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    You are in: Home / Recipes / Italian Mushroom and Cheese Side Dish Recipe
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    Italian Mushroom and Cheese Side Dish

    Italian Mushroom and Cheese Side Dish. Photo by Skipper/Sy

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Skipper/Sy's Note:

    This recipe uses fresh white button mushrooms, has a touch of Italian flavors and topped with Mozzarella cheese. If you are looking for a fast, easy and tasty side dish to make, then this is the one to try and enjoy.

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    Units: US | Metric


    1. 1
    2. 2
      Roast 6 garlic cloves (see RecipeZaar for various recipes) , chop and set aside.
    3. 3
      Brush and clean the mushrooms as needed and then cut the big ones in half, set aside.
    4. 4
      In a small cup add the cornstarch and 3 tablespoons of water to form a mixture, set aside.
    5. 5
    6. 6
      In a Teflon or large pan add the onions and butter and sauté for several minutes, until the onions starts to turn brown.
    7. 7
      Then add the roasted garlic cloves and stir for another minute.
    8. 8
      Next add the mushrooms and cook stir for about 5 minutes covered.
    9. 9
      Add the sherry, thyme, oregano, tomato paste and toss, then cook for about 10-15 minutes covered; that is, until the mushrooms are half of their original size.
    10. 10
      Add the bell peppers, salt to taste and cook for another minute.
    11. 11
      Add the cornstarch & water mixture and stir until the sauce thickens and clings to the mushrooms.
    12. 12
      Add the Mozzarella cheese on top, cover for 1 or 2 minutes until the cheese starts to melt.
    13. 13
      Then sprinkle the paprika, lemon zest all around (do not toss).
    14. 14
      Serve as a side dish and enjoy.

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    Ratings & Reviews:

    • on March 06, 2010


      This was very good, but I did add more lemon, paprika and sherry to up the flavor a little. Served with brown rice. Thanks and good luck!

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    • on March 06, 2010


      I have to admit, I skipped a step and used garlic that was already roasted. But that doesn't matter, what matters is that it was a good recipe, but a little underwhelming. I used more bell pepper and cheese than what the recipe prescribed (not the chef's fault, but when it cimes to cheese recipe I always add more cheese to it). I liked the way the cornstarch thickened the sauce, it was a nice thing to include. I also like the addition of the tomato paste. I think the seasonings need to be doubled though.

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    • on March 06, 2010


      Made and reviewed for RSC #15. The final taste was fine, but understated, and the recipe was a little awkward because the cook tried a little too hard to fit in the prescribed number of ingredients. It is too uneconomical to heat an oven to roast 6 garlic cloves, so I used chopped fresh garlic, I'm afraid. The thyme and oregano were too little to make much impact, and the 2 teaspoons bell peppers ... hey, too little!! Same for the sherry, paprika, and lemon zest! (Mushrooms can handle quite a good glug of sherry!) The recipe came across as a little "hastily thrown together", but I might be wrong. If this is an inexperienced cook with her/his first creative experiment, all is forgiven! That's what made this entry hard to judge! Thanks, I'm sure a next recipe will be perfect!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Italian Mushroom and Cheese Side Dish

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.4
    Calories from Fat 85
    Total Fat 9.4 g
    Saturated Fat 5.5 g
    Cholesterol 26.3 mg
    Sodium 159.5 mg
    Total Carbohydrate 11.5 g
    Dietary Fiber 2.0 g
    Sugars 3.9 g
    Protein 8.1 g

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