Sunday, February 2, 2014

Mushroom-A-Polooza




I love a reason to make a themed dinner.  Some examples are last Super Bowl, Or more recently our unbirthday tea party.

This time I'm don't a themed themed dinner.  It is found to be a mushroom themed Super Bowl dinner.   What is a Super Bowl dinner you ask?  Is honestly just a bunch of appetizers. 

Kaylee and I have a sick addiction to mushrooms.  We could probably eat a couple pounds each in one sitting.   In order to feed this addiction every dish tonite has mushrooms in it.
When I do a themed dinner I have a tendency to overwhelm myself.   So, for this dinner I stick to fairly simple recipes and I brought in my best sous chefs.  These recipes will be great for your next party {and I'll let you have my sous chefs for a small fee} 


Smokehouse Flatbread
My favorite burger at Ruby Tuesday's was always the smokehouse burger.  There is a layer of melty cheddar cheese over caramelized barbecue sauce. Pure heaven!  I recreate this burger in vegetarian form quite often.  I decided that doing it on a flatbread would be great. 

Ingredients
1 recipe pizza dough
2-4 T barbecue sauce
8 oz mushrooms, sliced and sautéed
1 onion, sliced
2 T minced garlic
.5 cup cheddar cheese

Directions
1.  Preheat oven to 450°
2.  Roll out dough and bake on a greased cookie sheet for 10-15 minutes until almost done
3.  Spread garlic on crust then drizzle on barbecue sauce. Place the flatbread back in the oven until the barbecue sauce gets slightly caramelized (2-3 minutes)
4.  Add mushrooms and onions and sprinkle cheese on top.
5.  Place back in the oven until cheese melts


Sautéed Mushrooms

Ingredients
1 lb mushrooms, whole
.5 cup vegetable broth
1 T minced garlic

Directions
1.  Heat a skillet on med-high and spray with pan spray
2.  Add mushrooms, cover and sauté until they release their juices about 5-6 minutes
3.  Remove top,  add broth and garlic. Boil until almost dry.



Stuffed Mushrooms

Ingredients
1 lb mushrooms
1 medium onion, diced
.5 c fat free ricotta
.5 c breadcrumbs made from reduced calorie bread
2 t parsley
4 oz vegan sausage
.5 c fat free mozzarella

Directions
  1. Take stems off mushrooms, diced and saute with onions.
  2. In food processor blend ricotta, half the breadcrumbs, half the mozzarella, the parsley and the sausage
  3. Preheat oven to 425.
  4. Mix mushroom stem mixture into ricotta mixture
  5. Place a spoonful of ricotta mixture into mushroom caps.
  6. Sprinkle mushrooms with remaining cheese and breadcrumbs
  7. Bake for 15-20 minutes.


I think next year my Super Bowl dinner will be at regional menu.  Either famous dishes from each of the teams cities or what the state/area is known for.  Mario Batali always does an interesting menu every year.  Check it out on his blog

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