Caprese Portobello Mushroom

Just Add Mushrooms

Caprese Mushroom

I adapted it from a couple recipes.  You can use whatever mozzarella cheese you have on hand.  I used Ciliegene mozzarella (means cherry size) as I always keep some form of cherry sized mozzarella as well as cherry tomatoes on hand for a quick snack.  There is not really exact measurements, you can add as much or as little as you want.  Think of it as making a pizza, you do not have to be exact with your ingredients.  You can use whatever you have on hand as well, like onions and garlic. 

Ingredients

• Portobello Mushrooms - how many you plan to cook.  I made only one
• Handful Cherry or Grape Tomatoes
• Handful Ciliegene Mozzarella - or grated mozzarella or slices fresh mozzarella 
• Olive Oil or Avocado Oil - enough to coat mushrooms/tomatoes
• Worcestershire Sauce - couple splashes
• Balsamic Vinegar and Fresh Basil to garnish

Directions

• Preheat oven to 375. 
• Remove the stem and the "gills" from the mushrooms.
• Brush both front and back with olive oil (I used avocado oil as that is my go to).
• Brush both front and back with a small drizzle of worcestershire sauce.
• Sprinkle both sides with salt and pepper.
• Place on a pan sprayed with cooking spray.
• Cut a handful of cherry/grape tomatoes in half.
• Toss tomatoes in oil, worcestershire sauce, salt and pepper. 
• Add the tomatoes to the pan next to the mushrooms.

Note: You do not have to roast the tomatoes.  You can add them later with the cheese. I just happen to love roasted tomatoes.

• Cook for 10 minutes. 
• While the mushrooms and tomatoes are cooking, prep your cheese. 
• If you didn't roast the tomatoes, go ahead and slice them now.  Toss in the oil, worcestershire, salt, and pepper. 
• I cut the "cherry" mozzarella balls in half.  You can use grated mozzarella, or if you have a large fresh mozzarella, just cut in slices.  There are not rules here. 
• Remove the mushrooms and tomatoes from the oven. 
• Add the cheese (and tomatoes if you didn't roast them).
• Place the mushrooms in the oven and Broil them for about 2-4 minutes for the cheese to heat up or melt. Fresh mozzarella doesn't melt the same as grated mozzarella.  You just want it to be warm and creamy.
• Remove from oven and drizzle with balsamic vinegar.  I used Nonna Pia's Balsamic Glaze with is more of a reduction because it's what I had in my pantry.   A little of the goes a long way. Use whatever balsamic you have. 
• Garnish with basil and serve immediately.

Cinnamon + Sugar Brioche Toast

Citrus Dill Salmon

Citrus Dill Salmon with Artichoke

This is my favorite salmon recipe. 
I buy my salmon from Aldi.  It's perfect  

Jalapeño Popper Deviled Eggs

Ingredients

• 2 Boiled Eggs
• 1 Tblsp Jalapeno Cream Cheese
• 3 Tblsp Mayo
• 1 Jalapeno - chopped
• 2 Slices Cooked Bacon
• 3 Tblsp Pepper Jack Cheese
• Smoked Paprika - Garnish

Directions

• Slice the eggs and remove the yolks
• Mash the yolks with a fork 
• Stir in mayo and cream cheese until smooth.  You can also use a mixer
• Add bacon, jalapeno and cheese until mixed well. 
• Scoop or pipe into the eggs whites
• Garnish with bacon, jalapeno and paprika.

Turkey Sausage Spaghetti

Turkey Sausage spaghetti

Ingredients

• 1 tblsp butter
• 1 tblsp avocado oil
• 1 box favorite pasta 
• 1 lb turkey sausage
• 1 23.5oz spaghetti sauce (I used Prego No Sugar) 
• 1 onion - chopped
• 1 pkg button mushrooms - chopped
• 1/4 cup red wine
•  

Directions

• Saute mushrooms in avocado oil, butter and red wine.  Remove from pan and set aside.
• Cook pasta per instructions.  Drain. 
• Add more avocado oil to pan. 
• Brown turkey sausage and onions until sausage is cooked through and onions are translucent.
• Drain grease from the meat.  
• Add in the mushrooms.
• Pour in sauce.
• Bring to a boil.
• Cook on low heat for about 30 minutes. 
• Server over your favorite pasta.