Cheese, Herbs and Mushroom Dutch Baby

I have mentioned on several occasions that breakfast is my favorite meal of the day.  It’s a great opportunity to start the day on a good note. When we are not out to brunch with friends, I like to prepare something special for my family on the weekends.  Making a Dutch baby pancake pretty much elevates our meal to celebration status.  Recently I came across a recipe for a savory version and it made me wonder why I didn’t think of this myself!  Adding cheese, herbs and mushrooms to something that is already so amazing is nothing short of brilliant!
 
This recipe is adopted from Jenn Yee’s blog, Deliciously Noted.  I used Kirkland brand organic no-salt seasoning, which is a blend of 21 herbs and spices.  For the toppings I used Kerrygold Dubliner, which is an aged cheese with a hint of sweetness, and Trader Joe’s frozen mushroom medley, which is precooked and seasoned with olive oil, parsley and garlic.  You can omit the mushrooms if you're not a fan.
 
2 Tbsp. butter, unsalted
1 cup milk, whole
4 eggs
¾ cup flour, organic unbleached (I used spelt flour)
¾ tsp sea salt
½ tsp ground black pepper
2 Tbsp. mixed herbs
1/3 cup mushrooms, cooked (optional)
¾ cup shredded cheese
 
Preheat the oven to 425 F.
Place the butter in a 10-12” ovenproof skillet or pan, and place in the oven until the butter is bubbly.
Meanwhile, mix the milk, eggs, flour, salt, pepper, and herbs in a blender until smooth.
Remove the pan with the hot butter from the oven and pour in the batter. 
Top with mushrooms and shredded cheese.
Place back into the oven and bake for an additional 20-25 minutes, or until the pancake is puffed and browned on the edges.
 

Quinoa Stuffed Portobello Mushrooms

I always knew mushrooms were good for me, but it wasn't until I read Super Immunity by Dr. Joel Fuhrman, that I resolved to start eating more mushrooms!  Mushrooms play a vital role in keeping the immune system strong.  They contain immune-supporting compounds that help the body react quickly and effectively when exposed to disease-causing pathogens such as viruses and bacteria.  Some other compounds found in mushrooms have anti-inflammatory properties which help combat autoimmune diseases.  

White, cremini, portobello, oyster, maitake and reishi mushrooms have all been shown to fight cancer by preventing DNA damage and slowing cancer growth.  Mushrooms’ immune strengthening effects are further enhanced when they are consumed together with onions and green vegetables.

So here is a quick, easy and delicious mushroom dish.  The stuffing is actually a salad I made several times this summer.

Mushrooms
4 Portobello caps
Extra virgin olive oil
Balsamic vinegar
Sea salt

Stuffing
1 cup cooked quinoa
½ cup tomatoes, chopped
¼ feta cheese
1 garlic clove, minced
1-2 Tbsp. tomato sauce
Juice of ½ lemon 
Handful fresh basil, chopped
Handful fresh parsley, chopped
Sea salt and pepper, to taste

Preheat oven to 375 F.
Place mushroom caps open side up in a shallow baking dish.  Brush with olive oil, drizzle with balsamic vinegar and season with sea salt to taste.  Bake for 10 minutes.
Meanwhile, in a medium bowl, combine all ingredients for the stuffing.  
Remove mushroom caps from oven and fill with stuffing.  Bake an additional 15 minutes or until mushrooms are tender and cheese is melted.  Allow to cool before serving