Detroit Veggie Recipe
Cheese blend, mushrooms, spinach, cherry tomatoes, and basil garlic oil
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Ingredients
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Cheese Blend
Vegetables
Garlic Oil
Method
Preparing the Garlic Oil
- 1
Make Garlic Oil
In a small saucepan, combine olive oil and minced garlic. Heat over low heat for about 5 minutes, allowing the garlic to infuse into the oil. Do not let the garlic brown. Remove from heat and set aside.
Preparing the Vegetables
- 2
Sauté Mushrooms
In a skillet over medium heat, add a tablespoon of the garlic oil. Once hot, add the sliced mushrooms and sauté for about 5 minutes until they are soft and browned. Remove from skillet and set aside.
- 3
Sauté Spinach
In the same skillet, add another tablespoon of garlic oil. Add the spinach and sauté for 2-3 minutes until wilted. Remove from skillet and set aside.
- 4
Halve Cherry Tomatoes
While the spinach is wilting, wash and halve the cherry tomatoes. Set aside.
Assembling the Dish
- 5
Combine Ingredients
In a large mixing bowl, combine the sautéed mushrooms, wilted spinach, halved cherry tomatoes, and fresh basil. Toss gently to mix.
- 6
Add Cheese
Add the mozzarella, parmesan, and ricotta cheese to the vegetable mixture. Stir until well combined.
- 7
Drizzle with Garlic Oil
Drizzle the garlic oil over the mixture and toss to coat evenly.
Cooking and Serving
- 8
Bake the Mixture
Preheat the oven to 375°F (190°C). Transfer the mixture into a greased baking dish and spread it evenly. Bake for 20-25 minutes until cheese is melted and bubbly.
- 9
Serve
Remove from the oven and let cool for a few minutes. Serve warm as a side dish or a main vegetarian entrée.
