Mario's 3 Course Feast! Balsamic Mushroom Alfredo Recipe
Mushrooms sautéed with garlic and simmered with Alfredo sauce with a hint of balsamic. Topped with arugula and tangy balsamic glaze alongside a herb butter drizzled crispy seasoned chicken. Finish your meal with a mini oreo cheesecake.
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Ingredients
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Balsamic Mushroom Alfredo
Herb Butter Chicken
Mini Oreo Cheesecake
Method
Balsamic Mushroom Alfredo
- 1
Sauté the Mushrooms
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until golden brown.
- 2
- 3
Combine with Alfredo Sauce
Pour in the Alfredo sauce and balsamic vinegar, stirring to combine. Allow to simmer for 5 minutes on low heat.
- 4
Prepare Arugula and Glaze
While the sauce simmers, rinse and dry the arugula. Prepare balsamic glaze for drizzling on top.
Herb Butter Chicken
- 5
- 6
Coat Chicken
Rub the herb butter mixture all over the chicken breasts and place them in a baking dish. Drizzle with olive oil.
- 7
Bake Chicken
Bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
Mini Oreo Cheesecake
- 8
- 9
Make Cheesecake Filling
In a large mixing bowl, beat softened cream cheese until smooth. Gradually add sugar and vanilla extract, mixing until well combined.
- 10
Fold in Whipped Cream
Gently fold in the whipped cream until fully incorporated, creating a light and fluffy mixture.
- 11
Assemble and Chill
Spoon the cheesecake mixture over the crust in the mini cups. Refrigerate for at least 2 hours until set.
- 12
Garnish and Serve
Top each cheesecake with a mini Oreo cookie before serving for decoration.
