Tosi Gorgonzola Canapés With Pumpkin And Mushroom Food

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GRILLED AND STUFFED PORTOBELLO MUSHROOMS WITH GORGONZOLA



Grilled and Stuffed Portobello Mushrooms with Gorgonzola image

Provided by Giada De Laurentiis

Categories     appetizer

Time 42m

Yield 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus 1/4 cup
12 ounces turkey sausage, casings removed
2 cloves garlic, minced
1/2 cup mascarpone cheese, at room temperature
2 tablespoons fresh thyme
2 tablespoons fresh oregano
3/4 cup plain breadcrumbs
1 cup (4 ounces) Gorgonzola, crumbled
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
6 large portobello mushrooms, stems removed

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 of the Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.
  • Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the cheese starts to melt, about 5 to 7 minutes.
  • Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

MUSHROOM-GORGONZOLA CREAM SAUCE



Mushroom-Gorgonzola Cream Sauce image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound sliced assorted mushrooms in 2 tablespoons olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper. Add 3 minced garlic cloves and cook, stirring, until softened, 30 seconds. Add 1 cup heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes. Toss with 12 ounces cooked fettucine, adding up to 1/4 cup pasta-cooking water to loosen the sauce. Off the heat, stir in 2 ounces crumbled gorgonzola until creamy; season with salt and pepper.

PASTA WITH MUSHROOMS AND PUMPKIN-GORGONZOLA SAUCE



Pasta With Mushrooms and Pumpkin-Gorgonzola Sauce image

This recipe appeared in the Houston Chronicle and it sounds so delicious! I haven't tried it yet. Any short pasta will work and any unused canned pumpkin can be frozen for up to 3 months.

Provided by venus2

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb uncooked penne pasta
1 tablespoon olive oil
5 cups thinly sliced shiitake mushroom caps
4 cups vertically sliced onions
4 garlic cloves, minced
1 teaspoon chopped fresh sage
1 (12 ounce) can evaporated milk
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1/2 cup crumbled gorgonzola
1/2 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon grated whole nutmeg

Steps:

  • Cook pasta according to directions omitting oil and salt.
  • Keep warm.
  • Heat oil in dutch kettle over medium high heat.
  • Add onions, mushrooms and garlic; cover and cook 3 minutes.
  • Uncover and cook 5 minutes, stirring until tender.
  • Combine chopped sage, and milk in medium saucepan over medium heat.
  • Bring to a simmer.
  • Combine cornstarch and water and add to milk mixture with cheese, stirring with a whisk.
  • Cook cheese mixture for 2 minutes, stirring constantly, until thick and smooth.
  • Remove from heat and add pumpkin, salt, pepper and nutmeg.
  • Add pasta, pumpkin mixture to mushroom mixture; toss well to combine.
  • Garnish with sage sprigs if desired.

Nutrition Facts : Calories 538, Fat 11.8, SaturatedFat 5.4, Cholesterol 24.9, Sodium 664.9, Carbohydrate 98.7, Fiber 13.2, Sugar 10.3, Protein 15.2

CARAMELISED MUSHROOM TARTLETS



Caramelised mushroom tartlets image

Try these super-clever caramelised mushroom tartlets on those occasions when you're entertaining and need an exciting canapé, but could do without the faff

Provided by Orlando Murrin

Categories     Buffet, Canapes, Snack, Starter

Time 30m

Yield Makes 12 tartlets

Number Of Ingredients 9

2 tbsp olive oil
1 onion, chopped
1 tbsp golden caster sugar
250g chestnut mushrooms, cleaned and thinly sliced
1 garlic clove, crushed
3-4 tbsp thyme leaves, finely chopped
butter, for spreading
12 slices of thin sliced white sandwich bread
100g grated gruyère or cheddar, for sprinkling

Steps:

  • Heat the oil in a generous frying pan, add the onion and fry over moderate heat for about 7 mins until soft and golden. Stir in the sugar and seasoning, turn up the heat and add the mushrooms. Sizzle for 5 mins until you have driven off any moisture and the mushrooms are golden. Stir in the garlic for a few further mins, until fragrant, then turn off the heat and stir in most of the thyme (save some for sprinkling). The mushroom mix can be chilled at this point.
  • To make the tartlet bases, cut 7-8cm circles out of the bread using a cookie cutter or glass. Butter one side and stick buttered-side down into a 12-hole tartlet tin. Freeze any leftovers to make breadcrumbs.
  • When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don't be too tidy about this - any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.

Nutrition Facts : Calories 131 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium

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