There Are So Many Tasty Things You Can Do With Mozzarella Cheese!
Cheese is just so hard not to love- and mozzarella has a special place in my heart. It’s cheesy and stringy and not overbearing and just everything I want cheese to be. I’ll take it in any form- string cheese, shredded, but it’s really hard to top a few slices of fresh mozzarella. And with something so delicious, you almost feel like you need to take it up to the next level- we can’t just eat it plain! (Although, we could.) Here’s just a few of the amazing things you could do with fresh mozzarella.
Grilled cheese sandwiches. Such an obvious, but delicious choice! Pair the cheese with tomato and basil, chicken and pesto, or even pepperoni and marinara!
Burgers. Think of a big juicy hamburger, seasoned with a balsamic glaze, and topped with fresh tomato slices and tons of gooey mozzarella. Sounds like perfection to me!
Cold pasta. A few cubes of mozzarella will take any of your favorite pasta salad dishes up by several notches! Check out the pasta dish at the end of this article!
Quesadillas. Pizza quesadillas would be a fun twist to switch things up, but chicken and steak would go deliciously with mozzarella too!
Mozzarella sticks. You can make these at home pretty easily with just cheese sticks- but if you really want a delectably naughty dish, use the good stuff!
Cheese fries. The ultimate indulgence. Cover your fries in some cheesy mozzarella and bacon crumbles or gravy for the most delicious comfort food!
Dips. Pizza dips, spinach dips, artichoke dips- you need a good stringy pull for an awesome dip, and mozzarella is a great way to go! Check out the recipe at the bottom!
Pizza. Duh, right? But don’t just stick with your basic pepperoni- try a caprese version, a pesto tomato combination, or the Pizza Biana (White Pizza) at the end of this article that just sounds heavenly!
I’ve included 4 recipes below that all just sounded amazing! Tell me in the comments which one you are most excited to try!
Caprese Stuffed Portobello Mushrooms
We've taken the key ingredients of the popular caprese salad--tomatoes, fresh mozzarella and basil--and piled them into portobello mushroom caps to make a delicious and satisfying vegetarian main dish.
Ingredients:3 tablespoons olive oil, divided
1 clove garlic, minced
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
4 (about 14 ounces) stems and gills removed
1 cup halved cherry tomatoes
1/2 cup fresh mozzarella cheese pearls, drained and patted dry
1/2 cup thinly sliced fresh basil
2 teaspoons balsamic vinegar
Directions:
Step 1 Preheat oven to 400 degrees F.
Step 2 Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
Step 3 Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.
Source: seatingwell.com
Step 2 Combine 2 tablespoons oil, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Using a silicone brush, coat mushrooms all over with the oil mixture. Place on a large rimmed baking sheet and bake until the mushrooms are mostly soft, about 10 minutes.
Step 3 Meanwhile, stir tomatoes, mozzarella, basil and the remaining 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon oil together in a medium bowl. Once the mushrooms have softened, remove from the oven and fill with the tomato mixture. Bake until the cheese is fully melted and the tomatoes have wilted, about 12 to 15 minutes more. Drizzle each mushroom with 1/2 teaspoon vinegar and serve.
Source: seatingwell.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Spinach Dip
This hot spinach dip is a blend of cooked spinach, three types of cheese and seasonings, all baked together to melted cheesy perfection. An easy make-ahead party snack that's sure to be a crowd pleaser. Author: Sara Welch
Prep time:
Cook time:
Serving size: 10
Calories per serving: 158
Ingredients:
Cook time:
Serving size: 10
Calories per serving: 158
8 ounces cream cheese softened
1 cup sour cream
10 ounces fresh spinach leaves
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese divided use
1 tablespoon chopped parsley
bread, crackers and vegetable for serving
cooking spray
Directions:
Steam or saute the spinach until wilted. Let cool, then wring out all the excess water. Coarsely chop the spinach.
Preheat the oven to 375 degrees F. Coat a small baking dish or skillet with cooking spray.
Place the cream cheese, sour cream, cooked spinach, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
Spread the spinach mixture into the prepared dish. Top with remaining mozzarella cheese.
Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
Sprinkle with chopped parsley then serve with bread, crackers and vegetables.
Source: sdinneratthezoo.com
Preheat the oven to 375 degrees F. Coat a small baking dish or skillet with cooking spray.
Place the cream cheese, sour cream, cooked spinach, garlic, salt, pepper, parmesan cheese and 3/4 cup of the mozzarella cheese in a bowl. Stir until well combined.
Spread the spinach mixture into the prepared dish. Top with remaining mozzarella cheese.
Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for 2-3 more minutes or until cheese starts to brown.
Sprinkle with chopped parsley then serve with bread, crackers and vegetables.
Source: sdinneratthezoo.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
White Pizza (Pizza Bianca)
This delicious White Pizza is drizzled with olive oil, garlic, and white cheeses (no tomato sauce!) culminating in a simple Italian masterpiece!
Prep time:
Cook time:
Serving size: 8
Calories per serving: 207
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 207
dough for one large pizza
2 tablespoons olive oil
3 cloves garlic, minced
8 ounces ball fresh mozzarella cheese sliced very thinly
1/3 cup ricotta cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup freshly grated Pecorino Romano or Parmesan cheese
Directions:
Take pizza dough and stretch to desired size. Prebake in the oven at 425 degrees F for 5 minutes.
Remove from oven and brush with olive oil and minced garlic.
In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.
Bake at 425 degrees F for 10-15 minutes, until cheese is melted and bubbly.
Remove from oven and sprinkle with remaining pecorino and crushed red pepper flakes, if desired.
Optional: Toss fresh arugula with lemon juice, salt and pepper. Top on pizza just before serving.
Source: stastesbetterfromscratch.com
Remove from oven and brush with olive oil and minced garlic.
In a small bowl, mix together ricotta, salt, pepper, and herbs. Spread mixture into a thin layer across the pizza. Layer with thin slices of fresh mozzarella, and half the pecorino cheese.
Bake at 425 degrees F for 10-15 minutes, until cheese is melted and bubbly.
Remove from oven and sprinkle with remaining pecorino and crushed red pepper flakes, if desired.
Optional: Toss fresh arugula with lemon juice, salt and pepper. Top on pizza just before serving.
Source: stastesbetterfromscratch.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Tomato Mozzarella Pasta Salad with Balsamic Vinaigrette
This Tomato Mozzarella Pasta Salad with homemade Parmesan Balsamic Vinaigrette is the perfect light and fresh summer meal. Perfect for potlucks!
Prep time:
Cook time:
Serving size: 6
Calories per serving: 422
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 422
8 ounces bow tie pasta
salt for pasta water
3 cups fresh spinach
1 pint grape tomatoes
8 ounces mozzarella cheese
Parmesan Balsamic Vinaigrette
1/3 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
1/2 tablespoon
1 clove garlic, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
freshly cracked pepper
Directions:
Fill a pot with water and add two large pinches of salt. Cover the pot and bring it to a boil over high heat. Once boiling, add the pasta and continue to boil until the pasta is tender. Drain the pasta in a colander, give it a brief rinse with cool water, and let it drain well while you prepare the rest of the salad.
While waiting for the pasta to cook, prepare the rest of the salad. Start with the Parmesan Balsamic Vinaigrette. Combine all the dressing ingredients in a jar or blender. Either blend until combined or shake your jar until the ingredients are well combined. Set the dressing aside until needed.
Roughly chop the spinach and slice the grape tomatoes in half. Dice the mozzarella into 1/2-inch cubes.
Add the spinach, tomatoes, and mozzarella to a large bowl. Once the pasta is well drained and mostly cool, add it to the bowl with the mozzarella and vegetables. Make sure the pasta is no longer hot, so it doesn't wilt the spinach or melt the cheese.
Toss the ingredients to combine. If serving the salad later, store it like this without dressing. If serving immediately, add half of the dressing and toss to coat. Add more dressing as desired.
NOTES
*Fresh mozzarella is best, but block or stick mozzarella can be used in its place. Whole milk mozzarella (not part-skim), if possible.
Source: sbudgetbytes.com
While waiting for the pasta to cook, prepare the rest of the salad. Start with the Parmesan Balsamic Vinaigrette. Combine all the dressing ingredients in a jar or blender. Either blend until combined or shake your jar until the ingredients are well combined. Set the dressing aside until needed.
Roughly chop the spinach and slice the grape tomatoes in half. Dice the mozzarella into 1/2-inch cubes.
Add the spinach, tomatoes, and mozzarella to a large bowl. Once the pasta is well drained and mostly cool, add it to the bowl with the mozzarella and vegetables. Make sure the pasta is no longer hot, so it doesn't wilt the spinach or melt the cheese.
Toss the ingredients to combine. If serving the salad later, store it like this without dressing. If serving immediately, add half of the dressing and toss to coat. Add more dressing as desired.
NOTES
*Fresh mozzarella is best, but block or stick mozzarella can be used in its place. Whole milk mozzarella (not part-skim), if possible.
Source: sbudgetbytes.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Sources:
- https://www.brit.co/fresh-mozzarella-recipes/
- https://insanelygoodrecipes.com/mozzarella-recipes/
- https://www.dinneratthezoo.com/spinach-dip/
- https://tastesbetterfromscratch.com/white-pizza/
- https://www.budgetbytes.com/tomato-mozzarella-pasta-salad/
- https://www.eatingwell.com/recipe/265847/caprese-stuffed-portobello-mushrooms/
- https://www.flickr.com/photos/30478819@N08/48166846387
Camille Hoffmann
Weekly Newsletter Contributor since 2014
Email the author! camille@dvo.com
