BBQ Season + Garden Season = Stuffed Mushroom Season!
There is no finer thing than a warm and tasty stuffed mushroom right off the BBQ on a hot summers night! Pair it with a garden salad and a nice glass of wine, sit on the patio and watch the fireflies dance!
Ok, I could probably come up with another perfect scenario for a cold winters evening too…..I just loved stuffed mushrooms anytime of the year.
Summer time does produce the best ingredients for this recipe though, and I personally like to eat what is in season.
This recipe is always a hit at parties and BBQs. The woody flavour combined with the garlic pesto and cream cheese is to die for! It starts a flavour party in your mouth (wow, that was cheesy…..HA that’s punny!)
Ok, I am done now!
GARLIC PESTO STUFFED MUSHROOMS
6 medium mushrooms (or 12 small ones). I have tried different kinds of mushrooms and they are all good, so just grab what is fresh and available!
2 tbsp olive oil
Salt and pepper
Garlic pesto. I make garlic scape pesto that is amazing and uses the curly tops of the garlic plant. This is what gives mine a nice green colour. Again, any garlic pesto would work, but I highly recommend you try this recipe if you have garlic scapes available. Get my Garlic Scape Pesto recipe here!
3 oz cream cheese ( half a brick)
1/2 small onion
The nice thing about this recipe is you don’t need to mess around with the flavours. Let the pesto and cream cheese create their magic!
Scrub mushrooms really well and remove the stalks. Chop stalks into small pieces. Add 1 tbsp to frying pan and sauté mushroom stalks and onion for about 3-4 minutes or until soft and fragrant. Turn off heat. Add pesto and cream cheese and stir until combined.
Use remaining oil to brush mushroom tops and bottoms. Sprinkle with salt and pepper. Stuff pesto cheese mixture into mushrooms and pop on the BBQ or in the oven for 20-25 minutes until mushrooms are soft and there is a nice crunchy layer on the top.
You can top with cheese at this point if you would like. I prefer them without because I feel it takes away from the cheese that is already in the mushrooms. You can also use a layer of bread crumbs for more crunch!!
I know what you are thinking and yes, they do taste as good as they look!
We love to use the BBQ as often as possible in the summer. We cannot always afford the best steaks though, and if you don’t prep them right, they can come out tough and chewy!
We have played around with various marinades to get the tastiest steak that just melt in your mouth and I we have finally found a winner….and it is super easy!
Steak Marinade (measurements to taste)
That is all. Let marinade for at least 8 hours. 24 hours is much better though. Take it out every couple hours and shake the marinade around for best results. You will be able to cut it with a butter knife. It doesn’t seem to matter what cut of steak it is, it always turns out amazing on the BBQ!
Sorry, I don’t have any after pictures, once these steaks came off the BBQ last night, I didn’t have the patience to take pictures, I just grabbed my fork and knife and dug in!!
For dinner on our first gluten free day, I thought I would whip up something my husband could not argue with….BBQ!
I picked up some peppers, onions and chicken at the farmers market and pineapple was on sale so as I looked in my fridge, it was a no brainer!
This is a super easy recipe that is perfect for that Summer BBQ or a quick weeknight dinner. Marinade the chicken in the ingredients below and let sit for 4 hours or so in the fridge. I also soak my wooden skewers in water while I marinade the chicken and veggies so they don’t blacken too much. I do like to use the wooden ones as I find they add a nice smokey taste, which I love. I pick my skewers up on Amazon because they are the cheapest and the quality it great. I bought them at the Dollar Store once (and only once) and they burst into flames immediately, even after soaking.
If you would like to be environmentally responsible, which I always encourage, check out the stainless steel skewers. Buy once and use over and over!
Put on skewers with pineapple and any other veggies you have in hand and slap them on the grill for 15-20 minutes. Healthy, delicious and of course gluten free!