Spinach-Artichoke Stuffed Portobello Mushrooms

Tags

artichoke, breadcrumbs, cream cheese, garlic, portobello, sour cream, spinach, vegetarian

When I first tried spinach-artichoke dip, I wasn’t a huge fan. I think I just wasn’t a big fan of artichokes. But thankfully, tastes change every 7 years or so and I have since come to learn that even if I don’t love the dip, I love the spinach-artichoke combo whether it be on pasta or pizza, and even on mushrooms! This recipe has been circulating a lot of blogs lately, and it caught my eye every time. When I finally saw portobellos were on sale, I knew what I wanted to do with them! And thankfully, I had everything on hand already once I got the mushrooms. This is a very simple recipe, and there is something elegant seeming about stuffed portobellos. You can dress them up or dress them down, as needed. We even had stuffed portobellos at our wedding, and they were so good! I actually preferred that over the steak I requested, they were that good! But the point is, these spinach-artichoke stuffed portobello mushrooms are awesome and you should definitely make them soon!!Spinach-Artichoke Stuffed Portobello Mushrooms
Yield: 4 servings

3 tablespoons olive oil, divided
4 garlic cloves, minced and divided
4 medium portabello mushrooms, stems and gills removed
4 ounces cream cheese, softened
3 tablespoons sour cream
2 teaspoons fresh thyme, divided
Pinch of red pepper flakes
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (13.75 ounce) can artichoke hearts, drained and chopped
½ cup Panko breadcrumbs
½ cup grated Parmesan cheese

Preheat the oven to 450 degrees F.

In a small bowl, combine 2 tablespoons olive oil and 2 cloves minced garlic. Brush the insides of the mushroom caps with the mixture and season with salt and pepper. Arrange the mushrooms in a single layer on a baking sheet, oiled-side up. Roast until just tender, about 8 to 10 minutes. Use a paper towel to blot up and accumulated moisture in the mushroom caps.

Meanwhile, combine the cream cheese, sour cream, and 1 teaspoon thyme in a medium bowl. Stir in the spinach and artichokes and season with salt and pepper.

In another medium bowl, combine the Panko, Parmesan cheese, 2 cloves minced garlic, 1 tablespoon olive oil, and 1 teaspoon thyme.

Spoon the artichoke mixture evenly into the mushroom caps and sprinkle generously with the breadcrumb mixture. Bake 10 to 12 minutes, until the crumbs are golden-brown and the filling is hot. Serve immediately.

Source: Slightly adapted from Pink Parsley

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Eggplant Parmesan

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basil, breadcrumbs, Cook's Illustrated, eggplant, garlic, Italian, tomato

I’m a little late in getting in the Christmas spirit. I’m still trying to get there, and am starting to feel like I’m really running behind. I’ve just now sort of started my Christmas shopping, and in terms of Christmas baking… well, I have ideas and plans, so now I just need to motivation and spirit to get started! Hopefully soon. 🙂

In the meantime, it is super cold  here. Not compared to places where it snows and whatnot, but it’s cold for my area, and it’s very cold to work outdoors in! It’s times like this that warm comfort food is perfect. And for me, at least, Eggplant Parmesan fits that bill. It’s my favorite Italian dish of all times. Yes, it is a little time consuming with multiple steps and components, but so worth it! Especially since this recipe is baked instead of fried, so it’s healthier than your standard Eggplant Parmesan, and certainly doesn’t lack in flavor like some healthier alternatives sometimes do.

Salting the eggplant helps remove some of the bitterness from the eggplant, and remove some excess liquid so you don’t end up with watery Eggplant Parmesan. You make your own simple sauce, which could be skipped to make things a little simpler if desired. And the really unique thing about this recipe is that you leave edges of the eggplant exposed while baking it, so it doesn’t end up all soggy and mushy, but instead has some crunch to it! Gotta love a variety of textures! I serve it alongside some spaghetti with tomato sauce, olive oil and garlic, or butter and Parmesan to keep things simple and purely Italian! 🙂 Enjoy!Eggplant Parmesan

Eggplant:
2 pounds globe eggplant, cut crosswise into ¼-inch thick rounds
1 tablespoon kosher salt, divided
8 slices high-quality white bread, torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons extra-virgin olive oil

Tomato Sauce:
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced
¼ teaspoon red pepper flakes
½ cup fresh basil leaves chopped
Salt and ground black pepper
8 ounces mozzarella cheese, shredded (2 cups)
½ cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish

To prepare the eggplant: Toss half of eggplant slices and 1½ teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl. Repeat with remaining eggplant and kosher salt, adding second batch to colander. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with another triple layer paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.

While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place a rimmed baking sheet on each rack, and heat oven to 425 degrees F. Pulse bread in food processor to fine, even crumbs, about fifteen 1-second pulses. Transfer crumbs to pie plate and stir in 1 cup Parmesan, ¼ teaspoon salt, and ½ teaspoon pepper; set aside.

Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Lightly whisk eggs in a second pie plate. Place 8 to 10 eggplant slices in bag with flour; seal bag and shake to coat eggplant. Remove eggplant slices, shaking off excess flour, then dip in eggs and let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack. Repeat with remaining eggplant.

Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place breaded eggplant on the sheets in a single layer; bake about 30 minutes, until eggplant is well browned and crisp, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Leave oven on.

To make the tomato sauce: While eggplant bakes, heat olive oil in a large saucepan over medium-high heat. Add garlic and red pepper flakes and cook until garlic is light golden and fragrant; stir in the crushed and diced tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste with salt and pepper.

To assemble: Spread 1 cup tomato sauce on bottom of 13×9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit. Spread 1 cup sauce over eggplant and sprinkle with half of mozzarella. Layer remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with remaining mozzarella and ½ cup Parmesan cheese. Bake at 425 degrees F for 13 to 15 minutes, until bubbling and cheese is browned. Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

Source: Slightly adapted from Cook’s Illustrated January 2004

Baked Parmesan Zucchini Sticks

Tags

breadcrumbs, Parmesan, zucchini

There are many times that I wish I lived in a house, instead of in an apartment. One of those main reasons is a garden. I’m super envious of all the people who end up with a surplus of tomatoes and zucchini, or a backyard full of plump, juicy fruit hanging from their trees. A girl can dream, but in the meantime, I’m stuck relying on the supermarket.

If you are fortunate enough to have extra zucchini, and your freezer is full of zucchini bread, try some zucchini sticks. They’re versatile enough to be an appetizer or a side dish, instead of french fries. The crunchy crust is a great contrast to the soft zucchini inside, and they’re great for sneaking zucchini into unknowing children or husbands!Baked Parmesan Zucchini Sticks

½ cup all-purpose flour
2 eggs
¾ cup Panko breadcrumbs
¾ cup Italian breadcrumbs
1 cup freshly grated Parmesan cheese
2 teaspoons dried oregano
½ teaspoon garlic powder
½ teaspoon pepper
¼ teaspoon salt
1 pound zucchini, about 2 zucchinis

Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.

Cut off the ends of the zucchini, then cut in half crosswise and cut in half lengthwise. Cut the zucchini quarters into long strips, cutting lengthwise.

Place flour into a large zip lock bag. In a shallow dish, whisk 2 eggs with 1 tablespoon water. In a second shallow bowl, combine Panko breadcrumbs, plain breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.

Toss the zucchini strips with the flour until well coated. Working in batches of 3 or 4 strips, remove the excess flour, dip the strips into the egg mixture, then into the breadcrumb mixture. Toss until well coated, pressing the breadcrumbs onto the sticks to help them adhere. Place breaded zucchini sticks on the prepared baking sheet. Lightly spray the zucchini sticks with cooking spray, to help them brown.

Bake for 15-20 minutes, or until golden brown. Serve immediately with Ranch dressing or marinara sauce for dipping.

Source: A Dash of Sugar and Spice original