GRILLED FONTINA WITH ARTICHOKES AND MUSHROOMS
Time 25m
Yield Makes 4 sandwiches
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper.
- Brush 1 side of bread slices with remaining tablespoon olive oil. Turn over 4 slices, then divide mushroom mixture and cheese among them. Top with remaining slices, oiled sides up.
- Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.
GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 42m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE
Provided by Bobby Flay
Categories appetizer
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
- Heat the grill to high.
- Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
- Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
- Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.
GRILLED BREAD WITH FONTINA, GORGONZOLA AND MUSHROOMS
I was planning a dinner party, and was picking up the needed ingredients at my local market, when an appetizer cookbook caught my eye. It figures that in the first few pages I found something I had to try. Committed to memory long enough to buy what I needed, but forgot enough by the time I got home I didn't want to chance it without help, so I went on the internet to see if I could find something similar and lo and behold I found it exactly on the Wisconsin Cheese and Dairy Recipes site. The recipe is credited to Chef Tom Catherall of Atlanta, GA. I served it as our appetizer that evening and it was a big hit. I have to admit that I didn't use 1/2 lb of exotic mushrooms - just couldn't afford it, so I mixed in plain old button mushroom and small amount of shitake. Used less then the called for amount of Portobellos as well. I think it would make an excellent pizza as well.
Provided by LauraBlueEyes
Categories < 60 Mins
Time 41m
Yield 8 appetizers, 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the mushrooms and continue to cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes.
- Add mixed herbs and parsley, toss.
- Season with salt and pepper.
- Remove from heat.
- Rub each side of the toasted bread lightly with garlic cloves.
- Divide and distribute the warm mushroom on top of the bread slices.
- Combine the Fontina and Gorgonzola cheeses and sprinkle evenly over the mushrooms.
- Place mushroom toasts under hot broiler.
- Broil until cheese melts, 30 to 60 seconds.
- Place on serving platter and drizzle with lemon juice.
- Garnish with parsley leaves.
- Serve immediately.
Nutrition Facts : Calories 300.8, Fat 11.7, SaturatedFat 5.6, Cholesterol 25.6, Sodium 616.2, Carbohydrate 37.7, Fiber 3.3, Sugar 1.4, Protein 12.6
GORGONZOLA STUFFED GRILLED MUSHROOMS
Steps:
- Use side burners or preheat grill. Heat oil in a medium saucepan over medium high heat. Add onions and garlic and cook until soft. Add mushroom stems and cook until golden brown. Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese. Mix until well combined (if mixture looks too dry, add more olive oil.) Season the mixture with salt and pepper to taste. Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA
Provided by Giada De Laurentiis
Categories appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
- Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.
- Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.
GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES
Categories Sandwich Mushroom Vegetarian Arugula Summer Grill/Barbecue Fontina Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
- Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
- Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.
GRILLED FONTINA & MUSHROOM WITH SAGE SANDWICHES
The grilled cheese sandwich grows up in this sophisticated version that starts with nutty smooth-melting fontina cheese and adds a layer of sage accented sauteed mushrooms. Food & Wine Magazine, January 1998 edition. Recipe by: Quick From Scratch Herbs & Spices. A crisp, dry, Italian white - such as Soave, Frascati, or pinot grigio - will refresh your mouth after every bite of this flavorful sandwich! Fast!
Provided by Manami
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
- Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
- Stir in the fresh sage, if using.
- Put the mushrooms in a bowl and wipe out the pan.
- Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
- Put them, buttered-side down, on a work surface.
- Top the bread with the cheese and then the mushrooms.
- Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
- Heat the frying pan over moderately low heat.
- Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
Nutrition Facts : Calories 663.2, Fat 30.5, SaturatedFat 17.3, Cholesterol 88.9, Sodium 1444.2, Carbohydrate 69.7, Fiber 4.7, Sugar 2.1, Protein 27.8
GRILLED GORGONZOLA STUFFED MUSHROOMS
Make and share this Grilled Gorgonzola Stuffed Mushrooms recipe from Food.com.
Provided by little_wing
Categories Cheese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- preheat grill.
- Heat oil in a medium saucepan over medium high heat.
- Add onions and garlic and cook until soft.
- Add mushroom stems and cook until golden brown.
- Remove from heat and add bread crumbs, parsley, hot pepper sauce and cheese.
- Mix until well combined (if mixture looks too dry, add more olive oil.).
- Season the mixture with salt and pepper to taste.
- Fill the mushroom caps with the mixture and brush the entire mushroom with more olive oil. Grill over medium heat until tender.
Nutrition Facts : Calories 533.2, Fat 25.2, SaturatedFat 7.9, Cholesterol 21.3, Sodium 816.3, Carbohydrate 59.6, Fiber 7.9, Sugar 10.3, Protein 22.1
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