Best 5 Tomato Bocconcini Stuffed Mushrooms With Mixed Greens Recipes

TOMATO & BOCCONCINI-STUFFED MUSHROOMS WITH MIXED GREENS RECIPE - (4/5)

Steps:

• 1 Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat. 2 Preheat oven to 425°F (220°C). 3 Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil. 4 Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly. 5 Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms. Serves 10 as a first course Pickup Appetizer: Omit salad and cut each mushroom in halves or quarters to serve. Make Ahead: Make the filling for the mushrooms and fi ll them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve

SUN-DRIED TOMATO STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter in a large skillet over medium heat and throw in the mushroom caps. Toss them around for 1 minute, and then remove to a baking dish and set aside.
• To the same skillet, add the olives, parsley, sun-dried tomatoes, garlic and a splash of white wine. Stir all together and cook for 1 to 2 minutes to release all the flavor. Then remove from the heat. Stir in the pine nuts.
• Place a chunk of mozzarella inside each mushroom cap. Then pour the sun-dried tomato mixture over the top.
• Put the baking dish in the oven and bake until the cheese has melted, about 15 minutes.
• Sprinkle with the chopped basil and serve the mushrooms straight out of the oven or at room temperature.

BOCCONCINI STUFFED MEATBALLS WITH TOMATO-PESTO SAUCE

Steps:

• Preheat the oven to 425°F.
• Place the torn bread in a small bowl, cover with milk, and soak for a few minutes. To a mixing bowl add the ground meats, 2 of the grated or minced garlic cloves, the chopped parsley, a handful of grated cheese, the egg, and salt and pepper. Squeeze the liquid out of the soaked bread and crumble it as you add it to the bowl. Mix to combine. Take a handful of meatball mix in your palm and flatten it, nestle a mozzarella bite into the center, and roll the meat around it, making 16 meatballs total, each about 2 to 3 ounces. Transfer the stuffed meatballs to a rimmed baking sheet as you roll them. Coat the balls in about 2 tablespoons of EVOO and roast for 18 to 20 minutes until they are firm and browned.
• About 10 minutes before the meatballs are done, pour the canned tomatoes into a small skillet and mash them with a potato masher or wooden spoon. Season with salt and pepper and cook over medium to medium-high heat to thicken them a bit.
• Pile the basil, lemon zest, 1/2 cup parsley leaves, stock, the remaining grated or minced garlic clove, and salt and pepper in the bowl of a food processor. With the processor on, stream in about 1/4 cup EVOO until a thick paste forms.
• When ready to serve, fold the pesto into the thickened tomatoes. Ladle the sauce into shallow bowls and top with meatballs and sprinkle with Parmigiano cheese.

SPINACH AND MUSHROOM MEDLEY RECIPE - (4/5)

Steps:

• 1 Add oil to wok and heat over medium-high. Add garlic and stir-fry 10 seconds; add mushrooms and cook 2 minutes. 2 Add spinach, cover, and simmer for 2 to 3 minutes (spinach will begin to wilt). When ready to serve, season with lemon juice, salt, and pepper.

MUSHROOM, TOMATO AND ONION SAUTE

Steps:

• Preheat the pan over medium low heat then add 2 tablespoons olive oil.
• Add the onions and brown slowly until tender and golden, about 10 minutes.
• Add more oil if necessary and add mushrooms. Do not raise heat. Cook an additional 10 minutes.
• Add tomatoes and continue to cook until soft, 10-15 minutes.
• Season with salt and pepper and serve.