Ingredient: salt & pepper to taste

Creamy Boursin & Shrimp Panini

The creamy Boursin and shrimp panini is a modern, gourmet evolution born from the fusion of two distinct European culinary traditions: the invention of French Boursin cheese in 1963 and the global rise of the Italian panini in the late 20th century.

The pressed, toasted sandwich we know today took off decades after Boursin was invented. In the 1970s, trendy lunch bars in Milan (called paninoteche) began serving pressed sandwiches to office workers looking for a fast but high-quality lunch. By the 1980s, a youth subculture in Milan known as the Paninari adopted these sandwich bars as their primary hangout spots, turning the panini into a symbol of modern style and status. The trend quickly migrated to North America and the rest of Europe by the late 1990s, where commercial panini presses became staple appliances in cafes and home kitchens.

The combination of Boursin and shrimp inside a panini is a product of the late 2000’s and 2010’s ‘gourmet sandwich’ movement. Looking to upgrade the standard ham & cheese or turkey panini people began experimenting with upscale ingredients. Shrimp cooks incredibly fast and pairs perfectly with garlic and herbs, but it lacks fat. Slathering rich, spreadable Boursin onto the bread creates a moisture barrier that protects the bread.

Unlike hard cheeses (like cheddar or provolone) that can turn greasy or rubbery when melted, Boursin behaves uniquely under heat. Because it is a soft, triple-cream style cheese, it melts into a velvety, restaurant-quality sauce rather than a stringy mass. This coats the shrimp evenly with every bite.

Brion & I absolutely love the flavor of this panini. It really checks all the boxes!

Print Recipe
 Creamy Boursin & Shrimp Panini
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine European
Keyword creamy Boursin & shrimp panini
Servings
Ingredients
Course Lunch
Cuisine European
Keyword creamy Boursin & shrimp panini
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Boursin/Mayo
  1. In a small bowl, place room temperature Boursin cheese, pickle/dill mayo & fresh dill. Using a hand mixer vigorously whip the mixture until completely smooth & spreadable.
Bacon
  1. Fry or bake the bacon until very crisp so it breaks easily when you bite into the sandwich. Place the cooked bacon on paper towels to remove excess grease, which keeps the panini from getting soggy. Chop the strips into smaller pieces instead of leaving them whole to ensure bacon in every bite.
Shrimp
  1. Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, paprika, salt & pepper. Cook for 2 to 3 minutes until pink & cooked through, then remove from heat.
Assembly
  1. Lightly butter the outside of 8 slices of bread. Spread a thick layer of the creamy Boursin cheese onto the inside of each slice of bread. Place the crispy bacon directly into the soft Boursin cheese spread on the bread to anchor it in place before adding the shrimp. Layer the cooked shrimp, avocado & tomato slices on 4 of the bread slices. Top with the remaining bread slices.
Grilling
  1. Place sandwiches onto a preheated panini press. Cook for 4 to 5 minutes until the bread is crisp & golden brown. Serve immediately.

Boursin Black Pepper Tart

The Boursin black pepper tart is a modern culinary spin-off. It combines classic French puff pastry with the brand’s iconic Cracked Black Pepper cheese. The base of this tart traces back to 1957 in Normandy, France, where cheesemaker François Boursin perfected his signature Gournay cheese.

As the brand expanded globally to over 35 countries, Boursin developed a cracked black pepper variety. This flavor infuses the brand’s signature rich, crumbly, and creamy base with lively black peppercorns to provide a distinctive, intense kick.

The Boursin black pepper tart is incredibly popular in Canada because it serves as an effortless, gourmet-level crowd-pleaser for entertaining. Canadians love how the lively kick of cracked black peppercorns perfectly balances the rich, creamy texture of the fresh soft cheese. Boursin is a staple in Canadian grocery stores, making it a highly convenient, affordable fridge staple.

Brion & I found this simple tart such a quick and easy way to have a nice tasty lunch.

Print Recipe
 Boursin Black Pepper Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Lunch
Cuisine Canadian
Keyword Boursin black pepper tart
Servings
Ingredients
Course Lunch
Cuisine Canadian
Keyword Boursin black pepper tart
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Pastry
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Unfold the thawed puff pastry onto the parchment. Roll slightly to smooth out the creases. Using a sharp knife, gently score a 1/2" border around the perimeter of the dough without cutting all the way through. Prick the center area all over with a fork to prevent bubbling. Brush the outer border, ONLY, with the egg wash. Bake for 10 minutes or until it BEGINS to turn LIGHT golden brown.
Bacon
  1. While pastry is baking, cook bacon in a saucepan over medium heat until slightly crisp. Drain on paper towels & chop into small bits. Leave about 1 Tbsp of bacon drippings in saucepan for the mushrooms.
Mushrooms
  1. Add butter & olive oil to saucepan with bacon drippings over medium-high heat. Add sliced mushrooms. Sauté undisturbed for 2-3 minutes to get a nice brown sear, then toss in garlic. Cook for another 5 minutes until tender. Season with salt & pepper & remove from heat.
Assemble & Bake
  1. Remove puff pastry tart shell from oven. If the center puffed up, gently press it with the back of a spoon.
  2. Crumble or spread the Boursin cheese evenly across the center of the pastry. staying inside the scored border.
  3. Top the cheese with the cooked mushrooms, bacon bits & thin tomato slices. Sprinkle with a bit more salt & pepper.
  4. Return tart to the oven for 10-12 minutes or until tomatoes a roasted, cheese is melted & pastry edges are a deeper golden brown.
  5. Remove from oven & top with arugula before slicing. Serve warm or at room temperature.

Shrimp Rice Bowl

The concept of the ‘rice bowl’ in restaurants, referring to a bowl of rice topped with various ingredients, is not attributed to a single individual or restaurant. It’s a concept with deep historical roots and although it’s hard to say exactly where and when rice bowls first appeared, it’s widely believed that they originated in Japan and made their way through Korea, China, and later other parts of Asia.

These dishes, featuring rice topped with ingredients, have been enjoyed for centuries. The modern ‘bowl’ trend, however, has been influenced by various culinary traditions and the increasing popularity of customizable and convenient meal options. 

A rice bowl marries simplicity with versatility, a celebration of flavor and creativity. Rice bowls can be as straightforward or as elaborate as one chooses to make them. The ingredients are usually cooked and seasoned, providing a balanced and flavorful meal.

This shrimp bowl is quick and easy to prepare, making it an ideal choice for a busy weeknight dinner or a hearty, nourishing lunch. The shrimp is marinated in Mexican spices and fresh lime juice, then cooked and served with rice and fresh veggies. Brion & I just love this meal!

Print Recipe
 Shrimp Rice Bowl
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Canadian
Keyword shrimp rice bowl
Servings
Ingredients
Shrimp Marinade
Other Ingredients
Dressing
Course Main Dish
Cuisine Canadian
Keyword shrimp rice bowl
Servings
Ingredients
Shrimp Marinade
Other Ingredients
Dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Shrimp Marinade
  1. Start by marinating shrimp. Add the oil, lime juice, spices & cilantro to a medium bowl. Pat shrimp dry, then add them to the marinade & toss to fully coat. Cover & marinate in the fridge for 15 minutes.
Dressing
  1. In a small blender, whisk all dressing ingredients together until creamy. Set aside.
Other Ingredients
  1. Cook rice according to package directions & divide between 2 serving bowls.
  2. In a microwave steam dish, cook shucked corn ear for 7 minutes. If you wish, at this point, heat 1 Tbsp of olive oil in a saucepan & sauté corn cob for a few minutes until golden on all sides. Allow corn to cool & then cut corn off the cob. This step is purely up to you.
  3. Dice red onion, slice green onion, slice olives (if using), halve cherry tomatoes, slice avocado & grate cheese (if using).
  4. To cook shrimp, heat a medium skillet over medium-high heat (no oil needed). When it's hot, add the shrimp to the skillet in an even layer & cook for 2-3 minutes on one side, flip & cook for another 2-3 minutes on the other side. The shrimp will turn an opaque & pink color when its done. Remove the shrimp from the heat & stir to fully coat it in any sauces that are in the pan.
Assemble Bowls
  1. Top the rice in each serving bowl with shrimp, corn, avocado, onions, cherry tomatoes, olives & sprinkle with cheese. Drizzle with prepared dressing & serve.
Recipe Notes

• There are numerous bottled dressings that would be suitable if you prefer not to make your own such as Cilantro Ranch.

Crab & Shrimp Bisque

Most people think of any creamy soup when they hear the word bisque, but it really refers to seafood soup. It originated in France in the region of Brittany, which is known for its seafood. The word ‘bisque’ comes from the Bay of Biscay —a gulf that lies off Europe’s west coast, bordering between France and Spain. 

Authentic recipes for bisque actually ground the shells of the crustacean into a fine paste, using that to thicken the soup. Nowadays, it is more common to use flour or rice as a thickener. Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn. We also see bacon as an important ingredient in a chowder when it would not be featured in a bisque.

The first reference to bisque as a soup dates back to the 17th century. It was originally a fisherman’s dish designed to extract the most flavor from whatever seafood ingredients were readily available. So, while today bisque is often considered a ‘fancy’ soup, its humble origins lie in practicality and resourcefulness.

Today’s bisque recipe is a simplified procedure using prepared broth but still gives you the depth of taste and the sumptuous, creamy consistency that makes it a wonderful choice on a cool day.

Print Recipe
 Crab & Shrimp Seafood Bisque
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Keyword crab & shrimp seafood bisque
Servings
SERVINGS
Ingredients
Course Main Dish
Keyword crab & shrimp seafood bisque
Servings
SERVINGS
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté onion, celery & carrot until softened, about 5 minutes. Add garlic & cook for an additional minute.
  2. Stir in tomato paste, paprika, Old Bay seasoning & season with salt and pepper to taste. Cook for 2 minutes, stirring constantly.
  3. Sprinkle flour over the mixture, stirring until well combined. Cook for another minute.
  4. Gradually add broth, stirring continuously to prevent lumps. Simmer on low heat for 10 minutes, stirring occasionally.
  5. Puree the soup until smooth using an immersion blender, or transfer to a standard blender in batches.
  6. Mix in the heavy cream & simmer for 10 more minutes, until slightly thickened.
  7. Add crab meat & shrimp. Simmer for 5 minutes or until seafood is heated through, keeping the heat low to avoid curdling the cream.
  8. Adjust seasoning with salt & black pepper if needed.
  9. Serve hot, garnished with fresh herbs.

Summer Calzones w/ Corn, Tomatoes & Bacon

A calzone is a savory Italian turnover. It traditionally consists of a cheesy filling in a leavened dough and is served with marinara sauce on the side. The calzone originated in Naples in the 18th century.

The best results come when the filling is not too moist because it can make the dough soggy. Like with a stir-fry, it is also better to have a filling where the ingredients are broken down into bite-size pieces, so the filling is easy to eat.

There is nothing better this time of year than fresh corn and tomatoes. This easy corn, tomato & bacon calzone is the perfect way to celebrate fresh summer produce! Don’t overload the filling with ingredients; make your point with a mixture of a few simple flavors then load it with cheese!

Eating vegetables during their seasons really gives you the best flavors.

Print Recipe
 Summer Calzones w/ Corn, Tomatoes & Bacon
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Keyword summer calzones w/ corn, tomatoes & bacon
Servings
Ingredients
Calzone Dough
Filling
Cuisine American
Keyword summer calzones w/ corn, tomatoes & bacon
Servings
Ingredients
Calzone Dough
Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dough
  1. In a large bowl, place lukewarm water, honey & yeast; allow to stand for a few minutes until frothy. In another bowl, flour & salt.
  2. When yeast is ready, add the 2 Tbsp of oil. Add flour, mixing with a fork until a shaggy dough forms. Turn onto a work surface & knead dough for about 5-8 minutes, until smooth & elastic. Place dough ball in a lightly greased bowl, cover with plastic wrap & let rise in a warm place until doubled in size while you prepare filling.
Filling
  1. In a large skillet, cook the bacon until crispy. Remove the bacon from the pan & set aside to drain on a plate lined with paper towels.
  2. To the bacon drippings, add the mushrooms, shallot & garlic. Sauté over medium heat for a few minutes then add the corn, red pepper flakes & a pinch of salt & pepper.
  3. Cook for a few minutes then add the halved cherry tomatoes & basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down. Stir in the crisped bacon & remove the pan from the heat so the mixture can cool to room temperature.
Assembly/Baking
  1. On a lightly greased work surface, divide the risen dough into 8 even balls. Roll each ball into an OVAL shape, about 7 x 6-inch size. Divide filling into 8 portions.
  2. On each oval, spoon a couple tablespoons of the ricotta in a straight line on the middle of the dough. Next, spoon a couple tablespoons of the corn-tomato filling on top of the ricotta. Finally, add about 2-3 tablespoons of grated Monterey Jack cheese.
  3. Keep one side free & cut the other side of the dough into thin strips using a knife. Fold the uncut side over the filling first, then continue rolling over the cut side.
  4. Line a large baking sheet with parchment paper & place the ‘calzones’ on it, curving them into a C shape. (Place the side with the ‘strips’ curving to the outside). Brush calzones lightly with egg wash, sprinkle with cornmeal if you wish. Cover with plastic wrap & allow to rise for about 20 minutes.
  5. Preheat oven to 350 F.
  6. Bake for 25 minutes or until the dough is golden and crisp and the filling is gooey. Allow to cool slightly before serving with warmed marinara sauce.

Roasted Salmon w/ Honey-Tart Cherry Salsa

Roasted salmon with honey-tart cherry salsa is popular because it perfectly balances the naturally bold, rich flavor of salmon with a vibrant, sweet-and-sour glaze. The sweet honey, zesty fruit, and savory roasted fish offer a gourmet-quality restaurant feel that is incredibly easy to make at home.

About 13 years ago, Brion and I planted a ‘Cupid’ cherry tree in our back yard. I don’t know if you have ever heard about these ‘prairie’ cherry trees. They were developed here in Canada at the University of Saskatchewan for colder climates. A sour cherry was cross pollinated with a Mongolian cherry. This resulted in a variety of very hardy, smaller trees with a tart-sweet cherry about the size of the well-known ‘Bing’ variety. A group of five cherry trees were developed and became known as the ‘Romance’ series.

We chose this particular one because it is an early bloomer with large, dark red cherries that are both sweet and slightly astringent. The fruit matures in late August -early September with about a three-week harvest period. The tree size is perfect as it matures to around eight feet tall. In the fall its glossy green leaves turn into a beautiful yellow orange.

I personally like using these cherries for cooking and baking as opposed to eating them fresh. The sweet/tart flavor lends itself so well to numerous recipes. Over the years, I have come to really enjoy the flavor of chutneys. The flavor and gorgeous color of the cherries made a real nice ‘chutney’ for this roasted salmon.

Since this year’s crop is not ready yet I see no reason not to use some of the frozen ones I have left from last year.

Print Recipe
 Roasted Salmon w/ Honey-Tart Cherry Salsa
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine Canadian
Keyword roasted salmon w/ honey-tart cherry salsa
Servings
Ingredients
Salsa
Salmon
Course Main Dish
Cuisine Canadian
Keyword roasted salmon w/ honey-tart cherry salsa
Servings
Ingredients
Salsa
Salmon
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Salsa
  1. In a medium bowl, stir together the ingredients for the salsa until well combined. Cover and chill until ready to serve.
Salmon
  1. Preheat oven to 350 F. Line a baking sheet with nonstick aluminum foil.
  2. Rinse the salmon filets under cool water & pat dry with a paper towel. Arrange on the baking sheet.
  3. In a small bowl, whisk together the cherry juice & honey. Spread half of the mixture over the salmon filets, reserving the second half.
  4. Bake for 15-17 minutes until just about cooked through. Drizzle the second half of the tart cherry-honey mixture over the filets & bake for an additional 2-3 minutes until slightly golden at the edges.
  5. Serve the salmon filets with roasted potatoes & a green salad, if you wish, with the tart cherry salsa on top.

BLT Naan Bread Pizza

The BLT pizza is a variation of the classic BLT sandwich, which is made with bacon, lettuce, and tomato, and is often served on toast.

The BLT is believed to have originated in the U.S. restaurant industry in the 1940s, when waitstaff used the initials ‘BLT’ as shorthand to convey orders to the kitchen. 

The BLT pizza is made with the same ingredients as the BLT sandwich, but with the addition of pizza dough and cheese. Some pizza places add a top layer of crust to make the pizza more like a sandwich. 

You’ve likely eaten naan bread at some time. The tasty Indian flatbread is traditionally cooked in the tandoor, carries a slight smoky aroma, and has a soft texture with pillow-like pockets studded over the top. Puffed flatbread has the power to move beyond a dinner accompaniment. It’s worthy of a role far better — like actually being the main course.

It proves to be super versatile — naan is soft and sturdy enough to take the place of bread, thin enough to be used as a flatbread or pizza dough, and pliable enough to work as a tortilla. It can be soaked, baked, fried, and folded to take on some surprising and delicious forms such as French toast, savory bread pudding, paninis, nachos or even as a dessert naan bread with bananas, strawberries & chocolate.

Ever since Brion & I got ‘tuned in’ to savory naan bread pizzas, we love them no matter what the topping is. Using Smoky Bacon Mayo on the naan bread is such an added bonus in the allover flavor. This BLT Pizza will remind you of the classic Bacon, Lettuce and Tomato sandwich that we all love, just in pizza format! 

Print Recipe
 BLT Naan Bread Pizza
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine Iran
Keyword BLT naan bread pizza
Servings
Ingredients
Course Lunch
Cuisine Iran
Keyword BLT naan bread pizza
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cook bacon in a skillet or in the microwave until slightly crispy. Drain on paper towel. Chop & set aside.
  2. Preheat oven to 400 F.
  3. On a small foil lined baking pan place halved tomatoes. Sprinkle with salt & pepper & drizzle with golden Italian dressing. Place in oven & roast until starting to soften. Remove from oven.
  4. Shred cheese.
  5. Spread top side of each naan bread with a generous amount of Smoky Bacon mayo. Sprinkle each with chopped bacon then transfer partially roasted tomatoes on top of bacon. Sprinkle each with Italian seasoning & salt & pepper to taste.
  6. Place on a parchment lined baking sheet & place in the oven for about 10 minutes to heat everything through & finish roasting the tomatoes.
  7. Remove from oven & sprinkle baby arugula over pizzas then drizzle with ranch dressing. Serve immediately.

Roasted Grape Pizza w/ Ground Meat & Arugula

Gone are the days when the only association with grapes was a glass of wine.

The origin of grapes on pizza is unclear but is presumably related to the Tuscan dish, ‘schiacciata all’uva’ (flattened bread or focaccia with grapes). During the harvest season in Italy, grapes (with seeds) are baked into flatbreads to create a slightly sweet snack or dessert. The crunch and tartness of the grapes add a layer of complexity to the dough.

Today’s blog recipe is for a gourmet-style pizza that features roasted red grapes with 2 different cheeses, a ground meat combo & arugula which make it quite unique and irresistible.

Grapes have an extremely high natural sugar content, so roasting causes the skin of the grapes to burst a bit in the oven and become lightly blistered and caramelized. The inside is juicy, with a jam-like consistency (a bit like a wine flavored jam). Roasted grapes are amazing over grilled meats, easy-yet-elegant desserts, next-level salads and toasts, cheese boards, roast meat, or…pizza.

In Alberta, Canada, where we live, the colder climate historically posed challenges to grape ‘farming’. However, with the advent of cold-hardy grape varieties and innovative farming techniques, the Alberta grape and wine industry, though niche, is showing promising growth and resilience.

Fresh grapes are wonderful on their own, but their culinary versatility is broad. When roasted it concentrates their sweetness. When frozen, grapes turn into bite-sized sorbets, a cool treat for summer. Grape juice, with its sweet and tart profile, is a base for many beverages and sauces. And of course, grapes are paramount in winemaking.

Brion & I have been growing Valiant grapes in our back yard for about thirteen years now. I have featured various savory recipes using grapes before but today I thought it was a good time for another Roasted Grape Pizza .

Print Recipe
 Roasted Grape Pizza w/ Ground Meat & Arugula
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch
Cuisine Canadian
Keyword roasted grape pizza w/ ground meat & arugula
Servings
Ingredients
Course Lunch
Cuisine Canadian
Keyword roasted grape pizza w/ ground meat & arugula
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400 F.
  2. Toss the grapes with 1 Tbsp olive oil & salt & place on a parchment lined baking sheet. Roast 20-25 minutes until the skins start to burst & the juices begin to caramelize. Set aside to cool slightly.
  3. In a saucepan over medium heat, cook the ground meat until fully browned. Break meat into small pieces as it cooks. Drain any excess fat to prevent a soggy crust. Stir in the garlic powder & herbs during the last minute of cooking.
  4. Spread ricotta evenly over Naan breads & season with salt & pepper. Add a thin layer of shredded cheese followed by the cooked meat & onion. Scatter roasted grapes & fresh thyme over the top
  5. Bake at 400 F. for 8-12 minutes until filling is hot & melty.
  6. Immediately after removing the pizza from the oven scatter fresh arugula over the top[ for a peppery bite. The residual heat will slightly wilt the greens. Drizzle with honey for an extra layer of flavor.

Pork Tenderloin in Mushroom Sauce w/ Pasta

Pork tenderloin has always been one of my favorite cuts of meat. One of the easiest ways to transform everyday pork into a special occasion main dish. It’s the best part of a pork chop without bone or fat and has that melt-in-your-mouth tenderness.

While the tenderloin is highly valued for its gentle texture, they are often sold with a stretch of membrane called the silver skin as well as some extra fat. It can be helpful to leave some of the fat on this extra-lean cut of meat for flavor, but the silver skin is going to be nothing but trouble.

Not only will this membrane remain tough after it’s cooked and ruin the tenderloin’s texture, but it will also cause it to buckle and cook unevenly. That buckling occurs when fat, or in this case tissue, cooks and shrinks at a different rate than the meat causing it to become oddly shaped. The best way to deal with this is to simply slip a thin-bladed knife under the membrane and gently slice it away from the meat. Repeat this until every bit of the silver skin is removed completely from the meat.

Serving pork with pasta is a comforting and simple dish perfect for any night of the week.

Print Recipe
 Pork Tenderloin in Mushroom Sauce w/ Pasta
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Cuisine Canadian
Keyword pork tenderloin in mushroom sauce w/ pasta
Servings
Ingredients
Pork Tenderloin
Mushroom Sauce
Pasta
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Pork Tenderloin
  1. Slice pork tenderloin into several medallions, about 1-inch thick. On a large plate or use a zip lock bag, mix flour, garlic powder, onion powder, paprika, & salt/pepper. Dredge pork medallions in seasoned flour & sear them in light olive oil on medium-high heat until golden brown. Set aside to a warm place.
Mushroom Sauce
  1. Reduce heat to medium, add butter & light olive oil. Add sliced onion & mushrooms to the pan. Sauté until mushrooms are browned & onions are caramelized.
  2. Add garlic & cook for a minute. Add 2 tablespoons of flour & mix well. Add vegetable broth, ­scraping up all the bits in the bottom of the pan. Stir in cream cheese (or your choice of dairy).
  3. Return cooked pork to the pan & simmer for 1 – 2 minutes until the sauce thickens into a gravy consistency (it will thicken more as you serve). Adjust salt & pepper, to taste.
  4. Cook your choice of pasta according to the directions on the package. Add to the pan & mix with creamy mushroom sauce.
  5. Garnish with chives, thyme, dill, or fresh parsley if you wish. Serve.

Stuffed Mushroom Casserole

Revisiting Stuffed Mushrooms!

I’m sure the appeal of mushrooms isn’t for everyone. Brion & I love that earthy taste. There is hardly anything you can’t use mushrooms in from appetizers to main course.

I remember when I was growing up on the farm, we would sometimes find edible mushrooms especially on humid days. My father had an area where hay bales were kept for feeding the cattle in the winter. It seemed this was where these mushrooms would pop up. There was never any great amount — just enough so we each had a taste. My mother would fry them in butter, and they were so good.

When it comes to party appetizers, stuffed mushrooms have to be one of the all-time favorites. Earthy, buttery mushrooms filled with creamy cheese and topped off with crispy breadcrumbs… what’s not to love? Really, the only thing I don’t love about this appetizer is the assembly. But, you can save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

I always love a good recipe shortcut, and this delicious stuffed mushroom casserole transforms this classic appetizer into a super easy casserole!

Earthy mushrooms are harmonized with creamy cheeses, aromatic garlic, and crispy breadcrumbs for the ultimate stuffed mushroom ‘casserole‘ experience.

Print Recipe
 Stuffed Mushroom Casserole
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Keyword stuffed mushroom casserole
Servings
Ingredients
Course Main Dish
Keyword stuffed mushroom casserole
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F.
  2. In a large saucepan, warm oil over medium heat. Place quartered mushrooms & sliced leeks in the saucepan. Season with salt & pepper. Saute until veggies are softened & most of the moisture has evaporated, approximately 7-9 minutes.
  3. Add garlic & sauté about 1 more minute. Add cream cheese, stirring until mushrooms are uniformly coated with the melting cheese.
  4. Remove saucepan from heat & mix in mozzarella, 1/2 cup breadcrumbs & 1/4 cup parmesan cheese. After combining, transfer the mixture into a lightly greased 8 X 8-inch baking dish, ensuring even distribution.
  5. In a separate small bowl, combine finely chopped parsley, melted butter, remaining parmesan & breadcrumbs. Once mixed, evenly sprinkle this topping over the mushroom mixture.
  6. Bake until breadcrumb topping is golden, about 25-30 minutes.