Archive for the ‘Featured Contributor’ Category

Mushroom and Chicken Quesadillas

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

Ingredients:

  • 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

Directions:

  1. Drizzle olive oil into a medium skillet over medium heat.
  2. Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.
  3. Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
  4. Add butter or olive oil to skillet, over medium heat.
  5. Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture.
  6. Cook until cheese begins to melt and tortilla begins to brown on the underside.
  7. Fold tortilla over to close. Remove from skillet and serve warm.

 

Mediterranean Mushroom-Zucchini Boats

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

Serves 6.

Ingredients:

  • 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

Directions:

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.

 

Mushroom Duxelle Crostini

Jennifer from Savory Simple shares a light, crunchy snack perfect for a night of patio entertaining with these Mushroom Duxelle Crostinis.

Mushroom Duxelle Crostini by Savory Simple

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

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.

 

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.

 

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.