(goat cheese) 2 Tablespoons roasted garlic mayo fresh arugula leaves or lettuce salt & freshly ground pepper Mix olive oil with crushed garlic until smooth. Brush mushrooms and red onion w ith olive oil mix. Grill on both sides until done - about 5 minutes per side. S alt & pepper to taste. Grill bread on both sides. Spread one piece with mayo an d the other with chevre. Fill with mushroom, onion slices and arugula. Serves 2. Adapted from Napa Valley Kitchens recipe booklet. busted by Judy R.
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The Cadillac of grilled cheese sandwiches, Sweet Genius winner Chef Alina Eisenhauer's decadent twist on a classic contains smooth asiago and tangy goat cheese. Grilled on rustic focaccia bread, her sandwich is complemented by a tangy tomato jam and sweet balsamic reduction.
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Fun fact: You can make this vegan by switching out the pesto goat cheese for our vegan pesto!
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Breakfast Stuffed Portobello Mushrooms Keto recipe | Cook with Dhaval
Breakfast Stuffed Portobello Mushrooms Keto recipe | Cook with Dhaval
You’ve most likely eaten an omelet with mushrooms. This recipe flips that breakfast classic on its head. Portobello Mushrooms are great at absorbing flavor, and have a substantial, meaty texture. We kept the flavor profile simple with olive oil and fresh herbs so that the robust hardwood flavor really comes through in the dish. Eggs baked in their own little baskets make a delicious addition to breakfast, brunch, or brinner.
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
Is there anything better than garlicky roasted eggplant in the summer? I personally love eggplant and it’s one of my favourite vegetables. Beautifully caramelized, sweet, and so easy to make. This Roasted Garlic Eggplant with Yogurt Dip recipe can be used for spreads, or enjoyed on its own with refreshing yogurt dips. It is perfect to make on the grill or in the oven which is my preferred method. I hope you give this recipe a try and please let me know what you think in the comments or how you made it differently.
INGREDIENTS: The Eggplant: 3 small eggplants cut in half mine were palm size drizzle of olive oil for the eggplant + sprinkle of salt on each one The Garlic Oil: 1 tablespoon olive oil 1-2 minced garlic cloves depending on how garlicky you like it 2 basil leaves ripped, finely chopped, or sliced
The Yogurt Dip: ½ cup plain yogurt any you like salt to taste tablespoon of lemon juice or to taste teaspoon of olive oil tablespoon finely chopped fresh dill or 1/2 a teaspoon of dry dill weed
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “eggplant” in the search tab on my blog and it will pop right up ????themodernnonna.com
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.