Chef Bobs Recipes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients

• 1 Gillian’s Foods gluten free pie crust
• 2/3 cup whole milk ricotta
• 12 oz. crimini mushrooms, cut into slices
• 1/2 of a jumbo white onion, cut into thin crescent-shaped slices
• 3 oz gruyere cheese, shredded
• parmesan cheese, for grating as a garnish
• pinch of salt and freshly ground pepper
• pinch of nutmeg
• olive oil
• 1 sprig of thyme

Instructions

• Preheat the oven to 400°F. Blind bake the pie crust for approximately 10 minutes until slightly golden brown then remove from oven.
• To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Cook until the onions begin to become golden along the edges and caramelize.
• Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat, drain the excess water, and set aside.
• Once drained, incorporate the onions and mushrooms with the ricotta cheese and add a small pinch of salt and freshly ground pepper, as well as the pinch of nutmeg.
• Spoon mixture into the pie shell.
• Top with the shredded gruyere, little bit of parmesan cheese as a slight garnish, and the thyme over all the top of the filling.
• Bake approximately for 20-30 minutes or until internal temp reaches 212℉  .
• Let it rest for 10 minutes on the baking sheet, then transfer to your serving plate.

Ingredients:

• 20 med Mushrooms
• 3 tbsp. Onion
• 1/3 cup Gillians plain bread crumbs
• 1/2 cup Butter
• 1/4 cup Pistachios
• 2 tbsp. Parsley
• 1/4 tsp Marjoram
• 1/4 tsp Salt

Directions:

1. Remove stems from mushroom caps; finely chop stems. Sauté stems and onion in 1/4 c. butter until tender.
2. Add G/F Gillians bread crumbs, pistachios, parsley, marjoram and salt. Mix well.
3. Spoon stuffing into mushroom caps. Place on baking sheet; drizzle with remaining melted butter. Bake at 350°F., 5 minutes or until hot.

Makes a delicious appetizer for a party!!!! Enjoy!

-Chefbob

Gluten Free Spaghetti with Pesto Cream

Gluten Free Bread and baking guide

Conversion Chart

Prosciutto and Melon

Bruschetta

Gluten Free Spaghetti with Pesto Cream

Gluten Free Spaghetti Aglio e Olio

Gluten Free Penne with Prosciutto and Ricotta

Baked Gluten Free Pasta with Sausage & Mushrooms

Gluten Free Pan Pizza

Rice Pasta Pomodoro with g/f garlic bread

Delectable Gluten Free Calzone

White and Brown Bread