Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
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Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
Fool proof Camembert Cheese Souffle, twice baked, easy to make
Get full recipe here
Souffles can be somewhat daunting when making for a group of people as you can never predict the outcome. Not to mention that by the time you bring out the second lot, they have deflated well below the what I call the wow line. By double baking them, you can prepare them in advance, even the day before and all you need to do is simply reheat them outside of their moulds. They will repuff and the wow factor comes into effect. Made with Camembert truly brings this cheese souffle to a whole new level that will amaze!
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Cheese Soufflé Recipe
Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy soufflés are made with three types of cheese, Swiss, Cheddar and Parmesan that bring an intense flavor and make them totally irresistible. You can prepare soufflé in a large soufflé dish or in individual portions, either way it is a great dish you can prepare for special occasions or simply for lunch or dinner.
#cheesesoufflerecipe #cheesesouffle
To print the recipe check the full recipe on my blog:
Ingredients
Makes 4 servings
3 tbsp (40g) butter
1/3 cup (40g) flour
1 cup (240 ml) milk
1 tsp (5g) Dijon mustard
1/2 tsp (2g) salt
1/4 tsp (1g) paprika
Freshly ground black pepper
4 large eggs
1/2 cup (50g) Swiss cheese, grated
1/2 cup (50g) Cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated
Topping
grated Parmesan cheese, optional
For coating the ramekins
butter and breadcrumbs for coating the ramekins
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Twice Baked Mushroom Souffle Cook Along Video Part 1
Twice Baked Mushroom Souffle cook-along video part 1. For recipe visit These light, fluffy bites of .
Twice Baked Mushroom Souffle cook-along video part 2. For recipe visit These light, fluffy bites of .
Garlic Mushroom Souffle Recipe.
Enjoy this awesome recipe! See below. Add me on FB: Ingredients Sautéd Mushrooms 1/2 onion (chopped) 4 .
Preheat That Oven | Creamy Mushroom Potato Souffle
This recipe was adapted from my Momsie and
Like you guys know my mom doesn’t cook. I should correct myself my mom can cook, but she chooses not too. She makes a wicked scallop potato and that’s the inspiration for this recipe. I decided to take her mushroom scallop potatoes recipe and turn it potato soufflé.
2 tbsp butter and extra for greasing
4 pinches of parmesan cheese for coating the ramekins
6 small potatoes (490g), cooked and peeled
1 can of cream of mushroom soup
1/3 cup parmesan cheese, grated and extra for garnish
1/4 tsp salt (optional)
1/2 tsp ground black pepper
1 tsp dried parsley and extra for garnish
1/2 tsp garlic powder
2 eggs, separated
6 tbsp milk
Beats x Crisp - Mar$hin
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1. Preheat oven 350F
2. Butter ramekin and take a pinch of parmesan cheese, coat ramekins do this for all four and place on baking sheet, set aside.
3. Cook 6 peeled potatoes for 30 mins or until tender.
4. Drain potatoes in a colander. Take potatoes in large bowl and mashed potatoes til clump free. Add 1/3 cup parmesan, ¼ tsp of salt (optional), ½ tsp black pepper, 1 tsp garlic powder, 1 can mushroom soup, 2 egg yolks and 1 tsp dried parsley.
5. Mix until well combined.
6. With your egg whites you are going to whip by hand, electric beater or stand mixer until they are firm peaks, should resemble whip cream. Set aside.
7. Heat up 6 tbsp of milk and 2 tbsp of butter. Heat until butter in melted.
8. Pour butter milk mixture into potatoes, mix until incorporated.
9. Fold in your egg whites.
10. Once egg whites are folded pour in mixture into each ramekin evenly.
11. Sprinkle with dried parsley and parmesan cheese.
12. Bake for 35-40 mins
13. Serve immediately
Raspberry Soufflé | Gordon Ramsay's The F Word Season 4
Learn how to make raspberry soufflé.
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