Palatable Two Cheese Baby Portobello Quiche Food

COUNTRY QUICHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
• In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
• Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

CHEESY STUFFED PORTOBELLO MUSHROOMS WITH MEDITERRANEAN VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Combine the tomatoes, bell pepper, zucchini, 1/2 the garlic, chili pepper, thyme and 1 teaspoon salt in a 9 x13-inch baking dish. Drizzle with 3 tablespoons olive oil and toss around to coat.
• Put the breadcrumbs in a medium bowl and add the remaining garlic, parsley and 1 tablespoon olive oil. Stir to combine and moisten the crumbs.
• Scrape the gills out of the mushroom caps with a spoon. Nestle the mushrooms top side down over the vegetables in the baking dish. Spoon some of the breadcrumb mixture into each cap.
• Bake 20 - 25 minutes, until the vegetables begin to shrivel and the breadcrumbs turn golden brown.
• Sprinkle the cheese evenly over the top of the mushrooms and return to the oven for 5 more minutes to melt the cheese.
• Serve warm.

PORTOBELLO-GOUDA GRILLED SANDWICHES

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

PALATABLE TWO CHEESE BABY PORTOBELLO QUICHE

Steps:

• Preparation of Simple Flaky Pie Crust In a large bowl add flour and margarine. Using a fork, press flour and margarine together until uniform. The margarine-flour mixtures should resemble wet oats. Add 1/4 cup of ice water and form flour into a ball. Be sure not to over-work the dough or it will loose it's flaky properties. you may add more ice water (a tablespoon at a time) if you can not form dough into a ball. Leave ball of dough in bowl and cover with plastic wrap. Refrigerate for 30 minutes. After 30 minutes, roll dough out for crust. Crust should be 1/8 of an inch thick. Preparation of Quiche Preheat oven to 425 degrees Fahrenheit. Roll out crust, cut to fit each muffin tin. Make sure crust covers sides of tin. Press tin foil onto each crust to hold shape. Bake for 10 minutes, remove from oven, and reduce oven temp to 400 degrees. Remove foil, you should now see nicely formed crust in the tin. On your stove-top over medium heat in a large skillet, combine olive oil, garlic, mushrooms, and crushed red pepper. Cook till mushrooms become tender (approximately 10 minutes). Remove from heat and drain mushrooms. Place one mushroom cap (stem side up) into each into each of the newly formed crusts. Mix grated mozzarella and grated cheddar cheese together. Then evenly sprinkle into each crust shell. Whisk eggs, heavy cream, black pepper, and salt together in a medium sized bowl. Evenly pour mixture into crust shells. Bake at 400 degrees for 15-17 minutes. The quiche will be done if you poke them with a knife and the knife comes out clean. Enjoy your meal!!

BAKED PORTOBELLO MUSHROOMS

Steps:

• Preheat oven to 375 F (190 C). Line your baking sheet with baking paper.
• Wash mushroom caps, removing any dirt. Pat dry.
• Remove stems and chopp them finely. In a small bowl, combine chopped stems with olive oil, garlic, parsley, thyme, salt and pepper.
• Place mushroom caps on baking sheet. Top each cap with garlic mixture, spreading evenly. Put in the oven and roast about 15 minutes.
• Take Baked Portobello Mushrooms out of the oven. Place a slice of cheese on each mushroom. Return to the oven and bake for about 5 minutes or until cheese is melted. The mushrooms are cooked when they are warm through and have shrunk in size. Mushrooms are also good raw, so no need to worry about undercooking them.

PORTABELLA MUSHROOM QUICHE

Steps:

• Saute mushrooms in hot butter until they are crisp and browned, then stir in garlic and stir fry for 2 minutes; stir in the tomatoes and set aside.
• Now, make pastry: Mix flour and salt in bowl, then cut in butter and shortening with a pastry cutter until crumbly.
• Add milk, one tablespoon at a time; mix lightly until all is moistened; add more milk if necessary.
• Gather in a ball and roll out between 2 sheets of wax paper, peel off one sheet, place pastry onto 8 or 9-inch pie plate and peel off 2nd sheet; fit nicely into shell and crimp edges; paint edges with small amount of unbeaten egg white.
• Or, if you don't want to make pastry, use a prepared crust and paint edges as above.
• Now make custard: Beat together the whipping cream, egg yolks and spices; stir in basil.
• Now fill unbaked pie shell with mushroom mix, then pour custard over.
• Bake in a preheated 375F oven for 40 to 45 minutes, until custard is set and deeply browned.
• Let set 5 minutes before cutting.

CHEESE-STUFFED PORTOBELLOS

Steps:

• Preheat the broiler. Mist a foil-lined broiler pan with cooking spray. Put the mushrooms gill-side down on the pan; broil 5 minutes.
• Meanwhile, toss the spinach, breadcrumbs, mozzarella, chopped shallot, tomato, 2 tablespoons each pecorino and olive oil, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
• Remove the mushrooms from the broiler and turn them gill-side up on the pan. Season with salt and pepper. Mound the spinach filling on the mushrooms and top with the ricotta. Sprinkle with the remaining 1 tablespoon pecorino and broil until the filling is heated through and the ricotta is lightly browned, about 5 minutes.
• Meanwhile, toss the celery, sliced shallot and the remaining 1 tablespoon olive oil in a bowl and season with salt and pepper. Top with shaved pecorino. Divide the mushrooms among plates and serve with the celery salad. Drizzle with olive oil.

CHEESE AND SPINACH STUFFED PORTOBELLOS

Steps:

• Preheat oven to 450°F Coat a rimmed baking sheet with cooking spray.
• Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with seasoning salt and 1/8 teaspoon pepper. Roast until tender, 20 minutes.
• Meanwhile, mash ricotta, spinach, Parmesan, olives, chives, garlic, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl.
• Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 to 90 seconds depending on your microwave.
• When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1-2 tablespoon marinara into each cap; cover the remaining sauce to keep warm.
• Mound a generous 1/4 - 1/3 cup ricotta filling into each cap (depending on the size) and sprinkle with the mozarella cheese.
• Return stuffed mushrooms to the top rack of the oven and BROIL on high for 3-5 minutes until top is browned. Remove from oven and let stand for 3-5 minutes prior to serving. Serve with the remaining marinara sauce.