Thursday, February 21, 2013

Baked Portabella



1Ctomato, chopped
¼ C(1-ounce) part-skim mozzarella cheese, shredded
1tspolive oil
1clgarlic, crushed
1Tbsblack pepper
4lgportobello mushroom caps (5-inches each)
2Tbs   fresh lemon juice
4Tbsbalsamic vinegar
2tspfresh parsley, minced
cooking spray

Cooking Instructions:

Preheat oven to 400°F.
Combine tomato, cheese, olive oil, garlic, parsley, pepper and half of the balsamic vinegar (2 Tbs) in a small bowl. Remove mushroom stems, dice and add to stuffing mixture. Continue to remove gills from underside of mushroom by using the side of a spoon and scraping them out.  Combine 1/2 teaspoon oil, lemon juice, and the rest of the balsamic vinegar in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, undersides facing down, in a large baking dish coated with cooking spray, and bake for 10 minutes. Flip mushrooms over and spoon 1/4 tomato mixture into each mushroom cap. Place back in oven and bake another 10 minutes until cheese is melted and mushrooms are tender. 
Yield: about 4 servings

Wednesday, February 13, 2013

1-minute Microwave Creme Brulee

Creme Brulee

2 ounces cream cheese 
1 egg yolk 
3 1/2 tablespoons sugar 
2 teaspoons bourbon or vanilla 
1 tablespoon pure maple syrup 
optional: fresh berries and mint leaves for garnish 

Directions: In a small bowl, microwave creme cheese for about 15 seconds, or until soft. Whisk in the egg yolk, 2 tablespoons of sugar, and the bourbon until smooth. Pour into two very-small ramekins (I used the 2″-square dip dishes from Pier One). Microwave for 25-35 seconds, or just until the center of the cream cheese mixture is set. Remove from microwave. In a small, microwave-safe bowl, mix together the remaining 1 1/2 tablespoons of sugar and the maple syrup. Microwave for 10-20 seconds, until bubbly. Drizzle over creme brulees. Allow sugar topping to harden for a minute before topping with berries & mint, (if desired) and serving. 

- By Brooke McLay 
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