This month’s Recipe Redux Challenge invites members to create healthy recipes for a brunch. With the flurry of bridal showers, graduation parties, and other special events this time of year, we could all use some healthy, crowd-pleasing recipes. This appetizer was inspired by one that I recently enjoyed at Cinquecento Roman Trattoria in Boston. A group of Boston Parent Bloggers came together at Cinquecento to learn about Erba Vita, an herbal supplement line based in Italy that has recently been introduced to the U.S. Market. Several of us couldn’t get enough of the delicious mushroom appetizer at the event, and I wanted to re-create the recipe. The server was kind enough to share with me the chef’s general instructions about what went into these little beauties. If you like mushrooms and cheese, you won’t be able to eat just one.
1 lb. baby bella mushrooms
1 tbs. olive oil
½ tsp. salt
¼ cup mascarpone
2 tbs. grated parmesan cheese
1 tsp. lemon juice
¼ tsp. lemon zest
- Preheat the oven to 375 degrees.
- Clean the mushrooms and remove the stems. Toss the mushroom caps with the olive oil and salt.
- Place the mushrooms in a 9 by 13 inch pan, and roast them in the oven for 10 minutes.
- Remove the pan from the oven and strain the liquid.
- Mix together the mascarpone, parmesan, lemon juice and lemon zest by hand or in the bowl of a stand mixer. If your mascarpone is too thick to smoothly mix the ingredients, add a tablespoon of milk.
- Place the mushroom caps in the baking pan and fill each one with the cheese filling.
- Return the pan to the oven and bake for 5 minutes.
- Cool the mushrooms for about 10 minutes before serving. The filling will become a bit runny after baking, but it will stabilize as the mushrooms cool.
- If you have any extra cheese filling, you can toss it with pasta. Delicious!
This recipe costs a total of $4.91 to make, or $.30 per serving (3 mushrooms). This unique mushroom appetizer is a delicious, healthy crowd-pleaser.