Mixed Mushroom and Leek Bruschetta

Boy, have I got a delicious treat for you today, and it comes in the form of this Mixed Mushroom and Leek Bruschetta!

Leeks and a medley of mushrooms combine to form a delicious appetizer that's perfect for picnics, entertaining and more!

I sure hope you’re on #teammushroom, because this recipe is chock full of them. If not, you should probably stop reading now and I promise you’ll have better luck with my next post ;-P But seriously, gimme all the mushrooms and nobody will get hurt. I love those little funghi and I’m getting my fair share of them thanks to this new favorite recipe for topping bread!

I’ve made something similar before as part of my homemade Bruschetta Bar, but this Mixed Mushroom and Leek Bruschetta climbs to a whole other level with not one or two but THREE different types of mushrooms plus more leeks than you’ll know what to do with (hint: eat them.) It’s healthy yet filling at the same time and, when piled on top of hearty, freshly baked bread (my fave is a darker sourdough or multigrain loaf) it can easily pass as a light meal.

Another bonus? Even though it CAN be served warm, Mixed Mushroom and Leek Bruschetta tastes just as good when served room temperature (or even cold), making it an ideal dish to serve for entertaining or to take with you for a picnic, to the beach, to a potluck, etc.

This Mixed Mushroom and Leek Bruschetta is perfect for everything from an elegant dinner party to a casual beach picnic.

As the mother of a very small child with what seems like no time at all to spend in the kitchen, recipes like these are the ultimate lifesaver right now. In fact, don’t put it past me to make a batch on a Sunday and head to the fridge for it multiple times during the week when I want something healthy and quick. As a certified carb lover, it also makes me feel like I’m working some slightly more nutrient-packed foods into my day-to-day.

This Mixed Mushroom and Leek Bruschetta appetizer is best served over slices of your favorite rustic, crusty loaf of bread.

I’m going to keep it short today because, well, it’s 75 degrees out and there are much better things I could be doing than sitting behind my computer, but I hope you are having a wonderful week!

As I’m getting more and more back into regular posts, I’d love to hear what sort of recipes you’d like to see from me. Cocktails? Healthy food? Seasonal fare? Meal prep? Entertaining?

Let me know in the comments below!! xx

Mixed Mushroom and Leek Bruschetta
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Sauteed leeks and a medley of mushrooms create the perfect appetizer, whether served warm at home for a light dinner or chilled at a casual beach picnic.

Course: Appetizer
Keyword: appetizer, bruschetta, make-ahead, mushroom
Author: CaliGirl Cooking
Ingredients
  • 3 tablespoons butter
  • 1 leek (white part only), sliced
  • 2 shallots, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 12 ounces mixed mushrooms, sliced (I used baby bellas, shiitake and cremini)
  • 1/2 cup cream sherry
  • 1 tablespoon white vinegar
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • 1 loaf hearty bread, sliced
  • Olive oil to coat bread
Instructions
  1. Melt butter in a large saucepan over medium heat. 

  2. Add leek, shallots and garlic and sauté until leek is translucent and fragrant, about 5 minutes. Add mushrooms and stir to combine.

  3. Add sherry, vinegar and fresh herbs and cook over medium heat until mushrooms release their juices and have wilted significantly. Season with salt and pepper to taste.

  4. Remove mushrooms from heat and let cool. Turn oven on to medium broil and place rack in middle of oven. Cover a large baking sheet with parchment paper or a silpat. 

  5. Brush olive oil lightly over both sides of each piece of sliced bread and place on prepared baking sheet. Broil bread until golden, somewhere around 5 minutes for each side (keep a close eye on it, as oven temps vary greatly and your bread can go from golden to charred in a matter of seconds.)

  6. Let bread cool and then serve alongside mushrooms (you can either load the bread slices with mushrooms yourself before serving or let guests load their own.)

Creamy Mushroom Pâté

Who’s ready for a little decadence?

This Creamy Mushroom Pate is the perfect, easy, vegetarian appetizer for entertaining!

Meeeee!!

We all know that the very beginning of the week is THE worst, so I always try to do a little something special/out of the ordinary to make it seem just a little less, well, depressing. This Creamy Mushroom Pâté is my answer to that this week, and I hope you enjoy it as much as we have.

First off, tell me, have you ever had pâté? If not, you’ve really been missing out. It’s typically made from chicken liver (don’t gag just yet, trust me, I hate “liver” but I love pâté) but it can also be made from any number of things such as beef, pork, ham, seafood and VEGETABLES! Yes, vegetables. You’ll most often find it served alongside a cheese platter and/or plate of charcuterie, and you know these are some of my favorite things, so it’s no surprise that I’ve decided to make my own, healthier version of pâté to share with all of you!

This Creamy Mushroom Pate tastes rich and decadent while it's actually pretty darn healthy. Plus, it's so easy to make!

But before we get to this mouthwateringly delicious Creamy Mushroom Pâté tell me, how was your weekend? We had a nice visit with my mom, and I think we’re slowly starting to get organized and figure out how we’re going to fit another little human into our house in just a couple of months. We have our Infant CPR class tonight and my NorCal Baby Shower this weekend, so things are definitely starting to feel real around these parts! Our weekend up north will be my last trip before my due date, and my goal for when I come home is to get to prepping my blog content for right after Baby D. is born and stock my freezer with lots of yummy food we can heat up at a moment’s notice! (Got any delicious freezer-friendly recipes I should try?)

Speaking of freezer-friendly recipes, now that I think about it, this Creamy Mushroom Pâté might just be one of them! It’s full of savory flavor and incredibly tasty, with very few ingredients and taking under 20 minutes to make. It’s also fairly healthy, as long as you don’t count the butter 😉

A fresh baguette is the perfect accompaniment to this Creamy Mushroom Pate.

(Confession: I originally set out to make this a VEGAN Creamy Mushroom Pâté, but after tasting the mixture sans butter, I decided that’s what it really needed to tie everything together. If you are vegan and have any suggestions of what I could have substituted the butter with, please let me know!)

So here’s what you need to do to have a bowl of Creamy Mushroom Pâté in front of you in no time: You’ll first need to sauté the mushrooms in olive oil with some shallots, garlic, fresh thyme and marsala. Then, once those ingredients are nice and cooked, you’ll transfer them to a food processor to get that creaminess going. Finally, you’ll throw in the butter (while the mixture is still warm) to really seal the deal.

Now that doesn’t sound too difficult, does it?

My best suggestion for serving is to serve as you would any other pâté – with a fresh baguette, some crackers, and perhaps a nice chunk of cheese or two. Oh, and wine! Please don’t forget the wine – and have a glass for me?

This vegetarian Creamy Mushroom Pate is the perfect healthy appetizer for any get-together with friends. Plus, it's healthy!

Creamy Mushroom Pate
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

A classic French cheese and charcuterie accompaniment gets a healthy, vegetarian makeover when made with fresh mushrooms and thyme.

Course: Appetizer
Author: CaliGirl Cooking
Ingredients
  • 2 tablespoons olive oil
  • 1 pound cremini mushrooms, sliced
  • 2 whole shallots, peeled and thinly sliced
  • 2 cloves of garlic, peeled and minced
  • 1 tablespoon fresh thyme
  • 1/4 cup dry marsala
  • 1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon pepper (plus more to taste)
  • 3 tablespoons butter
Instructions
  1. Warm olive oil in a large sauté pan over medium heat. Add sliced mushrooms, shallots and garlic and stir to combine, cooking until mushrooms begin to sweat.

  2. Add fresh thyme and marsala and stir to combine. Let cook until mushrooms are nice and sautéed, about 5-7 minutes. Add salt and pepper and stir again to combine.

  3. Transfer mixture to the bowl of a food processor and pulse until a rough purée forms. Cut butter into three separate tablespoons and add to the food processor. Pulse until a creamy (not chunky) purée forms, season with more salt and pepper, if needed.

  4. Transfer to a bowl and serve with baguette, crackers and cheese.

Creamy Mushroom Pate | CaliGirlCooking.com

Bacon-Wrapped Portobello Mushrooms with Goat Cheese

The ultimate Dad food.

A large serving platter of Bacon-Wrapped Portobello Mushrooms with Goat Cheese over a bed of mixed greens.

But really, if you’re trying to sneak in any sort of salad/light-ish side dish for your Father’s Day cookout this weekend, these Bacon-Wrapped Portobello Mushrooms with Goat Cheese are the answer. I mean, whose Dad doesn’t like bacon?

And bacon isn’t all you get here. Prepare yourself for an explosion of garlic-laced balsamic flavor, meaty mushrooms and a sprinkling of tangy goat cheese. Serve it all over a bed of greens (I’m partial to something involving arugula) and the dish passes as a salad that the dudes will even be helping themselves to seconds of.

An overhead shot of a single serving of delicious Bacon-Wrapped Portobello Mushrooms with Goat Cheese, served over a bed of greens.

To start, I used the same marinade that I use for my Balsamic-Marinated Stuffed Portobello Mushrooms. I love marinating veggies because they only need 30 minutes MAX before they’re ready to go. No waiting hours (or worse, overnight!) for them to be ready for the grill.

While the mushrooms are marinating, you’ll partially cook the bacon in the oven. Because mushrooms don’t take too long to grill up, we need to give the bacon a little head start. The partially cooked bacon gets wrapped around our sufficiently marinated Portobello’s, then we fire up the grill!

Once we have the mushrooms on the grill, this dish will be ready in a flash. The ‘shrooms will only need about 5-6 minutes on each side to cook (hence, why we precooked the bacon,) then we let them cool slightly, lay them over the bed of greens and sprinkle with that crumbly goat cheese. That’s it! And because there’s so much flavor packed into the Portobello’s, you really don’t even need a separate dressing.

A tray of delicious Portobello mushrooms.

I don’t know about you, but the thought of having some of these Bacon-Wrapped Portobello Mushrooms with Goat Cheese with all of the other delicious food we’ll be eating this weekend has me REAL excited for our trip up to our parents’.

In fact, I’m taking a tip from my gal Lee over at Fit Foodie Finds and hustling to get all my work done by end-of-day Thursday so I can take Friday off and spend it getting ready for our little road trip north later that afternoon. Anyone else here whose self-employed agree that every summer work week should only be four days?? Let’s start a movement! I’m hoping it helps me be more productive during the week if I have more strict guidelines of when I need to get things done by. The extra hours of sunlight don’t hurt either so I can get more photography done during the day!

Okay, but seriously, even if you’re not doing anything special this weekend, or if you want a quick, healthy meal to get you through the rest of this week, I highly recommend you get about making these Bacon-Wrapped Portobello Mushrooms with Goat Cheese.

A large plate of Bacon-Wrapped Portobello Mushrooms with Goat Cheese, ready to be enjoyed on Father's Day!

Here’s to getting through the rest of the work week with delicious food on the horizon!!

Bacon-Wrapped Portobello Mushrooms with Goat Cheese
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

Marinated Portobello mushrooms wrapped in bacon and topped with crumbly goat cheese. A hearty, delicious salad that even the guys in your life will love!

Course: Salad, Side Dish
Servings: 6 people
Author: CaliGirl Cooking
Ingredients
  • 6 Portobello mushrooms, cleaned and stems removed, cut into spears
  • 6 cloves garlic, peeled and minced
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 pieces bacon
  • Goat cheese
  • Mixed greens, to serve (optional)
Instructions
  1. Place the mushrooms in a resealable plastic bag with garlic, olive oil, vinegar, salt and pepper. Make sure the mushrooms are evenly coated with the marinade and place in the refrigerator for 30 minutes. 

  2. While the mushrooms are marinating, partially cook the bacon. Lay the bacon out on a large jelly roll pan line with aluminum foil. Place the pan in the oven and turn the oven on to 450 degrees Fahrenheit (so you will not be preheating the oven, it will preheat while the bacon is already inside.) Set the timer for 15 minutes.

  3. Remove the bacon from the oven and let cool slightly, then cut each piece in half lengthwise. Remove the mushrooms from the refrigerator and wrap each one with a piece of the partially cooked bacon. 

  4. Heat your gas grill to medium, then put on the bacon-wrapped mushrooms spears. Cook for about 5-6 minutes per side, or until the bacon is sufficiently cooked. Be careful when working the grill as the grease from the bacon may cause flare-ups. 

  5. Place cooked mushrooms spears over a bed of mixed greens and sprinkle with goat cheese, to serve. 

Bacon-Wrapped Portobello Mushrooms with Goat Cheese | CaliGirlCooking.com

Portobello Hummus

It’s been far too long since I’ve brought you a homemade hummus recipe.

Portobello Hummus | CaliGirlCooking.com

So today we’re changing that! This Portobello Hummus will make any hummus hater do a complete 180 (true story) and want to eat chow down on this healthy snack nonstop.

But first, how was your weekend? This was the second weekend in a row we stayed in town (shocker, I know) and I have to say we’re kind of getting in the groove of this whole relaxing and having no plans thing. We did have a couple of fun activities up our sleeve, though. If you were following along on my Insta stories, you probably saw that we took a little road trip out to Ojai for a friends’ birthday party at Topa Mountain Winery. We always have a blast spending time in the quiet little mountain town. It’s a great escape from the hustle and bustle of Santa Barbara and is literally just 45 minutes away.

Other than that, I had a work meeting on Sunday and we literally just relaxed, which was amazzzzing. After a year of wedding planning, wedding-related activities, starting my own business and tons of travel, I’ve realized I almost forgot what relaxing is! I’m soaking it all in while I can because who knows how long this will last 😉

One other thing we did this weekend was eat a TON of this Portobello Hummus. I mean, we’re talking two of my favorite things coming together in one healthy snack. What could be better?

Portobello Hummus | CaliGirlCooking.com

If you’ve been reading the blog for any significant amount of time, you’ll know that I’m no stranger to fun flavor combos in my hummus. During the fall pumpkin season, I love whipping up this perfectly spiced Pumpkin Curry Hummus. Once we get into the warmer weather months, I tend to make this zesty Mango Sriracha Hummus. But my go-to year-round flavor has always been this Roasted Cauliflower Hummus with Rosemary and Garlic. Until now, that is! With the addition of this tasty Portobello Hummus, I now have TWO all-weather hummus flavors up my sleeve to whip up at a moment’s notice. And so do you!

So here’s the trick with this hearty, savory Portobello Hummus: You’ve GOT to saute the Portobello mushrooms in a luxurious bath of olive oil, salt and pepper before adding them to the white bean mixture. This gives the hummus a much deeper, more intense flavor than if you were to just add raw Portobellos to the mix.

It also gives the hummus an incredibly silky texture, which is part of the reason my sister-in-law’s dad was found dipping his carrot sticks in it when he is an alleged hummus-hater. He claimed that he usually doesn’t like hummus because it is “gritty,” but he said this was nice and smooth and full of flavor. I think I may have made a convert out of him!

Portobello Hummus | CaliGirlCooking.com

[It is worth noting that I also used Great Northern beans instead of the usual garbanzo beans in this recipe, which could have been another contributing factor to the consistency of the dip.]

The other keys to this tasty, creamy spread are what have come to be my go-to’s for almost any homemade hummus I make – fresh garlic and rosemary!  I seriously don’t know what it is, but these two ingredients are natural compliments to the white beans and tahini and make a WORLD of a difference in almost all of the hummus I’ve made.

Aside from the key ingredients I mentioned above, all you’ll need to make this delicious Portobello Hummus is some olive oil, lemon juice and the requisite tahini. Oh, and some salt and pepper (always) and a food processor or high-powered blender. That’s it!

What I love about homemade hummus is that it’s such an easy, healthy snack to whip up in no time at all, and most of the ingredients are things you’ll already have on hand in your pantry. In just as much time as it takes to go to the store and buy some big brand hummus with who knows how many ingredients, you can mix up a batch of Portobello Hummus where you have complete control over what goes into it.

Portobello Hummus | CaliGirlCooking.com

That looks like the perfect weekday treat if I’ve ever seen one!

5 from 1 vote
Portobello Hummus | CaliGirlCooking.com
Portobello Hummus
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

The ever-popular hummus gets a huge flavor boost from sauteed Portobello mushrooms and fresh garlic and rosemary. The perfect healthy snack!

Course: Snack
Servings: 2 cups
Author: CaliGirl Cooking
Ingredients
  • 5 tablespoons olive oil, divided
  • 2 medium Portobello mushrooms, diced
  • 1 15-ounce can Great Northern white beans
  • 3 cloves garlic, peeled
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
Instructions
  1. Heat 2 tablespoons olive oil in a saute pan over medium heat. Add diced Portobello mushrooms and sprinkle on salt and pepper. Saute mushrooms until soft and fragrant. Turn off heat.

  2. Combine beans, garlic, rosemary, tahini and lemon juice in a food processor. Add sautéed Portobello mushrooms and pulse until mixture begins to break down. With food processor on, slowly stream in remaining 3 tablespoons of olive oil. Continue pureeing until hummus is smooth. 

  3. Add salt and pepper to taste and refrigerate for at least 30 minutes before serving. Serve with crackers, pita chips or fresh cut veggies. 

Portobello Hummus | CaliGirlCooking.com

Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms

Can I just drown myself in a sea of corn and not come up for air for the next 9 days?

Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms | CaliGirl Cooking

Guys, the stress is real right now, and all I want to do is sit in a corner in my PJs with a giant bowl of Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms in my lap and my cell phone turned off so I can’t answer phone calls, texts or emails. Is that too much to ask?

I’m normally not the type who would succumb to the pressure of planning a huge event like, say, ahem, my wedding(!!) But, as it’s known to do sometimes, life threw me a giant curveball yesterday and MY LAPTOP COMPLETELY DIED. Cue huge panic attack. I know, I know, it shouldn’t be that big of a deal, but when you’re in the virtual business of blogging AND your wedding is less than two weeks away, it’s a pretty. big. deal. So, please bear with me as I piece together this blog post from a foreign computer and minimally touched up photos. We’re going to be keeping it REALLY real here today…

UPDATE as of late Tuesday evening: My computer is alive! Thank goodness for our super-awesome IT guy at work who worked his magic and brought it back to life. Phew, what a relief! Back in the saddle again…

Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms | CaliGirl Cooking

But aside from the fact that my Monday was ruined by my laptop dying, our weekend was pretty fantastic. Our friends’ wedding in Napa was absolutely stunning, the weather was perfect, the Bride was GORGEOUS…We literally couldn’t have asked for anything better. The only bummer was that we had to turn around and come home so soon! We’re really looking forward to spending more quality time in our favorite Wine Country once the wedding is behind us and we have some more free time to travel and relax 🙂

So let’s get into this Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms. It’s actually a very fitting time for me to post this recipe (it’s been in my back pocket for a while), as we’re just getting back from a trip to Napa and this dish was inspired by one my Dad and I had at Ad Hoc (one of Thomas Keller’s restaurants in Yountville) back when I lived there. It was part of their prix fixe brunch menu and, as soon as we tasted it, we knew we had to recreate it at home so we could enjoy it any time we wanted.

Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms | CaliGirl Cooking

You know what I love most about this recipe? It is soooo simple but sooooo good! Like, forehead slap, “Why didn’t I ever think of this flavor combo before?” good.  After all, there are only four ingredients and it takes less than 20 minutes to make. Now how’s that for a delicious side dish?

It’s also the perfect dish for summer and all that comes with it: barbecues, dinner parties, block parties, easy weeknight meals that don’t require you to stand over the stove for long periods of time, etc. I can guarantee you that no matter who you serve this to (as long as they like mushrooms) will fall in love and ask you for the recipe. Lucky for you, you can just send them here to the blog!

Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms | CaliGirl Cooking

So, here’s the long and short of it:

We cut some corn kernels off their cobs.

We sauté them in butter (I highly recommend using Kerrygold here) with fresh tarragon and shiitake mushrooms until the corn starts to get those tasty little golden edges.

We season with salt.

We serve in all its deliciousness.

Easiest recipe ever, right??

Okay, in light of recent (and upcoming events) I’m going to keep this short and sweet today. See you all on Friday for a super fun cocktail recipe!!! XO

Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms

5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Makes 4-6 servings

A delicious, easy side dish featuring fresh summer corn, tarragon and savory mushrooms.

Ingredients

  • 4 tablespoons high-quality butter (I recommend Kerrygold)
  • 5 ears of fresh corn, kernels cut off the cob
  • 6 ounces shiitake mushrooms, sliced
  • 2 tablespoons fresh tarragon, chopped
  • Salt to taste

Instructions

  1. Melt butter in a large sauté pan over medium-high heat.
  2. Once butter is melted, add corn, mushrooms and tarragon, stirring to coat.
  3. Saute over medium-high heat, stirring occasionally, until corn turns lightly golden.
  4. Season with salt and serve immediately.
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Sauteed Corn with Fresh Tarragon and Shiitake Mushrooms | CaliGirlCooking.com

Oh heyyyyyy good lookin’!

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