Goat Cheese-Stuffed Mushrooms with Bread Crumbs

Background

For those who don't know, I happen to be a Notre Dame alum, and rabid ND football fan. Following the disaster of last season I was excited, but incredibly apprehensive, to ring in the new football season. After a close week 1 victory over San Diego State I decided I would observe the ND-Michigan matchup with a little something new from the kitchen to nosh on while wishing the Wolverines ill will. At least the outcome of the game didn't disappoint!

Ingredients

24 large cremini mushrooms (1 1/2 pounds), stems discarded
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
Kosher salt and freshly ground pepper
3 tablespoons fine bread crumbs
6 ounces fresh goat cheese, cut into 24 pieces


General Instructions

In a bowl, toss the mushrooms with 3 tablespoons of olive oil and the rosemary leaves. Season with salt and pepper. Place on a baking sheet, rounded sides up, and bake at 400 degrees F for about 30 minutes, until tender and the rounded edges are browned. Let the mushrooms cool to room temperature.


In a skillet heat the remaining 3 tablespoons of oil and add the rosemary sprig, cooking over moderately high heat until the leaves are crisp, about 30 seconds. Drain on paper towel, then strip the leaves. Pour off all but 1 tablespoon of the oil and add the bread crumbs to the skillet. Toast over moderate heat until golden and crisp, about 2 minutes. Stir in the fried rosemary leaves and season with salt and pepper.


Gently press a piece of goat cheese in the center of each mushroom, sprinkle with the bread crumbs, and serve.


Suggestions

It is hard to be objective in my suggestions with this dish, as it completely struck out. I would certainly reconsider the ratio of cheese to mushroom in this preparation. My mushrooms cooked down quite a bit, leaving the cheese pieces I had prepared excessively large. The amount of cheese seemed to completely overpower the mushroom. Another suggestion I might make is in regard to the rosemary leaves. While I love the taste of rosemary, encounters with whole, cooked leaves in a dish are, for me at least, less than enjoyable. I would certainly consider mincing the rosemary in any future preparation.

Opinion


I was completely ready to fall in love with this dish prior to its preparation. So much so that I had even prepared myself to overlook what I knew would be annoying twigs of rosemary competing for my attention. It simply fell totally flat! As I said before, the cheese to mushroom ratio was quite unbalanced. The cheese, though mild mannered, completely disguised the mushrooms, making them a vehicle rather than a complimentary component. The bread crumbs, while lending a nice contrast in texture and an additional plug for the rosemary, simply didn't add much overall to the package. The end result was an appetizer that was nothing short of uninteresting! Quite a shame, for I do so love both goat cheese and mushrooms. This one really only musters a weak 2. At the very least the game was less disappointing!

Provencal Vegetable Gratin

Background

I found this recipe several weeks ago after stopping by the market and finding so many wonderful fresh vegetables that I couldn't quite decide which to leave behind! After picking out a variety of goodies, squash, zucchini, asparagus, tomatoes, and green beans to name a few, I was ecstatic to rummage through my recipe collection and find a gem that allowed met to capitalize on the bounty. For the vegetarian, or for the perfect accompaniment to a main entree, this dish really is one to remember.

Ingredients

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4 inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan


General Instructions

Heat 2 tablespoons of olive oil in a medium to large skillet over medium low heat and add onions, garlic, and 1 teaspoon of salt. Cook, stirring occasionally until softened and cooked, but not browned, about 5 minutes. Stir in the basil and thyme. Spread on the bottom of a lightly greased 7 by 11-inch baking dish.

Toss the sliced vegetables with the remaining olive oil and salt. Season with pepper to taste. Alternate the sliced vegetables in compact upright rows on top of the onion mixture.


Cover the dish with aluminum foil and bake at 375 degrees F until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until the cheese begins to brown, about 20 minutes.

Suggestions

This is one dish that I actually have few suggestions to offer up, finding little room for improvement. I happen to be a cheese lover, as you might have noticed in at least one previous post, so my main suggestion would be to add an additional bit of Parmesan. The cheese, as my husband suggests, is something you actually look forward to with each subsequent bite. A little extra helps make a very nice crust. If you really like your cheese, consider a bit of freshly grated Parmesan added to an individual serving. If you like your crust nice and crispy consider additional cooking time, or a brief run under the broiler.


Opinion


This is a wonderfully light dish! In fact, the first time we had this we had it on a "veggie night," serving it as the main dish. The basil and thyme give this a wonderful earthy flavor, complimented nicely by the garlic and onions. The squash, zucchini and tomatoes are simply a vegetable lover's dream. The cooking time leaves them incredibly tender, but not mushy. But the best might just be saved for last-- the Parmesan, nicely crisped really does add an extra something to the dish. A solid 4, no doubt!

Baked Penne with Roasted Vegetables

Background

As the summer months approached, and the vegetables ripened, I began looking around for a recipe to capitalize on the season's harvest. I wanted something hearty without leaving the feeling of lead in one's stomach. It took a bit of searching, and summer's end before I finally found a recipe I liked. The solution: a pasta dish that combines a selection of vegetables roasted with olive oil, smoked cheeses, and marinara sauce.

Ingredients

2 red peppers, cored and cut into 1-inch strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound Penne pasta
3 cups marinara sauce
1 cup grated Fontina cheese
1/2 cup grated smoked mozzarella
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping
2 tablespoons butter, cut into small pieces

General Instructions

Toss the vegetables with the olive oil, one half of the salt and black pepper, and the dried herbs and roast in the oven at 450 degrees F for about 15 minutes. Bring a large pot of salted water to boil and cook the pasta for about 6 minutes (it will cook fully in the oven). In a large bowl, combine the drained pasta, roasted vegetables, marinara sauce, cheeses, peas, and 1/2 teaspoon of salt, 1/2 teaspoon of pepper. Pour the mixture into a greased 9 by 13-inch pan and top with the remaining 1/3 cup Parmesan and butter pieces. Bake in a 450 degree F oven until the top is golden and the cheese has melted (approximately 25 minutes).

Suggestions

I almost never buy store-bought marinara sauce, choosing instead to make my own, so I cannot offer a suggestion as to which to buy. My marinara sauce is liberally spiced with red pepper flakes, and I found the hint of heat to compliment this dish well. I would encourage you to look for a jarred marinara that boasts a bit of heat.

The vegetables ended up roasting a bit longer than 15 minutes, as the timer was accidentally turned off. Though unintentional, I would recommend an additional couple of minutes. The extra time allowed the onions to carmelize nicely and lent the other vegetables some nice color. I would also recommend grating additional Parmesan for the crust. I felt the 1/3 cup was just a bit short, not really adequately covering the entire dish. One final note: keep an eye on this one in the oven. My oven runs just a bit hot, but this dish was "done" well before the 25 minutes were up. Going the full cooking time would have left any pasta at the surface inedible. As it was, at 20 minutes there were still more than a few pieces that were chewy/hard as a rock.

Opinion

I have to say, this dish was a home run, with both my husband and I declaring definitively this would go into the regular rotation! It was exactly what I hoped: a dish that was simultaneously light and hearty. The vegetables were superb, both in texture and flavor. The onions were particularly complimented by the smokiness of the mozzarella. The combination really made the smells wafting from the kitchen irresistible while the dish was in the oven! Key to the success of this meal: getting a bit of pasta, a couple of veggies, and a nice taste of cheese in each bite. This dish will feed more than a couple, I'll let you know how the leftovers reheat!