Mushrooms Stuffed with Mozzarella and Pesto

I got the idea for these easy and elegant stuffed mushrooms when they were served at a catered event I attended several years ago. I went home and created my own version, which I've been serving regularly ever since.

This recipe does not contain quantities or measurements, because it's so easy to adapt to make as few or as many as you want, depending on the size of the crowd you'll be serving.

RECIPE:

Medium-size white or brown (crimini) mushrooms, or a mixture
Extra virgin olive oil
Salt and freshly ground black pepper to taste
Prepared basil pesto
Shredded mozzarella cheese
Grated Parmesan cheese (optional)

Preheat oven to 350 degrees Fahrenheit.

Wash the mushrooms and remove the stems.

Place the mushroom caps, stem side down, in a baking dish. Cover and microwave on high setting for a minute or two, until soft.

Brush the mushroom caps with olive oil, sprinkle with salt and pepper, and arrange stem side up in the baking dish.

Fill each mushroom cap with mozzarella and a dab of pesto. Sprinkle with Parmesan cheese, if desired.

Bake, uncovered, for 10-20 minutes, until the cheese is bubbly and the mushrooms are golden. (The baking time will depend on the size of the mushrooms and the amount of cheese you stuffed them with.)

About Mediterranean Cuisine

There is no singular Mediterranean cuisine. The cuisine of the region encompasses the diverse offerings from the various Southern European, Middle Eastern, and North African countries that border the Mediterranean Sea, including Spain, France, Italy, Greece, Turkey, Syria, Lebanon, Israel, Egypt, Tunisia, Morocco, and more.

It is a buffet made in heaven.

Each area uses its own distinctive seasonings in its cuisine, but most are notable for their use of fresh herbs, garlic, olive oil, fresh vegetables, legumes, and hearty grains.

Mediterranean cuisine has been called the healthiest in the world. The so-called "Mediterranean diet" has been popular in the west in recent years because it focuses on lean meats and fish, fresh vegetables, and olive oil. Even when cheese and other dairy products are used in the Mediterranean region, they are typically used in moderation and are not the main focus of a meal.

On this site, you will find no recipes for meat or fish, although you will find recipes using vegetarian meat substitutes. This way, the Mediterranean diet gets even healthier.

Bon appétit!
Buon appetito!
¡Buen apetito!
Afiyet olsun!
Καλή όρεξη!
בתיאבון

Mock Chicken Piccata with Mushrooms

With the increasing availability of mock chicken products in supermarkets and health food stores, you can adapt regular chicken recipes to use the meat-free alternatives.

Here is my version of a meatless "Chicken" Piccata.

For the photo above, I used Gardein Chick'n Scallopini, which I found in the frozen food section at my local Whole Foods Market.

This recipe also works well with Gardein Chick'n Filets, Morningstar Farms Grillers Chik'n Veggie Patties, or Lightlife Smart Cutlets, which may be more easily found at major supermarket chains.

Vegans need only substitute vegan margarine for the butter and ensure that the mock chicken does not contain eggs or other non-vegan ingredients.

RECIPE:

2 vegetarian "chicken" breast portions (unbreaded), thawed if frozen
1/4 cup unbleached flour
Salt and freshly ground pepper to taste
2 tablespoons extra virgin olive oil, divided
1 small shallot, minced
4-6 ounces fresh white mushrooms, sliced
1 tablespoon brine-packed capers, drained
3/4 cup dry white wine
2 tablespoons freshly squeezed lemon juice
1 tablespoon butter (or vegan margarine for a vegan version)
2 tablespoons chopped fresh parsley, divided

Mix flour, salt, and pepper. Toss the "chicken" breasts in the flour mixture to coat them thoroughly.

In a medium skillet, heat 1 tablespoon of the olive oil over medium heat. Add the "chicken" and cook until lightly browned on all sides. Remove the "chicken" from the pan and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet and saute the shallots and mushrooms until soft.

Add the capers and saute for 1 minute.

Add the white wine and lemon juice and reduce by half.

Return the "chicken" to the skillet and simmer for 2 to 3 minutes.

Stir in the butter and 1 tablespoon of the parsley, and simmer for 2 minutes.

Sprinkle with the remaining 1 tablespoon of parsley, and serve.

-- 2 servings

Ingredient Tip: Mock Chicken Products

There are several good brands of mock chicken available in most supermarkets. Many have an appearance, taste, and texture very close to real chicken, and it's easy to adapt your favorite chicken recipes to use the vegetarian alternatives.

Patties and tenders and nuggets, oh my!

You can get unbreaded mock chicken breasts, tenders, and strips, as well as breaded mock chicken patties, tenders, and nuggets.

Here are some brands I recommend:

• Boca
• Gardein
• Lightlife
• Morningstar Farms

Use the unbreaded varieties as you would a fresh chicken breast (although the cooking time will generally be shorter.)

Use the breaded varieties in sandwiches, in Mock Chicken Patties Parmesan, or just lightly sauteed in some olive oil with a squeeze of lemon or a splash of white wine.

Seitan

Places like Whole Foods and some health food stores carry chicken-style seitan (wheat gluten) that works well in recipes that call for cooked chicken or turkey chunks, like casseroles, crepes, and pot pies.

Tastes like chicken

I've served all of these products to carnivores who thought I must have fallen off the vegetarian wagon, because the mock chicken seemed so much like the real thing.

Warning to vegans

Vegans are advised to read the ingredient labels, as some of these products contain egg whites.

Pan-Grilled Pita Wedges

Grilling pita wedges in a grill pan or skillet adds a toasty richness to the bread.

They're great for dipping into hummus and other Mediterranean-style dips. They're also a nice accompaniment to a salad, a stew, or sauteed or roasted vegetables.

I especially like the whole wheat pita bread.

RECIPE:

Pita pockets (full-size or mini)
Extra virgin olive oil

Cut the pita pockets into wedges (6 wedges for each full-size pita, or 4 wedges for mini)

Lightly brush a large skillet or grill pan with the olive oil.

Grill the pita slices over medium heat for a few minutes on each side, until golden.

Roasted Cauliflower with Lemon and Capers

Roasting is one of my favorite ways to prepare fresh vegetables.

In this recipe, lemon juice and capers add a zesty Mediterranean flair to roasted cauliflower florets.

RECIPE:

1 head cauliflower, cut into large florets
2 tablespoons extra virgin olive oil, plus additional as needed
Salt and freshly ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
1 tablespoon brine-packed capers, drained
1 tablespoon chopped fresh parsley

Preheat oven to 400 degrees Fahrenheit.

Toss the cauliflower with 2 tablespoons of the olive oil. Toss gently. Add more olive oil as needed, a teaspoon at a time, just until all of the cauliflower is lightly coated with the oil. Sprinkle with salt and pepper to taste, and toss again. Arrange the coated cauliflower in a single layer in a roasting pan.

Cover with foil and roast for 15 minutes.

Uncover, stir, and roast for 10 minutes more.

If the cauliflower is not yet tender, stir it again and then roast for another 10 minutes, or until tender and golden.

Whisk together the lemon juice and capers, and pour over the cauliflower.

Sprinkle with the parsley and serve.

-- 4 servings

Pesto Pizza with Tomatoes and Black Olives (10-inch)

Pesto and tomatoes are a match made in culinary heaven. This pizza features a pesto base along with two kinds of tomatoes - fresh Roma (plum) tomatoes and sun-dried tomatoes. The olives and cheese add an earthy dimension to round out the flavors.

Use the Thin and Rich Pizza Crust (10-inch) from this site, or substitute your own favorite 10-inch crust.

RECIPE:

1 Thin and Rich Pizza Crust (10-inch)
1/4 cup prepared basil pesto
1 cup shredded Italian-style 4- or 5-cheese blend, or mozzarella, divided
1 tablespoon grated Parmesan cheese
2 Roma (plum) tomatoes, thinly sliced
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced

Preheat oven to 400 degrees Fahrenheit.

Shape the pizza crust on a baking sheet.

Spread the pesto evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded cheese and the grated Parmesan. Top with the Roma tomato slices, and then the sun-dried tomatoes and olives. Top it off with the remaining 1/2 cup of shredded cheese.

Bake for 10-15 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing and serving.

-- 3-4 servings

Where Do the Recipes Come From?

Unless noted otherwise, the recipes on this site are original. They have been inspired through the years primarily by my Italian upbringing and my interest in the cuisines of the broader Mediterranean region. I've also been influenced by recipes I've found in various cookbooks (and customized to my own tastes), as well as dishes I've enjoyed in restaurants and reproduced in my own signature style.

Primary thanks go to my Grandma Marianna, Mama Julianna, and Aunt Philomena, who taught me to cook in the old country fashion from the time I was in a highchair.

For the most part, this is the stuff I grew up eating. It's my comfort food. And now it's in writing.

I hope you will enjoy my recipes and the joy that good cooking and dining can bring.

Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (10-inch)

This pizza features a lovely blend of Mediterranean flavors - goat cheese, sun-dried tomatoes, and olives.

Use the Thin and Rich Pizza Crust (10-inch) from this site, or substitute your own favorite 10-inch crust.

RECIPE:

1 Thin and Rich Pizza Crust (10-inch)
1 tablespoon extra virgin olive oil
1 small red onion, halved and then thinly sliced into 1/2 rings
1 clove garlic, minced
Salt & freshly ground black pepper to taste
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
3 ounces goat cheese, crumbled
3 tablespoons oil-packed sun-dried tomatoes, drained and julienned
3 tablespoons black olives, pitted and sliced
Pinch of dried basil
Pinch of dried parsley
Pinch of dried thyme

Preheat oven to 400 degrees Fahrenheit.

Shape the pizza crust on a baking sheet.

In a medium skillet, heat the olive oil over medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, add the garlic, season with salt and pepper, and cook for another 10-15 minutes, stirring occasionally, until the onion starts to caramelize. Do not let the garlic get brown.

Spread the onion mixture evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the goat cheese, and then the sun-dried tomatoes and olives. Sprinkle with the dried basil, parsley, and thyme, and then top it off with the remaining 1/2 cup of mozzarella.

Bake for 10-15 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing and serving.

-- 3-4 servings

Note: For a heartier appetite, try our 12-inch version:
Goat Cheese Pizza with Sun-Dried Tomatoes and Black Olives (12-inch)

Thin and Rich Pizza Crust (10-inch)

Making your own pizza dough can seem daunting. But this recipe involves less than 10 minutes of actual working time. And kneading the dough by hand can be fun and relaxing.

The addition of milk and olive oil makes the crust rich yet light. I use whole milk for extra richness. Vegans can use soy milk or rice milk.

RECIPE:

3 tablespoons very warm water
3 tablespoons warm milk
1/2 packet (1 1/8 teaspoons) active dry yeast or rapid-rise yeast
Pinch of sugar
2 tablespoons extra virgin olive oil
1/4 teaspoon salt
3/4 to 1 1/4 cup unbleached white flour, plus additional for kneading

In a large bowl, combine the water and milk. Add the yeast and sugar, and stir until the yeast dissolves. Stir in olive oil and salt.

Gradually add the flour, a little at a time, stirring to form a stiff dough.

Transfer the dough to a lightly floured surface and knead for 5 minutes.

Place the dough in a lightly oiled bowl. Cover and let rise in a warm place until it has doubled in bulk (about 45 minutes for regular yeast, or 25 minutes for rapid-rise yeast).

On a baking sheet, press the dough into a 10-inch round, with the edges slightly thicker to contain the toppings.

Top with your favorite vegetables and cheeses.

Bake in a preheated oven at 400 degrees Fahrenheit for 10-15 minutes, until golden.

Remove from oven and let sit for 5 minutes before slicing.

-- Makes one 10-inch pizza (3-4 servings)

Mediterranean-Style Spinach and Chickpeas

Spinach is one of my favorite vegetables. In this recipe, fresh baby spinach leaves are sauteed with my favorite legume - chickpeas - for a quick and tasty dish that works well either as a main entree or as a side dish.

For a satisfying vegetarian meal, serve with steamed brown rice, some sliced tomatoes or cooked carrots, and some crusty bread.

RECIPE:

2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 cup chopped onion
10-12 ounces fresh baby spinach, rinsed and drained
1 can (15.5 ounces) chickpeas, drained
1/2 teaspoon ground cumin
Salt and freshly ground black pepper to taste

In a large skillet, heat the olive oil over medium-low heat. Saute the garlic and onion for 2 or 3 minutes, until soft. Do not let the garlic get brown.

Add the spinach to the skillet. Saute over medium heat for 2 or 3 minutes until the spinach starts to wilt.

Stir in the chickpeas, cumin, salt, and pepper. Simmer, stirring occasionally, for 2-3 minutes, until heated through.

-- 2-3 servings

The Protein Problem

No, a vegetarian's protein problem isn't how we'll get enough of it. A vegetarian's protein problem is the fact that non-vegetarians so often respond to our dietary choice by asking how we get our protein. People are conditioned to associate protein with meat. And it gets tiring.

First of all, Americans tend to eat too much protein. Here is what the American Heart Association has to say about it:

"Most Americans already eat more protein than their bodies need. And eating too much protein can increase health risks. High-protein animal foods are usually also high in saturated fat. Eating large amounts of high-fat foods for a sustained period raises the risk of coronary heart disease, diabetes, stroke and several types of cancer. People who can't use excess protein effectively may be at higher risk of kidney and liver disorders, and osteoporosis."

That said, vegetarians - and even vegans - can get all the protein we need from non-meat sources.

Good plant sources of protein include legumes, seeds, nuts, and nut butters; grains and cereals; soy products (including tofu and soy milk); seitan; and several fruits and vegetables.

Here are some links to more information about how you can get your protein without putting a dead body in your mouth:

• About.com: How to Get Protein on a Vegetarian Diet

• Happy Cow: Sources of Vegetarian Protein and Guide

• Savvy Vegetarian: Vegetarian Protein - Myth and Facts

• The Veggie Table: Vegetarian Protein

• Vegetarians in Paradise: Protein Basics

• Whole Foods Market: Yes, Plants Have Protein

• Women Fitness: Top 10 Protein Options in a Vegetarian Diet