![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_4345.jpg\" "\\"Firing")
Firing it up…<\/p><\/div>I’m in the middle of the beginning of a journey that started quite a while ago. \u00a0That’s a mouthful, but believe it or not it’s true! \u00a0I just got a Primavera 60 from Forno Bravo and I am beginning to chronicle my tales of learning how to drive this new oven. \u00a0I recently posted Part I of my wood fired oven journey (see a few posts below). But….<\/p>\n
“Stop the presses!”<\/p>\n
I must interrupt this introduction to bring you a new recipe!<\/p>\n
\u00a0<\/p>\n
\u00a0<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_4153.jpg\" "\\"I")
I grabbed a bunch of Hatch Peppers at Whole Foods and fired them up so I could peel them and freeze them for later use. You gotta get them while you can!<\/p><\/div>As I’ve been learning to fire up the Primavera and get my pizzas in and out of the oven, I have also been experimenting with other dishes — sides and entrees that use the oven in different ways. \u00a0There is hot and there is Pizza HOT! \u00a0On the way to pizza hot, I’m finding out that it can be a good time to throw some other things into the fire. \u00a0I’ve been roasting lots of vegetables — so easy and so delicious. \u00a0At the lower temps they don’t char as much as on a grill, but when you do them at Pizza Hot temps, they char up just fine! \u00a0I’ve thrown fish in this baby and then used the fish as a topping on my pizza, and roasted some chicken,\u00a0 and also flash fired some shrimp!<\/p>\n
But, what have we stopped the presses for?<\/p>\n
Stuffed Mushrooms!<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_3280.jpg\" "\\"These")
These are my first run artichoke stuffed mushrooms in my Primavera! They came out perfect.<\/p><\/div>I find myself stuffing a lot of mushrooms! \u00a0I mean, pizza and mushrooms go together right? \u00a0You can never go wrong having mushrooms around when you are making pizza. \u00a0I love stuffed mushroom caps. In fact, one of my first “foodie” experiences may well have been about stuffed mushrooms. \u00a0My first job in high school was as a bus boy in a little family run restaurant. \u00a0I remember two things about that job. \u00a0The first was the negative! \u00a0The sons, who were the waiters never shared their tips with me! \u00a0The second is that the chef gave me one of their stuffed mushrooms one day back in the kitchen. \u00a0Oh my god! \u00a0I was hooked. \u00a0I’m almost certain they were crab stuffed. \u00a0They were moist and cheesy and crabby — just delicious! \u00a0This was the highlight of that job; once the chef knew I liked them, he would slip me an extra here and there. \u00a0He probably knew I was getting screwed by the brothers!<\/p>\n
I figured that stuffed mushrooms would be perfect to try at various temperatures to help me learn how to work with the oven and understand how it gives off it’s heat. \u00a0Man, was I right! \u00a0I started with some Artichoke Stuffed Mushrooms and then started playing more with crab versions. \u00a0I nailed it the other day and thought I needed to interrupt my intro to the Primavera with my Crab Stuffed Mushroom celebration!<\/p>\n
\u00a0<\/p>\n
What’s in em?<\/strong><\/h2>\n\u00a0<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_4366.jpg\" "\\"If")
If you just add mayo to this mixture – you have yourself one heck of a crab roll on a hot dog bun!<\/p><\/div>Cremini Mushrooms<\/p>\n
<\/span>*Remove stems and chop to add into crab mixture<\/p>\nLump Crab<\/p>\n
Panko Bread Crumbs<\/p>\n
Chopped Serrano Chilies from my garden! \u00a0Go a little easy on this — per your taste for “the heat”<\/p>\n
A little Chopped Garlic<\/p>\n
Chopped Red Pepper<\/p>\n
Chopped Parsley<\/p>\n
Chopped Red Onion<\/p>\n
Olive Oil<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_4367.jpg\" "\\"I")
I didn’t use a ton of this, but this English White Cheddar goes so nicely — it melts nice and brings a nice fresh cheddar-y-ness to these mushrooms.<\/p><\/div>Grated English White Cheddar! \u00a0I can’t say enough about this combination…<\/p>\n
Fresh squeezed Lemon<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
Tab of butter – to place on top of each cap before placing into the fire<\/p>\n
\u00a0<\/p>\n
I am playing with this recipe. \u00a0It’s sort of an everything but the kitchen sink celebration of a crab roll in a mushroom cap kind of thing! \u00a0It’s pretty versatile as you’ll see. While I had the ingredients, I made a version of a crab pizza that night with some crab, mushrooms, roasted red onions, red Fresno chilis, basil, and, of course, grated English White Cheddar! \u00a0You’ll see in the pictures, that I also ended up making plenty extra — to save it in the fridge to use on a sandwich in the form of a delicious “Crab Roll” the next day! \u00a0No I was not “over” the crab the next day. \u00a0You don’t have to go so crazy though.<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_4375.jpg\" "\\"Ready")
Ready to go hot!<\/p><\/div>I won’t give you amounts on this one. \u00a0Just find the balance. \u00a0Pick a bowl and just start building it and consider balance as you go. \u00a0Start with the crab and work your way down the list. \u00a0Taste it when you get it all mixed together and see what you may want to add more of to find that point where it’s still about the crab, but it’s also about the bread crumbs and the white cheddar, and the slight heat from the Serrano’s, and the crisp snap of the red peppers and the depth of the onions, or a hint of the parsley\u2026and definitely allowing room for the butter and garlic! \u00a0You get my drift?<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_4392.jpg\" "\\"In")
In the fire, you can just see the butter starting to melt. Yum!<\/p><\/div>Scoop the crab mixture into each mushroom cap and place them in the oiled pan. Add a “pat” of butter on top and drizzle some more olive oil. \u00a0I also STRONGLY suggest that you spoon the extra crab mixture into the pan and toss a butter pat or two in there for good measure. \u00a0This extra stuff will sit and bubble into a crispy edged bit of perfection that you can scoop onto a bit of bread.<\/p>\n
Finally drizzle everything with some lemon and then drop the lemon halves in the pan to cook with the mushrooms.<\/p>\n
\u00a0<\/p>\n
\u00a0<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_4402.jpg\" "\\"Checking")
Checking them out. Back in they go – turning the pan just like a pizza gets turned…<\/p><\/div>Into the fire! \u00a0Watch them. \u00a0Turn them. \u00a0Brown them. \u00a0I cooked this batch in a relatively low temperature fire – 550-600 degrees. \u00a0I have also done them at pizza temps and they just cook faster and you have to watch them, turn them, and move them a little more. \u00a0It’s an interactive thing, so just stick with them. \u00a0Sip a beer. \u00a0Talk and adjust the pan as it cooks.<\/p>\n
Once browned, I pull them out and cover with foil so they can finish up. \u00a0This will continue to steam them and make the ‘shrooms very moist when you are ready to eat them. \u00a0They are good to go in a couple of minutes, or as they cool down and need only be lukewarm when serving with your main entree.<\/p>\n
\u00a0<\/p>\n
If you just add mayo to this mixture – you have yourself one heck of a crab roll on a hot dog bun!<\/p><\/div>Cremini Mushrooms<\/p>\n
<\/span>*Remove stems and chop to add into crab mixture<\/p>\n Lump Crab<\/p>\n Panko Bread Crumbs<\/p>\n Chopped Serrano Chilies from my garden! \u00a0Go a little easy on this — per your taste for “the heat”<\/p>\n A little Chopped Garlic<\/p>\n Chopped Red Pepper<\/p>\n Chopped Parsley<\/p>\n Chopped Red Onion<\/p>\n Olive Oil<\/p>\n I didn’t use a ton of this, but this English White Cheddar goes so nicely — it melts nice and brings a nice fresh cheddar-y-ness to these mushrooms.<\/p><\/div>Grated English White Cheddar! \u00a0I can’t say enough about this combination…<\/p>\n Fresh squeezed Lemon<\/p>\n Salt<\/p>\n Pepper<\/p>\n Tab of butter – to place on top of each cap before placing into the fire<\/p>\n \u00a0<\/p>\n I am playing with this recipe. \u00a0It’s sort of an everything but the kitchen sink celebration of a crab roll in a mushroom cap kind of thing! \u00a0It’s pretty versatile as you’ll see. While I had the ingredients, I made a version of a crab pizza that night with some crab, mushrooms, roasted red onions, red Fresno chilis, basil, and, of course, grated English White Cheddar! \u00a0You’ll see in the pictures, that I also ended up making plenty extra — to save it in the fridge to use on a sandwich in the form of a delicious “Crab Roll” the next day! \u00a0No I was not “over” the crab the next day. \u00a0You don’t have to go so crazy though.<\/p>\n Ready to go hot!<\/p><\/div>I won’t give you amounts on this one. \u00a0Just find the balance. \u00a0Pick a bowl and just start building it and consider balance as you go. \u00a0Start with the crab and work your way down the list. \u00a0Taste it when you get it all mixed together and see what you may want to add more of to find that point where it’s still about the crab, but it’s also about the bread crumbs and the white cheddar, and the slight heat from the Serrano’s, and the crisp snap of the red peppers and the depth of the onions, or a hint of the parsley\u2026and definitely allowing room for the butter and garlic! \u00a0You get my drift?<\/p>\n In the fire, you can just see the butter starting to melt. Yum!<\/p><\/div>Scoop the crab mixture into each mushroom cap and place them in the oiled pan. Add a “pat” of butter on top and drizzle some more olive oil. \u00a0I also STRONGLY suggest that you spoon the extra crab mixture into the pan and toss a butter pat or two in there for good measure. \u00a0This extra stuff will sit and bubble into a crispy edged bit of perfection that you can scoop onto a bit of bread.<\/p>\n Finally drizzle everything with some lemon and then drop the lemon halves in the pan to cook with the mushrooms.<\/p>\n \u00a0<\/p>\n \u00a0<\/p>\n Checking them out. Back in they go – turning the pan just like a pizza gets turned…<\/p><\/div>Into the fire! \u00a0Watch them. \u00a0Turn them. \u00a0Brown them. \u00a0I cooked this batch in a relatively low temperature fire – 550-600 degrees. \u00a0I have also done them at pizza temps and they just cook faster and you have to watch them, turn them, and move them a little more. \u00a0It’s an interactive thing, so just stick with them. \u00a0Sip a beer. \u00a0Talk and adjust the pan as it cooks.<\/p>\n Once browned, I pull them out and cover with foil so they can finish up. \u00a0This will continue to steam them and make the ‘shrooms very moist when you are ready to eat them. \u00a0They are good to go in a couple of minutes, or as they cool down and need only be lukewarm when serving with your main entree.<\/p>\n \u00a0<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2013\/09\/_mg_4403.jpg\" "\\"These")