Posts Tagged ‘quick’

Baby Bella, Caramelized Onion & Swiss Panini

This vegetarian panini is filled with caramelized onions and baby bella mushrooms sautéed to perfection in an herb butter.

Yield: 2 panini

Serving Size: 1 panini


4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional

Caramelized Onions:

2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
1 tablespoon sugar


2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced


1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions.  Season with salt/pepper.  Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.

2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat.  Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.

3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.

4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.

TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.

Nutrition Facts

Calories: 670; Total Fat: 50g; Saturated Fat: 21g; Cholesterol: 80mg; Sodium: 350mg; Protein: 9g; Total Carbohydrate: 38g; Dietary Fiber: 3g

Swedish Pancakes with Mushrooms

These mushroom filled pancakes pack a lot of flavor into a little bundle. Garlic, onions, mushrooms, and chives combine with cream for a decadent filling ready to be wrapped in its pancake blanket and on the table in no time.

Yield: 4 servings

Serving Size: 1 pancake


For the pancakes
3 eggs
2 cups milk
1 cup flour
1 tablespoon sugar
Pinch salt
Butter, to cook


Beat all ingredients except butter together thoroughly. Unlike standard pancakes, you want a smooth, lumpless batter.
Heat a flat-bottomed skillet or crepe pan over medium. Add a bit of butter, let melt, and pour approximately ⅓ cup of batter into pan, swirling pan to create an even coating. When edges are dry, carefully slide spatula around edges, then flip and cook for approximately 1 minute more. Remove to  a warmed plate and repeat until batter is gone, adding more butter every few pancakes.

For the filling
2 tablespoons butter
½ cup chopped onion
2 cloves garlic, chopped
8 ounces baby bella or button mushrooms
1 teaspoon lemon zest
1 cup cream
2 tablespoons chopped fresh chives, plus extra uncut chives for tying (if desired)
1 pound fresh spinach
Olive oil


Gently wash mushrooms and pat dry. Slice in half lengthwise, then cut into thin vertical slices.
Melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add garlic and cook for about a minute more.

Add mushrooms and cook for 5 minutes, stirring often. Add lemon zest, cream, and chives, and cook at medium for 5 minutes, then reduce heat and let simmer.

Heat a skillet over medium and add a swirl of olive oil. Once heated, add spinach and stir to coat. Cook until spinach is wilted and reduced by half.

To assemble
Place 1 pancake on a plate. In the center, place a spoonful of spinach, then spoon over mushroom mixture. Fold edges over to create a square packet. Slide 1 chive underneath, then bring together and tie as if string. Alternately, place spinach and mushrooms in a strip down the pancake and fold sides together.

Nutrition Facts:

Calories: 480; Total Fat: 26g; Saturated Fat: 13g; Cholesterol: 200mg; Sodium: 300mg; Protein: 19g; Total Carbohydrate: 44g; Dietary Fiber: 5g

Microwave Stuffed Mushrooms

Yield: 4


1 pound large stuffing mushrooms, cleaned and stems removed
4 ounces bulk Italian sausage
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
2 tablespoons grated Parmesan cheese
½ cup shredded Mozzarella cheese plus two tablespoons
2 green onions


Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, 1/2 cup Mozzarella cheese and green onions. Cover with paper towel. Microwave on HIGH (100% power) for 1 minute.

Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Cover with paper towel. Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.