Creamy Orzo with Mushrooms and Roasted Butternut Squash

Ingredients:

2 cups cubed butternut squash

3 Tablespoons olive oil, divided

2 Tablespoons balsamic vinegar

8 ounces orzo pasta

2 Tablespoons butter

8 ounces sliced mushrooms

1 cup Marsala wine

4 ounces cream cheese

1 teaspoon salt

1/2 cup grated Parmesan cheese

DSC01686Preheat oven to 425 degrees.  Place cubed butternut squash in a casserole dish.  Add 2 Tablespoons olive oil and balsamic vinegar, toss all together.  Place in the oven to roast for about 1/2 hour, until soft.

DSC01688Bring a large pot of salted water to a  boil.  Add orzo and cook according to package directions.  Drain in a colander.

DSC01689Place a large saute pan on medium high heat.  Add one tablespoon of olive oil and butter.DSC01690Saute mushrooms for 3-4 minutes.

DSC01691Add the Marsala wine

DSC01692Cube the cream cheese and stir into the mushrooms. Melt, making a sauce.

DSC01693Spoon in the cooked butternut squash and drained orzo.

DSC01694Stir in salt and cheese.

DSC01695Serve immediately.  Yum!

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Creamy Stuffed Mushrooms

Ingredients:

1 16 ounce package Cremini mushrooms and stems

2-3 slices provolone cheese

1 8 ounce cream cheese

1/4 cup pine nuts

1/3 cup sun dried tomatoes in oil

1 Tablespoon prepared pesto

DSC01616Wipe off mushrooms with a wet paper towel and remove the stems.  Keep the stems for the filling.

DSC01618Place the cleaned mushrooms on a cookie sheet lined with parchment paper.

DSC01619Break up the cream cheese and place in a food processor.  Add the rest of the filling items: mushroom stems, pine nuts, sun dried tomatoes and pesto.  Process until mixed and smooth.

DSC01620Spoon filling into the mushrooms.  Cut small squares of provolone to fit  on each mushroom.

DSC01621Place under the broiler until browned and bubbly.  Serve immediately.  Great for an appetizer or side dish.

Instructions:

Clean mushrooms with a wet paper towel.  Remove the stems and set aside for the filling.  Break up cream cheese block and place in a food processor.  Add the rest of the filling ingredients; pine nuts, sun dried tomatoes and pesto.  Processor until mixed and smooth.  Spoon filling into mushrooms.  Cut small squares of provolone to fit on top of each.  Place under broiler until brown and bubbly.  Serve immediately.

Mushroom, Bacon and Caramelized Onion on Naan Bread

Megan and I went to a Taste of Home Cooking School demo recently.  They demonstrated so many delicious recipes.  In our goodie bag was a sample of Naan Bread.  We decided to try an “open face” pizza-like sandwich for lunch and this is what we came up with.

Ingredients:

1 tablespoon olive oil

3 slices of bacon

1 onion, sliced

1/2 red bell pepper, sliced

8 ounces sliced mushrooms

1 Tablespoon butter

pinch of sugar

1/2 teaspoon paprika

salt and pepper

Naan Bread

optional toppings:

goat cheese, sour cream, pesto, Pecorino Romano cheese

Preheat the oven to 400 degrees.  Cut the bacon into 1/2 inch pieces

Add about 1 Tablespoon of olive oil to a large saute pan.

Add the bacon to the cold pan, turn on the heat to medium-high.

While the bacon is cooking, slice the onions and peppers.

When the bacon is cooked, add the peppers and onions.  Cook until soft.

 

Add the sliced mushrooms.  Melt in the butter.  At this point add a pinch of sugar, paprika, salt and pepper.  Stir together and lower the heat.

Place the Naan Bread on a cookie sheet and put in the oven for 2 minutes, just to warm and soften them.

Now it is time to start building.  We had the ingredients for pesto, so we made a fresh one.  Prepared pesto works fine.  We spread goat cheese on one Naan and sour cream on the other.

Spread about one tablespoon of pesto on each.

Top with mushroom mixture.

 

Sprinkle some grated Pecorino Romano cheese over the top.  Place under the broiler for 2 minutes.

 

Ready to serve!