Tomato And Bocconcini Stuffed Mushrooms With Mixed Greens Food

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

Tomato & Bocconcini-Stuffed Mushrooms with Mixed Greens Recipe - (4/5) image

Provided by franny-2

Number Of Ingredients 15

Ingredients

1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fi llets, minced or 1 tsp (5 mL) anchovy paste
1/4 cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2 1/2 inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
MIXED GREENS
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

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

Mushroom and Tomato Bruschetta image

Wonderful for an appetizer before a pasta meal and great paired with a glass of Chianti. Feel free to add your own touches to taste!

Provided by Delray

Categories Appetizers and Snacks Vegetable Mushrooms

Time 40m

Yield 12

Number Of Ingredients 11

Ingredients

1 loaf Italian bread, cut into 3/4-inch thick slices
½ cup olive oil
½ pound diced fresh mushrooms
5 green onions, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chopped fresh parsley
3 large tomatoes, diced
1 teaspoon balsamic vinegar
2 cups shredded mozzarella cheese

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.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 31.9 g, Cholesterol 12.1 mg, Fat 14.1 g, Fiber 2.5 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 642.2 mg, Sugar 2.4 g

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