I’ve been kind of sneaky lately. Not the chocolate I hide around the house either. I’m talking about sneaking mushrooms into our meals two nights in a row! The little boy that doesn’t even know what a mushroom really is but still refuses to eat them couldn’t even tell.
There’s a concept called Blend and Extend which uses finely chopped Mushrooms added with ground beef to extend portions and add another serving of vegetables to dinner. A light bulb moment and another reason I’m so glad I got into food blogging. There are so many ideas out there! If you have picky eaters you’ll definitely be able to get away with this one.
Good things have been happening in the kitchen lately. Not only have I been sneaking in veggies, I prepped one meal and had enough left over for the next night. Happy dance!
Dinner one is the Bacon double cheeseburger tart. It’s light, crispy and a nice change using puffed pastry. Using the leftover beef mixture along with some of the caramelized onions, I had the makings of a great pasta sauce for night two.
- 2 squares puffed pastry thawed
- 1 medium onion
- 2 tbsp olive oil
- salt and pepper
- 4 thick slices of bacon
- 8-10 mushrooms
- 1 lb lean ground beef
- Pizza sauce
- 1 cup shredded mozzarella and cheddar blend cheese
- Arugula to garnish
- Peel and slice the onion
- In a large pan heat the olive oil over medium heat.
- Add the onions to the oil, season with salt and pepper and cook until golden brown, about 20 minutes. Set the onions aside in a bowl.
- Cook the bacon and dice into small pieces. Set aside
- Clean the mushrooms and pulse in a food processor until finely chopped.
- Add the mushrooms to the frying pan along with the ground beef. Cook until no longer pink.
- Preheat the oven to 425 degrees.
- Roll both squares of the puffed pastry into roughly 9x13 sizes
- Top with pizza sauce, beef mixture, bacon and onions. Finish with the grated cheese and bake for 20-25 minutes.
- Cool 5 minutes before slicing.
- Garnish with Arugula.