August 19th, 2014
Robyn from Add a Pinch shares a cheesy-good mushroom quesadilla recipe perfect for a quick after school snack or dinner for the family.
Being able to make a nutritious, delicious meal is always a priority and now with busy back-to-school schedules kicking up, making those meals quickly becomes important as well.
This easy mushroom and chicken quesadilla recipe is one that the whole family will enjoy, making it a win-win for busy weeknights! I like to cook the chicken ahead of time and store in the refrigerator for use throughout the week in recipes like this one. However, you can easily just omit the chicken, if you prefer, for a fast and fabulous mushroom quesadilla!
Here’s this simple Mushroom and Chicken Quesadilla Recipe. I think your family will love it!
Mushroom and Chicken Quesadilla
Makes 4-6 servings
- 1 tablespoon olive oil
- 1 pint sliced Portabella mushrooms
- 1/2 medium onion, diced
- 2 cooked chicken breast, sliced
- 4 (10-inch) corn or flour tortilla
- 1 tablespoon butter or olive oil
- 1 (10-ounce) package pepper jack or mozzarella cheese, grated
- Drizzle olive oil into a medium skillet over medium heat.
- Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.
- Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
- Add butter or olive oil to skillet, over medium heat.
- Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture.
- Cook until cheese begins to melt and tortilla begins to brown on the underside.
- Fold tortilla over to close. Remove from skillet and serve warm.
August 15th, 2014
Whether it’s the classic egg salad or the staple cheese burger, sandwiches have always been a universal food adored by all. From the messy and filling to the light and summery, mushrooms are a meaty, nutritious addition to any sandwich and provide a delicious way to help dress up your National Sandwich Month celebration! Start your morning with an egg and mushroom scramble between bread for an on-the-go breakfast or kick back after a long day with a juicy mushroom blend burger finished with your favorite toppings! Just as the variety of sandwiches are endless, so are the ways you can add the rich flavor and texture of mushrooms. Here are some of our favorite mushroom sandwiches for you to wrap your hands around this National Sandwich Month:
Steakhouse Breakfast – Fried egg, spreadable blue cheese, sautéed assorted mushrooms and steak strips on Asiago Cheese Focaccia will take your breakfast sandwich to new heights!
Mushroom Egg Salad –This classic comfort sandwich transforms with the addition of sautéed mushrooms and shallots.
Mushroom-Meatball Subs – Make the whole family smile with this easy, filling meatball sandwich, great for a quick lunch or dinner.
Sloppy Joes – Get messy with this childhood favorite – enjoy sloppy joes, and slip in an extra serving of veggies by blending the ground meat with mushrooms!
Mediterranean Mushroom Salad Croissants – Elegant and flavorful, this light Mediterranean mushroom salad sandwich is big on taste, but not the calories.
Classic Cheeseburger – Blending finely chopped mushrooms and lean ground beef makes this a cheeseburger like you’ve never had before.
August 12th, 2014
Brooke of Cheeky Kitchen shares the quickest vegetarian dinner you’ve ever made! Toss this recipe in the oven or on the grill for a dinner that’s full of incredible end-of-summer flavors!
Staring down a stash of summertime veggies? Whether you gardened yourself into an overabundance of zucchini, or the neighbors down the street are trying to pass their crop onto you, you’ll welcome the season of zucchini with this quick and easy recipe for Mediterranean Mushroom Zucchini Boats.
Full of feisty, vibrant summertime flavors, feel free to use your Farmer’s Market tomatoes in this meal. It’s prepped in less than 10 minutes, and cooked in less than 20. On the grill or in the oven, this easy recipe is versatile and splendid. Perfect for serving at a casual weeknight family meal, or neighborhood potluck. Just like the land that inspired the flavors, this recipe is as fancy or freewheeling as you want it to be!
Mediterranean Mushroom-Zucchini Boats
- 3 small zucchinis, halved
- 1 small tomato, finely diced
- ¼ cup red bell pepper, finely diced
- 1 ½ cups baby bella mushrooms, chopped
- 2 tablespoons onions, finely chopped
- ¼ cup black olives, finely chopped
- 1/3 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons parsley, finely chopped
Use a small spoon to scoop the pit and seeds out of the center of each zucchini half. Set aside.
In a large bowl stir together the tomato, bell pepper, mushrooms, onions, olives, and feta cheese. Spoon into the center of each zucchini. Drizzle with olive oil.
Bake in an oven preheated to 400 degrees for 20 minutes OR grill on a grill heated to medium-low heat until the zucchini is crisp-tender.
August 8th, 2014
Much like the new calendar year which brings about inspiration for change, preparing for the start of a new school year offers the opportunity to reset and revamp our habits. The days of all-day play and improvised mealtimes will soon be behind us, here to stay are quick weekday meals perfectly placed in your family’s busy schedule. The return to a structured schedule offers the opportunity to ease back into healthier habits. To inspire your family’s shift to a busier schedule, we’ve rounded up 7 of our favorite recipes – a mushroom meal for every day!
Start the week right with a mushroom-filled breakfast. Make breakfast time less hectic by whipping up a quick five minute scramble mug to help fuel your family and tackle the day.
Spice up Tuesday’s dinner with a blended chorizo and mushroom taco recipe the whole family can gather around! Letting kids get creative with their toppings makes this meal a win-win.
Pack a power lunch with a satisfying portabella pasta salad. Mushrooms add savory flavor to this light, quick and easy meal – perfect for brown-bagging the leftovers!
This crowd-pleasing favorite is perfect for any busy schedule. Blending a portion of mushrooms with ground beef adds a kick of flavor while sneaking nutritional benefits into this one-skillet meal. Bonus – only one dish to wash!
TGIF! Put a twist on family pizza night with this veggie pizza – thinly sliced mushrooms, red onions and zucchini roast as the three cheeses melt.
Saturday’s a day of play! Make the most of the extra time on the weekends by putting together a decadent lunch. This mushroom tart may look difficult to make, but it’s actually a simple task, when you start with a premade crust.
Wrap up the weekend with a classic mushroom brunch. This portabella eggs benedict recipe is a savory way to start a lazy Sunday.
August 5th, 2014
Jennifer from Savory Simple shares a light, crunchy snack perfect for a night of patio entertaining with these Mushroom Duxelle Crostinis.
Summer is all about fun get togethers with friends and family. I don’t know about you but when I have company over for a casual gathering I want to keep things as simple as possible. I don’t want to make fancy food or have to run in and out of the kitchen. My preference is for finger food that is eye catching and has a lot of flavor in each bite. In my opinion, there is no better party appetizer than crostini.
This mushroom duxelle crostini is impressive and flavorful but so easy. If you want to make it in advance of a gathering, all you need to do is prepare the components separately and then build the crostini at the last second. Toast the baguette, chop the parsley, shave the gruyere and have them neatly lined up and ready to go. The mushroom duxelle mixture can be prepared up to three days in advance. There truly is no better party appetizer. Enjoy!
Mushroom Duxelle Crostini
Yield: 20-30 crostini
- 1 French baguette, sliced on the bias
- extra virgin olive oil
- 3 large portabella mushrooms (or 10 ounces mushroom of your choice), chopped finely
- 1/2 teaspoon kosher salt
- 1 cup shallots (approximately 3 medium shallots), chopped
- 1 clove garlic, minced
- 2 tablespoons port wine
- 2 tablespoons lemon juice
- gruyere cheese, shaved
- fresh parsley, coarsely chopped
- Preheat the oven to 350 degrees F. Lightly brush the baguette slices with olive oil and sprinkle with salt. Toast the baguette until slightly golden and crunchy, 7-10 minutes. Set aside.
- Add 1/2 tablespoon olive oil to a large skillet over low heat. Add the chopped mushrooms and salt. Allow the mushrooms to sweat, stirring frequently, until their liquid has released. As the liquid fills the pan, slowly turn the heat up to medium and continue stirring until it has mostly evaporated, approximately 5 minutes. Move the mushrooms to a bowl and set aside.
- Turn the heat back to medium low. In the same skillet, add an additional 1/2 tablespoon olive oil along with the shallots and garlic. Cook for several minutes, stirring frequently, until the mixture is fragrant. Add the mushrooms back to the skillet along with the port wine and lemon juice. Sauté the mixture for another 5 minutes, or until there’s very little liquid left in the pan.
- Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.