Guest Post: Grilled Portobello Caprese Salad Stack by Homemade & Yummy

We have a guest in the kitchen! We're excited to welcome Gloria of Homemade & Yummy to our kitchen for her first guest spot with us. As a big mushroom fan, Gloria brings such wonderful enthusiasm to the table in this mouthwatering summer dish. 



Hello, my name is Gloria Duggan and I’m thrilled to be on the blog today. My site is Homemade & Yummy, and I have been blogging for about 1 1/2 years now. I live in Courtice, Ontario and besides cooking/creating/photographing recipes, I am a wife, mom and very proud gramma. Food is such an important part of bringing the family together. I love hosting all the holiday meals and special occasions. We certainly have our share of family traditions in our house, and although my grandchildren are still young, I have them help me in the kitchen as much as possible, just like when I was young and spent time in the kitchen with my “baba”.


I can honestly say I never remember “not” liking mushrooms. As a child they were in that awesome mushroom gravy my mom made. Coming from a Ukrainian background, mushrooms made their way into loads of recipes. Pickled mushrooms, fried mushrooms, you know they even made their way into pirogies too.

I love all varieties of mushrooms (even exotic). You can never go wrong serving mushrooms. In my kitchen you can find them in dishes from breakfast to dinner. They are perfect with eggs, awesome with steak, terrific in soup, great in salads, roasted as a side dish, and one or our favourite ways it grilled, and that is the recipe I have for you today. It is an awesome appetizer, but if you eat more than one it can certainly turn into a meal.


Grilled Portobello Caprese Salad Stack
Prep Time: 10 minutes | Cook Time: 6 minutes

Ingredients
4 medium Portobello mushrooms
4 slices of Beefsteak tomato
4 slices of fresh Burrata
4 slices of Prosciutto Salami
4 fresh Basil leaves
2 tbsp. Tuscan flavoured Olive Oil

Dressing:
3 tsp. Tuscan flavoured Olive Oil
2 tsp. good quality Balsamic Vinegar

Method
1. Preheat bbq grill to medium (around 350º F).
2. Wipe mushrooms, and remove stem.
3. Brush both sides of mushrooms with the olive oil.
4. Have your slices of cheese, tomato and salami ready.
5. Grill mushroom (inside down first) for 3 minutes.
6. Remove from heat onto a dish.
7. In each mushroom layer the cheese, tomato and salami.
8. Return to grill (round side down) and grill for 3 minutes.
9. Remove from heat onto a dish or platter.
10. Drizzle dressing over mushrooms, and garnish with fresh basil leaf.

ENJOY!!!


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So simple and yet so impressive! These grilled treats will be an excellent addition to your summer entertaining menu. A big thank you to Gloria for joining us in our kitchen!

Be sure to follow along with Gloria online at Homemade & Yummy, and on Twitter, Facebook and Pinterest!

If you like this recipe, you may also want to try:
Chicken Mushroom Barley Bake by Homemade & Yummy
Caprese Portabella Mushrooms by The Girl on Bloor
Portobello Mushroom Pomodoro by Superman Cooks

Blend your way into FBC2016!

We're headed back for another fabulous FBC Conference, and what better way to celebrate than with some delicious food!


We want you to create a Blended appetizer recipe for a chance to win the Mushrooms Canada "Appetizer Spotlight" at FBC2016. In addition to showcasing your winning recipe, the winner will receive 1 full conference pass including 2 nights accommodation, all conference meals and events!*

That's right, you'll join attendees in sampling your mouthwatering blended appetizer and be part of the festivities all weekend long! Simply combine finely chopped mushrooms and ground beef to create a flavourful and unique appetizer. Full contest details below;
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If you haven’t heard, Blend & Extend is a great new concept, blending finely chopped mushrooms into your favourite ground beef dishes. Blending mushrooms into meals like tacos, lasagna, and burgers adds another serving of vegetables to your plate, boosts the nutritional profile of the dish, adds volume to meals, and helps extend portion sizes.

You have from June 27th until August 22nd, to create an original appetizer recipe using The Blend concept, with the ground meat of your choice. Submissions must be original recipes, with at least 2 photos (minimum 800 pixels wide) and are limited to one entry per FBC member. Submissions will be based on:

  • ease of preparation
  • use of accessible ingredients
  • flavours
  • photography, etc.

The winning recipe, announced Friday September 9th, will be awarded the coveted “Appetizer Spotlight” at the Food Bloggers of Canada Friday night reception in Toronto, and will be invited to join us at FBC2016!

All submissions will be posted on the Mushrooms.ca blog, and will have the recipe added to the Mushrooms Canada Recipe Library for all to see (and drool over) with full credit and links back to their blog, of course! Any recipes including ground beef may also be considered for inclusion on the BlendAndExtend.ca Mushrooms Canada and Ontario Beef micro-site.

Please submit recipe, bio, and photos to: shannon@mushrooms.ca

*Travel expenses not included.
*Contest is not open to Quebec residents.
Please note: Contest is only open to Food Bloggers of Canada members.

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Guest Post: Grilled Portabella Salad with Halloumi and Quinoa by Sweetsugarbean

We have a guest in the kitchen! Renee of Sweetsugarbean has returned with another mushroom-filled recipe. Highlighting the meaty portabella mushrooms, Renee shares a crowd-pleasing salad that will be on the dinner table in no time!!

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing for over five years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional pastry chef as well as a food blogger, I’m lucky to have turned my passion for all things food into a career I love. When not busy with the pots and pans, I can be found on my computer finishing my first cookbook, which will be published in 2017. Free time (remind me what that is again!) includes gardening, reading and eating too much chocolate.


I’m always excited when Mushrooms Canada asks me to write a guest post for their blog. Mushrooms are a staple in my kitchen and it’s always a thrill to put them in new recipes. Summer is the time to get your grill on, and mushrooms are delicious when cooked this way especially the meatier portabella mushrooms, which I used for this salad. Mushrooms are great to use year round because they are the only vegetable that contains vitamin D. Bursting with antioxidants and cancer fighting compounds, not to mention being low in calories, mushrooms play an important and delicious part of my culinary adventures in the kitchen.

No one wants to spend too much time cooking in the summer, which is why big salads are a great option come dinnertime. This salad has a base of healthy, high protein quinoa, tossed in a citrus vinaigrette with plenty of herbs and arugula. If you grow your own, this is the time to use them up! I grilled two large and lovely portabella mushrooms, which have such a lovely flavour once the heat hits them. And their satisfying texture is a great alternative for those who don’t like to eat meat. I grilled some toothsome halloumi cheese as well, and it’s squeaky texture is a great counterpoint to the mushrooms and the quinoa. Thrown together in under 30 minutes, I know I’ll be eating this salad plenty of times over the summer, leaving me plenty of time to play in the sun.


Grilled Portabella Salad with Halloumi and Quinoa
Prep Time: 15 minutes | Cook Time: 10 minutes

Ingredients
1 cup quinoa
2 cups water
3 cups arugula or other greens
2 scallions, chopped
½ cup fresh parsley, chopped
¼ cup fresh basil, chopped
¼ cup extra virgin olive oil
Juice of 1 lemon
½ tsp Dijon mustard
½ tsp honey
2 portabella mushrooms
2 tbsp extra virgin olive oil
1 clove garlic, minced
1 tsp fresh rosemary, minced
1 tsp fresh thyme, minced
Salt and pepper
250 g halloumi cheese, sliced lengthwise into 4 pieces
Salt and pepper to taste

Method
In a medium saucepan, combine the quinoa and water over high heat. Bring to a boil, cover, reduce the heat to low and cook for 12-15 minutes, until all of the water is absorbed. Remove from the heat and let stand for 5 minutes. Fluff the quinoa with a fork and spread it onto a baking sheet to cool. Once it has come to room temperature, place the quinoa into a large bowl and stir in the arugula, scallions, and herbs. In a small jar, shake together the olive oil, lemon juice, mustard and honey. Pour this over the quinoa and season well with salt and pepper. In a medium bowl, combine the portabella mushrooms with the olive, herbs and a generous pinch of salt and pepper. Toss well. Preheat the grill to high and lightly grease it. Grill the mushrooms for about 5 minutes per side. Remove from the heat, and let cool down for a few minutes. Grill the halloumi at the same time as the mushrooms, for about 5 minutes per side, until the slices are golden brown and soft. Arrange the quinoa salad on plates. Top with sliced portabella mushrooms and halloumi cheese. This serves 2 as a main course and 4 as a starter.


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Such perfect timing! With summer officially here, you can bet that this salad will make many appearances on our menu this season. Thanks Renee for sharing a wonderfully seasonal, beautiful recipe.

Be sure to follow along with Renee over on Sweetsugarbean, and on Twitter, Facebook and Pinterest!