Mozzarella Mushrooms

March 27, 2008

*adapted from Jaimie’s Italy

I love appetizers. They hit the spot when you just want a “little” taste of something…something just to hit your taste buds. One of my favorite appetizers to make was adapted from a recipe I discovered by British Chef Jaime Oliver. I make it as often as I can (but not enough to get sick of it). This recipe is very quick and easy. You can make it as flavorful as you like based on some herb combinations I’ve recommended.

Mozzarella Mushrooms

Mozzarella Mushrooms


2 cups of thinly sliced mushrooms (or thickly sliced Portobello Mushrooms)

2 5 oz. balls of Mozzarella

1 teaspoon of fresh Thyme leaves or

1 tablespoon of dried Basil or Oregano as an alternative

sea salt

freshly ground black pepper

extra virgin olive oil

large oven-proof platter or Pyrex Baking Dish

First, pre-heat your oven to about 350°. Next, get your large platter out and evenly spread your mushrooms on it in one layer. Take your mozzarella balls and shred them with your hands and spread over your mushrooms. Take your herb choice (remember you have Thyme, Oregano or Basil as options…to add some heat, why not a pinch or two of Cayenne Pepper) and sprinkle it evenly over the cheese and mushrooms. Season with sea salt and freshly ground pepper to taste and drizzle on your extra virgin olive oil. Place in your oven (once it’s pre-heated) and let cook until the cheese is melted and somewhat golden-brown. Serve with crusty bread. Not only does it smell great, the smell of the herb, mushrooms and cheese will make your mouth water (if you get into that sorta thing). Enjoy!

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