Pizza Stuffed Portabella Mushrooms

The Superbowl is just around the corner, signaling the end of football season and the wait to spring training has begun. Did your team make it this year? It did - congratulations! It didn't - yeah... neither did mine. Whether you are hosting a Superbowl or a Supperbowl, these Pizza Stuffed Portabellas are guaranteed to win you some points!

So often, sports-watching parties are filled with our favorite game-time foods: buffalo wings, nachos, pizza... you get the picture. Our husbands love the freedom of eating greasy, fattening foods that go easy with beer.  These stuffed mushrooms have the flavor of your favorite mushroom pizza, without the crust and without the guilt!

Green Bean and Tomato Salad

Here in the Bay Area, we have over 75 Farmer's Markets open to the public throughout the week. That gives locals plenty of opportunities to shop locally and seasonally. In the summertime, the number of markets are at their peak, and so are the fruits and vegetables. I partnered up with some other local food bloggers to create a Dinner Party filled with finds from our local Farmer's Markets, and I offered to bring the salad. Take a look at what I made and don't forget to check out the other courses!

When it comes to summer, I have salads on the brain. I don't want to be cooking heavy meals when the temperature spikes. Fresh vegetables and lean proteins tossed with a tangy dressing keep you cool and comfortable, and looking good in your swimsuit. This salad is fast to whip together, and can be made ahead of time, making it perfect for your next potluck.

I took a combination of farm-fresh green beans and tomatoes, and paired it with a tangy shallot vinaigrette. For added protein I tossed in some chickpeas, making it perfect for lunch or dinner. Dress this salad ahead of time and let marinate for up to 4 hours ahead of time, or enjoy right away!

Green Bean and Tomato Salad

 

Ingredients

• 1 pound green beans
• 1/2 pound tomatoes
• 1 can garbanzo beans
• Dijon Shallot Vinaigrette, recipe below

Directions

1. Trim stem end of green beans. Blanch in salted boiling water for 90 seconds to 2 minutes. Shock in ice water to stop the cooking, and drain well.
2. Slice tomatoes into wedges. Drain garbanzo beans and rinse well.
3. Toss green beans, tomatoes, and garbanzo beans together with vinaigrette, and season with salt and pepper to taste.

Dijon Shallot Vinaigrette

• 1 shallot, minced
• 1 tablespoon Dijon mustard
• Juice from 1/2 lemon
• 2 tablespoons red wine vinegar
• 1/4-1/3 cup extra virgin olive oil
• Salt and pepper, to taste

Combine minced shallot, mustard, lemon juice, and vinegar. Whisk in olive oil to emulsify. Season to taste.

Curious to see how the rest of our dinner party goes?

The Heritage Cook starting out our party with appetizers! See her Caprese Skewers.

Onto the main course: Crazy Foodie Stunts created a fabulous Roast Pork Tenderloin with Mushroom Marsala Sauce and Nosh My Way brought her Loaded Mashed Cauliflower.

And don't forget dessert! Fearless Dining didn't take any shortcuts when she wowed us with her Vanilla Bean Infused Cheesecake with Peaches in Dark Rum Sauce.