Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms
A lovely Little Bundle Of Flavors!
Difficulty: Easy

Serve As An Appetizer Or Side Dish!

Ingredients
4 large Portobello mushrooms
1/4 lb. sweet Italian bulk sausage
1/2 yellow onion, diced
1 clove garlic, minced
1/2 cup panko bread crumbs
1 cup shredded Italian blend cheese
salt
pepper

Directions
Preheat oven to 350 Degrees F.  Hollow out mushrooms without destroying the meat of the mushrooms; set aside.  In a skillet on medium heat, sauté Italian bulk sausage until browned and cooked, add onions and garlic, sauté additional 5 minutes until onions are tender.  Toss breadcrumbs into the sausage and onion and let breadcrumbs absorb the juices.  Salt and pepper to taste.   Divide the mixture into 4 and stuff each Portobello with the mixture, sprinkle 1/4 of shredded cheese on each stuffed mushroom.  Place on a baking sheet and cook for 20 -25 minutes until mushrooms are tender.
Serves 2

Stuffed Salmon And French Lentils

Stuffed Salmon And French Lentils
With Tarragon Butter
Difficulty: Easy

An Elegant Presentation For Your Next Salmon Dinner!

Ingredients
4 8oz. portion skinless salmon
1 red pepper, sliced thin
1 small onion, sliced thin
2 cups fresh shitake mushrooms
1 clove garlic, pressed
1 tbsp fresh tarragon, minced
3 tbsp olive oil
2 tbsp clarified butter (ghee) melted
salt
pepper
French lentils cooked (cook according to directions)

Directions
preheat oven 350 Degrees F.  In a skillet, add olive, red pepper, onion, garlic , salt, pepper and shitake mushrooms, sauté until tender.  Set side vegetables until cool. Prepare the salmon by inserting a sharp knife in the center of salmon through to the opposite side, slice towards each end of salmon without slicing through. creating a see through center pocket.  Stuff the cooled vegetables in each salmon pocket.  Place on baking sheet; add the minced tarragon into the melted butter and add salt.  Brush the melted butter onto the salmon and bake in oven for 30 minutes.  Serve over top of cooked lentils.
Serves 4

 

Braciole

Braciole
Difficulty: Moderate

Ingredients
1 beef flank steak (1-1/2 to 2 lbs.)
4 tbsp olive oil, divided
1/2 cup soft bread crumbs
1/2 cup minced fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup pignoli (pine nuts)
1/2 cup raisins
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp salt, divided
1/2 tsp pepper, divided
3/4 cup onion, diced
1 large jar of marinara sauce
1/2 cup water
1 tsp Italian seasoning
1/2 tsp sugar

 

 

 



Directions
Flatten steak to 1/2-in. thickness. Rub with 1 tbsp. oil. Combine the bread crumbs, onions, raisins, pignoli, parsley, cheese, garlic, oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon over beef to within 1 in. of edges; press down. Roll up jelly-roll style, starting with a long side; tie with kitchen string.   In a Dutch oven, brown meat in remaining oil on all sides.  Stir in the marinara sauce, water, Italian seasoning, sugar and remaining salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 2 1/2 hours. Remove meat from sauce and discard string. Cut into slices; serve with sauce over polenta if desired.
Serves 6



 

Stuffed Green Peppers

Stuffed Green Peppers
Difficulty: Easy

Ingredients
4 Large green peppers
1/2 an onion chopped
2 cloves garlic minced
1 1/2 cups Italian Farro, cooked
1 large can 29 oz. tomato sauce
1 can of diced tomato
1lb. ground beef (ground round)
2 tbsp. butter
1/2 tsp. cinnamon
2 tbsp. sugar
2 cups of shredded sharp cheddar cheese
1/2 cup parmesan cheese
salt, pepper to taste
3 bay leaves

Directions
Cut tops of green pepper, clean of seeds and white membrane. (chop green pepper tops (1 cup) discard stems.
Sauté ground beef (drain of excess fat) add onions, chopped green peppers, garlic, butter, 1tbsp sugar, cinnamon, salt and pepper until tender.
Add canned tomatoes to the mixture, reduce to simmer to evaporate excess liquid.
Cook Farro in separate pot according to direction, drain of liquid then add to ground beef mixture. Add cheese, incorporate well. In a deep baking dish with top, add tomato sauce, bay leaves and 1tbsp of sugar, salt and pepper.
Stuff the peppers and place in the baking dish and place in a preheated 380 degree oven and cook for 45-50 min.

Makes 4 servings

Bacon Wrapped Stuffed Chicken

Bacon Wrapped Stuffed Chicken
Difficulty: Easy

Ingredients
6 Boneless chicken thighs
2 cups sautéed spinach
12 slices bacon strips
1/4 cup pine nuts
1/2 cup feta crumbled
2 cloves garlic sliced
4 tbsp olive oil
salt
pepper to taste

Directions
Sauté fresh spinach with olive oil until cooked down and moisture is gone, add garlic slices and pine nut, salt, pepper until tender, set aside until cool, add feta. Pound out the boneless chicken thigh slightly larger than original size. stuff the thigh with spinach mixture like a package and wrap with bacon.  bake uncovered 370 degrees for approx. 40-45 min. until done.