MUSHROOM, CARAMELIZED ONION AND CHEESE CALZONES
The flaky dough is filled with the meaty portabella mushrooms, delicious caramelized onions and 3 cheeses! This is a savory and easy meal to make and there is a shortcut for the crust that will save you a lot of time. You might also want to dip these into pizza sauce for an added zing.
Provided by Nif_H
Categories < 60 Mins
Time 40m
Yield 10 Biscuits
Number Of Ingredients 15
Steps:
- Separate biscuits and place them on a large baking sheet lined with parchment paper. Preheat oven to 400F but do NOT cook biscuits yet.
- In a frying pan, heat olive oil over medium heat and add onion. Saute for 10 minutes or until soft and golden. Add garlic and mushrooms and cook for another 5 to 10 minutes, until mushrooms are soft. Add basil, stir and remove from heat.
- In a large bowl, combine ricotta, mozzarella and/or cheddar, parmesan cheese, pepper, salt and the egg white. (Save egg yolk in a small bowl or cup and set aside.) Stir in mushroom mixture.
- Stretch out a biscuit with your hands until it.
- 's about 4 inches wide. Place the biscuit in the palm of your hand and add about 2 tablespoons of the filling in the middle, avoiding the edges. Fold biscuit in half and pinch edges shut. Place on side on baking sheet and seal the edges with a fork. Repeat with the rest of the biscuits.
- Mix egg yolk with water and stir well. Brush each calzone with the egg yolk mixture. Bake for 15 minutes or until lightly browned. Serve with pizza sauce for dipping if you want to!
PASTA WITH CARAMELIZED ONIONS AND MUSHROOMS
Cooking onions and mushrooms slowly for a long time concentrates their flavor, which adds depth without a ton of oil. Pairing the onion mixture with whole wheat pasta isn't just a healthful whole grain choice either - the nutty flavor and sturdy chew of the noodles enhance the entire dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon olive oil in a large Dutch oven or wide pot over medium-high heat. Add the mushrooms and cook, undisturbed, until they are lightly browned and they start to soften, about 5 minutes. Stir well, then add the onions, paprika, remaining 2 tablespoons olive oil, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally (more frequently toward the end), until the onions are golden and very tender, about 30 minutes, reducing the heat to medium during the last 10 minutes so the onions don't burn.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/2 cups cooking water, then drain. Add the pasta, 3/4 cup cooking water, the sour cream and vinegar to the mushroom-onion mixture. Toss until the pasta is well coated and slightly saucy, gradually adding the remaining cooking water as needed.
- Add about half each of the parsley, dill and chives to the pasta and toss; season with salt and pepper. Divide among bowls and top with the remaining parsley, dill and chives.
CARAMELIZED ONIONS, CABRALES BLUE CHEESE AND WILD MUSHROOM FLATBREAD
Steps:
- Heat butter and olive oil in a medium saute pan. Add onions and sugar and cook slowly until soft and caramelized. Heat olive oil in a large saute pan over high heat. Add the mushrooms and saute until golden brown and cooked down. Season with salt and pepper to taste. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, turn over spread with the mozzarella, onions and mushrooms and blue cheese.
MUSHROOM & GOAT'S CHEESE CALZONE
A versatile veggie meal that's bursting with flavour. Try some other easy filling ideas too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry the mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat.
- Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on the goat's cheese. Fold over and press to seal.
- Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.
Nutrition Facts : Calories 484 calories, Fat 17 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 20 grams protein, Sodium 3.21 milligram of sodium
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