Chops Mushroom Gratin With Asiago Cheese Lightened Recipes

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STUFFED ASIAGO-BASIL MUSHROOMS



Stuffed Asiago-Basil Mushrooms image

Even if you don't like mushrooms, you will have to try them again with these pretty appetizers, which taste divine. For a main dish, double the filling and use large portobellos. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 7

24 baby portobello mushrooms (about 1 pound), stems removed
1/2 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese
1/2 cup loosely packed basil leaves, stems removed
1/4 teaspoon white pepper
12 cherry tomatoes, halved
Thinly sliced or shaved Parmesan cheese, optional

Steps:

  • Preheat oven to 375°. Place mushroom caps in a greased 15x10x1-in. baking pan. Bake 10 minutes. Meanwhile, place mayonnaise, Asiago cheese, basil and pepper in a food processor; process until blended., Drain juices from mushrooms. Fill each with 1 rounded teaspoon mayonnaise mixture; top each with a tomato half., Bake until lightly browned, 8-10 minutes. If desired, top with Parmesan cheese.

Nutrition Facts : Calories 35 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 50mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

MUSHROOM GRATIN WITH ASIAGO CHEESE



Mushroom Gratin With Asiago Cheese image

Make and share this Mushroom Gratin With Asiago Cheese recipe from Food.com.

Provided by Epi Curious

Categories     Vegetable

Time 30m

Yield 2 , 2 serving(s)

Number Of Ingredients 7

1 tablespoon unsalted butter
1/4 cup chopped shallot
1 lb button mushroom, quartered
1/4 cup white wine
1/2 tablespoon salt and pepper (mixed)
1 cup heavy cream
2 tablespoons asiago cheese, grated

Steps:

  • Preheat the broiler. In a large skillet, melt the butter over medium heat. Add the shallots and saute, stirring occasionally, until softened, 3 to 5 minutes. Add the mushrooms, wine and salt/pepper mix and cook until all the liquid evaporates. Add cream and reduce to a sauce consistency. Taste for seasoning. Transfer mixture to an ovenproof dish and top with the Asiago cheese. Place under the broiler until the cheese melts.

MUSHROOM GRATIN



Mushroom Gratin image

Make and share this Mushroom Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
16 ounces sliced mushrooms
1 egg yolk
1/3 cup sour cream (reduced fat is OK)
1/4 teaspoon salt
1/8 teaspoon pepper
2 -3 tablespoons chopped fresh parsley
1/3 cup shredded swiss cheese
1/3 cup shredded parmesan cheese

Steps:

  • Preheat oven to 425.
  • Heat butter in a skillet over medium-low heat. When butter is foamy, add mushrooms and cook until lightly browned, stirring frequently.
  • In a bowl, whisk together the sour cream, egg yolk, and salt and pepper; stir this into the mushrooms. Heat through, stirring frequently.
  • Pour the mixture into a baking dish and sprinkle with the parsley and shredded cheeses.
  • Bake at 425 for about 12 minutes, until cheese is melted.

Nutrition Facts : Calories 200.1, Fat 16.1, SaturatedFat 9.6, Cholesterol 86.5, Sodium 349.5, Carbohydrate 5.7, Fiber 1.2, Sugar 2.1, Protein 10.5

POTATO AND MUSHROOM GRATIN (NIGELLA LAWSON)



Potato and Mushroom Gratin (Nigella Lawson) image

Make and share this Potato and Mushroom Gratin (Nigella Lawson) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Low Protein

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs baking potatoes, thinly sliced
1 1/2 cups milk
3 tablespoons white wine
salt
pepper
2 tablespoons butter
2 teaspoons garlic-infused olive oil
8 ounces cremini mushrooms, finely sliced to make 4 cups

Steps:

  • Preheat oven to 425°; butter a shallow baking dish or gratin.
  • Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms.
  • Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes.
  • Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix.
  • Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.

MUSHROOM GRATIN



Mushroom Gratin image

This unspeakably delicious, meatless Russian dish is called Mushroom Julienne in Russian cookbooks. Serve it as an appetizer, a meatless entree or a light, late supper.

Provided by fluffernutter

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
2 small onions, finely chopped
2 lbs white button mushrooms, chopped
1 1/2 tablespoons dry vermouth
2/3 cup sour cream
3/4 cup white sauce
1/3 cup snipped fresh chives
1 pinch freshly grated nutmeg
1/2 teaspoon fennel seed
salt & freshly ground black pepper
3/4 cup grated gruyere cheese

Steps:

  • Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and saute until they release their liquid, then until it is evaporated and mushrooms are nicely browned, about 18 minutes. Stir in the vermouth and cook for 3 minutes.
  • Preheat the oven to 425 degrees.
  • Stir the sour cream, 1/2 cup of the white sauce, the chives, nutmeg, fennel seeds and salt and pepper. Mix well. Cook for 3 minutes.
  • Divide the mixture among 4 ovenproof ramekins or custard cups. Spread a tablespoon of the remaining white sauce over each portion and sprinkle generously with Gruyere. Bake for 15 minutes or until bubbly and browned.

Nutrition Facts : Calories 403.3, Fat 32, SaturatedFat 17.6, Cholesterol 73, Sodium 348.8, Carbohydrate 17.3, Fiber 3.1, Sugar 7.5, Protein 16.7

ASIAGO HASH BROWNS



Asiago Hash Browns image

This creamy blend of hash brown potatoes and Asiago cheese makes a great side dish, or may even be served for breakfast!

Provided by LINZISWANSON

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

1 (30 ounce) package frozen hash brown potatoes, thawed
1 ½ cups grated Asiago cheese
1 medium onion, chopped
1 (8 ounce) container sour cream
8 fluid ounces heavy cream
½ cup butter, melted
paprika to taste
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium casserole dish, mix the hash browns, Asiago cheese, onion, sour cream, heavy cream, and butter.
  • Bake 1 hour in the preheated oven, or until hash browns are fully cooked and the top is lightly browned. Season with paprika, salt, and pepper.

Nutrition Facts : Calories 428.6 calories, Carbohydrate 22.3 g, Cholesterol 101.8 mg, Fat 40.9 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 24 g, Sodium 407.8 mg, Sugar 0.7 g

POTATO AND SHIITAKE MUSHROOM GRATIN



Potato and Shiitake Mushroom Gratin image

Originally submitted to thanksgivingrecipe.com I'm placing some of my very best holiday recipes on Zaar for others to discover and enjoy. I haven't found anyone who didn't want seconds of this! I use the food processor to do the slicing.

Provided by Annacia

Categories     Potato

Time 2h

Yield 12 serving(s)

Number Of Ingredients 15

6 tablespoons butter
1 1/2 lbs mushrooms, chopped
1 1/2 lbs fresh shiitake mushrooms, stemmed and coarsely chopped
3 tablespoons minced garlic
2 teaspoons dried thyme
1 teaspoon dried rosemary, crushed
salt
ground black pepper
2 cups chicken broth
3 lbs baking potatoes, scrubbed
2 cups parmesan cheese
2 cups heavy cream
1 1/4 teaspoons salt
1 teaspoon ground black pepper
2 cups half-and-half cream

Steps:

  • Melt butter or margarine in a large pot over high heat. Add all mushrooms, and saute; until liquid evaporates, about 10 minutes.
  • Add garlic, thyme, and rosemary; saute; 1 minute.
  • Add chicken broth. Simmer until liquid evaporates, stirring often, about 18 minutes.
  • Season with salt and pepper. Cool.
  • Position 1 rack in middle of the oven, and another rack in bottom third of oven. Preheat to 375 degrees F (190 degrees C).
  • Butter a 13x9x2 inch baking dish.
  • Peel potatoes, and cut into 1/8 inch slices.
  • Arrange 1/3 of the potatoes in prepared dish, overlapping slightly.
  • Top potatoes with half of the mushroom mixture.
  • Sprinkle 1/3 of the cheese over mushrooms.
  • Repeat layering 1/3 of the potatoes, remaining mushroom mixture, and 1/3 of the cheese.
  • Arrange remaining potatoes atop cheese.
  • Whisk half and half, cream, 1 1/4 teaspoon salt, and 1 teaspoon pepper in a large bowl to blend. Pour mixture over potatoes.
  • Cover loosely with foil.
  • Place baking dish on middle rack in oven, and a baking sheet on the bottom rack. Bake until potatoes are tender and liquid thickens, about 1 hour and 15 minutes,.
  • Uncover, using metal spatula, press on potatoes to submerge.
  • Sprinkle remaining cheese over potatoes.
  • Bake until cheese melts and gratin is golden at edges, about 15 minutes longer. Let stand 10 minutes.

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