Posts Tagged ‘Bell’Alimento’

Cheesy Mushroom Gourgeres

Paula of Bell’Alimento shares a cheesy good Gourgeres pastry recipe – a perfectly delicious bite-size appetizers for holiday guests!

Gourgeres are a fancy terms for cheesy pillows of goodness. Or at least that’s my translation. They are a wonderful addition to any and all holiday parties you might be planning. They come together quickly and the add-ins can be switched up at a moment’s notice. Today we’ve added a combination of blended mushrooms and thyme which are divine.

Speaking of switching it up, for instance, don’t have mozzarella on hand? Try adding grated Fontina or Edam cheese for a twist. We used a blend of button mushrooms and baby bella mushrooms but any blend of fresh mushrooms would be equally delicious.

It’s pretty much impossible to just eat one of these little beauties so it’s a good thing it makes about 32 little bites.

These are best eaten warm so save them to bake just before the guests arrive.


Cheesy Mushroom Gourgeres

Yield: 32

Prep Time: 25 minutes

Cook Time: 25 minutes


  • 8 ounces mushrooms (blended) – finely chopped
  • 1 tablespoon olive oil
  • 3-4 sprigs fresh thyme
  • ½ cup milk
  • 4 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • 1 cup all purpose flour
  • 4 large eggs
  • 8 ounces grated mozzarella cheese
  • ½ teaspoon black pepper


  1. Preheat oven to 425º F.
  2. In a large saute pan heat oil over medium heat. Add mushrooms. Season with salt, pepper and thyme. Cook until softened. Set aside to cool.
  3. In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally. Immediately add the flour. Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.
  4. Remove dough from heat and place into stand mixer. Allow to cool. Mix in eggs one at a time, mix until combined. Add cheese, mushroom mixture and mix until combined.
  5. Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
  6. Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.
  7. Serve warm.


Pot Roast with Balsamic Mushroom Gravy

Bring tradition back to the family dinner table with this rich and savory Pot Roast recipe from Paula of Bell’Alimento – featuring a hearty and meaty balsamic mushroom gravy!  

There’s nothing more comforting in the fall/winter than a nice home-cooked pot roast. It’s a hearty stick to your ribs kind of meal. You only have about 15 minutes of prep time and then your oven does the rest of the work. Low maintenance cooking. There’s absolutely nothing fussy about this meal.

We’ve bumped up the flavors by adding balsamic vinegar that makes the gravy zing. We’ve also added (you guessed it) mushrooms. They’re the perfect complement to the beef and gravy and will make you wonder why you’ve never added them before.

We like our pot roast served with mashed potatoes so we don’t add new potatoes to ours during the cooking process. IF you’d like to add new potatoes to yours, simply add them at the stage you add the carrots and mushrooms and adjust cooking time until potatoes are tender.


Pot Roast with Balsamic Mushroom Gravy

Yield: 6

Prep Time: 15 minutes

Cook Time: 3.5 hours


  • 3-4 pound chuck roast
  • 2 tablespoons vegetable (or canola) oil
  • kosher salt/ground pepper
  • 1 large onion – chopped
  • 1/3 cup balsamic vinegar
  • 2 1/2 cups beef broth
  • 2 tablespoons Dijon mustard
  • 2 sprigs fresh rosemary
  • 1 pound carrots
  • 8 ounces button mushrooms – quartered
  • 1 tablespoon cornstarch


  1. Preheat oven to 300 degrees.
  2. Into a large French/Dutch oven heat oil over medium-high heat. Season beef with salt/pepper. Sear on all sides.
  3. Add onion and cook until softened. Add vinegar and reduce by half.
  4. Combine broth and Dijon and pour over beef. Add rosemary. Cover. Transfer to oven and cook for 3 hours OR until meat is tender.
  5. 30 minutes prior to finishing add carrots and mushrooms to French/Dutch oven. Season with salt/pepper.
  6. Remove beef, carrots and mushrooms. Transfer to serving dish.
  7. Place French/Dutch oven over medium heat. Add cornstarch and whisk to combine. Cook until mixture thickens and reduces to desired gravy consistency. Check for seasoning and add if necessary.

Sautéed Mushroom Asparagus Puffs

Paula from Bell’ Alimento shares a quick and delicious appetizer recipe that is sure to wow party guess at your next gathering.

These sautéed mushroom and asparagus puffs might just be your new favorite appetizer. They work for the simplest or the swankiest meal you could be serving. The recipe can be easily doubled or tripled if you’re serving a large party. It only takes one pan to pull these together and they come together in 30 minutes. How’s that for a multi-purpose appetizer.

You can use any variety of fresh mushrooms that you might have on hand. If you want to up the flavor sensation use a mixture of fresh mushrooms. It’s your party.


Sautéed Mushroom Asparagus Puffs

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes


• 1 sheet puff pastry – thawed
• 2 tablespoons unsalted butter
• 1 shallot – minced
• 8 ounces baby bella mushrooms – sliced
• 2-3 sprigs fresh thyme
• kosher salt/black pepper
• 1/4 cup dry white wine
• 1/2 bunch fresh asparagus – trimmed


1. Preheat oven to 400 degrees.
2. Using a pizza cutter (or the like) cut puff pastry into 6 equal portions. Transfer to a rimmed baking sheet lined with parchment or a silicone        mat. Set aside.
3. Into a sauté pan heat butter and shallot oven medium heat. Add mushrooms, thyme. Season with salt and pepper.
4. Using a slotted spoon, equally divide mushrooms between puff pastry portions.
5. To sauté pan add wine and asparagus. Cook until asparagus is tender. Equally divide asparagus been puff pastry portions.
6. Bake for approximately 20 minute OR until puff pastry is golden and cooked through.

Pasta with Creamy Mushroom Sauce

Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell’alimento

Pasta with Creamy Mushroom Sauce by Bell’alimento

This creamy mushroom sauce is a mushroom lover’s dream sauce, but it’s also a cook’s dream since it comes together in about 10 minutes time and is incredibly versatile. Similar to the texture of alfredo, it’s best served over any long pasta you have on hand such as pappardelle or egg noodles. It’s simply a perfect sauce to have in your repertoire.

The sauce is not only delicious tossed with perfectly cooked al dente pasta; it’s fantastic as a topping for pork chops or chicken. Don’t forget the bread because you’ll want to sop up every drop of this creamy concoction.

Baby bella mushrooms add an earthy undertone to the sauce but feel free to substitute white buttons or your favorite mushroom variety.

Versatile and delicious? Yes please.

Pasta with Creamy Mushroom Sauce

Serves 4


  • 1 pound pappardelle pasta
  • salt
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ onion – minced
  • 1 clove garlic – smashed
  • 8 ounces whole baby bella mushrooms – stems removed and minced, mushroom caps quartered
  • 1 cup heavy whipping cream
  • Parmigiano Reggiano cheese – grated


1. Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.

2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.

3. Add mushroom caps, cream and season with salt and pepper.  Continue cooking additional 4-5 minutes.

4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.

5. Garnish with additional cheese if desired.

Salami, Spinach and Mushroom Stromboli

Just in time for a new school year, Paula from Bell’alimento shares a recipe for Salami, Spinach and Mushroom Stromboli that will have your family rethinking pizza night.

Salami and Spinach Stromboli by Bell’alimento

If you like pizzas then you’ll LOVE Stromboli.  We like to think of them as the stuffed cousin of a pizza. Similar to pizza toppings, the stuffing possibilities for strombolis are limitless. One of my favorite combos is stuffed with salami, spinach and mushrooms.  It’s a crowd pleaser, and you’ll definitely be “stuffed” after eating it.  If you wanted to go meatless, simply leave out the salami and bump up the mushrooms.  It’s a delicious and easy meal to kick off a new school year with, and with endless topping ideas you’ll never need to fear the ultimate dinner debate.

My homemade pizza dough recipe makes enough for two pizzas (or strombolis) which means more options, more toppings and more fun. Pizza night just got a whole lot more exciting.

Salami, Spinach and Mushroom Stromboli
Serving Size: 4


  • Prepared pizza dough
  • 1/4 pound thinly sliced salami
  • 4 cups fresh baby spinach
  • 3 ounces fresh mushrooms – thinly sliced
  • 1/2 cup grated mozzarella cheese


  1. Preheat oven to 425° F. Line a rimmed baking sheet with a silpat mat (or parchment paper).
  2. Using a rolling pin, roll pizza dough onto silicone mat (or parchment) and form into a rectangle. Top with salami, spinach mushrooms and cheese. Starting on the short end, roll up the dough. Place seam-side down.
  3. Lightly brush top with olive oil. Bake approximately 25 to 30 minutes or until golden brown. Allow to cool slightly before slicing.