Posts Tagged ‘Bell’Alimento’

Salami Spinach and Mushroom Stromboli

Just in time for a new school year, Paula from Bell’alimento shares a recipe for Salami, Spinach and Mushroom Stromboli that will have your family rethinking pizza night.


Prepared pizza dough
1/4 pound thinly sliced salami
4 cups fresh baby spinach
3 ounces fresh mushrooms – thinly sliced
1/2 cup grated mozzarella cheese


  1. Preheat oven to 425° F. Line a rimmed baking sheet with a silpat mat (or parchment paper).
  2. Using a rolling pin, roll pizza dough onto silicone mat (or parchment) and form into a rectangle. Top with salami, spinach mushrooms and cheese. Starting on the short end, roll up the dough. Place seam-side down.
  3. Lightly brush top with olive oil. Bake approximately 25 to 30 minutes or until golden brown. Allow to cool slightly before slicing.

Grilled Mushroom and Peach Sliders

Paula from Bellalimento shares a juicy recipe for Peach Portabella burgers that bring a delightful pairing of sweet and savory to your next summer meal.

Serves 4


4 Portabella mushrooms – stems removed
1 peach – pitted, sliced
1 tablespoon extra-virgin olive oil
4 petite Kaiser rolls – toasted
bean sprouts
4 slices fresh mozzarella
balsamic cream – optional


  1. Heat grill pan over medium heat.
  2. Place mushrooms and peaches onto grill. Drizzle with olive oil.
  3. Cook peaches until grill marks appear and mushrooms until softened. Turning as necessary.
  4. To assemble: Cover bottom of Kaiser roll with bean sprouts. Top with mozzarella, mushroom and peach slices. Drizzle with balsamic cream.

Grilled Rosemary Mushroom Skewers

Paula from bell’alimento substitutes a rosemary sprig for a traditional skewer in this family-favorite mushroom recipe that’s perfect on the grill during a casual summer evening or large backyard get-together.

Servings: 4


4 tablespoons olive oil
1 tablespoon minced fresh rosemary
4 fresh rosemary sprigs
8 medium button mushrooms – stems removed
4 grape tomatoes
4 1” pieces yellow bell pepper


1. Preheat grill (or grill pan).
2. In a small bowl whisk together the olive oil, minced rosemary and salt/pepper to taste.
3. Remove 75% of the rosemary needles from the rosemary sprigs creating a “skewer.”
4. To assemble the skewers, place a mushroom, tomato, pepper and another mushroom onto an individual rosemary skewer. Continue until all skewers are complete.
5. Brush marinade onto the skewers. Place the skewers onto the hot grill and cook for approximately 2 minutes on each side.
6. Serve and enjoy.


Save the rosemary needles you remove from the “skewers” dry them out and save for later use.

Homemade Mushroom & Spinach Pizza

Mushrooms bring big bold, meaty flavors to homemade pizza; perfect for an easy and delicious family meal.

Servings: 6

Serving Size: 1 piece


1/2 quantity pizza dough
1 tablespoon extra-virgin olive oil
1 1/2 cups shredded mozzarella
8 ounces fresh mushrooms – sliced
1 package fresh spinach – washed and torn into pieces
All-purpose flour – to dust surface
Cornmeal – to dust surfaces


1. Have your pizza dough prepared and waiting.
2. Place pizza stone into cold oven. (Note: if you do not have a pizza stone, place a rimmed baking sheet upside down into cold oven). Preheat oven to 450 degrees.
3. Roll out pizza dough on a lightly floured surface to your desired thickness. Transfer dough to pizza peel (or baking sheet) that has been lightly dusted with cornmeal.
4. Drizzle pizza dough with approximately 1 tablespoon olive oil. Top with cheese and then mushrooms. Season with salt/pepper. Transfer pizza to pizza stone (or baking sheet) and cook for approximately 8-10 minutes OR until crust is crispy and cheese is bubbly.
5. Garnish with torn spinach as soon as it comes out of oven. Heat will slightly wilt spinach.

Nutritional Facts

Calories: 280; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 15mg; Sodium: 670mg; Protein: 14g; Total Carbohydrate: 35g; Dietary Fiber: 2g

Couscous with Mushrooms and Herbs

Paula from Bell’alimento highlights that mushrooms can become the centerpiece of a meal with the help of a few pantry staples.

Serves: 4


2 tablespoons olive oil
2 tablespoons unsalted butter
8 ounces mushrooms – quartered
½ onion – minced
1 clove garlic – minced
1 1/2 cups water
3/4 teaspoon salt
1 cup Israeli couscous
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat leaf Italian parsley


1. In a medium saucepan heat butter and oil over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened. Add onion and garlic and cook until softened. Reserve ½ mushroom mixture to top plates with prior to plating.
2. To the mushroom mixture add water, salt and bring to a boil. Add couscous. Stir to combine. Cover pan and remove from heat. Set aside until liquid has been absorbed. Approximately 10 minutes.
3. Add herbs, stir together with fork. Serve immediately.


  • Can substitute chicken broth for water for additional flavor.
  • Use a mixture of fresh mushrooms for bolder mushroom flavor.

Creamy Polenta with Mushroom Sauce

A combination of both white button and baby bellas are cooked simply and quickly and then place a top the polenta.  It’s stick to your ribs good. Have a small cup for lunch or a big bowl for dinner.


1 cups polenta
5 cups vegetable stock
¼ cup grated Parmigiano Reggiano
2 tablespoons extra virgin olive oil
8 ounces button mushrooms – stems removed, quartered
8 ounces baby bella mushrooms – stems removed, quartered
2 cloves garlic – minced
2 tablespoons roughly chopped flat leaf Italian parsley


  1. In a heavy bottom sauce pan bring stock to a boil. Add salt. Gradually and slowly whisk in polenta. Reduce heat to a simmer and continue cooking until polenta thickens. Stir with a wooden spoon as necessary. Once the polenta is cooked through, stir in Parmigiano.
  2. While the polenta is cooking, heat oil over medium-heat in a medium sauté pan. When pan is hot add in the mushrooms and cook until done. Add garlic and parsley. Stir to combine.
  3. Transfer polenta to serving dish, and top with the mushroom mixture.
  4. Serve immediately.

Sauteed Mushroom, Spinach & Roasted Red Pepper Wrap

Simple and scrumptious. You can’t go wrong with this vegetarian mushroom, spinach and roasted red pepper wrap.

Yield: 4 servings

Serving: 1 wraps


6 ounces button mushrooms – sliced
2 tablespoons unsalted butter
1 loosely packed cup fresh spinach
1 roasted red bell pepper – sliced
4 flour tortillas – warmed


1. Into a medium sauté pan over medium heat add butter. Melt. Add mushroom and sauté for approximately 4-5 minutes until cooked through. Season with salt/ pepper. Turn off heat.
2. To assemble: Equally distribute spinach, bell pepper and mushrooms between each tortilla.
3. Wrap each like you would a burrito (or you could also simply fold in half and enjoy soft taco style).

Nutrition Facts:

Calories: 180; Total Fat: 8g; Saturated Fat: 4.5g; Cholesterol: 15mg; Sodium: 300mg; Protein: 4g; Total Carbohydrate: 21g; Dietary Fiber: 2g

Purple Potato and Mushroom Casserole

Warm up cold nights with this easy vegetarian casserole made with mushrooms and potatoes.

Yield: 4

Serving Size: 1/4th of recipe


4 tablespoons unsalted butter – divided
1 large purple potato – peeled and thinly sliced
8 ounces button mushrooms – thinly sliced
3 tablespoons flat leaf Italian parsley – roughly chopped, divided
¾ cup Parmigiano Reggiano – grated, divided
3 tablespoons dry white wine


1. Preheat oven to 350 degrees. Spray a 10 x 6 ovenproof dish with non-stick cooking spray. Set aside.
2. Melt 3 tablespoons of butter. Pour butter into bottom of dish.
3. To assemble: Place a layer of potatoes onto bottom of dish. Lightly season with salt. Top with a layer of mushrooms. Top with 1 tablespoon parsley and ¼ cup cheese. Add additional 2 layers. {NOTE: Top layer should only have potatoes, salt and cheese.} Pour wine over potatoes.
4. Cover with aluminum foil and bake for 50-60 minutes or until potatoes are fork tender.

Nutrition Facts:

Calories: 250; Total Fat: 16g; Saturated Fat: 10g; Cholesterol: 45mg; Sodium: 240mg; Protein: 9g; Total Carbohydrate: 16g; Dietary Fiber: 2g

Sun-Dried Mushroom Tart

The mushrooms make it “meaty” and filling and the flavor factor is bumped way up with the addition of onions, herbs and plump sun dried tomatoes that have been plucked from a jar of oil. The egg, cream and cheese take it over the top. Experiment with different mushroom varieties to put a different spin on flavor. Shiitake, white button or crimini mushrooms would all be delicious, or you could even try a combination of all three.

Serves: 8


1 – 9” refrigerated pie crust.
1 tablespoon extra-virgin olive oil
½ onion, minced
12 ounces sliced mushrooms
2 cloves garlic, minced
¼ cup stock
1 tablespoon minced fresh flat leaf Italian parsley
1 teaspoon lemon juice
¼ cup grated Pecorino cheese
1 egg, beaten
2 tablespoons heavy whipping cream
¼ cup sliced sun dried tomatoes


1. Preheat oven to 375°.

2. Spray a 9” tart pan with non-stick cooking spray. Place pie crust into tart pan. Remove, discard excess. Prick bottom with tines of fork. Bake for approximately 10 minutes.

3. Heat oil in a large skillet over medium heat. Add onions and mushrooms, cook for approximately 5 minutes. Add garlic, stock and parsley. Stir to combine. Reduce heat to simmer. Add lemon juice and season with salt/pepper.

4. Pour mushroom mixture into crust.

5. In a small bowl add cheese, egg and cream. Mix to combine.

6. Sprinkle the sun dried tomatoes evenly over the mushrooms in the crust. Pour egg mixture over. Bake for approximately 25 minutes or until set.

7. Cool slightly prior to serving. Garnish with additional parsley or green onions.

Mushroom Bruschetta

Paula from bell’alimento demonstrates how bruschetta can transform from casual tailgating fare to dinner party elegance.


2 tablespoons chili infused olive oil (or regular olive oil with a dash of cayenne pepper)
1 tablespoon butter
8 ounces mushrooms – sliced
2 cloves garlic – minced
1 Tbsp fresh oregano
2 tablespoons dry white wine
1 baguette – sliced thickly
Fontina cheese – sliced thinly


1) Preheat oven to 350 degrees.
2) Add oil and butter to a large sauté pan, melting the butter over medium heat. Add mushrooms, garlic, oregano and cook for approximately 4-5 minutes.
3) Season with salt and pepper. Add wine. Reduce heat and cook until liquid has reduced. Using a slotted spoon transfer mushrooms to a small bowl. Set aside.
4) Lightly dip baguette slices into mushroom liquid. Transfer to baking sheet and cook until golden and toasted.
5) Spoon 2 tablespoons of the mushroom mixture on each baguette slice. Top with a slice of Fontina. Return the bruschetta to the oven and cook just until cheese has melted, 1-2 minutes.
6) Garnish with additional oregano, if desired.

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Portabella Mushrooms Filled with Goat Cheese (Foodservice portion)

Stuff portabella mushrooms with creamy goat cheese and fragrant herbs for a savory appetizer.

Yield: 20 servings

Serving size: 1 stuffed portabella cap


  • 20 (4-inch) portabella mushrooms – stems removed (about 5 pounds)
  • 1 cup extra virgin olive oil
  • 2 teaspoons pepper
  • 5 teaspoons minced garlic
  • 2 1/2 pounds firm goat cheese, sliced
  • 2 1/2 cups grated Parmigano Reggiano
  • 3 tablespoons roughly chopped flat leaf Italian parsley


1. Preheat broiler to HIGH. Place mushrooms in a single layer onto a rimmed baking sheet.  Drizzle oil olive on both sides.  Place portabellas gill side down.

2. Broil for approximately 8-10 minutes.

3. Turn portabellas over; season with pepper and garlic.   Top each with two slices goat cheese and Parmigiano.

4. Return to oven for approximately 5 minutes OR until cheese is bubbly and golden.  Garnish with parsley

Nutrition Facts:

Calories: 300; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 40mg; Sodium: 260mg; Protein: 14g; Carbohydrates: 8g; Dietary Fiber: 1g

Family portion

Fettucine Profumate (Foodservice portion)

This creamy, aromatic fettuccine recipe is chock full of mushroom flavor.

Yield: 20 servings

Serving size: 1 cup of pasta with 3/4 cup vegetables


  • 2 1/2 pounds dry fettuccine nests
  • 1/2 cup unsalted butter
  • 1/2 cup truffle or olive oil
  • 1 1/2 pounds Baby Bella (Cremini) Mushrooms – roughly chopped
  • 2 large carrots, peeled and minced
  • 5 stalks celery, minced
  • 2 onions, minced
  • 3 cloves garlic, minced
  • 2 1/2 cups heavy whipping cream
  • 2 1/2 ounces grappa or brandy
  • 3 tablespoons fresh flat leaf Italian parsley, chopped
  • 1 tablespoon corn starch, dissolved in 2 tablespoons of water
  • 2 1/2 cups reduced sodium chicken broth
  • 2 1/2 cups grated Parmigiano Reggiano


1. Cook the pasta as package directs.

2. Meanwhile, in a large sauté pan or rondeau heat butter and truffle oil over medium heat.  When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring occasionally.

3. Remove pan from heat and pour the grappa in.  Mix well and carefully return to heat to avoid flaming the alcohol, and cook until grappa has evaporated.

4. Add broth lower heat slightly and allow to simmer for approx 10 minutes, stirring as necessary. Add the cornstarch mixture, cream, and Parmigiano.  Reduce heat to lowest setting and allow to simmer for approx 5 minutes. Adjust seasoning with salt and pepper.

5. Add drained pasta to the sauce; toss well to combine. Transfer to pan for service. Garnish with additional Parmigiano if desired and serve immediately.

Nutrition Facts:

Calories: 430; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 55mg; Sodium: 190mg; Protein: 12g; Carbohydrates: 48g; Dietary Fiber: 2g

Family portion