Monday, September 14, 2015

Sherry's Mediterranean Mushroom Melt




Cheesy Deliciousness: 
Sherry's Mediterranean Mushroom Melt  


Hello.  I know I haven't been blogging much lately but I seem to have spread myself too thin.  But I'd rather bring you the occasional great recipe. 

I cannot take credit for this one.  My friend and work colleague, Sherry Miller, came up with the fantastic way to use mushrooms caps.  I first saw it out on Facebook a couple of weeks ago when friends made her recipe and were more than highly complimentary.  So I asked Sherry to contribute her recipe to my blog. 

Take it away, Sherry.

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Hi, I'm Sherry Miller.   I'm a technical software specialist by day and a home cook at night.


Our local grocery store makes amazing subs and features a new one each month.  A few weeks ago, I tried one of the featured subs and that started a craving for those ingredients.  I am mindful of what I eat and do not like to give up satisfaction and flavor for less calories. This mindset leads me to try to create low calorie versions of my favorite foods.
This dish turned out to be one of the best so far.   Enjoy!



Sherry’s Mediterranean Mushroom Melt


6 Portobello Mushrooms (large)
4 tablespoons  Olive Oil
2 bags Spinach
6 slices of prosciutto
1 teaspoon minced garlic
1/2 cup Sundried Tomatoes (Julienne Cut with Herbs)
6 Tablespoons Boar’s Head Pepperhouse Gourmaise*
12 Slices Asiago Cheese
Directions:
Pre-heat oven to 425 F.

In a medium size casserole dish, spread 2 tablespoons of Olive Oil on the bottom.

Place the Portobello Mushrooms (after removing the stems) cap side down (should form a slight cup)
Spread Gourmaise evenly (thinly – or to taste).




Divide and spread sundried tomatoes over the mushrooms.
Add remaining olive oil to a sauté pan.

Shred the prosciutto and sauté with the minced garlic over medium heat.
Add spinach to sauté mixture stirring frequently until wilted.





Divide the mixture between the mushrooms and layer the cheese over the top to cover each mushroom.
 
 


Bake uncovered until cheese is golden brown, about five minutes.  Adjust cooking time accordingly for your oven.  Variations:  You an substitute your favorite peppery spread for the brand that I used. You can also add a little white wine to the sauce, lemon juice, or the sky is the limit!

 
 
Interestingly, I tried the same sub that Sherry did and I agree, this is a great alternative.  It's always better to make things at home.  I can see all of the possibilities with the variations. 
 Thank you, Sherry for submitting this deliciously easy weeknight recipe.  
Until later: I’ll see you all soon.

*Not an endorsement.  No product was supplied to either blogger or guest blogger.




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