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.
FONTINA AND MUSHROOM CROSTINI
Steps:
- Preheat the broiler.
- Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
- Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
- Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.
FONTINA AND PROSCIUTTO STUFFED PORK CHOPS WITH GRILLED POLENTA SQUARES AND ROASTED CALIFORNIA GRAPES
Steps:
- Prepare the pork chops. Make a brine by combining the water, sugar, salt, thyme sprigs, clove and all-spice berries in a re-sealable bag. Add the pork chops, seal up the bag and put in the refrigerator for about 30 minutes.
- Preheat oven to 425 degrees F.
- Drain the pork chops and pat dry. Using a paring knife, make a horizontal cut into the center of each chop to make a pocket. Stuff a slice of fontina and prosciutto inside each pocket and secure with a toothpick. Set 2 large cast iron skillets over medium-high heat and add a 2-count of extra-virgin olive oil to each skillet. Add 2 chops to each of the skillets and cook for 4 to 5 minutes until golden. Turn chops, push to 1 side and set grape clusters in pan. Drizzle with a little olive oil and season with salt and pepper before putting the pans in the oven. Roast chops for 5 to 7 minutes until cooked through and cheese has melted. Remove from oven when done and set chops and clusters of roasted grapes aside on a plate - keep warm.
- Consolidate juices into 1 pan and set over medium heat. Add a splash of chicken stock to the pan, scraping the bottom to extract all the flavors. Fold in cold butter while whisking to thicken sauce. Season with salt and pepper. To serve, set 1 pork chop on each plate on top of a Grilled Polenta Square, garnish with a cluster of roasted grapes and drizzle with pan sauce. Set a stack of hydroponic watercress to 1 side and serve.
- Bring water and salt to a boil in a large saucepan. Gradually whisk in the cornmeal in a slow steady stream. Lower heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter and continue to stir until incorporated. Remove from heat; fold in Parmesan and black pepper. Pour the polenta into a buttered 9 by 13-inch shallow baking dish and spread evenly with a spatula. Cover and chill a few hours. Cut the polenta into squares. Brush both sides with olive oil and transfer to a hot grill. Grill on both sides until golden brown.
MIXED MUSHROOM AND FONTINA PIZZA
This recipe makes three 11-inch pizzas. If you want to use another topping for one or two portions of the dough, just use 1/3 or 2/3 of the mushroom topping outlined below and proceed accordingly. If you desire to make just one or two pizzas, freeze the remaining portion of the dough in a plastic bag.
Provided by Food Network
Categories dessert
Yield Three 11inch pizzas
Number Of Ingredients 16
Steps:
- To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit undisturbed for 1 minute, then stir it into the water until blended. Let the yeast "proof" for 10 minutes; it should become bubbly because of the presence of sugar. If it doesn=t bubble, it is outdated and inactive.
- Pour the yeast mixture into a large bowl. Mix in the remaining cup of water, the olive oil, and salt. Add the flour and semolina and stir with a wooden spoon until a ball of dough forms. Turn the dough onto a lightly floured surface and knead 10 minutes, flouring the work surface as necessary to prevent the dough from sticking.
- Lightly oil a large ceramic or glass bowl. Place the dough inside, then flip it over so the oiled side is on top. Cover with plastic wrap and place in a warm place to rise until double in bulk, about 11 1/2 hours.
- Meanwhile make the topping. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring frequently, until the onions are golden brown all over, about 20 minutes. Mix in the mushrooms and cook until they are brown and juicy, about 5 minutes. Remove the pan from the heat and season the mushrooms with the thyme, salt, and pepper.
- Preheat the oven to 450 degrees. If you are using a pizza stone heat it at least 45 minutes before cooking the pizza on it.
- Punch down the dough and dump it onto your work surface. Divide it into 3. Lightly flour the work surface, then with a rolling pin, roll one portion of the dough into an 11inch circle. If you are using a pizza stone, then sprinkle some cornmeal onto a pizza peel and place the disk of dough on it; otherwise, lightly grease a baking sheet and place the dough on that.
- Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the fontina cheese, then scatter 1/3 of the mushroom mixture all over the pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath. Repeat with the remaining ingredients.
PROSCIUTTO-STUFFED MUSHROOMS
Prosciutto and oregano give these stuffed mushrooms a bit of an Italian twist. To make them ahead, cover with plastic wrap and refrigerate until ready to bake.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 16 appetizers.
Number Of Ingredients 12
Steps:
- Remove stems from mushrooms; finely chop stems. Drizzle caps with 2 tablespoons oil; set aside. In a large skillet, saute the stems, onion and garlic in butter and remaining oil until tender. , Stir in bread crumbs and prosciutto. Cook for 1-2 minutes or until crumbs are lightly browned. Stir in the oregano, lemon juice and pepper. Spoon mixture firmly into mushroom caps., Place on a foil-lined baking sheet. Sprinkle with mozzarella and Parmesan cheeses. Bake at 400° for 15-20 minutes or until mushrooms are tender and cheese is melted.
Nutrition Facts :
SLICED MUSHROOMS WITH MELTED FONTINA
A few minutes under the broiler -- plus a heavy sprinkling of fontina cheese -- transforms sliced mushrooms into a flavorful (and deliciously gooey) side dish.
Provided by Martha Stewart
Categories Gluten-Free Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Preheat broiler. Arrange mushrooms in a single layer in a baking dish. Drizzle with oil, and sprinkle with 1/2 teaspoon salt and some pepper. Broil for 2 minutes. Remove dish from oven, and add thyme and cheese. Broil for 1 minute. Serve warm.
GRILLED FONTINA WITH PROSCIUTTO AND MELON
Use very ripe melon. A couple of small pieces won't make your sandwich wet. The Parmigianno is optional, as it may unbalance the sandwich towards saltiness, depending on the saltiness of your Fontina and the sweetness of your melon. Adapted from a recipe at Pithy and Cleaver http://tinyurl.com/cg6ncg
Provided by DrGaellon
Categories < 30 Mins
Time 17m
Yield 1 sandwich
Number Of Ingredients 6
Steps:
- Split the roll lengthwise and scrape out some of the crumb. Preheat a cast iron skillet over medium heat and grease lightly with a drizzle of olive oil.
- Split prosciutto slices in half and wrap each around one piece of melon. Place bottom of bread in pan, cover evenly with half the Fontina, then a layer of wrapped melon. Sprinkle with Parmigiano, then the rest of the Fontina. Place top of bread on sandwich, cover and cook on low 6-7 minutes. Carefull turn sandwich over and cook, uncovered, another 5 minutes until cheese is melted.
Nutrition Facts : Calories 811.3, Fat 23.4, SaturatedFat 11.8, Cholesterol 62.6, Sodium 1768.3, Carbohydrate 114.7, Fiber 6.6, Sugar 1.4, Protein 33.1
GRILLED MUSHROOMS WITH MELTED FONTINA AND PROSCIUTTO
Make and share this Grilled Mushrooms With Melted Fontina and Prosciutto recipe from Food.com.
Provided by gailanng
Categories Cheese
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill or broiler. Set rack 4 to 5 inches from heat source.
- Wipe mushrooms clean with damp paper towel. (Do not rinse.) Remove stems for other use. Brush mushrooms on both sides with oil. Grill or broil mushrooms, caps toward source of heat, until tender and slightly browned, about 5 minutes. Turn and grill other side.
- Place slice of prosciutto and slice of cheese inside each mushroom cap, folding to fit. Grill or broil 1 minute longer, until cheese is slightly melted. Sprinkle with parsley and serve immediately.
- Preheat grill or broiler. Remove stems from mushrooms. Brush mushrooms with olive oil.
- Grill for 5 minutes on both sides. Place a slice of prosciutto and cheese inside each mushroom cap folding the slices to fit. Grill or broil for 1 minute more or until cheese starts to melt. Sprinkle with parsley and serve.
Nutrition Facts : Calories 217.1, Fat 19.1, SaturatedFat 6.8, Cholesterol 32.5, Sodium 232.1, Carbohydrate 3.7, Fiber 1.1, Sugar 2.5, Protein 9
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- Preheat the oven to 400°. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil. Toast for 12 minutes, until slightly golden around the edges. Turn the broiler on.
- Meanwhile, thinly slice the mushrooms. In a large skillet, cook the butter over high heat until lightly browned, 2 minutes. Add the remaining 2 tablespoons of olive oil and the mushrooms and cook undisturbed until the mushrooms are browned on the bottom, 2 minutes. Continue to cook, stirring occasionally, until browned all over, 10 minutes. Add the shallots, garlic and thyme, lower the heat to moderate and cook until the shallots are tender, 5 minutes. Add the water and scrape up any browned bits from the bottom of the pan, then cook for 3 minutes longer. Season the mushrooms with salt and pepper and remove from the heat.
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