Drumroll please! I would like to introduce my friend Kristin from Dizzy Busy and Hungry! Thank you Kristin for being a wonderful guest blogger. Check out her blog for super easy, family friendly recipes.
Hi everyone, my name is Kristin and my blog is Dizzy Busy and Hungry! I am excited to be guest posting today at Jersey Girl Cooks. Lisa has been so helpful to me in getting my blog up and running the last 7 months, so I am glad to be able to help her out while her kitchen is being remodeled!
A little bit about me: I am a super-busy mom (as all moms are) with a full-time job and two teenage boys, and so I am always looking for easy, healthy, family-friendly food to serve my family. My blog focuses on that type of recipe because I need meals that I can make in the short time period between getting home at the end of the day and shuttling the kids around to their various activities. It is a challenge, but I love my dizzy busy life!
The basis for this recipe actually started a couple of years ago, when I was hanging out with a friend and she served fresh mozzarella and basil hors d’oeuvres . I actually had never taken note of that flavor combination before (yes, I had been living under a rock prior to that, apparently), and could hardly get enough! Fast forward to a few weeks ago, when I saw some beautiful portabella mushroom caps in the grocery store and decided to try using them whole and stuffing them with something. My kids love mushrooms, so I knew they would be a good starting point for a kid-friendly recipe. I looked around the produce section and noticed that the tomatoes and basil looked really fresh and delicious, and that sparked the idea to use them along with mozzarella cheese for this dish.
One thing to note when you are preparing large portabella caps for a dish like this is that you don’t want to saturate them with water. To wash them, wipe them carefully with a damp cloth or paper towel. If you run them under water to get them clean, the water will get trapped in the gills on the underside and the mushroom cap will become a bit waterlogged. Another option is to scrape the gill section off, and then wash the mushrooms and dry them well.
This is a super simple and quick recipe, but I had to share it because my younger son gave it a rating of 5 out of 5 biscuits! (Biscuits are his favorite thing to eat so we use them for ratings instead of stars.) He is the toughest one in the family to please, so when he really approves of something I make, I take notice. He really enjoyed the firm texture of the baked portabellas and the salty cheesiness of the melted mozzarella. He didn’t even mind the fresh basil on top, which was a pleasant surprise!
Here’s an amusing side note: As I was writing this post, it occurred to me that I had better check the spelling of portabella (it would be really embarrassing to spell it wrong throughout an entire post!). I looked it up, and based on the information I found, it seemed like the actual spelling was portobello, with portabella as an alternate spelling. However, the spell check kept flagging the word as misspelled, so I decided to look into it a little more. As it turns out, somewhere along the way, the Mushroom Council (who knew there was such a council?!) decided to end the spelling debate (I am sure it was an extremely heated argument) and established that ‘portabella’ should be the way that it is spelled. I am not one to argue with the Mushroom Council (although I hear they are fun guys….haha, get it?), so that is how I am spelling it.
Spelling conundrums aside, this dish took me less than 30 minutes to make, start to finish, and was such a huge hit with the family that I will be making it quite often from now on!
Enjoy! And thanks again to Lisa for having me as a guest blogger today!
- 4 portabella mushroom caps
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ⅛ teaspoon salt (or more to taste)
- 1 large tomato, sliced into 4 slices
- 4 slices fresh mozzarella
- 4 basil leaves
- Preheat the oven to 425 degrees.
- Remove the step from the mushrooms and wipe with a damp cloth to remove dirt.
- In a small bowl, combine olive oil, garlic powder and salt.
- Brush the olive oil mixture onto the tops of the mushroom caps.
- Place the mushrooms on a baking sheet, gill side down, and bake for 15 minutes.
- Remove mushroom from oven, and flip them so the gill side is facing up.
- Place one tomato slice on each cap, then top with mozzarella cheese.
- Place back in the oven and bake for another 5 minutes, until cheese is hot and melted.
- Remove from oven, garnish each mushroom with a fresh basil leaf, and serve.