Monday, March 7, 2011

Fungo di Bruschetta e Mozzarella

Fungo di Bruschetta e Mozzarella
(Bruschetta stuffed Mushroom caps)
What You Need:
9 Large White Button Mushroom Caps
2-3 Red Tomatoes (can use 1 yellow for color)
2 tbsp Fresh Chopped Basil
1/2 White Onion, chopped
3 cloves Garlic, Minced
1/2 tsp Salt
1/2 tsp Black Pepper
Balsamic Vinegar
Olive Oil
Italian Seasoning
6 oz. Buffalo Mozzarella
Corn Meal

Pre-heat oven to 425 degrees Fahrenheit.  Remove the stems from the mushrooms and place the caps aside for stuffing.  In a medium bowl, toss the tomoatoes, basil, onion, italian seasoning, balsamic vinegar, salt, pepper, garlic, and basil.  Set aside.  Chop half of the mozzarella and toss into the bruschetta (tomato) mixture.  Thinly slice the remaining mozzarella to top the caps.  Pour 1/4 cup balsamic vinegar into a sauce pan and heat on medium heat to reduce.  This will eventually become syrup like in texture, and is a reduction that has a sweet and aromatic flavor.  Drizzle an 8X8 baking dish with Olive Oil, and begin to fill the mushroom caps with the tomato mixture.  Place into the baking dish, sprinkle each with a pinch of cornmeal, and cover each cap with a thin slice of cheese. 

Bake for 20-25 minutes.  While baking be sure to watch the balsamic reduction.  When the reduction is complete, pour into a bowl over a bed of ice to chill.  Toss a mixture of fresh greens with some of the reduction, olive oil, salt and pepper.  Plate and wait for the caps to finish baking.

To crisp and bubble the top of the cheese covering each cap, broill for about 1 minute.  Place over the bed of greens and drizzle with some of the reduction.  It is also delicious to scoop some of the remaining bruschetta mixture alongside some of the caps!



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