Tomato And Bocconcini Stuffed Mushrooms With Mixed Greens Food

TOMATO & BOCCONCINI-STUFFED MUSHROOMS WITH MIXED GREENS RECIPE - (4/5)

Steps:

• 1 Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat. 2 Preheat oven to 425°F (220°C). 3 Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil. 4 Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly. 5 Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms. Serves 10 as a first course Pickup Appetizer: Omit salad and cut each mushroom in halves or quarters to serve. Make Ahead: Make the filling for the mushrooms and fi ll them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve

MUSHROOM AND TOMATO BRUSCHETTA

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Arrange bread slices on a baking sheet in a single layer.
• Broil bread slices until toasted, 1 to 2 minutes; watch carefully to prevent burning. Remove toasted slices and set aside on baking sheet.
• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, green onions, garlic, salt, black pepper, and parsley until mushrooms are softened and juicy, about 5 minutes. Set mixture aside. Mix diced tomatoes with balsamic vinegar in a bowl and set aside.
• Top each toasted bread slice with mushroom mixture and spread tomato mixture on top. Spread mozzarella cheese over each appetizer. Return to broiler until cheese has melted and bruschetta are hot, about 5 minutes.