Mushroom Sun Dried Tomato And Mozzarella Dip Recipes
MARINATED MUSHROOMS AND CHEESE
From Mendota, Illinois, Kim Marie Van Rheenen shares a simple but scrumptious recipe with make-ahead convenience. "I like to serve these savory mushrooms alongside sliced baguettes and crackers," Kim suggests. "They're colorful and so versatile. You might like to vary the cheese or add olives, artichokes or a little basil."
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the tomatoes and water. Let stand for 5 minutes; drain. , In a large resealable plastic bag, combine the oil, vinegar, garlic and salt; add the tomatoes, mushrooms and cheese. Seal bag and toss to coat. Refrigerate for at least 4 hours before serving. Drain and discard marinade.
Nutrition Facts :
RISOTTO WITH SUN-DRIED TOMATOES AND MOZZARELLA
This is a great risotto when you have the time, it is not a lot of work but it can take awhile to cook.
Provided by Lara
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the vegetable stock to a simmer. While the stock is heating, drain the sun-dried tomatoes and reserve the oil. Chop the tomatoes coarsely and set them aside.
- In a large frying pan, warm 2 tablespoons of oil from the tomatoes, add onion and saute until translucent; about 6 minutes.
- Add rice to the frying pan and stir until white spots appear in the center of the grains; about 1 minute. Spoon a ladleful of vegetable stock into the frying pan and cook the mixture on low until all the stock is absorbed; about 2 minutes. Continue adding the stock, a ladleful at a time until the rice is tender and the mixture is creamy, approximately 20 to 25 minutes.
- Add the mozzarella cheese, Parmesan cheese, sun-dried tomatoes, 2 tablespoons of the remaining oil from the tomatoes, chopped basil, and salt and pepper. Mix well and serve.
Nutrition Facts : Calories 429 calories, Carbohydrate 66.1 g, Cholesterol 29.4 mg, Fat 10.4 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 5.5 g, Sodium 639.3 mg, Sugar 1.6 g
MUSHROOM, SUN DRIED TOMATO AND MOZZARELLA DIP
Steps:
- Turn the grill on to medium high. (If grilling on charcoal spread coals out until you can hold hand over fire for 5 - 7 seconds). While grill is heating, remove mozzarella from water and dry with paper towels, pressing as much water out as you can. Cut mozzarella into slices about 1/4 inch thick and then tear slices into smaller pieces. Set aside. Slice baguette and brush with olive oil. Set aside. Add olive oil to a cast iron skillet. Place skillet on grill. When olive oil is shimmering (but not smoking - if starting to smoke, move skillet to a cooler part of the grill) add the mushrooms. Let cook for about 2 minutes or until mushrooms are a deep golden brown. Flip mushrooms over and cook until golden brown. Pull skillet off fire and add sherry - it is going to bubble and hiss! Cook until sherry has evaporated. Add sun dried tomatoes and rosemary and sprinkle liberally with salt., Layer the mozzarella on top. Move skillet back over the heat and cook until cheese melts and water evaporates. Move dip to cooler part of the grill and add baguette slices to grill. Grill baguette slices for 2 - 3 minutes per side until golden and slightly charred at the edges. Serve dip in the skillet with the grilled baguette slices.
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- Preheat the oven to 200°C (400°F). Grease a dish that is big enough to hold the mushrooms in a single layer.
- Cut the stems from the mushrooms and set aside. Arrange the mushrooms in the prepared dish, gill-side-up, and drizzle with 1-2 tbsp olive oil. Place in the hot oven.
- Peel the onion and dice finely. Dice the reserved mushroom stems. Heat 2 tbsp olive oil in a large frying pan, and cook the onion over a medium heat for 2 minutes. Add the diced mushrooms stems and continue to cook for 3-5 minutes until soft.
- Meanwhile, dice the skinned tomatoes. When the onion mixture is soft, add the tomatoes, oregano, and pepper. Mix well, reduce the heat and simmer for 10 minutes.
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- Heat butter and extra virgin olive oil in a large, 12" skillet over heat that's just a touch above medium. Add mushrooms and shallots then saute until the mushrooms release their liquid. Once the liquid has evaporated, season with salt and pepper then continue sauting until the mushrooms are golden brown, 5 minutes. Add garlic then saute until very fragrant, 1 minute, then add spinach and sun dried tomatoes and saute until spinach has just wilted, 1-2 minutes. Season vegetables generously with salt and pepper then remove to a plate and loosely tent with foil to keep warm.
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