Mac + Cheese Stuffed Brown Sugar Balsamic Portobellos

This time last year: Homemade Roasted Butternut Squash Soup (2013)

 

I think one of my favorite foods, in extremely close competition with sweet potatoes, are mushrooms.  Mushrooms are not only incredibly flavorful (I mean, have you seen those Garlic Parmesan Mushrooms?!?!), but they also are so very good for you- low in fat, high in iron, and a good source of protein.  What’s not to love?

After you sauté these bad boys in a little balsamic vinegar and brown sugar, you could eat them straight. Stuffing them with mac and cheese, makes them literally irresistible!

So, if a healthier take on comfort food sounds like your dream, then look no further!

If you’re looking for a good vegetarian entree, then look no further!

If mac and cheese is your jam, or you happen to have a left over tub in your fridge, then look no further!

This dish is a winner, love at first bite.

Ingredients:

• 4 large portobello mushroom caps, stems removed
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1/2 Tablespoon brown sugar
• 2 cups (leftover) macaroni and cheese
• 2 ounces freshly grated cheese (your favorite kind!)
• 1 green onion, sliced
• 2 Tablespoons chopped fresh herbs

Breadcrumb Ingredients:

• 2 Tablespoons unsalted butter
• 1 garlic clove, minced or pressed
• 1/3 cup seasoned panko bread crumbs

Directions:

1. Preheat the oven to 400˚F.
2. Prepare the mushrooms: Heat olive oil in a large skillet over medium heat.  Once warm, add the mushrooms, stem side up, and cook for 3-4 minutes. Flip, and cook for an additional 3-4 minutes. Flip once more and add the vinegar and brown sugar, evenly coating the mushrooms.  Cook for one more minute and then remove from the heat.
3. Assemble: Scoop heaping spoonfuls of mac and cheese (at least 1/2 cup) into each mushroom. (The mac and cheese can be straight from the fridge!). Place in the oven, until the cheese is melted, about 10-15 minutes.
4. Prepare the breadcrumbs: Meanwhile, in a small saucepan, melt the butter over medium heat and whisk until it bubbles.  The minute the brown bits begin to form on the bottom of the pan, remove from the heat and whisk for an additional 30 seconds.  Let the butter stand for 2 minutes, then whisk in the garlic and bread crumbs.
5. Top: As soon as the mushrooms are done cooking, cover them with the breadcrumbs, herbs, and green onions, and serve immediately!

Notes and Tips!:

• Yield: Serves 4
• Source: How Sweet It Is
• Like this recipe? Check out these other winner from A Rented Kitchen (recipe links below):

Creamy Pumpkin Pasta with Roasted Rosemary

Feta, “Sausage,” and Tomato Stuffed Mushrooms

Sweet Potato Ravioli with Kale Parmesan Pesto

• Creamy Pumpkin Pasta with Roasted Rosemary
• Feta, “Sausage,” and Tomato Stuffed Mushrooms
• Sweet Potato Ravioli with Parmesan Kale Pesto

Mexican Corn Dip

This time last year: Crispy Butterfinger Cookies (2012)

Sometimes it is cold outside and you just need something warm and delicious in your belly.

Today is one of those days.

The leaves have turned here in Atlanta, and fall has officially made its’ appearance. However, fall was ushered in along with two straight days of cold rain, chilling all of us southerners to the bone.

Thus, my weekly lunch needed a little pick-me up, and this recipe is the perfect amount of warmth and kick to make your head-down, windy, rain soaked walk a little bit warmer 🙂

Happy cooking, and come back soon!

Love, A Rented Kitchen

Ingredients:

• 2 tablespoons unsalted butter
• 5 ears corn, shucked and rinsed
• 1 jalapeño, seeded and diced
• 3 tablespoons mayonnaise
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro leaves
• 1 teaspoon chili powder, or more, to taste
• 1 clove garlic, pressed
• Juice of 1 lime

Directions:

1. In a large skillet, melt butter over high heat.
2. Add the corn and the jalapeño to the pan, and cook, stirring occasionally, until slightly charred. (About 8-10 minutes).
3. Add the remaining ingredients, stir, and serve warm!

Notes and Tips!:

• Source: Damn Delicious
• Yield: 4 servings
• Like this recipe? Try these other delicious dishes from A Rented Kitchen (Recipe links found below):

Superfood Guacamole

Healthy Mexican Sweet Potato Skins

Fruit Salsa

• Superfood Guacamole
• Healthy Mexican Sweet Potato Skins
• Fruit Salsa

Oven Roasted Balsamic Caprese Kabobs

This time last year: Vegan Sweet Potato Quinoa Chili with Homemade Tortilla Chips (2012)

Leonardo Da Vinci said that “simplicity is the ultimate sophistication.”  I think this recipe can attest to that.

With only five ingredients, probably 75% of which you already have in your kitchen, you will be amazed at how delicious such a simple recipe is. And if you’re like me, you’re likely to be amazed that this incredible and delicious possibility has been living in your kitchen all along and you are just now discovering it! Sneaky recipe!

The flavor combination is simple. You’ve had it before. However, as Di Vinci said, there is something about simplicity that can be so beautiful, so delicious, and so right; so give it a try!

In addition to being 100% delicious, this recipe is not going to break the bank, take up too much of your time, and can keep for several days in the fridge! Win-win-win.

SO, what are you waiting for? Get cooking! Something simply delicious is waiting.

Ingredients:

• 8 ounces of mozzarella balls (I used Bel Giosio Mozzarella balls!)
• 2 pints cherry tomatoes
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon olive oil + more for the pan
• Salt and/or garlic powder (as desired)
• 1 teaspoon finely chopped basil (fresh or from your spice rack!)

Directions:

1. Preheat the oven to 350˚ F, and brush a baking sheet with a light layer of olive oil.
2. Toss the cherry tomatoes with the remaining olive oil and balsamic vinegar (add a dash of salt and/or garlic powder if desired!)
3. Arrange the tomatoes on the baking sheet and cook for 10 minutes, or until soft, wrinkly, and plump, but not yet popped.
4. Once cooked, remove the tomatoes from the heat and allow them to cool for 10 minutes. Then arrange them on skewers, alternating between tomatoes and mozzarella balls. Sprinkle with basil and serve warm!

Notes and Tips!:

• Source: A Rented Kitchen
• Like this recipe? Try these other delicious dishes from A Rented Kitchen!

Mozzarella and Basil Stuffed Eggplant Slices

Strawberry Caprese Salad

Tabouli Stuffed Tomatoes

• Mozzarella and Basil Stuffed Eggplant Slices
• Strawberry Caprese Salad
• Tabouli Stuffed Baked Tomatoes

Asparagus Gruyere Tart

This time last year: Oatmeal Chocolate Chip Cookie Pancakes (2012)

Less is more.

You’ve heard it before- “Less is more.”

However, how often do we actually remember that?’

I have a hunch, that more often than not, the wish for less work and more yummies comes to mind around the dinner hour, when we find ourselves hungry and not in the mood to spend hours in the kitchen.

I feel you there, and thus am very happy to share this simple and scrumptious meal!

This recipe, is a perfect example of less is more, done perfectly. With only four ingredients, and one baking sheet, you can have a scrumptious meal or appetizer on you hands in mere minutes.

Not a fan of asparagus? Feel free to switch out these veggies with something else, such as sliced tomato, mushroom, or onion. You can’t go wrong, but remember, sometimes, less is more 🙂

Happy eating, and come back soon!

Ingredients:

• 1 rectangular pizza dough or frozen puff pastry
• 2 cups (5 1/2 ounces) Gruyere cheese, shredded
• 1 1/2 pounds asparagus, rinsed and trimmed
• 1 Tablespoon olive oil
• Salt and pepper, to taste

Directions:

1. Preheat the oven to 400 ˚ F, or to temperature directed on frozen dough container.
2. Roll out the dough out into a rectangle, folding the edges up slightly.
3. Place the pastry on a baking sheet, and with a sharp knife, lightly score the dough.  Bake until golden, for about 15 minutes.
4. Remove the pastry dough from the oven, and evenly sprinkle with Gruyere. Arrange the asparagus spears across the tart shell, alternating ends and tips. Brush the asparagus with oil, and season with salt and pepper.
5. Bake for an additional 20-25 minutes, serve warm and enjoy!

Notes and Tips!:

• Source: Martha Stewart
• Like this recipe? Try these other delicious treats from A Rented Kitchen! (Recipe links below photos):

Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale

Fil-Wrapped Asparagus (with Two dipping sauces!)

White Bean, Brussels Sprouts, and Pomegranate Tart

• Filo-Wrapped Asparagus (with Two dipping sauces!)
• Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale
• White Bean, Brussels Sprouts, and Pomegranate Tart

Harvest Salad with Fruit, Herbs, and Goat Cheese

This time last year: Pumpkin Pie Oatmeal (2014)

Never have I ever truly craved a salad. I wish that was my life, but sadly, it is not. Chocolate, bread, coffee? Yes. I crave those every day. Salad? Mmmmm not so much.

However, a few weeks ago my dear friend Rachel invited me over to her house for lunch, and we whipped this salad together. The combination of goat cheese, fresh herbs, fruit, and colorful vegetables made for one of the most refreshing meals I’ve had all season! Thus for the first time, I was truly craving salad!

As the last glimpses of summer slip away, I had to dig up this recipe and enjoy the incredible combination of fruit and vegetables! No surprise- it was just as good as I had remembered it, and I am going to be enjoying it all week long!

If you’re not a huge salad person, give this a try. If you’re a huge salad person, you’re welcome for just changing your life.

Life should be colorful. Life should be healthy. Food should taste like this.

Dig in 🙂

Love, A Rented Kitchen

Salad Ingredients:

• 4-8 cup romaine lettuce, chopped
• ½ cup fresh basil and parsley, chopped
• 2 Tablespoons fresh thyme, chopped
• 2 ears grilled corn, kernels removed from the cob (or one can of corn- no sodium added)
• 1 ½ cups cherry tomatoes, halved
• 1 red pepper, chopped
• ¾ cup fresh blackberries
• 1 peach, finely chopped
• 1 jalapeño, seeded and chopped
• ½ cup mixed toasted pumpkin seeds (pepitas), pecans, walnuts, and/or pistachios
• 1 avocado, pitted + chopped
• 4-6 ounces goat cheese, crumbled

Dressing Ingredients:

• ¼ cup olive oil
• 1 Tablespoon apple cider vinegar
• 2 teaspoons honey
• ½ -1 teaspoon chipotle chili powder
• 1-2 cloves garlic, minced or grated
• 1 lemon, juiced
• Salt and pepper, to taste

Directions:

1. In a large bowl, toss together the lettuce, basil, parsley, thyme, corn, tomatoes, red pepper, blackberries, peach, jalapeno, and nuts.
2. In a separate mason jar or small bowl whisk together the dressing ingredients until fully combined.
3. Top the salad off with avocado and goat cheese, toss once more, and serve with dressing on the side or drizzled over top. Enjoy!

 

Notes and Tips!:

• Want to add more protein? Try warming up 16 ounces of chickpeas and throwing those into the mix! They are an excellent healthy source of protein!
• Source: Half Baked Harvest
• Like this salad? Try these other healthy and seasonal dishes from A Rented Kitchen! (Recipe links below photos):

Berry Quinoa Salad with Citrus Honey Dressing

Zucchini Salad with Avocado, Corn, and Feta

Balsamic Mushroom and Fruit Summer Salad

• Berry Quinoa Salad with Citrus Honey Dressing
• Zucchini Ribbon Salad with Sweet Corn, Avocado, and Feta
• Balsamic Mushroom and Fruit Summer Salad