Tag: mushrooms

Walnut Green Bean Spread (Hummus in a Whole New Way)

Walnut Green Bean Spread
 
Prep time
Total time
 
A tasty dairy free variation on vegetables or crackers. Serves 6 - 8 Hummus in a whole new way!
Author:
Recipe type: Appetizer
Cuisine: Mediterranean
Ingredients
  • Ingredients
  • ½ pound green beans
  • Small onion, thinly sliced (1/2 cup)
  • 2- 3 TB UP Extra Virgin Olive Oil (I used Wild Mushroom Sage Infused EVOO)
  • ¼ tsp. Makai Sea Salt to taste
  • ½ cup walnuts
  • ½ tsp. white miso or 1 tsp lemon juice (I used fresh lemon juice)
  • Fresh ground pepper to taste
  • Red Bell Peppers, diced to garnish top for color
  • Carrots, Celery or red pepper, sliced thinly to use for dipping
Instructions
  1. Method:
  2. Wash & snip green beans. In medium pan low heat, steam the green beans covered in ½ inch of water until tender, about 10 minutes. Drain. Set aside.
  3. Slice the onion thinly, should be about ½ cup. Heat the EVOO in a pan medium heat. Add onions, sauté for 3 minutes. Add sea salt, reduce heat, and cook covered for 5 minutes or until soft. Uncover, raise the heat to medium high cook for 10 minutes until browned, stirring often.
  4. Grind walnuts in a food processor. Add the cooked green beans and onions process thoroughly. Add miso or lemon juice and pepper process for a few more seconds, until blended. Should be looking like a hummus spread.
  5. Taste and adjust seasoning if needed. Transfer to a glass bowl. Drizzle desired Extra Virgin Olive Oil on top before serving. I used Wild Mushroom & Sage Infused Olive Oil.
  6. Cut peppers, celery and/or carrots in thin pieces or use your favorite crackers to dip into this delicious goodness.
  7. Garnish with parsley or thinly diced red peppers as desired.
 

Portobello Lasagna

Portobello Lasagna
 
Serves: 4 Servings
Ingredients
  • 4 large Portobello mushroom caps
  • 4 TB Capizzano’s Robust UP Extra Virgin Olive Oil…
  • ¼ teaspoon Makai Deep Sea Salt
  • ¼ teaspoon freshly ground pepper, divided
  • ¾ cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • ¼ cup finely shredded Parmesan cheese, divided
  • 2 tablespoons pitted, finely chopped Kalamata olives
  • ½ teaspoon Capizzano’s Italian Herb Local Spicery Seasoning
  • ¾ cup Capizzano’s Pomodoro e Basilico Sauce
Instructions
  1. Preheat oven to 400 °F. Baking sheet lightly coat with olive oil to prevent sticking.
  2. Place mushroom caps, gill-side up, on the prepared pan. Drizzle each mushroom with about a TB of a Robust Extra Virgin Olive Oil sprinkle with salt and a bit of fresh ground pepper. Roast until tender – 20 minutes.
  3. Meanwhile, mix ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1½ minutes.
  4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon sauce into each cap; cover the remaining sauce to keep warm. Mound a good scoop of ricotta filling into each cap and sprinkle with Parmesan cheese. Bake until hot, about 10 minutes. Serve with a drizzle of your UP Extra Virgin Olive Oil and or a spoonful of the Pomodoro e Basilico sauce.
  5. Serve with micro greens and fresh tomatoes, sea salt and a drizzle of our Traditional 18 Year Aged Balsamic.