHROOMS
A new twist on a classic focaccia appetizer. It has all the ingredients that scream Italian all the way. Very simple & quick! Perfect for a dinner party or a weekend treat for the family.
Provided by Manami
Categories Spreads
Time 30m
Yield 1 bread, 16 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- In an 8" skillet, heat oil over medium heat.
- Cook mushrooms in oil until tender.
- Add garlic and cook for about 1 minute or less.
- Crain if necessary.
- Place bread on cookie sheet.
- Sprinkle 3/4 cup of cheese on bread.
- Top with mushrooms, garlic, and tomatoes.
- Sprinkle with remaining 1/4 cup cheese.
- Bake 15-20 minutes or until cheese is melted and bread is hot.
- Sprinkle with basil.
Nutrition Facts : Calories 14, Fat 0.9, SaturatedFat 0.1, Sodium 31.4, Carbohydrate 1.3, Fiber 0.3, Sugar 0.7, Protein 0.5
MUSHROOM, TOMATO AND ONION SAUTE
One of my husband's recipes. Goes great with just about anything and easy to prepare. Using a large cast iron pan is preferable but a non-stick will suffice.
Provided by CulinaryQueen
Categories Onions
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the pan over medium low heat then add 2 tablespoons olive oil.
- Add the onions and brown slowly until tender and golden, about 10 minutes.
- Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
- Add tomatoes and continue to cook until soft, 10-15 minutes.
- Season with salt and pepper and serve.
MUSHROOM FOCACCIA
Focaccia is an Italian flatbread like pizza without the sauce and the dough is thicker. This oven version is topped with a mushroom mixture and Parmesan cheese.
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a baking sheet and place dough on it; with floured hands press out dough to 11x7-inch oval. Brush with 2 tsp, of the oil and let rise in a warm place for 45-60 minutes.
- Meanwhile, heat remaining oil in a large skillet; sauté mushrooms and onion for 4 minutes or until moisture has evaporated; add oregano and garlic, cook for 1 minute more, then let cool slightly.
- With thumb or end of wooden spoon, make dimpled surface on focaccia; top with mushroom mixture, pressing lightly into dough. Top with olives, black pepper and parmesan cheese.
- Bake in a 400F oven for 20-25 minutes or until bottom is lightly browned and crisp. Let cool slightly on wire rack. Cut in wedges or slices to serve.
- TIP: To create a warm place for dough to rise, turn oven on to 200F for 1 minute, then turn off and place dough in warm oven.
- Kalamata or nicoise olives cured in oil or brine are more flavorful than canned.
- VARIATION: Crumble goat cheese on top of baked focaccia and return to warm oven just to melt. Pass oil flavored with herbs or spices to drizzle as desired.
Nutrition Facts : Calories 47.6, Fat 3.9, SaturatedFat 0.6, Cholesterol 0.4, Sodium 33.9, Carbohydrate 2.6, Fiber 0.6, Sugar 1.1, Protein 1.2
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