Posts Tagged ‘Worth the Whisk’

Grilled Mushroom and Ham Crostini from Worth the Whisk

From Patti Londre, publisher of Worth The Whisk:

If ever in need of a mood lift, throw a dinner party that’s potluck.  Invite an interesting mix of people, hand out food assignments early (quite easy: appetizer, side dish, salad, vegetable, dessert) – the host does the main entrée. Surprise! wine always seems to show up with the delicious eats.

Recently invited to a gathering of fellow high school classmates of my husband Larry’s, I felt the urge to go MUSHROOM.  Larry attended an all-boy’s Catholic prep school, Loyola High, so “the guys” were going to be the main focus of the evening. And we all know, guys do like mushrooms. Grilled, stacked and stuffed, try these Grilled Mushroom and Ham Crostini appetizers.”


16 whole mushrooms, approx. 1 ½ inches in diameter

2/3 cup olive oil, divided

¼ teaspoon minced garlic

3 teaspoons stone ground mustard, divided

Sea salt and fresh cracked pepper to taste

¼ cup plus 1 tablespoon mayonnaise

1 large baguette of bread (you will use approx. ¾ of the loaf)

1 cup diced ham

Fresh chives for garnish

Remove stems from mushrooms and carefully peel the caps (or brush with dry mushroom brush).  Place cleaned mushrooms in a medium bowl.  In a small bowl, blend together 1/3 cup olive oil, 1 teaspoon mustard, garlic, and a little salt and pepper to taste.  Drizzle over mushrooms; gently mix around with a pastry brush to coat all inside and out. Set aside at room temperature for one hour.

In a small bowl, mix together ¼ cup mayonnaise and 1 teaspoon mustard. Refrigerate.

In another small bowl, mix diced ham with 1 tablespoon mayonnaise and 1 teaspoon mustard, refrigerate.

Cut 16 one-inch slices of bread, use remaining olive oil to brush both sides of each piece very lightly.  Heat grill to medium-hot; toast both sides of bread and remove to serving platter.

Grill the mushrooms starting with the smooth side down.  Turn over and cook the interior of the mushrooms.  You will see them darken in color and soften.  Once cooked through, place on a paper towel to drain until cooled to room temperature.

To assemble: spread about ½ teaspoon mayo-mustard mix onto the toasted bread. Top with mushroom interior side-up. Fill mushroom with diced ham mixture, top with a tiny dollop of the mayo-mustard mix and affix fresh chives.  Serve within an hour at room temperature, makes 16 appetizers.

Assembly Blueprint:

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups from Worth the Whisk

Patti, food blogger at Worth The Whisk, invites us to use our noodles:

Early in my food career, I knew a woman named Harriett Paine, a home economist who wrote recipe books and taught cooking classes. My culinary background at that point was fairly one-dimensional, and I remember seeing something she’d done that stopped me in my tracks… she ROLLED lasagna noodles with filling. Of course today, you see that everywhere, but way back then, that touch of creativity took a fairly common dish and made it sparkle.

For this recipe, I have upscale ingredients to apply to that tweaked tradition. Cooked lasagna noodles, rolled with a creamy, pungent blend of goat cheese, fresh basil and sautéed baby portabella mushrooms.  The portabellas have such a rich flavor, no meat is needed, believe me.

Make your family stand up and take notice. Roll your next lasagna, and stuff it like this:

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups

  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 8 ounces sliced baby portabella Mushrooms
  • ½ brown onion, diced
  • 1 clove garlic, minced
  • 1 pint ricotta cheese
  • 4 ounces goat cheese
  • 1 egg, slightly beaten
  • 4 large leaves fresh basil
  • 1 tablespoon dried oregano
  • Fresh ground pepper
  • ½ teaspoon kosher salt
  • ¾ cup grated mozzarella cheese

Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions, drain and rinse to cool.

Meanwhile, in a heavy skillet, heat olive oil. Sauté onions, garlic and mushrooms 5 minutes.

In a medium bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.

One noodle at a time, spread a layer of cheese and then a light layer of mushroom/onion mixture.

Roll up noodle, place in baking pan.

Once all rolls are filled, top with remaining ricotta mixture and sprinkle with mozzarella.

Bake for one hour or until cheese is melted and golden brown. Makes 9 rolls.

2010 Mushroom Channel Contributors

Featured Contributor

The wait is over.  After considering every awesome entry until the last possible minute, your Mushroom Channel team is thrilled to announce the ten official contributors for 2010.  Sincere gratitude is in order for everyone who took the time to write us an email, expressing love for mushrooms. The process of going through the submissions warmed our fungi-friendly hearts.

Without further ado, the 2010 Mushroom Channel Contributors are…

Colleen from Foodie Tots

Erika from In Erika’s Kitchen

Kate from Savour Fare

Lauren from Healthy Delicious

Mardi from Eat Live Travel Write

Patti from Worth the Whisk

Paula from Bell’Alimento

Rachael from Fuji Mama

Sabrina from Rhodey Girl Tests

Susie and Chelsee from We Are Not Martha

To our contributors, be on the lookout for an email from the Mushroom Channel editorial staff to talk through details.  To our readers, be on the lookout for a new post from one of these contributors every week starting April 26.