Rosemary Mac'n'Cheese Paired with Stuffed Mushrooms...these recipes can't be missed!

To kick off our new Rosemary "Flavor of the Month" for February, we have a delicious spin on baked macaroni and cheese and stuffed portobello mushrooms. These recipes are so delicious, you will go back for seconds...and thirds...and fourths...well, you get the idea:

Helaina's Rosemary Mac Attack:

Macaroni and cheese is one of my absolute favorite dinners. You can take me to any sit-down restaurant, and if I see baked mac and cheese on the menu, done deal. I'll always try a new take on this comfort food classic. It takes me back to the delicious days being a little kid, but now with a more grown up taste of rosemary and sun dried tomatoes. 

Ingredients:                                                                                                                       Also:

12 oz. pasta- while the classic uses elbow macaroni, i used spirals            11x7 glass pan

2 c. cheddar, shredded

1 c. smoked gouda, shredded

1 tbsp. fresh rosemary, finely chopped

4 tbsp. sun dried tomatoes, coarsely chopped

2 tsp. black pepper

1/2 c. milk

6 tbsp. butter

2 tbsp. flour

1/3 c. bread crumbs

      *Prepared dish makes 6 large portions

Begin by preheating your oven to 325o F and your grease pan. Cook pasta al dente, about 7 minutes.

While pasta cooks melt butter with milk, and add flour 1 tbsp. at a time. Add most of the two kinds of shredded cheese, but leave a little to sprinkle on top.  Stir in rosemary, tomatoes, and pepper. Once the cheese is melted and evenly coating the pasta, pour the mixture into your greased pan. Sprinkle bread crumbs and remaining cheese on top and bake for about 25-30 minutes. 

Remove from oven and allow to cool for about 10 minutes. Be sure to enjoy a healthy serving of this rosemary mac with a baked mushroom and a cold beer!

Ianna's Stuffed Portobello Mushrooms:

Maybe going to the Santa Cruz Fungus Fair did this to me, but this winter I have been obsessed with stuffed portobello mushrooms. I have made this recipe a variety a ways, with a variety of stuffing types, and it was not until a friend requested it that I decided to blog a recipe. It's pretty simple to make too:

Ingredients:

2 Portobello Mushrooms (of decent size...the bigger the better I say!)

1 box stuffing mix (I use just plain old box stuffing)

A couple handfuls of chopped, fresh spinach

Bacon (I do a a couple strips per 'shroom, but I will leave it up to you)

A few large garlic cloves

1 cup grated Parmesan cheese

1/2 cup heavy cream

Butter (1/4 cup...Plus whatever your stuffing calls for)

Salt, Pepper, and honestly whatever spices you tend to like

 *Serves two...unless you share :)

-First, remove stems from mushroom caps, then sauté caps for about a minute or so in butter. I give them some time on both sides.You want them to soften a bit, but not so much that they are falling apart and juicing everywhere. While your caps cook, chop up the stems and garlic cloves.

-When your mushrooms are done, remove them and place them on a baking sheet, with the gills facing up.

-You might need to add some more butter or oil to the pan, and once you do, add the chopped stems and garlic. Let this cook for about a minute, and then add the heavy cream. Let this cook until the cream thickens a bit, and then add the grated Parmesan. Once the cheese is melted, you can add in your spinach, since this has a low cook time. I recommend covering the pan so the spinach cooks faster and more evenly from the steam.

-While your fillings cook, fry up your bacon. Once cooked, cut into smaller pieces and mix in with the spinach filling. Remove from heat.

-Place a layer of the stuffing in each mushroom, and then another layer from your spinach-bacon-cheesy-creamy goodness. Sprinkle some Parmesan cheese on top, and then place the baking sheet into the oven on the Hi-broil setting. Leave the stuffed mushrooms in the oven until the cheese is beginning to slightly brown on top.

Enjoy! I'm telling you, you will want to make these again and again...and again. Play around with ingredients too. Every time I make them I try something new, yet equally delicious.

Also! To complete our meal, we quenched our thirsts with the home brew talents of our friend, David, who provided us with some of his hoppy and flavorful Kirkwood Steamers. It's always nice to wash down a good meal with a good beer, especially if its made with love from an old friend. Thanks David!

-Helaina and Ianna