Egg Mushroom Kale Skillet

Robyn of Add a Pinch puts a twist on the classic egg and mushroom pairing in this delicious, pan-seared skillet combination great for a healthy meal anytime of day.

 

I love meals that I can quickly get on the table, that everyone loves, and that I know are filled with nutritious ingredients. Make it a one-skillet or pan meal and I’m definitely hooked!

This egg mushroom kale skillet fits all of those elements perfectly. A definite one-skillet wonder of a meal, this dish is on the table in about 15 minutes and is filled with so much goodness!

I begin with just a bit of olive oil in my skillet and then add in the mushroom, onions, and garlic for a quick saute. As soon as they become a bit tender, I add in the kale and peppers and then finally, I add the eggs on top and pop it into the oven to bake for a bit. It goes straight from stove-top to oven and then to the table and works perfectly for a breakfast, brunch, light lunch or supper.

Since we’re already starting to think of quick ideas for our meals for back to school, this dish definitely goes high on the list. I know if I begin the day serving this, my family will be fueled for whatever their day brings

As included, the recipe is naturally grain-free, gluten-free and fits a paleo lifestyle. However, if you’d like, you can also add shaved Parmesan to the top of the dish as it comes out of the oven to amp up the flavor even more, if you prefer.

Here’s my Egg Mushroom Kale Skillet Recipe. I hope you enjoy it as much as my family does!

 

Egg Mushroom Kale Skillet 

Prep time: 5 mins

Cook time: 10 mins

Serves: 2-4

 

Ingredients:

1 tablespoon olive oil

2 cups sliced mushrooms

1/2 medium onion, sliced

2 cloves garlic, diced

1 red pepper, deseeded and sliced

2 cups chopped fresh kale

3 eggs

salt and pepper, to taste

 

Directions:

  1. Preheat oven to 375º F.
  2. Drizzle olive oil into skillet over medium heat on the stove. Add in mushrooms, onion, and garlic and sauté until slightly tender, about 3 minutes.
  3. Add in red pepper and kale and sauté another 3 minutes.
  4. Depress three areas within the ingredients with the back of a wooden spoon and crack an egg into each of the depressions.
  5. Place in the preheated oven and cook until the egg has reached your preferred amount of doneness, 3-5 minutes. Add salt and pepper, to taste.

 

T.G.I.F. – Add Mushrooms to Your Weekend Entertaining

With all the hustle and bustle of the week – from morning meetings to camp carpools – the weekends make way for rest and relaxation amid warm temperatures, cozy patios and, most delicious of all – outdoor cuisine! Weekends are the perfect time to take a break and gather family and friends in the yard for fun conversation, cool drinks and light, summer appetizers. The versatility of mushrooms makes them easy to blend in your outdoor menu no matter what your bite-size fix may be.

Stuff meaty, baby portabellas with your favorite creamy summer dip for a pop-able treat – or revamp a classic bruschetta recipe by topping it with a savory sautéed mushroom medley to add some crunch to the evening. No matter the approach, mushrooms make for great guests at any summer gathering – Here are a few quick and easy recipes sure to be a weekend hit:

Spinach and Artichoke Dip Stuffed Mushrooms – combine two classic holiday appetizers into one delicious bite with these stuffed portabellas.

Mushroom Pine Nut Pinwheels – Always a hit with a crowd, they are a cinch to make in advance – these Pinwheels hit all the right notes for amazing summer appetizers.

Mushroom Bruschetta – Spicy sautéed mushrooms and melted cheese bruschetta can transform casual dining fare to backyard summer must-haves.

Crimini and Pork Meatballs – Everyone loves a meatball, but give them a healthy twist with this juicy mushroom, ground meat blend.

Mushroom Stuffed Pears with Gorgonzola – Turn stuffed mushrooms inside out, and stuff pears with a savory blend of mushrooms spiked with creamy gorgonzola.

Shaved Vegetable Pizza – Enjoy mushrooms, red onions and zucchini sliced thin and roasted on flatbread beneath a layer of three melted cheeses!

Which bite-size recipes will you be whipping up for your summer party?

Oyster Mushroom Spring Rolls

Adrianna from A Cozy Kitchen shares how to enjoy a cool yet zesty spring favorite during the summer using meaty, flavorful oyster mushrooms.

Mushroom Spring Rolls by A Cozy Kitchen

Spring rolls are the perfect thing to eat as the dog days of summer begin closing in on us. They’re light and fresh-tasting and require minimal cooking—it’s more an assembly-type recipe than anything else. I usually love to stuff spring rolls with seafood like shrimp or lobster but today I’m going with oyster mushrooms. They’re meaty and filling yet don’t weigh you down. The marinade consists of a bit of sugar, soy sauce, garlic, sesame oil and a few dashes of chile oil for some flavor. I like to think the ginger adds nice spice, too. The mushrooms are cooked in the sauce, giving them really great flavor. The spring rolls are stuffed with a small handful of micro greens and thinly sliced carrot, resulting in a cool, tasty summer appetizer.

 

Ingredients:

Yields 6 Spring Rolls; Serves 4

 

Spring Rolls:

1 tablespoon sesame oil
1/2-inch knob of ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon light brown sugar
1 teaspoon chile oil (optional)
1 garlic clove, minced
4-5 oyster mushrooms, sliced
6 round rice wrappers
Small handful of micro greens
1 carrot, peeled and thinly sliced

 

Dipping sauce:

2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 garlic clove, minced
Pinch of sesame seeds

 

Directions:

1. In a small sauté pan, set over medium heat, add the sesame oil, ginger, soy sauce, light brown sugar, chile oil and garlic clove. Cook until the garlic clove has softened and the brown sugar has dissolved. Add the sliced oyster mushrooms and cook in the sauce until softened, about 3 minutes. Turn off the heat and cover the pan while you get the other ingredients ready.

2. Fill a shallow, wide bowl with warm water. Dip 1 rice paper into the water for 10 seconds or so, rotating it so all parts of the sheet hit the water. Transfer the softened rice paper to a cutting board, laying it out flat. Place a few tablespoons of the sautéed mushrooms in the center. Top with a small handful of sliced carrots and micro greens.

3. Fold the bottom edge of the rice paper over the filling and then fold in the 2 sides, the top and then roll the entire wrapper tightly. Repeat with the rest of the spring rolls.

4. To make the dipping sauce, whisk all of the ingredients in a small bowl. Serve the spring rolls immediately with dipping sauce on the side.

 

SPOTTED: Mushrooms on the Menu this Summer

Warm weather, cool breezes and longer days – summer creates the perfect scene for enjoying delicious cuisine while out on the town. Whether you’re looking for a quick weekday bite or have a knack for culinary exploration, mushrooms are sure to be on a menu near you. We’ve rounded up a few of our favorite places guaranteed to help you get your mushroom fix and beat the heat in the kitchen:

Maggiano’s – throughout July, Maggiano’s is running a “buy one get one free” promotion allowing guests to pick one tasty entrée to enjoy at the restaurant and one to take home for later. Between their Famous Rigatoni D boasting chicken, flavorful mushrooms and caramelized onions, and savory Mushroom Ravioli served with alfredo sauce, our guess is the most difficult choice will be which to enjoy now and which to enjoy later!

Seasons52 – Feed your burger craving with the Signature Burger at Seasons52. Slashing the calories and amping up flavor by blending mushrooms into the patty, this Angus beef and mushroom duxelle blended burger is classically topped with butter lettuce, roasted tomatoes and house-made pickles making for a perfect summer lunch.

Olive Garden – complemented with endless breadsticks, mushroom-lovers can expect the best as they head to Olive Garden to enjoy two signature entrees. Guests can choose from Mezzaluna Ravioli with Mushroom Alfredo, featured as part of the restaurant’s Alfredo Fest, or keep it classic with Ravioli Di Portabello topped with creamy smoked cheese and sun-dried tomato sauce.

Ruby Tuesday – break out of the status quo with the Shrimp Po’ Boy Flatbread from Ruby Tuesday. This dish offers a decadent mix of fried popcorn shrimp; Parmesan cream sauce; and a spicy blend of green peppers, onions, mushrooms, bacon, and Andouille sausage; and is topped with a creamy chipotle sauce.

Which of these mushroom dishes will you be trying on your next night out?

Teriyaki Portabella Mushroom Kabobs

Denise from Chez Us  combines tangy teriyaki sauce, sweet, juicy pineapples and meaty mushrooms in this delicious meatless kabob recipe – perfect for an afternoon of backyard entertaining.

Teriyaki Mushroom Kabobs by Chez Us

Time to fire up that grill as I am about to share a killer portabella kabob recipe with you.  I have been taking advantage of grilling season this summer, and one of my favorite things to make are these tasty kabobs, as they are loaded with flavor.  Not to mention they are an ease to make.  You are going to love it.

Portabella mushrooms are my go-to meat replacement when making kabobs, as they are hearty, and they give each recipe an excellent earthy flavor that is great when grilled. I have made a few versions of portabella mushroom kabobs but am totally digging this new recipe, as it screams summer.  You could substitute cremini mushrooms, but I find the size and the hearty texture of the portabellas to hold up better when grilling.  Just make sure you cut them into large chunks as they will shrink down when grilling.

I was inspired to make this recipe while I was thumbing around looking at tropical destinations, and thought WOW mushrooms and pineapple would be killer together.  Guess what, I was completely right, and this recipe definitely took me to a sandy beach.  Smokey mushrooms, sweet pineapple and crispy onions are great when mixed with a slightly spicy and nutty teriyaki.

A couple tips when making these great kabobs.  You can make the teriyaki sauce a few days before as it will keep for up to a month; if you have any leftovers.  I always use metal skewers when making kabobs as they will not burst into flame when grilling.  If you are using bamboo or wooden ones, be sure to soak them for at least 20 minutes before skewing your ingredients to prevent that unwanted fire.  Finally, serve these outrageous kabobs over a bed of wild rice pilaf to make a complete summer meal.

Happy Summer!

 

Teriyaki Portabella Mushroom Kabobs

* teriyaki sauce inspired by Bon Appetit
** makes 6 kabobs

Tools:

  • grill
  • skewers

Ingredients:

  • 1 cup (packed) light brown sugar
  • 1 cup mirin
  • 1 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sriracha sauce
  • 4 large portabella mushrooms
  • 1 fresh pineapple
  • 1 large red onion
  • olive oil

Directions:

  1. To make the teriyaki sauce:
  2. Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar.
  3. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened.  This will take 40 – 50 minutes.
  4. Remove from the heat, stir in the sesame oil, and then let cool.
  5. Core the pineapple and onion into even sized cubes.
  6. Using a paper towel or mushroom brush remove any dirt from the mushrooms.  Remove the stem, and then cut into quarters.
  7. Evenly skewer the mushrooms, pineapple and onions.
  8. Preheat the grill to 400.
  9. Lightly spray or drizzle olive oil on each skewer, then place on the grill.
  10. Baste with some of the teriyaki sauce.
  11. Grill until lightly browned, about 3 – 5 minutes.
  12. Turn over the kabob, baste with more teriyaki and grill another 3 – 5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized.
  13. Serve.
  14. Eat.