Caprese Stuffed Portabellos with Prosciutto and Red Wine Glaze

Summer vacation has arrived!  Which is why we recently took a mini vacation in the mountains just for a quick getaway.  It was really serene, and we did a lot of family bonding.  The only problem is that I think I  pretty much ate the equivalent of a medium sized pig all by myself.  All we grilled were brats, hotdogs, ribs, burgers, eggs, bacon, sausage, and boy did we pay for it afterwards!  Actually, it was more so me that felt really weighted down and heavy, and I honestly didn’t want to eat anything for a few days.  Even Chef Fresh said that all he wanted was salad.  It blew my mind because he is the truest definition of a carnivore. 🙂

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But Chef Jess (the butcher) protested since this meant that she would not be picking the main dish for a few days.  She finally agreed after a little coaxing.  Ok… A LOT of coaxing. lol  With her onboard, all we needed to do was brainstorm what could make.  The thing is…we wanted something just a little hardier than a salad.  That was the inspiration for this particular dish.  We’re calling it Meatless Monday Caprese stuffed Portabellos with Prosciutto.

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Portabello mushrooms are so hearty that they are steak-like in texture.  Together we thought about how to stuff them.  In the past, we have packed them with lump crab meat, but we wanted something different this time.  Chef Fresh suggested tomatoes and mozzarella, and Chef Jess decided to add prosciutto for a smoky flavor.  Garlic butter, basil and red onions round it out.  I added my red wine glaze sauce that I use for so many recipes because I thought it would give the dish some edge. 😉

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That’s it!  Brush on the garlic butter, fill with cheese, onions, and fresh basil.

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Grill over a hot fire, and wait patiently. 🙂

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Don’t overcook the portabellos because they’ll be to mushy, and you want them to retain that meaty texture.

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 The red wine glaze drizzled on top was the perfect punch of flavor!  It adds some tangy sweetness that melds well with the smoky and garlicky mushroom and prosciutto flavors. 

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This is honestly a perfect Meatless Monday dish that can be eaten as a main dish, or in combination with a salad or other grilled veggie… ANYDAY of the week.  We actually made this two days in a row because it’s super easy and really rewarding.

Caprese Stuffed Portabellos with Prosciutto with Red Wine Glaze

The stuffing possibilities are endless.  I’m sure my Young Chefs will experiment during their school vacation.  I’ll be sure to share…as always. 🙂

 

Faith, Family, Food…    In that order

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Caprese Stuffed Portabellos with Prosciutto and Red Wine Glaze
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Ingredients
  1. Garlic butter
  2. •3 tablespoons butter
  3. •3 cloves garlic, minced
  4. •2 tablespoons freshly chopped parsley
  5. •pinch of salt and pepper
Mushrooms
  1. •4 large Portobello Mushrooms, stem removed, washed and dried with a paper towel
  2. •1 large Fresh mozzarella cheese ball, sliced
  3. •1 cup or cherry tomatoes, sliced
  4. •4 slices Prosciutto, thinly sliced
  5. •fresh basil, shredded (You'll need some to garnish also)
Balsamic Glaze
  1. •¼ cup red wine vinegar
  2. •2 teaspoons brown sugar
  3. •2 tablespoons soy sauce
Instructions
  1. Preheat grill on high heat.
  2. Combine all of the Garlic Butter ingredients together in a small saucepan (or microwave safe bowl), and melt until garlic is aromatic. Brush each mushroom with garlic butter and place them on an aluminum foil lined baking tray.
  3. Fill each mushroom with the mozzarella slices, tomatoes, red onion, basil, and prosciutto. Grill until mushrooms are tender (BUT NOT OVER DONE), and cheese has melted.
  4. To serve, top with the basil, drizzle with the glaze and sprinkle with salt to taste.
For the Red Wine Glaze
  1. Combine sugar and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze.
Notes
  1. This can honestly be a main dish or a side. Perfect for a "meatless Monday!"
Together Three Chef http://togetherthreechef.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Fresh Heirloom Tomato and English Cucumber Salad

salad, side dish | December 7, 2015 | By

As a mom, I am ALWAYS looking for ways to get my kids to eat healthy food.  It’s not always easy or pretty!  However, I’ve learned through trial and error that kids will eat anything that tastes good…or ANYTHING they help make. 😉

They learned this recipe from their Nana recently, and it has quickly become a quick go-to side dish in our home.  Chef Fresh slices up the onions because Chef Jess’ eyes tear up too much.  She slices the tomatoes and cukes, while I whisk up the dressing.  In 10 minutes we have a really tasty side dish. 🙂

This is really great for picnics, but also as a accompaniment to a savory winter recipe that needs some lightening up.  I also imagine that you could kick this up for a filling lunch by adding chicken salad or tuna salad.  Yum!

Faith, Family, Food…In THAT order

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Fresh Heirloom Tomato and English Cucumber Salad

Tomato Cucumber Salad

Fresh Heirloom Tomato and English Cucumber Salad
Serves 4
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 4 large Heirloom Tomatoes (varying colors)
  2. 1 Vidalia onion (THINLY sliced)
  3. 1 English cucumber (THINLY sliced)
  4. 3 TBSP honey
  5. 3 tablespoons extra-virgin olive oil
  6. 1 1/2 tablespoon sherry vinegar
  7. 1/2 teaspoon fine sea salt
  8. 1/4 teaspoon ground black pepper
Instructions
  1. Slice tomatoes evenly, and THINLY slice the English cucumber and Vidalia onion. Arrange on a platter, or in a salad bowl.
  2. Mix the honey, olive oil, vinegar, and salt/ pepper together. Make sure to whish thoroughly. Drizzle dressing over the tomato and cucumber salad.
Together Three Chef http://togetherthreechef.com/
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Cilantro Lime and Parmesan Cheese Grilled Corn

side dish | October 25, 2015 | By

Cilantro Lime and Paremesan Cheese Grilled Corn
A delicious side dish. Not your Momma's grilled corn. This recipe add bold flavor to grilled corn. Garlic butter, cilantro, and lime add TONS of flavor!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 4 ears of fresh corn
  2. 4 tablespoons butter
  3. 1 clove garlic, grated
  4. 1/4 cup freshly grated Parmesan cheese
  5. 1 tablespoon freshly chopped Cilantro
Instructions
  1. Remove husks and silks from corn. Combine butter, grated garlic, butter, cilantro, and salt and pepper in a small bowl. Microwave for 15 - 20 seconds on high.
  2. Grill corn until lightly charred and deep, bright yellow (about 15 - 20 minutes). Brush garlic butter over corn. Remove from grill when colorfully cooked, and sprinkle over Parmesan cheese. Garnish with leftover cilantro. Lastly...ENJOY!
Together Three Chef http://togetherthreechef.com/
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Quiche Lorraine 2.0

Quiche Lorraine 2.0
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Ingredients
  1. 1 pie crust, rolled out and fitted into a 9″ pie pan
  2. 4 eggs, beaten
  3. 1 1/2 cups milk
  4. 1 Tbsp oil
  5. 1 small onion, minced
  6. 1/4 cup sliced leeks
  7. 1 bag (6 oz) baby spinach
  8. 6 strips bacon, cooked and crumbled
  9. 1 1/2 cups Gruyere cheese, shredded
  10. 1/2 cup Extra Sharp white cheddar
  11. 1 tbsp flour
  12. Salt & Pepper, to taste
Instructions
  1. Preheat the oven to 400°F. Bake the pie crust for 5-7 minutes, until very lightly browned. Remove from oven and reduce oven to 325°F.
  2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Saute the onions for about 5 minutes. Add the spinach and saute until the spinach is wilted. If there is a lot of extra moisture in the pan, drain the vegetable mixture.
  3. In a large bowl, stir together the eggs, milk, onion, bacon, spinach, , and salt. In a separate bowl, toss the cheese and flour together. Add the cheese to the rest of the ingredients and mix well. Pour into your partially baked pie crust and bake 45-55 minutes, until set. Let it cool for about 20 minutes before slicing. It can be served warm or at room temperature.
Together Three Chef http://togetherthreechef.com/
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Garlic Lime Baby Bok Choy

side dish, Uncategorized | October 1, 2015 | By

Garlic Lime Baby Bok Choy
A wonderful side dish!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 3 baby bok choy, washed and trimmed
  2. 4 garlic cloves, minced
  3. 3 tbsp reduced sodium soy sauce
  4. 1/2 small read onion
  5. 2 tsp sesame oil
  6. Juice from 1/2 a lime
Instructions
  1. 1. Heat oil in a large skillet or wok, over medium high heat. Add in garlic and onions, and sauté just until fragrant, about 1 min.
  2. 2. Add in bok choy, lime juice and soy sauce, and cook until bok choy wilts, about 3-4 minutes. Serve immediately.
Together Three Chef http://togetherthreechef.com/
 Baby Bko Choy

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