Easy Skillet Cornbread

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare…

A Couple Cooks – Recipes worth repeating.

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare to be amazed.

Skillet Cornbread

A good cornbread recipe is a necessity for the home cook, we’ve found. Cornbread is easy, goes with just about anything and it always, always satisfies. Here’s a favorite of ours: this Skillet Cornbread recipe! It’s great in a cast iron skillet, though you can use any type of oven-safe skillet that’s on hand. Bake it up and it has just the right thickness, moist crumb, and savory sweetness you want in a great cornbread.

What’s in a skillet cornbread recipe?

Cornbread is a quick bread made with cornmeal that has roots in Native American cuisine, as well as the cuisine of the American South. There are many spins on this concept, and whether it’s sweet, savory, thick or thin often depends on the region in the US. This recipe is on the savory side, hinted with just a bit of sweetness.

Often cornbread is baked in a cast-iron skillet, which makes it crispy on the outsides and moist on the inside. Most cornbread recipes have similar ingredients and method. (For this one we were partially inspired by Toni Tipton-Martin’s cookbook Jubilee: which we highly recommend!) Here are the ingredients you’ll need:

  • Yellow cornmeal
  • All-purpose flour
  • Granulated sugar
  • Baking powder, baking soda and kosher salt
  • Eggs
  • Whole milk
  • Salted butter
Skillet Cornbread Recipe

Use a cast iron skillet, or any oven safe pan

Why is cast iron skillet cornbread so delicious? You can preheat the skillet beforehand, and it becomes very hot to make a deliciously crispy exterior and soft interior. Here are a few notes on the type of skillet:

  • A 9 or 10 inch cast iron skillet is preferable, if you have it. Some people like to preheat the skillet for the entire oven preheat time to get the bread even crispier. For our method we do just 5 minutes to melt the butter, but you can preheat longer if you wish.
  • Or, any oven-safe skillet works! Just make sure it’s around 9 to 10-inches in diameter to get the ideal bread thickness.
Cast iron skillet cornbread

Ways to serve this skillet cornbread recipe

Skillet cornbread is one of our favorite easy side dishes, because it goes with just about anything! Here are some toppings and ideas for making it into a meal:

Vegan and gluten free variations

Want to switch it up for dietary restrictions? Try these vegan and gluten-free substitutions:

  • Gluten free skillet cornbread: Substitute 1:1 gluten-free flour for the all purpose flour.
  • Vegan skillet cornbread: Make our Vegan Cornbread and cook it in a skillet following the recipe below.
Skillet Cornbread

More cornbread recipes

And that’s it! Let us know how you get on in the comments below. And if you’re craving other ideas, try these variations on the theme:

This cast iron skillet cornbread recipe is…

Vegetarian. For gluten-free, see the recipe below. For vegan, go to Vegan Cornbread.

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Skillet Cornbread

Easy Skillet Cornbread


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 to 10
  • Diet: Vegetarian

Description

This skillet cornbread recipe will become your go-to! Bake it up in an oven-safe or cast iron skillet and prepare to be amazed.


Ingredients

  • 1 ¼ cup yellow cornmeal
  • 1 cup all-purpose flour (or 1:1 gluten-free flour)
  • 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 eggs
  • 1 ¼ cups whole milk
  • 6 tablespoons salted butter (or neutral oil)

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a medium bowl, stir together the cornmeal, flour, granulated sugar, baking powder, baking soda, and kosher salt. Whisk in the eggs and milk until a smooth dough forms.
  3. Place the butter (cut into pieces) in a 9 or 10-inch cast iron skillet or other oven-safe skillet. Place it in the oven until the butter melts, about 5 minutes.
  4. Carefully remove the skillet with a hot pad. Brush the melted butter up the sides of the pan. Then pour it into the batter and stir until fully combined. Pour the dough back into the preheated pan.
  5. Bake 20 minutes, until puffed and a toothpick comes out clean. Allow to cool for a few minutes, then slice into pieces and serve.
  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Skillet cornbread, cast iron skillet cornbread, skillet cornbread recipe

A Couple Cooks - Recipes worth repeating.

Lemon Pasta

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar…

A Couple Cooks – Recipes worth repeating.

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.

Lemon pasta

Here’s a lusciously creamy pasta that will become the meal of your dreams. Try this Lemon Pasta! It’s rich and silky, with just the right balance of sharp citrus from loads of lemon zest. Don’t consider this a health food or even a healthy spin: it’s here for when you need a properly indulgent bit of pasta. This one is modeled off of a favorite of ours at a fantastic local restaurant and let’s just say: it’ll be tough to put down your fork.

Ingredients in this lemon pasta recipe

This lemon pasta recipe is a mess of citrusy, creamy long noodles smothered in cream, Parmesan and lemon zest. While most of the recipes on this website fit under the umbrella of healthy, this one is all about being just plain amazing. If you prefer a healthy spin, go to Vegan Fettucine Alfredo! For this lemon pasta you’ll need:

  • Pasta: spaghetti or bucatini
  • Milk
  • Heavy cream
  • Butter
  • Garlic
  • Lemon zest
  • Parmesan cheese
  • Salt and pepper
Lemon Pasta Recipe

Use any long noodle (bucatini is best)

You can use any type of long noodle for this lemon pasta recipe. If you have fresh pasta, this would be a great sauce for using it! Of course, it’s much more accessible to use dried long noodles. Here are some options:

  • Bucatini: It’s spaghetti with a hole in it! It lends a deliciously chewy texture to the pasta.
  • Spaghetti: The classic!
  • Linguine: A slightly wider noodle.
  • Fettucine: A flatter and wider noodle.

Of course, this sauce works well with a short noodle as well, if you’re looking for a short pasta! Some ideas: Rigatoni, Penne, Orecchiette and Cavatappi would be great contenders.

How to make lemon pasta: a few tips

This lemon pasta takes just a few minutes to whip up. Here are a few tips to keep in mind during the cooking process:

  • Consider cutting it in half! The recipe below makes 6 to 8 servings, so cut in half if you don’t want leftovers (though they do save well!).
  • Zest the lemons first. You’ll need zest from two lemons, which can take a while. We like using a microplane grater to make quick work.
  • Loosen the sauce with pasta water. Like with many Italian pasta recipes, save a bit of the pasta water after you’ve boiled it: you may need a few splashes to get the sauce to a creamy consistency.
Lemon pasta

Serves a crowd, or works as leftovers

This lemon pasta makes quite a big pot of noodles! You’ll use 1 pound of pasta here, which in our book makes enough for 6 to 8 servings. This might be less than you’re used to when it comes to pasta, but this one is so rich we recommend having smaller servings.

You may want to halve this recipe, or it works great as leftovers! The flavor is still fantastic after 3 days refrigerated. We even ate it cold! You can also reheat it in a skillet with a splash of milk to get it creamy again.

What to serve with lemon pasta

Here’s an important thing about this lemon pasta recipe: how to make it into a meal! The serving size is smaller than you might be used to, because it’s such a rich and fatty pasta. You’ll want to accessorize it with a crisp green salad or some vegetable sides. Here are some ideas:

Lemon pasta

Or, serve it as a simple side dish

Another great way to serve lemon pasta? As a side dish! It works very well with fish or chicken for an elegant meal. Here are a few mains we’d serve it with:

This lemon pasta recipe is…

Vegetarian. For gluten-free, use gluten-free or legume pasta.

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Lemon pasta

Lemon Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8
  • Diet: Vegetarian

Description

This lusciously creamy lemon pasta recipe is the ideal balance of richness and acidity! It’s a comforting meal or stellar side dish.


Ingredients

  • 1 pound spaghetti or bucatini pasta*
  • 1 cup 2% milk
  • ¾ cup heavy cream
  • 1 teaspoon kosher salt, divided
  • 4 cloves garlic, grated
  • Zest from 2 lemons
  • 5 tablespoons salted butter, sliced
  • ½ cup grated Parmesan cheese
  • Fresh ground black pepper

Instructions

  1. Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Save out ½ cup pasta water using a glass measuring cup for the sauce, then quickly drain the pasta.
  2. Make the sauce: In saucepan, add the milk and cream and bring to a simmer over medium heat. As it comes to a simmer, grate in the garlic. Add ½ teaspoon kosher salt, zest of 1 lemon, and 4 tablespoons butter and stir for 1 minute. Slowly sprinkle in the Parmesan cheese, stirring constantly until fully incorporated and the sauce thickens.
  3. Serve: Add the drained pasta to the sauce and toss to combine. Allow to sit 3 minutes. Add the remaining zest of 1 lemon, ½ teaspoon kosher salt, and 1 tablespoon butter. Add a few drizzles of pasta water as necessary until nicely coated. Serve with fresh ground black pepper. Store leftovers refrigerated for up to 3 days (reheats nicely in a skillet with a splash of milk).

Notes

*This quantity serves 6 to 8: make sure to cut in half if you’re serving less eaters! Pair with a green salad or veggie side to round it out as a meal.

  • Category: Main dish
  • Method: Pasta
  • Cuisine: American

Keywords: Lemon pasta

A Couple Cooks - Recipes worth repeating.

Easy Succotash

This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with…

A Couple Cooks – Recipes worth repeating.

This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with a long history.

Succotash

Here’s a delicious veggie-packed dish with a long history: Succotash! Did you know this traditional pairing of corn and beans originated with the native Narragansett people in New England? (We didn’t.) While you might associate it with Southern American cooking, it’s even older than that. It’s a great way to infuse a colorful dose of veggies into any meal: an ideal healthy side dish! Here’s our spin on this classic and how to add it to your mealtime repertoire.

What is succotash?

Succotash is a dish of corn, lima beans and other vegetables that was introduced to American colonists by native Americans in the 1600’s. The Narragansett people in New England ate this dish featuring the “three sisters” or three crops that thrive and grow together: corn, beans, and squash. The colonists put their own spin on this dish, and Americans have been riffing on it ever since.

Succotash is most often associated with Southern cooking, but it’s served all over the US. Every cook has their own spin, like any great recipe from mac and cheese to potato salad! Often you’ll see tomatoes, peppers, onion, okra, or bacon in the dish.

Succotash recipe

Ingredients in a succotash recipe

What ingredients are in succotash? To achieve the name, corn and lima beans must be present. With those, you’ll see all sorts of other ingredients: tomatoes, onion, peppers, zucchini, okra, and often bacon or pork. This spin is a vegetarian succotash, and we’ve amped up the flavorings to get a deliciously savory flavorings evenly distributed throughout. Here’s what you’ll need for this succotash recipe:

  • Onion
  • Corn
  • Lima beans
  • Red pepper
  • Cherry tomatoes
  • Seasonings: garlic powder, smoked paprika, sage, parsley, salt and pepper
  • Butter and olive oil, for cooking

Use fresh or frozen veggies

This succotash recipe is so quick and easy using frozen corn and lima beans! Contrary to what you might think, eating frozen veggies are just as nutritious as fresh. So stock up on some frozen corn and lima beans, for any time you need a delicious veggie-packed side dish!

If it’s corn season, succotash is incredibly flavorful with fresh corn! You can cut it off the cob and then use it fresh right in this recipe with the same cook time.

Succotash

A great option as a healthy side dish

Succotash is a side dish rounds out nearly any meal! It has lots of colorful vegetables and plant-based protein. The lima beans infuse 30 grams of protein into the recipe, and one bell pepper has 350% of your daily Vitamin C. We love adding this to any plate…because not only is it full of nutrients: it’s absolutely delicious!

Ways to serve this succotash recipe

This succotash recipe goes with virtually any dish, from vegetarian mains to seafood. Here are some favorite ways to pair it:

Succotash

This succotash recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Succotash

Easy Succotash


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8
  • Diet: Vegetarian

Description

This classic Succotash recipe is a great way to infuse vegetables into any meal! It’s a healthy side dish with a long history.


Ingredients

  • 2 tablespoons olive oil
  • 1/2 white onion, minced
  • 4 cups frozen corn (or fresh corn cut off the cob)
  • 2 cups frozen lima beans
  • 1 red pepper, finely diced
  • 1 pint cherry tomatoes, halved
  • ¾ teaspoon garlic powder
  • ½ teaspoon smoked paprika (optional)
  • 1 ½ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons salted butter (or olive oil)
  • 1 tablespoon fresh sage (about 6 medium leaves), minced
  • 2 tablespoons fresh parsley, minced

Instructions

  1. Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2 minutes, until translucent.
  2. Add the corn, beans, red pepper, tomatoes, garlic powder, 1 teaspoon of the salt, and the fresh ground pepper. Cook, stirring occasionally until all vegetables are tender and nearly cooked, about 5 to 6 minutes.
  3. Stir in the salted butter (or olive oil), chopped sage and parsley and cook 1 minute more, until the butter is melted. Taste and add the additional ½ teaspoon salt (or less if desired). Serve warm.
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Succotash, Succotash recipe, what is succotash

A Couple Cooks - Recipes worth repeating.

Classic Ratatouille

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or…

A Couple Cooks – Recipes worth repeating.

This traditional ratatouille recipe is made the classic French way! Sop up these stewed late summer veggies with bread or serve as a side.

Ratatouille Recipe

Sure, you’ve heard of the Ratatouille movie: but do you know what ratatouille actually is? Not surprisingly, this humble dish that’s not anything like it’s glamorized movie version: thinly sliced vegetables served in a swirled stack. This classic French dish of stewed late summer vegetables is anything but fancy, but it’s a darn good way to use seasonal produce! Serve it as a side dish with fish or chicken, or as a main dish with white beans and crusty bread.

What is ratatouille?

Ratatouille is a classic dish from Southern France of stewed vegetables. There’s no formalized recipe or method, but it typically includes eggplant, tomato, zucchini, onion, and bell pepper. It’s a humble stew and surprise: not anything like the ratatouille you see in the Pixar movie.

  • Where did the Disney ratatouille recipe come from? In the 1970’s French chefs started making a version of the dish with thin sliced vegetables. French chef Thomas Keller riffed on this concept in his 1999 cookbook, calling the recipe Confit byaldi. Confit byaldi adds a tomato and pepper sauce on the bottom (piperade), then garnishes the thin-sliced vegetables with balsamic vinaigrette.
  • Chef Thomas Keller actually served as food consultant for the movie Ratatouille! He suggested this way to serve the humble dish to a food critic, which is how it made its way into the movie. It does seem like a pretty genius spin for a mouse to think up, so we’re glad to know it was actually a great real-life chef. (Source)
Ratatouille Recipe

Making a traditional ratatouille recipe: some tips

A traditional ratatouille recipe is a humble vegetable stew, filled with end of summer vegetables. Is it worth making? Absolutely! It’s a comforting dish that makes your kitchen smell like heaven as the garlic sizzles. The way it enhances the flavors is out of this world! Here are a few things to note about this ratatouille recipe:

  • Saute the veggies in two batches. The amount of vegetables is too large for the pot, so to get a good caramelization on them you’ll sauté in two batches. While some modern spins roast their ratatouille veggies, we wanted to go as classic as possible.
  • Then add garlic, tomatoes, and veggies and cook 30 minutes. At this point it’s totally hands off, so you can prepare the rest of the meal.
  • Serve with pistou if desired. Even better, serve it with classic French pistou over the top! Keep reading.

Serve with pistou to take it over the top

Though this is a traditional ratatouille recipe, we couldn’t resist adding a little spin! (Sorry, Remy.) Add a little green sauce to make this one really shine! What’s pistou?

  • Pistou is a classic French Provençal sauce made of garlic, olive oil and fresh basil. It’s like Italian pesto but without pine nuts, which gives it a looser texture.
  • Use an immersion blender or a mortar and pestle to make this traditional sauce.
  • The fresh, garlicky flavor notes really add to this humble dish.
Pistou

How to serve ratatouille

Ratatouille is a late summer recipe that works as main dish or a side dish for roast chicken or fish. But keep in mind: it’s all vegetables with no major source of protein to keep you full. To serve it as a main dish, pair it with a protein like white beans, chickpeas or bread and cheese. Here are some ideas:

How would you serve it? Let us know in the comments below.

Ratatouille Recipe

More classic French recipes

Love classic French recipes? Here are a few more delicious ways to enjoy French food:

This ratatouille recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Ratatouille

Classic Ratatouille Recipe


Ingredients

  • 1 medium eggplant, cut into 3/4” pieces
  • 1 medium zucchini, cut into 1/2-inch thick bite-sized chunks
  • 1 green pepper, diced
  • 1 yellow onion, sliced
  • 4 garlic cloves, minced
  • 3 tablespoons olive oil, divided
  • 1 large tomato, roughly chopped
  • 28-ounce can crushed San Marzano tomatoes
  • 1 ½ teaspoons kosher salt, divided
  • ½ tablespoon lemon juice
  • ¼ cup roughly chopped basil
  • Pistou, for serving

Instructions

  1. Prep the vegetables (except tomatoes) and add to a large bowl. Add the 2 tablespoons olive oil and kosher salt and toss to combine.
  2. In a large frying pan or large cast iron skillet, heat 2 tablespoons olive oil over medium high heat. Add half of the vegetables and cook about 5 minutes, stirring occasionally until lightly browned (not fully cooked) and remove to a bowl.
  3. Reduce the heat to medium. Add another drizzle of olive oil and cook the second half of the veggies in the same manner for about 5 minutes, then remove them to the same bowl.
  4. Keep the heat on medium. Add the minced garlic to the hot pan. Cook about 10 seconds, stirring constantly. Then add the chopped tomatoes with their liquid and cook for 30 seconds. Add the crushed tomatoes and ½ teaspoon kosher salt. Then add the cooked vegetables and stir.
  5. Simmer about 30 minutes until tomatoes are reduced and veggies are all tender, stirring occasionally. When it’s done, stir in the lemon juice, and add more salt and pepper to taste. Top with pistou if desired.

A Couple Cooks - Recipes worth repeating.

Easy Avocado Corn Salad

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full…

A Couple Cooks – Recipes worth repeating.

Here’s the trick to a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.

Avocado corn salad

Some salads sound simple, but then you find yourself standing at the cutting board for ages. (Wait, where did the last 30 minutes go?) Here’s a salad that won’t take you half an afternoon to prep: this fast and easy Avocado Corn Salad! This one uses our favorite quick trick to a killer salad we use in our black bean and corn salad. It’s got a quick way to shortcut a bunch of chopping and the flavor? Incredible.

Another great option? Try our Avocado Tomato Salad with lemon vinaigrette!

Ingredients in avocado corn salad

This avocado corn salad can be quick and simple, or you can make it a little fancier using cooked corn on the cob. It’s the perfect summer salad for a barbecue or cookout, but it works for any season. Here are the essentials you’ll need for this recipe:

  • Avocados
  • Canned corn or cooked corn on the cob (see below)
  • Fresh pico de gallo, aka fresh salsa
  • Red onion, cilantro: optional!

Throw them all together, and you’ve got one salad with massive flavor and minimal chopping required. In fact, all you really need to chop is the avocados!

Avocado Corn Salad

The key: pico de gallo (aka fresh salsa)

The key to this concept? Purchased fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Why use it for an avocado corn salad?

  • Pico de gallo is a type of salsa made with fresh tomatoes, onion, garlic, cilantro, and lime juice.
  • It cuts down on chopping. You can find it in the fresh food section, already chopped up and ready to mix into your salad!
  • The lime juice makes a natural salad dressing. Make sure to pour on a little of the juices into the mix. Then add a drizzle of olive oil, and you’ve got dressing!

Alternative: homemade pico

Purchased pico de gallo is pretty easy to access in American grocery stores in the produce aisle. Don’t have access to it? You can make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor. Go to our Best Pico de Gallo recipe and make ½ the recipe.

Avocado Corn Salad

Main types of corn for avocado corn salad

This salad easily transforms from basic to fancy by using corn on the cob! It’s delicious with canned corn, but if it’s corn season: make a stunning salad using grilled or boiled corn. It’s also a fantastic use for leftover corn on the cob! Here are all our favorite ways to cook corn on the cob:

For the cob methods, hit up this way to How to Cut Corn Off the Cob. It’s easy and eliminates the mess! Can you use frozen corn for this salad? You can, but we find the flavor of canned is better in this case and you don’t even need to defrost it.

How to cut an avocado: the safe way

Last up for this avocado corn salad: do you know the best way to cut an avocado? This vegetable (well, fruit!) is notorious for inducing knife injuries. Here’s how to cut it…the safe way:

  • Remove the pit: Using a large chef’s knife, cut lengthwise around the avocado. Twist the two halves to separate them. Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit, then twist it to remove it.
  • Safely pull the pit from the knife: Do not remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife. (See the video at the link.)
  • Remove from the peel and slice: Use a large spoon to scoop out the avocado from the peel. Place the avocado with the cut side down, then cut it into slices.

And that’s it! We hope you love this avocado corn salad: let us know in the comments below!

More avocado recipes

Love avocados? Here are a few more great avocado recipes to make with this tasty fruit:

This avocado corn salad is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Avocado corn salad

Easy Avocado Corn Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6
  • Diet: Vegan

Description

Here’s a fast and easy way to make avocado corn salad! It’s perfect for parties and full of zingy flavor.


Ingredients

  • 2 ripe avocados
  • 15-ounce can corn, drained or 1 ½ cups boiled or grilled corn kernels
  • ¼ cup red onion slices (optional)
  • 1 cup purchased pico de gallo, aka salsa fresca (including juices)*
  • Fresh cilantro, for garnish (optional)
  • ½ teaspoon kosher salt
  • 1 drizzle olive oil

Instructions

  1. If making with cooked corn, cut the corn kernels from the cob. Otherwise, drain the canned corn.
  2. Dice the avocado. If using, slice the red onion.
  3. Gently mix the chopped avocado, corn, red onion and cilantro (if using) with the pico de gallo, making sure to add it with its juices. Add a drizzle of olive oil if you like. The salad is best the day it is made. Leftovers are good for 1 day.

Notes

*You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo. If you’d like

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Avocado corn salad

A Couple Cooks - Recipes worth repeating.

How to Grill Corn in the Husk

Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet…

A Couple Cooks – Recipes worth repeating.

Grilling corn in husks is a unique method that’s absolutely worth trying! It’s easy and results in deliciously moist, sweet flavor.

How to grill corn in the husk

What’s better than sinking your teeth into the buttery pop of flavor that is summer sweet corn? There are so many ways to cook this summer treat, from boiled to grilled to even oven roasted. But here’s a new method that’s won us over: grilling corn in the husk! It requires a bit of know how, but it results in a fantastic flavor: beautifully moist and sweet, with a nutty nuance from roasting in the husk.

Grilling corn in husk: pros and cons!

The standard method for grilling corn? Shuck it and place it right onto the grill grates, so it gets beautifully charred. Another popular method is grilling corn in foil, which comes out extremely moist but no smoky grill flavor. Grilling corn in the husk is like a combination of the two methods!

  • Grilling corn in the husk results in moist, juicy corn (like the foil method) with a hint of charred nuttiness (like the grill grates method).
  • Some tradeoffs? Prep takes some time: you’ll have to remove the silk from each cob, and soak them for at least 20 minutes. It also takes slightly longer to grill than the grates method, and the cooking is slightly more uneven.

Is it worth it? After tasting it, we think so! We still like our perfect grilled corn method for ease of use, but this one is definitely up there flavor-wise. Plus, the husks come out fantastically blackened which looks visually impressive.

Grilled corn on the cob in husk

How to grill corn in the husk: basic steps

Ready to try this method? Grilling corn in the husk requires a bit of prep work, but it’s well worth it. Here are the two steps you’ll need to do that you might not think of before starting:

  • You’ll need to remove the silk. Yes, it’s a little fussy! Remove the silk of the corn, then pull the husks back up. This makes eating it easier once it comes off the grill.
  • Soak the cobs for 20 minutes. The husks are going to get very blackened on the grill grates. So to prevent them from catching fire, you’ll need to soak them first!
  • Preheat the grill to medium high: that’s 375 to 450 degrees.
  • Grill for 20 to 22 minutes. Turn them to get even blackening on the outside of the husk.

Again, the prep work is worth it! Grilling corn in the husk gives it a roasty, charred flavor but keeps it moist instead of drying out (like in our Perfect Grilled Corn method).

How to grill corn in the husk

Make it a meal!

Once you’ve got your lovely charred corn in the husk, it’s totally showy! It’s perfect for a grilled summer meal, cooked up with your favorite proteins, grilled sides, or a summer salad. Here are a few of our favorite ways to make a summer-time dinner:

Grilling Corn in Husk

More ways to cook corn on the cob

How to cook corn on the cob? Let us count the ways! As we noted above, there are pros and cons to each method. Here’s a breakdown:

This grilled corn in husk recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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How to grill corn in the husk

How to Grill Corn in the Husk


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Diet: Vegan

Ingredients

  • 8 ears corn
  • Butter and salt, for serving

Instructions

  1. Remove the silk: Remove any loose husks from the corn cobs. Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. Remove the silk, then pull the husks back up over the corn (it can be a bit messy, so it doesn’t have to be perfect!).
  2. Soak 20 minutes: Soak the corn cobs in cool water for at least 20 minutes to prevent scorching.
  3. Preheat: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). 
  4. Grill the corn: Place the corn directly on the grill grates and cook until the husk begins to blacken, then turn. Cook 20 to 22 minutes total, until the corn is cooked through (the outside husk will be charred). To check whether it’s done, pull back the husk on one corn to make sure it is bright yellow and cooked through all the way to the bottom of the cob. (You can air on the side of over-cooking it, since you may find the cooking is fairly uneven in the husk.) Serve immediately with butter and salt.
  • Category: Side dish
  • Method: Grilled
  • Cuisine: American

Keywords: Grilling corn in husk, grilled corn on the cob in husk, how to grill corn in the husk

A Couple Cooks - Recipes worth repeating.

Easy Tortellini Salad

This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days,…

A Couple Cooks – Recipes worth repeating.

This tortellini salad is full of zingy flavor: a delicious pasta salad for picnics and cookouts! Leftovers last for days, so it’s also an easy lunch idea.

Tortellini salad

Here’s a pasta salad recipe that’s ultra versatile for picnics, barbecues, and an easy lunch idea: this Tortellini Salad! The tang of the artichoke, chewy pillowy pasta, zippy tomatoes, and peppery basil come together into a symphony of flavor! Even better, it stores up to 4 days in the fridge, making it a perfect easy lunch. We’ve made this more times than we can count already: and it’s irresistibly delicious every time.

The pasta to buy for tortellini salad…tortelloni!

Here’s an important tip for making tortellini salad. Make it with tortelloni pasta! What’s tortelloni vs tortellini?

  • Tortelloni is a pasta shape that is larger than tortellini, and it’s got a filled center versus a hole in the middle. Because it’s larger, it’s easier to taste the filling. Tortelloni is easy to find the refrigerated section at your local grocery.
  • How to tell the difference quickly? Tortellini has a hole in the middle, tortelloni has a solid center that encloses the filling. Of course, this really makes it a tortelloni salad. But it’s the tastiest pasta for the job!
  • Don’t make this pasta salad with frozen or dried tortellini. It’s just not as good! Trust us, we’ve tried it.
Tortellini pasta salad

Ingredients for tortellini salad

Got your pasta? It’s easy to throw together this tortellini salad once you’ve got the right type. Here’s what else you’ll need:

  • Cherry tomatoes
  • Spinach
  • Artichokes
  • Fresh basil: optional, but we highly recommend it! It’s especially easy in summer if you have a basil plant
  • Parmesan cheese
  • Homemade vinaigrette (or purchased dressing)

Use homemade dressing, or shortcut with purchased

This tortellini salad is very easy to throw together: boil the pasta, chop the veggies, then make the dressing! We created a homemade vinaigrette dressing for this salad that makes it beautifully fresh and delicious. Here’s what to note about it:

  • The homemade dressing is best flavor-wise. All you need is oil, vinegar, and a few spices. Dried dill makes for an intriguing flavor without overpowering.
  • In a rush, use ¾ cup purchased Italian or vinaigrette dressing. It makes it even easier to throw together.
Tortellini salad

Stores as leftovers for up to 4 days!

This tortellini salad works great as a pasta salad for summer picnics and barbecues, but we also designed it to work for lunches! This one is a fantastic make-ahead pasta salad that lasts for up to 4 days in the refrigerator. We had to work a bit to engineer that flavor to perfection. Here are a few notes for leftover storage:

  • Using neutral oil plus olive oil makes store well! Olive oil tends to clump up when it’s cold. How to make olive oil not solidify in dressings in the refrigerator? Add a neutral oil! Using equal parts organic vegetable oil or grapeseed oil makes a vinaigrette that doesn’t solidify. But if you prefer to use all olive oil, feel free! Just beware the salad dressing may clump up (just bring it to room temp before eating).
  • You may need to add a few pinches of salt. Some foods become more bland when refrigerated, which is the case with this pasta salad. Taste and add a few pinches salt before serving, if necessary.
Tortellini salad

More pasta salad recipes

There are lots of great pasta salad recipes for summer or lunches! Once you’ve tried this tortellini salad, here are a few more summer salads to try:

This tortellini salad recipe is…

Vegetarian. For gluten-free, use gluten-free tortellini. For vegan, use vegan tortellini and skip the Parmesan cheese (add a bit more salt as needed).

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Tortellini salad

Easy Tortellini Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6 to 8 side dish servings
  • Diet: Vegetarian

Description

This tortellini salad is full of zingy flavor: delicious for picnics and cookouts! Leftovers last for days, so it’s ideal as an easy lunch.


Ingredients

  • 18 ounces refrigerated cheese tortelloni*
  • 2 ½ ounces (2 cups) baby spinach or chopped spinach
  • 1 handful fresh basil leaves, roughly chopped (optional but recommended)
  • 14 ounce can (8.5 ounce dry weight) quartered artichokes, roughly chopped
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup white wine vinegar***
  • 1 tablespoon granulated sugar
  • ½ teaspoon each dried dill and garlic powder
  • 1 teaspoon kosher salt, plus more to taste
  • Fresh ground black pepper
  • ¼ cup olive oil
  • ¼ cup neutral oil (like organic vegetable or grapeseed**)
  • ¾ cup shredded Parmesan cheese

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions (usually around 2 minutes). Drain the pasta and run it cool water over it until it’s warm. 
  2. Meanwhile while the pasta cooks, chop the spinach, basil and artichoke hearts, and slice the tomatoes. In a large bowl, whisk together the vinegar, sugar, dried dill, garlic powder, kosher salt, and fresh ground black pepper. Then whisk in the olive oil and neutral oil
  3. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the Parmesan cheese and stir to combine. Taste and add salt or more cheese to taste. Serve at room temperature or cold. Stores up to 4 days refrigerated (leftovers taste great and work well for lunches!).

Notes

*Tortelloni is large tortellini that you can find in the refrigerated section. It’s best for this salad because standard tortellini is too small. 

**Using neutral oil in this pasta salad helps leftovers keep in the fridge: if you use only olive oil, it clumps up after about 1 day of storage. If you’re not planning to have leftovers, you can use 100% olive oil if you prefer. 

***In a rush? Substitute ¾ cup Italian dressing or your purchased vinaigrette dressing of choice for the homemade dressing. 

  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Keywords: Tortellini salad

A Couple Cooks - Recipes worth repeating.

Elote Salad

This delicious elote salad turns Mexican street corn into a salad! It’s creamy, smoky, salty, and absolutely irresistible. Our favorite…

A Couple Cooks – Recipes worth repeating.

This delicious elote salad turns Mexican street corn into a salad! It’s creamy, smoky, salty, and absolutely irresistible.

Elote salad

Our favorite summer side dish over here? Elote, aka Mexican grilled corn. The smoky sweet corn kernels slathered in an irresistibly sauce is the epitome of the season for us. So here’s another fabulous way to eat the same flavors: this Elote Corn Salad! It’s absolutely irresistible, pairing grilled corn with a tangy sauce and bursts of salty cheese. Don’t want to fire up the grill? There’s a shortcut method, too.

What is elote?

Elote, aka Mexican street corn, is grilled corn slathered in a creamy sauce of sour cream, mayonnaise, and chili powder, and sprinkled with cheese. It’s a popular snack served by street vendors in Mexico. Of course, it’s the very best on the street in Mexico or cities that have a strong Mexican heritage to their cuisine: there’s nothing like it!

This elote salad is a spin on the popular side dish that uses all the flavor of elote. But you’ll cut the corn kernels off the cob, making it into a free form corn salad. It’s essentially the same as esquites, a version of elote served in a cup by Mexican street vendors.

Ingredients in elote salad

This elote salad is easy to make: the only part that requires any sort of technique is cooking the corn. See the methods below! Otherwise, all you’ll need is:

  • Corn on the cob (or frozen corn, see below)
  • Green onion
  • Cilantro
  • Mayonnaise
  • Lime juice
  • Cotija cheese, queso fresco, or feta cheese
  • Spices: Chili powder, garlic powder, cumin, and kosher salt
Elote corn salad

Find Cotija cheese or queso fresco (feta is a substitute!)

If you can, look for Cotija cheese for this recipe! It’s the traditional Mexican style of cheese that’s use in elote. Here’s a bit more about it and a few substitutes:

  • Cotija cheese is a Mexican cow’s milk cheese: it’s white with a dry texture and a very salty flavor. You can buy it fresh or aged, but it’s usually easiest to find fresh at the grocery.
  • Queso fresco means fresh cheese in Spanish and is another Mexican cow’s milk cheese. It works as a stand in for Cotija, but it’s much less salty. You may want to add a little salt to recipes if you use this substitute.
  • Feta cheese is a Greek cheese that has a similar crumbly texture to Cotija, and it’s easy to find at the store. It’s similar in saltiness to Cotija as well.

5 ways to cook the corn

This elote salad is delicious no matter how you cook the corn! Mix mayo, lime, and spices into pretty much anything and it will taste delicious (really). Here are our top methods for cooking corn for this recipe:

  • Grilled: Elote salad is at its best with grilled corn! Try this Perfect Grilled Corn.
  • Roasted: Roasted corn is delicious and easy. Try Roasted Corn.
  • Boiled: The standard way to cook corn? Boiled. Try Boiled Corn on the Cob.
  • Sauteed: You can use fresh or frozen corn kernels for this recipe too! Melt 1 tablespoon of butter in a skillet, then add the corn kernels and cook 3 to 4 minutes until bright yellow and tender.
  • Smoked: If you have a smoker, this is the way to go! Try Smoked Corn.

That’s it! We hope you love this elote salad recipe. It’s the perfect summer side dish for a grilled dinner! Let us know in the comments below what you think.

Elote salad

More corn salad recipes

There are so many more ways to make a corn salad! Once you’ve tried this elote salad, we recommend the following:

This elote corn salad recipe is…

Vegetarian and gluten-free.

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Elote Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This delicious elote salad turns Mexican street corn into a salad! It’s creamy, smoky, salty, and absolutely irresistible.


Ingredients

  • 6 ears corn (or 5 cups corn kernels*)
  • 1 green onion
  • 3 tablespoons cilantro, finely chopped
  • 3 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • ½ cup crumbled Cotija cheese, queso fresco, or feta cheese
  • ½ teaspoon chili powder
  • ¼ teaspoon each garlic powder, cumin, and kosher salt (or more salt to taste)

Instructions

  1. Cook the corn: Heat a grill to medium high heat (375 to 450 degrees Fahrenheit). Shuck the corn. Use your hands to rub oil on each corn cob evenly. Place the corn directly on the grill grates and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides. Alternative methods: Make Boiled Corn on the Cob, Roasted Corn on the Cob, or Smoked Corn on the Cob. Or for a quick fix, use 5 cups fresh or frozen corn kernels and sauté for a minute or two in butter in a medium skillet.
  2. Cut the corn off the cob: Find a bundt pan, or large rimmed baking sheet or pan. Place the corn into the hole in the bundt pan or hold the corn vertically inside the baking sheet, then use a chef’s knife to slice down and remove the corn from the cob. The sides of the pan catch the kernels that fly when cutting. See How to Cut Corn off The Cob for more.
  3. Prep the vegetables: Thinly slice the green onion. Finely chop the cilantro.
  4. Make the dressing: In a medium bowl, mix together the sour cream, mayonnaise, lime juice, chili powder, garlic powder, cumin, and kosher salt.
  5. Serve: Mix together the grilled corn, vegetables, and dressing. If desired, top with a sprinkle more cheese crumbles.

Notes

*For a quick fix, you can sauté 5 cups fresh or frozen corn kernels. Melt 1 tablespoon of butter in a skillet, then add the corn kernels and cook 3 to 4 minutes until bright yellow and tender.

  • Category: Salad
  • Method: Grilled
  • Cuisine: Summer

Keywords: Elote salad, elote corn salad

A Couple Cooks - Recipes worth repeating.

Grilled Veggie Kabobs

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal…

A Couple Cooks – Recipes worth repeating.

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal healthy side dish.

Vegetable kabobs

Ready for the best best, easiest summer side dish? Let’s make Veggie Kabobs! Perhaps you’ve made these before without a recipe. But you’ll know, the veggies risk coming out under-seasoned and over-cooked. Here’s our best method for making veggie kabobs with a simple seasoning blend. All the best veggies come out cooked to perfection! It’s the ideal summer side dish for a grilled dinner. Let’s waste no time and get right to it.

Best vegetables for veggie kabobs

Sure, you can mostly use any veggies you want. But some veggies are not ideal here. The trick? Use veggies that all cook in a relatively similar timeframe. That means no extra hard veggies like carrots or potatoes. Here are the best vegetables for veggie kabobs:

  • Bell peppers, multi-colored for a beautiful look
  • Red onion or white onion
  • Zucchini or yellow squash (or a combination of both)
  • Mushrooms, either baby bella (cremini) or white button
  • Cherry tomatoes or grape tomatoes

Other ideas? Pineapple adds a nice sweet and savory combination. Small 1 to 2-inch sections of corn on the cob works, and so does diced eggplant. You can use cauliflower, but we recommend steaming them first (see Grilled Cauliflower).

What to avoid? Broccoli and asparagus are too hard to skewer. Carrots and potatoes should be avoided, or parboiled. Brussels sprouts also aren’t ideal for skewers, as they take slightly longer than the above veggies.

Veggie kabobs

Tips for chopping for vegetable skewers

Once you’ve selected your veggies, here’s what to note for the skewering process:

  • Chop the vegetables into relatively similar sizes. You’ll want them to be bite-sized for easy eating once they’re grilled to perfection. Keep in mind, they’ll shrink quite a bit once they’re cooked.
  • If using wooden skewers, soak them while you’re chopping. You only need 15 to 20 minutes for soaking, which is about the time it will take to preheat the grill and chop.
  • Or, use metal skewers! We purchased some metal skewers to save us from the soak. (Worth it.)

Seasoning for veggie kabobs

How to season veggie kabobs? You can make marinated veggie kabobs, but we prefer just throwing them on the grill with olive oil and seasonings. Here’s what we’ve found makes a killer seasoning blend. Throw on equal parts of:

  • Garlic powder
  • Onion powder
  • Dried oregano
  • Smoked paprika (a smoky version of regular paprika you should be able to find at your local grocery; see more info here)
  • Kosher salt
Grilled vegetable kabobs

Or, brush with BBQ sauce or teriyaki

A variation we often take on these veggie kabobs? Brushing the veggies with a sauce! Skip the seasonings above and just go with the sauce. You’ll want to do it twice: once before they go on the grill, and then a generous slather afterwards. Here are a few sauces we’ve tried and loved:

Heat and grill time for veggie kabobs

Once you’ve cut and seasoned the veggie kabobs, throw the them on the grill! Here are the specifics on timing and heat level (or jump right to the recipe):

  • Preheat a grill to medium high heat. That’s about 375 to 450 degrees.
  • Chop and skewer the veggies and season. See the recipe below.
  • Grill on the grates for 10 to 12 minutes. Cook until charred and tender, turning every few minutes.
Vegetable skewers

Make it into a grilled meal!

These vegetable kabobs (aka skewers) are a fantastic side to round out a grilled meal. Here are a few ways to pair it!

More grilled veggies

Of course, there are lots more grilled veggies to throw on too! These vegetable skewers are part of our grilled vegetable series, which has all of our favorites:

These grilled veggie kabobs are…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Vegetable kabobs

Grilled Veggie Kabobs


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegan

Description

These grilled veggie kabobs skewer all the best vegetables and are easy to throw on the grill! They’re an ideal healthy side dish.


Ingredients

  • 1 red onion
  • 3 multi-colored bell peppers
  • 1 small zucchini
  • 8 ounces baby bella (cremini) mushrooms (or button mushrooms)
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil
  • ½ teaspoon each* garlic powder, onion powder, dried oregano, smoked paprika, and kosher salt
  • Fresh ground black pepper, to taste
  • Optional: lemon wedges

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees).
  2. If using wooden skewers, soak them at least 20 minutes.
  3. Chop the onion into large pieces. Cut bell peppers into chunks. Slice the zucchini into rounds 1/4-inch to 3/8-inch thick. Add the sliced veggies to a bowl with the whole mushrooms and tomatoes toss everything with the olive oil, spices, and salt.
  4. Skewer the vegetables and place each skewers on a baking sheet. Sprinkle with a few more pinches kosher salt and fresh ground black pepper.
  5. Place the skewers directly on the grill. Grill 10 to 12 minutes until tender and blackened, turning every few minutes. If desired, spritz with lemon wedges before serving.

Notes

*You can also brush the skewers generously with BBQ sauce or teriyaki sauce before grilling and then after grilling.

  • Category: Side dish
  • Method: Grilled
  • Cuisine: Grilled

Keywords: Veggie kabobs, grilled veggie kabobs, vegetable kabobs, veggie skewers, vegetable skewers, grilled vegetable skewers

A Couple Cooks - Recipes worth repeating.

Portobello Mushroom Pizza

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish. Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick! Basic idea for portobello mushroom pizza The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process. Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt. Roast at 450 degrees for 10 to 15 minutes, until nice and tender. Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.

Portobello Mushroom Pizza

Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick!

Basic idea for portobello mushroom pizza

The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process.

  • Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt.
  • Roast at 450 degrees for 10 to 15 minutes, until nice and tender.
  • Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all of the water to avoid watery pizza.
  • Top and bake again. Just a few more minutes in the oven is all they need: just to melt the cheese!
Portobello pizza

Key to the flavor: Pecorino Romano cheese

Here’s a tip we love to use for topping any type of pizza: use Pecorino Romano cheese! Pecorino Romano cheese is an aged Italian cheese that’s similar to Parmesan, but even saltier and more savory. Trust us: this will revolutionize your pizza! Put a few sprinkles on a portobello pizza and it’s gold.

What’s a Pecorino substitute? Parmesan cheese is pretty close, but doesn’t have quite the magic of Pecorino. If you do decide to use it, make sure to add another pinch of salt to the top of each pizza.

More topping ideas for portobello pizza

You can use any toppings you like on portobello mushroom pizza, of course! If you have 5 minutes, our Easy Pizza Sauce is incredible delicious. Then add whatever you like! This recipe is more of a concept than a strict guide to follow. A few topping ideas to try:

  • Pepperoni or Prosciutto
  • Artichoke hearts
  • Jarred bell peppers
  • Olives
  • Feta cheese
  • Herbs like basil, oregano or thyme

Toppings to avoid? Because portobellos do have extra moisture, avoid watery toppings like fresh mozzarella cheese or burrata.

Portobello mushroom pizza

How to serve a portobello mushroom pizza

Last important thing to note: this portobello mushroom pizza is not quite a meal in itself. Whatever way you serve it, a mushroom is not nearly as filling as a traditional pizza crust. So if you’re serving this as a main dish, make sure to add some hearty, filling side dishes. You also can serve the pizzas as a side dish. Here are some ideas for ways to serve portobello pizza as a main:

More portobello recipes

Not sure about you, but we’re a little obsessed with the meaty, succulent portobello mushroom. This mighty fungus is pretty darn special. Here are a few more of our favorite portobello recipes for ideas to serve it:

Portobello pizza

This portobello pizza recipe is…

Vegetarian and gluten-free.

Print
Portobello Mushroom Pizza

Easy Portobello Mushroom Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 pizzas (4 as a side, 2 to 3 as a main)
  • Diet: Vegetarian

Description

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.


Ingredients

  • 6 medium portobello caps (about 10 to 12 ounces)
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups Easy Pizza Sauce
  • 1 to 1 1/2 cup mozzarella cheese
  • 1/3 cup Pecorino Romano cheese (highly recommended*)
  • Toppings: sliced Fresno peppers, fresh basil, other toppings as desired

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.
  3. Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).
  4. Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.  

Notes

*Pecorino has the best savory, salty flavor. If you can’t find it, substitute Parmesan cheese but add a few more pinches salt. 

  • Category: Main dish
  • Method: Roasted
  • Cuisine: Pizza

Keywords: Portobello mushroom pizza, Portobello pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes