Crazy About… Stuffed Mushrooms with Bacon

Stuffed mushrooms 9I belong to the school of thought that believes bacon makes everything better (next week’s recipe: split pea soup with, you guessed it, bacon). However, if you don’t do bacon, you can make these stuffed mushrooms without. I grow spinach in the garden, so I’m always looking for ways to use it in yummy dishes. I mean, we have an abundance of it. Why can’t I just grow bacon? WHY?

These mushrooms are filling, so you can serve them as a starter or a side dish. I tried them both ways (The Husband was a willing participant) and they were sufficient as either and the ricotta cheese adds a delicious creaminess. Bacon.

Stuffed Mushrooms with Bacon

  • Servings: 4
  • Difficulty: easy
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Supplies:

Stuffed mushrooms 14 large mushrooms
200g streaky bacon
200g spinach, steamed until just wilted
150g ricotta
1 tablespoon canola oil
Salt and pepper

 

 

Making It Happen:

Stuffed mushrooms 21. Preheat your oven to 180°C.
Cut the bacon into small pieces. Fry in canola oil on medium heat until cooked. Set aside, reserving the pan juices, and reserving 4 tablespoons.
Meanwhile, cut the spinach into small pieces and steam until just wilted, about 1-2 minutes.

Stuffed mushrooms 62. Remove the mushroom stalks. Mix the spinach, bacon and bacon juices. Add half the cheese, cut into small pieces, to the mixture. Season with salt and pepper.

 

 

Stuffed mushrooms 83. Spoon the bacon and spinach mixture into the mushrooms. Slice the remaining ricotta and lay on top. Sprinkle 1 tablespoon reserved bacon over the cheese. Bake for 20 minutes.

 

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Crazy About… Greek Stuffed Peppers

Stuffed Greek peppers 1 2Getting stuffed has never tasted this good! ‘Crazy About…’ is my new weekly recipe that’s easy, fun, and delicious (oh, and it looks pretty too!). Many of these recipes are versatile and can be used as starters, sides, or mains. The Husband and I have been on a health mission for the past couple of months, and I’ve had an enormous amount of fun trying out new, fun, and healthy recipes that I’m excited to share!

First up is Greek stuffed peppers. This Mediterranean dish can be served as a main dish – it has everything you need, from veggies, healthy fat in the form of olive oil, and protein provided by quinoa. If you’re doing a multi-course meal, this can be a starter or a side, too. See? Versatility! Let’s get stuffed…

Greek Stuffed Peppers

  • Difficulty: easy
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Supplies:

Stuffed Greek peppers 7 2250g mixed white & portabellini mushrooms, sliced
6 large peppers, assorted
2 cups shredded spinach
1 cup pitted olives
5 basil leaves, shredded
1 teaspoon garlic
1 tablespoon lemon juice
2 tablespoon olive oil
⅓ cup quinoa
⅔cup low sodium veg stock
80g crumbled feta
1 teaspoon oregano
Sea salt and freshly cracked black pepper

Making it happen:

Stuffed Greek peppers 6 21. In a large pan on medium heat, fry the mushrooms and garlic in olive oil until soft, about 5 minutes. Then, slice the olives into halves and add them to the pan along with the spinach, basil, oregano and lemon juice. Simmer for 5 minutes.

 

Stuffed Greek peppers 5 22. Add the quinoa and veg stock, bring to a boil and simmer for roughly 12-15 minutes, per package instructions, until cooked.

 

 

 

Stuffed Greek peppers 3 23. Cut the peppers in half and scrape out the seeds. Grill in the oven on 200°C for 3 minutes per side. Turn the heat to 180°C. When the quinoa has finished cooking, season with salt and pepper, crumble the feta and spoon into hollowed peppers.

 

Stuffed Greek peppers 2 34. Place the peppers in a roasting dish and bake at 180°C for 15 – 20 minutes.

Baked Camembert in Phyllo Pastry

This dish is perfection, if I may say so myself. And I just did. I’m not joking when I say your guests will be talking about it for months, if not years, to come. I have friends who are still talking about it, three years later. The beauty of this recipe is, well, absolutely everything but I will be more specific.

Gooey, creamy camembert wrapped in crispy, buttery phyllo pastry accompanied by sweet cranberry sauce. It literally melts in your mouth. Three ingredients, that’s it. A few minutes to prepare and 12 – 15 minutes in the oven. Winner, winner, winner. It’s not complicated. In fact it’s almost too easy. I have a good friend who is a very fussy eater. She does not do cheese. Like, ever. I made this recipe a few years ago and she relented after hearing the “ooohs” and “aahs”. She has subsequently converted. She still doesn’t eat cheese, with this exception.

It’s the perfect starter because it’s quick and delicious. You can prepare it ahead and refrigerate it until you’re ready to bake it but I’d suggest doing it fresh.

It only takes these three ingredients plus cranberry sauce for serving

It only takes these three ingredients plus cranberry sauce for serving

Baked Camembert in Phyllo Pastry

Servings: 4     Prep time: 10 minutes     Cooking time: 12 – 15 minutes

Ingredients:

  • 2 wheels camembert, halved
  • 6 sheets phyllo pastry
  • 1 cup melted better
  • Cranberry sauce

Method:

Preheat your oven to 190°C (375°F).

Cut the camembert in half. You’re going to use three sheets per whole camembert, with those sheets then halved for both half wheels of cheese.

Melt the butter and lay one sheet of phyllo pastry on the counter. Paint the sheet with butter, drizzling butter across the sheet and then using a brush to paint it. I use my turkey baster and it works really well but you can drizzle the butter across the phyllo and then use a brush to spread it, making sure you cover the entirety of each sheet. Lay a second piece of phyllo on top of the first and repeat the process until you’ve painted three layers. Cut the phyllo down the middle by gliding a sharp knife down the centre, vertically.

Place one half of camembert in the bottom of the phyllo sheets and roll up, folding over each time. Tuck the sides of the phyllo under the parcel and paint the top and bottom with more butter.

Place half the camembert wheel on the phyllo and wrap it up

Place half the camembert wheel on the phyllo and wrap it up

Once the camembert is tucked into the phyllo pastry, fold over

Once the camembert is tucked into the phyllo pastry, fold over

Place in a roasting tray and bake for 12 – 15 minutes until golden brown. Remove from the oven and serve with cranberry sauce.

Creamy, buttery baked camembert with cranberry sauce. It will melt in your mouth!

Creamy, buttery baked camembert with cranberry sauce. It will melt in your mouth!