portobello mushroom tapenade

portobello mushroom and rice soup

portobello mushroom and rice soup 2013-11-02 23:17:33

made with our portobello mushroom tapenade

Save Recipe Print Ingredients 8 oz. mushrooms sliced 1 chopped onion 2 cloves garlic minced 1 Jar of Portobello Mushroom Tapenade 1 1/2 T butter 4 cups chicken stock 1/4 cup arborio rice 1/2 cup heavy cream Extra Virgin Olive Oil Instructions In a large saucepan, cook sliced mushrooms, chopped onions and minced garlic with the butter until soft. Add entire jar of Portobello Mushroom Tapenade and 4 cups of chicken stock. Add 1/4 cup of arborio rice and simmer over low heat for 30 minutes and until slightly thickened. Stir in 1/2 cup of heavy cream and heat until very hot. Serve with a swirl of extra virgin olive oil on top (optional). The Gracious Gourmet https://www.thegraciousgourmet.com/

portobello mushroom stuffed zucchini

portobello mushroom stuffed zucchini 2013-11-02 23:16:30

made with our portobello mushroom tapenade

Save Recipe Print Ingredients 6 medium zucchini, sliced in half lengthwise (2 pounds) 1 tablespoon butter 1 1/4 cups hot, cooked brown rice 1 jar (7 oz) Portobello Mushroom Tapenade 1 1/2 cups shredded Swiss cheese 1 egg, beaten 1 tablesppon Panko (Japenese style bread crumbs) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions With a small spoon, scoop out insides of zucchini and dice.  Set aside the cored halves.  Melt butter in large skillet over medium heat.  Add diced zucchini; cook, stirring often, until tender.  Remove from heat.  Stir in brown rice, Portobello Mushroom Tapenade, 1 cup of the cheese, egg, bread crumbs, salt and pepper.  Fill the zucchini with the rice mixture.  Place in extra-large baking pan; fill pan with 1/4-inch boiling water.  Bake at 375oF., 40 minutes.  Sprinkle with remaining cheese during last 10 minutes of baking. The Gracious Gourmet https://www.thegraciousgourmet.com/

portobello mushroom omelet

portobello mushroom omelet 2013-11-02 23:15:45

made with our portobello mushroom tapenade

Save Recipe Print Ingredients 8 large eggs, beaten salt and black pepper to taste 3/4 cup Portobello Mushroom Tapenade 1/2 cup shredded cheddar or crumbled goat cheese Chopped fresh parsley Instructions Beat eggs together with salt and pepper. Heat oil in 10-inch non-stick skillet over medium-high heat. Add eggs to pan. Cook, lifting edges with spatula frequently to let uncooked eggs flow underneath, about 3 minutes, or until almost set. Spoon Portobello Mushroom Tapenade over 1/2 of omelet; sprinkle 1/3 cup cheese on top of tapenade. Using spatula, flip top half of omelet over filling. Cook 1 – 2 minutes. Flip out onto serving platter; sprinkle with remaining cheese and a little parsley. The Gracious Gourmet https://www.thegraciousgourmet.com/

corn cakes with portobello mushroom tapenade

corn cakes with portobello mushroom tapenade 2013-11-02 23:13:17

made with our portobello mushroom tapenade

Save Recipe Print Ingredients 1/4 cup all purpose flour 1/4 cup cornmeal 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Dash ground cumin 1 cup fresh (or frozen, thawed) corn kernals 1/4 cup chopped green onions (optional) 1/4 cup coarsely chopped fresh cilantro (optional) 2 large eggs, separated, Melted butter 1/3 cup Portobello Mushroom Tapenade Sour cream Instructions Combine flour, cornmeal, salt, pepper and cumin in medium bowl. Combine corn, green onion and cilantro in bowl of food processor; cover and pulse until finely chopped but not blended. Stir corn mixture, egg yolks and 2 tablespoons melted butter into flour mixture. Beat egg whites until soft peaks form; fold into corn mixture. Heat non-stick griddle or shallow frying pan over medium-high heat. Brush with a little melted butter. Drop corn cake batter by 1/4-cupfuls onto griddle. Spread each cake into 3-1/2 –inch circle. Cook 2 minutes or until undersides are browned; flip and cook another 2 minutes. Meanwhile, heat Portobello Mushroom Tapenade until warm. Serve corn cakes immediately topped with Portobello Mushroom Tapenade and a dollop of sour cream. The Gracious Gourmet https://www.thegraciousgourmet.com/