This is a perfect summer snack to serve company (even family). It is yummy, easy to make and tastes wonderful.
If you don’t have untreated cedar planks at home, be sure to pick up some at the store. This is what gives the smoky flavour.
- 30 white mushrooms, dusted, stems removed
- 1/2 cup Asiago cheese
- 2 water packed artichoke hearts, drained, finely chopped and then pat dry
- 1/4 – 1/2 cup softened cream cheese
- 1/3 cup green bell pepper, finely chopped
- 1 egg, beaten
- 1 garlic clove, grated
- 1/4 cup pistachios, skinned and finely chopped
- 2 tbsp. finely chopped Italian parsley
- 1 cedar plank, soaked 1 hr. in water
While the plank is soaking in water, With a small spoon, scrape out the gills from the mushrooms.
Stir together the Asiago cheese, artichoke hearts, cream cheese, egg, garlic and green pepper. Stuff the caps equally, making sure to slightly flatten the tops.
Arrange the mushrooms (filling side up) on the plank, top with the pistachios. If grilling, use a medium high heat and then close the lid, grilling until they are tender and bubbling. About 15-18 minutes. If using an oven, turn up to 425 degrees and cook for about 18 minutes. Watch so they don’t burn.
Remove from the plank, arrange on a plate, sprinkle with the chopped parsley and serve.
You will be given many ooohs and ahhhs.
Artichoke And Tomato Bucatini
This is really a tasty dinner and easy on the pocketbook. You can also add shrimp or even cooked ground beef. Your choice.
- 8 oz. dried bucatini
- 1/4 cup grated Asiago cheese
- 1/2 cup chopped sweet onion
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 – 28 oz. can diced tomatoes, do not drain
- 1 – 6 oz. jar artichoke hearts, rinsed and drained, coarsely chopped
- pinch each of salt and pepper
- fresh basil leaves
Cook the past according to directions, drain reserving 1/4 cup of the water. return the pasta to the pot and add the Asiago cheese, tossing to mix, Add a little of the water to ensure that the pasta is evenly coated with the cheese.
In a large pot, cook the onion in olive oil over a medium heat until tender – about 5 minutes. Add the garlic and cook for about 30 seconds (do not burn). Add the tomatoes, artichoke hearts, salt and pepper. Cook until slightly thickened, stirring all the while.
To serve, top the pasta with the tomato/artichoke mixture and toss with some small basil leaves. Add a small salad and Voila! you did it again.
Roasted Squash And Artichoke Hearts
We are always looking for either new vegetables we haven’t yet tried or new ways to use ones we love. This is the latter one. You should try it.
- 2 1/2 lbs. butternut squash, peeled, seeded and cut into 1/2 inch wedges.
- 2 cans artichoke hearts in water, drained, halved and patted dry
- 3 tbsp. olive oil
- 2 sprigs of fresh thyme
- generous pinch of salt and ground pepper
- 3/4 cup grated Asiago cheese
Preheat oven to 450 degrees. Gently toss all the ingredients in a large bowl.
On 2 parchment lined cookie sheets, spread out the ingredients. Roast for about 45 minutes, making sure to switch the cookie sheets.
When done, they should be tender and golden on the bottom. Scoop all out into a large bowl and sprinkle half the grated cheese over top. Let it melt a little and add the rest. Serve immediately with your favourite meat/fish dish.
There, I told yu it was simple AND delicious. Yummy.