Yup, it’s another vegetarian week which means, of course, another ode to cheese.
Sigh, if only I had the kind of power and authority that would enable me to strike fear into the hearts of those who do not immediately bring me cheese at my command.
The side dish for this week really stole the show for me. Granted, the mushroom cap was great, but I will say it was surprisingly messy, so be warned. The corn and cheese dip was really good though, and really easy to make (albeit a tad time consuming if you are slow at chopping vegetables like I am).
It also gave me a fantastic excuse to eat chips (with dinner no less), which I do not do very often.
The recipe calls for 2 specific types of cheese. I on the other hand, chose to finish off all the bags of leftover cheese we had in our fridge, so I probably used somewhere in the range of 9 different types of cheese, and likely a bit more than the recipe called for originally.
Hey there parents! Need a sneaky way to hide vegetables from your children? See above. In theory you could dice up any number of vegetables in this dip, and kids would be none the wiser.
PORTOBELLO AND PINEAPPLE TERIYAKI BURGER
4 portobello mushrooms, stemmed
1 can pineapple rings, juice reserved
3 tbsp soy sauce
2 tbsp brown sugar
2 cloves finely chopped garlic
1 tbsp grated ginger
1 tbsp sesame oil
1/4 cup water
1 tbsp cornstarch
4 Hawaiian rolls, toasted
1. Using a small spoon, scoop out and discard the dark brown gills from the underside of each mushroom. Wipe mushrooms gently with a moist paper towel to remove any remaining debris then transfer to a wide, shallow baking dish along with 4 pineapple rings.
2. Put 3/4 cup of the reserved pineapple juice, soy sauce, sugar, garlic, ginger and sesame oil into a small bowl and whisk together. Pour marinade over mushrooms and pineapple, cover and set aside, turning occasionally, for 1 to 2 hours.
3. Preheat grill to medium high heat.
4. Meanwhile, drain leftover marinade from mushrooms and pineapple and transfer to a small saucepan; bring to a boil over medium high heat.
5. In a small bowl, stir together water and cornstarch then whisk into marinade and boil until thickened, about 1 minute more; set aside.
6. Working in batches, grill mushrooms and pineapple, gently flipping once, until hot throughout and tender, 3 to 5 minutes.
7. Transfer to rolls, top with lettuce and teriyaki sauce.
CHEESY CORN DIP
2 tablespoons unsalted butter
3½ cups corn kernels (fresh or frozen, whatever you’ve got around)
½ teaspoon salt
Pinch ground black pepper
1 cup finely chopped yellow onion (about 1 medium onion)
½ cup finely chopped red bell pepper (about ½ a pepper)
¼ cup finely chopped green onions (about 3 onions)
2 cloves garlic, minced
½ cup mayonnaise
Pinch cayenne pepper
4 ounces sharp cheddar cheese
4 ounces Monterey Jack cheese (these can be traded out for whatever you’ve got, see note above*)
1. Preheat the oven to 400 degrees.
2. Melt 1 tablespoon of the butter in a large heavy skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to an 8-inch square or 1-2 quart baking dish.
3. Melt the remaining tablespoon of butter in the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes.
4. Add the green onions and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the container with the corn.
5. Add the mayonnaise, half of the cheese, and the cayenne and mix well to combine.
6. Sprinkle the remaining cheese on top of the mixture.
7. Bake until bubbly and golden brown, about 20 minutes. Serve hot with chips.