Tag: roasting pan

Shrooms! (Mushrooms Stuffed Full of Yum)

I’ve been REALLY craptastic about posting to the blog, I know it. No excuses here…luckily this blog was never a part of my livelyhood and the only people to yell at me about it are on twitter (and Amazon – apparently they have some sort of *rule* about their paid authors actually writing…go figure).

Anyhow…it’s time for some really awesome foodstuff, I’ve been coming up with more and more really original recipes lately. I’ve gotten some pretty awesome reviews of my mushrooms, straight out of Tony’s Kitchen!

Real Simple.

So Simple this almost isn’t a real blog post, but here it goes.

INGREDIENTS

Fresh white (champaign) Mushrooms - Stuffed Mushrooms - Tonytown.comMushrooms (8-16oz)
These are those regular white mushrooms you find int the produce areas of the grocery store, you can find better ones if you really want to go all the way, and if you really want to impress your favorite vegetarian, you can opt to go with portabellas and top them with the stuffing, tastes frickin AWESOME.



Black and Green Olives - Stuffed Mushrooms - Tonytown.comBlack Olives (6oz)
If you want cheap and fast, just get black minced olives in a can. If you prefer fresher (I do – always) find yourself a decent olive bar (usually only found in decent grocery stores) and get your fill. Be prepared to pay far too much for fresh olives though..it’s almost silly.



A fresh white onion - Stuffed Mushrooms - Tonytown.com1 Large White Onion (6-10ounces at least)
Green onion really won’t work too well in this, and purple onions don’t mince as well, as I like, so I usually opt for the white onions on this. I’ve run into a couple people that didn’t like onions, but didn’t even bat an eyelash at chowing down on these stuffed mushrooms, so unless they are allergic, I encourage people to try them before acting like you’re asking them to try castor oil ๐Ÿ˜‰


Balls of Mozzarella Chesse - Stuffed Mushrooms - Tonytown.comMozzarella Cheese (8-16oz)
Finely shredded Moz is awesome. If you get fresher blocks it will make an incredible difference on the taste. If you have a Vegan in the group, you can substitute real Moz for Dairy-Free Mozzarella by Daiya Foods.

PREP

1. Preheat your oven to about 400 degrees (Fahrenheit).

2. Break the stems out of the mushrooms. I usually slice the stems for use in other sauces etc. No use in wasting good ingredients!

3. Mince the onion, the olives and the Moz. If you have a good processor you can mince this all at the same time until you have a fine paste. Otherwise, mince until you are comfy with the consistencies and mix them thoroughly together.

4. Treat the mushrooms like little bowls and you want to fill them up with the mixed stuffing. until they are overflowing by about 1/8 of an inch.

5. Place the mushrooms in a non-stick roasting pan. You only need to give them about a half inch space between so you should be able to fit quite a few in the pan.

COOKINS

Place the pan full of goodness into the preheated oven, and set your timer for 25 minutes.

NOTES
1. If you like your mushrooms’ texture to be more steamed than baked, you can easily pour a thin layer of water into the bottom of the roasting pan. About 1/4-3/8 of an inch of water will serve to effectively give you more juicy mushrooms.
2. If you opt for the Vegan Friendly version, please note that the Dairy-Free Mozzarella by Daiya Foods takes longer to melt so you may have to leave the Shrooms in the oven a bit longer. ๐Ÿ˜‰




Tuesday’s Quickie – Roasted Cod and Veggies

Two posts in a day! It is the end! (not really)

So a little while ago I made something for lunch that came out pretty good and a few people asked for the recipe.

No hassles, it’s just mainly chop it up, throw it in, cook, eat. Here you go!

Ingredients:
10oz. Cod Filets (fresh, not breaded or frozen, I get them on sale all the time at the grocery store for like $3-4)
1 small bell pepper (if you’re using a big one you only need half)
8oz mushrooms (it doesn’t matter what kind, as long as they aren’t the ones that will make you have an out of body experience)
1 small white onion (half if its a big white onion, purple onions would work on this just as well too)
1 small zucchini squash
1 Serrano pepper

Prep:
Preheat the oven to 400F.
Take the mushrooms and put a layer of them in the bottom of a 6×9 roasting pan (like what you’d cook meatloaf in).
Fill the roasting pan with water until the mushroom are only a bit above the water.
Layer the cod filet(I had to cut mine to fit) on top of the mushrooms in the roasting pan.
Quarter the onion (well actually i cut them into eighths and let them fall apart)
Quarter the zucchini squash,
Cut the bell pepper into strips
Dice the serrano pepper
Cut the remaining mushrooms into halves
Mix everything together and layer on top of the cod in the pan.

Once the over is heated, drop the pan in for 45 minutes to an hour. Depending on your preferences on roasting veggies dry, you may want to add more water. However if you add less the mushrooms on the bottom will overcook a tad.

You’ll notice I didn’t actually use any seasoning. It’s up to you, but there are a number of good seasonings you can try, I prefer Slap Yo Mama Cajun Seasoning to most others, if only because it tastes decent and the name is unforgettable ๐Ÿ˜‰

-T