Tomato & Bocconcini-Stuffed Mushrooms With Mixed Greens

 

      

Tomato & Bocconcini-Stuffed 

Mushrooms with Mixed Greens

Here is a tasty first course for dinner or change up the presentation and serve it as an appetizer. Either way you can make these three days ahead so that they are ready for the oven when you and your guests 
are. Serves 10 as a first course.

Ingredients:
1 pint (475 mL) grape tomatoes, quartered
1 cup (250 mL) mini-bocconcini, halved (Small mozzarella balls)
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) minced capers
1 tsp (5 mL) dried oregano
2 anchovy fillets, minced or 1 tsp (5 mL) anchovy paste
¼ cup (60 mL) seasoned dry bread crumbs
1 lb (500 g) portobello mushroom caps, about 10 (2½ inches/6 cm in diameter)
Pinch each of salt and freshly ground black pepper
2 tbsp (30 mL) extra virgin olive oil
Mixes Greens Salad:
8 cups (2 L) mixed greens
2 tbsp (30 mL) extra virgin olive oil
2 tbsp (30 mL) balsamic vinegar
Pinch each of salt and freshly ground black pepper

Directions:
Combine tomatoes, bocconcini, parsley, capers, oregano and anchovies in bowl. Add bread crumbs and stir to coat.

Preheat oven to 425°F (220°C).

Remove stems from mushrooms and, using a small spoon, scrape out gills and discard. Place caps on parchment-paper-lined baking sheet and sprinkle with salt and pepper. Spoon tomato and cheese mixture into caps; drizzle with oil.

Roast mushrooms in oven for about 20 minutes or until softened and cheese is melted. Remove from oven and let cool slightly.

Meanwhile, toss greens with oil and vinegar, salt and pepper. Divide among plates and top with warm mushrooms.

Pickup Appetizer:   Omit salad and cut each mushroom in halves or quarters to serve.

Make Ahead:   Make the filling for the mushrooms and fill them. Do not drizzle with oil. Do not bake. Cover well and refrigerate for up to 3 days. Remove from refrigerator; drizzle with oil and bake as directed to serve.    Serves 10 as a first course

Sage-rubbed Pork Tenderloins with Sage Butter ...

Sage-rubbed Pork Tenderloins With Sage Butter

 A great summer taste treat from the grill

Ingredients:

2 Tablespoons dried sage

1 1/2 teaspoons each, brown sugar and coarse    
    Kosher salt

1 teaspoon each garlic powder, and freshly ground 
    black pepper 

Two 3/4 to 1 lb. pork tenderloins

6 tablespoon butter, unsalted

2 tablespoons olive oil

1/4 cup packed fresh sage leaves

1 clove garlic

1 teaspoon anchovy paste, or salt to taste

Olive-oil or vegetable oil spray

*

Directions:

Stir together dried sage, brown sugar, salt, garlic powder, and pepper and massage into tenderloins. Let sit covered for 25 to 30 minutes.

Prepare grill.

In a small saucepan over medium-low heat, cook butter, olive oil, fresh sage, and garlic about 10 minutes: stir in anchovy paste and remove from heat.

Spray tenderloins generously with oil. Arrange on grate with high heat, angling the thinner ends away from the hottest part of the fire. Grill uncovered, turning occasionally, until browned on all sides, about 5 minutes total.

Reduce heat to medium heat (if using gas) and continue grilling turning occasionally, until internal temperature reaches 150 and center has a touch of pink remaining. Time depends on meat's thickness.

Thin tenderloins about 1 1/2" in diameter require about 8 to 10 minutes. Plump tenderloins about 2 1/2" in diameter may need twice as long.

Remove from grill, tent with foil, and let pork rest 10 minutes before carving. Cut into thin slices, garnish with sage sprigs, if you like, and serve with Sage Butter.