Mushroom Sun Dried Tomato And Mozzarella Dip Food

SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
• To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
• Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
• Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
• Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, SUN-DRIED TOMATO

Steps:

• Preheat a Pizza Stone in a 450-degree oven at least 30 minutes before baking.
• Melt 1 teaspoons butter with 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 15-20 minutes. Season with salt and pepper to taste and remove from pan and set aside.
• Melt remaining teaspoons butter with 1 teaspoon olive oil over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 7 minutes move to 1 side of the pan. In the other side of the pan add Sun Dried Tomato and basil and cook an additional 3 minutes.
• Lightly brush whole wheat pita with olive and garlic oil. Sprinkle with 1oz Reduced Fat Mozzarella cheese. Scatter onions over cheese. Scatter mushrooms over onions. Scatter Sun dried Tomato and Basil over mushrooms and top with remaining 1 oz Reduced Fat Mozzarella cheese on top.
• Position Pita in the center of the pizza stone and Bake for 10 minutes or until crust and cheese is a golden brown. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.

SUN-DRIED TOMATO & FRESH MOZZARELLA PASTA SALAD

Steps:

• Bring large pot of water to a boil.
• Meanwhile, in a food processor, make dressing: combine all dressing ingredients.
• Process until sun dried tomatoes are coarsely chopped.
• Transfer to small bowl and set aside.
• Add one teaspoon of salt and pasta to boiling water, stirring occasionally to prevent sticking.
• Cook until pasta is tender (about 11 min.) and drain well.
• Transfer to a large serving bowl.
• Add dressing to hot pasta and toss to coat.
• Let cool, stirring occasionally.
• Add tomatoes, mozzarella,basil, Parmesan, and olives.
• Season to taste with salt and pepper.
• Toss to mix and serve at room temperature.

SUN-DRIED-TOMATO, SAUSAGE, AND FONTINA PIZZA RECIPE

Steps:

• Heat the oven to 450°F
• In a large frying pan, cook the sausage over moderate heat, breaking it up with a fork or wooden spoon, until cooked through and just beginning to brown, about 10 minutes
• Brush the sun-dried-tomato oil over the pizza shells
• Spread the sausage over the pizza shells
• Scatter the sun-dried tomatoes over the sausage, put the fontina on top, and sprinkle the Parmesan over all
• Bake the pizzas, directly on the oven rack (for a crisper crust) or on two baking sheets, until the cheese is melted, about 10 minutes
• Notes: Pizza Crusts: Prebaked pizza shells offer a fantastic way to make quick weeknight pizzas
• You can even keep them in the freezer for last-minute meals
• If the shell is still frozen, either add five minutes to the cooking time or pop the naked shell in the oven for five minutes before topping it
• If you prefer to start with store-bought pizza dough or your own homemade pizza dough, simply prebake the crust before topping it
• Wine Recommendation: This pizza works well with either a white or red wine, but a pinot grigio is the best choice to echo the sausage's fennel and the fontina
• Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed
• Pinot grigios have slight apple and nut flavors and enough acidity to leave the palate refreshed

MUSHROOM, SUN DRIED TOMATO AND MOZZARELLA DIP

Steps:

• Turn the grill on to medium high. (If grilling on charcoal spread coals out until you can hold hand over fire for 5 - 7 seconds). While grill is heating, remove mozzarella from water and dry with paper towels, pressing as much water out as you can. Cut mozzarella into slices about 1/4 inch thick and then tear slices into smaller pieces. Set aside. Slice baguette and brush with olive oil. Set aside. Add olive oil to a cast iron skillet. Place skillet on grill. When olive oil is shimmering (but not smoking - if starting to smoke, move skillet to a cooler part of the grill) add the mushrooms. Let cook for about 2 minutes or until mushrooms are a deep golden brown. Flip mushrooms over and cook until golden brown. Pull skillet off fire and add sherry - it is going to bubble and hiss! Cook until sherry has evaporated. Add sun dried tomatoes and rosemary and sprinkle liberally with salt., Layer the mozzarella on top. Move skillet back over the heat and cook until cheese melts and water evaporates. Move dip to cooler part of the grill and add baguette slices to grill. Grill baguette slices for 2 - 3 minutes per side until golden and slightly charred at the edges. Serve dip in the skillet with the grilled baguette slices.