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Mushroom Breakfast Burritos

Denise from Chez Us starts the day off with a mushroom kick with these fluffy, savory mushroom breakfast burritos – featuring sautéed spinach, eggs and queso fresco.

During the week, I like to have some quick go to recipes for breakfast tucked away in my recipe box.  Not sure about you, but starting the day off with a nutritious as well as filling breakfast is the only way to get me through a busy morning.  This recipe for Mushroom Breakfast Burritos has become a go-to recipe which we have often been enjoying.

For this recipe, I used the blendability method when making this it.  I have to say I am becoming a huge fan this approach when cooking with mushrooms, as it is a great way to substitute mushrooms for meat.  As well, I imagine it would be the perfect way to get your kids to eat mushrooms without them even knowing (Lenny had no idea, he thought I crumbled up sausage).

I kept the seasoning quick and easy. In addition to the mushrooms, some yellow onion and our favorite taco seasoning, was all that was needed to give this burrito the wow factor. The great thing about the breakfast burrito is that you can take it with you, think of it as breakfast on the go. My only tip, be sure to not over stuff the tortilla with filling before wrapping it up, or it could explode on you as you are dashing out the door.

 

Mushroom Breakfast Burritos

serves 4

Ingredients:

  • 20 medium cremini mushrooms, cleaned and stems removed
  • 1 tablespoon olive oil
  • 3 tablespoons minced yellow onion
  • 2 teaspoons taco seasoning
  • 3 ounces spinach
  • 5 eggs
  • 1 tablespoon butter
  • queso fresco
  • 4 burrito sized tortillas
  • favorite salsa

Directions:

  1. Place the mushrooms into a food processor and finely chop.
  2. Heat the olive oil in a medium sized frying pan over medium heat.  Add the onion, stir and cook until soft, about 3 minutes
  3. Add the mushrooms, and cook for 5 minutes over medium low heat.
  4. Stir in the taco seasoning, then add the spinach.  Cook until lightly wilted, about 1 minute.
  5. Place the mixture into a bowl and set aside.
  6. Wipe out the frying pan.
  7. Whisk the eggs in a small bowl.
  8. Heat 1 tablespoon of butter in the frying pan that you used for cooking the mushrooms.
  9. Add the eggs, and cook until soft set.
  10. Heat the tortillas.
  11. Place a tortilla on a plate, add some of the mushroom mixture, the eggs and a sprinkle of queso fresco.
  12. Wrap up burrito style.
  13. If you are serving at home, just cut and plate, serving some salsa on the side.  If you will be    taking it with you, cut the burrito in half, wrap in some parchment paper, and eat on the go.

Sautéed Mushroom Asparagus Puffs

Paula from Bell’ Alimento shares a quick and delicious appetizer recipe that is sure to wow party guess at your next gathering.

These sautéed mushroom and asparagus puffs might just be your new favorite appetizer. They work for the simplest or the swankiest meal you could be serving. The recipe can be easily doubled or tripled if you’re serving a large party. It only takes one pan to pull these together and they come together in 30 minutes. How’s that for a multi-purpose appetizer.

You can use any variety of fresh mushrooms that you might have on hand. If you want to up the flavor sensation use a mixture of fresh mushrooms. It’s your party.

 

Sautéed Mushroom Asparagus Puffs

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 1 sheet puff pastry – thawed
• 2 tablespoons unsalted butter
• 1 shallot – minced
• 8 ounces baby bella mushrooms – sliced
• 2-3 sprigs fresh thyme
• kosher salt/black pepper
• 1/4 cup dry white wine
• 1/2 bunch fresh asparagus – trimmed

Directions:

1. Preheat oven to 400 degrees.
2. Using a pizza cutter (or the like) cut puff pastry into 6 equal portions. Transfer to a rimmed baking sheet lined with parchment or a silicone        mat. Set aside.
3. Into a sauté pan heat butter and shallot oven medium heat. Add mushrooms, thyme. Season with salt and pepper.
4. Using a slotted spoon, equally divide mushrooms between puff pastry portions.
5. To sauté pan add wine and asparagus. Cook until asparagus is tender. Equally divide asparagus been puff pastry portions.
6. Bake for approximately 20 minute OR until puff pastry is golden and cooked through.

Spaghetti with Mushroom Meatballs

Paula of Bell’Alimento brings umami-rich flavor to a dinner table classic with this signature spaghetti and mushroom blend meatball dish.

Spaghetti and meatballs make just about everyone happy (at least in our house). It’s a meal that’s simple and satisfying and ours comes together in just 20 minutes! We’ve added a little something special to our meatball recipe by blending in one of our favorite ingredients – mushrooms! Instead of having mushrooms in the tomato sauce, now they’re blended right into the meatball itself!

Our meatballs are baked not fried or cooked in the sauce itself. The recipe makes approx. 40 meatballs. While that may seem like a lot, they’re the perfect size. Not too big and not too small. It also means if you’re able to contain yourself and save some to make the perfect next day lunch – meatball subs!

 

Spaghetti with Mushroom Meatballs 

Yield: 40 meatballs

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

  • 12 ounces ground Italian sausage
  • 8 ounces baby bella mushrooms – pulsed finely
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 1/4 cup whole milk
  • 1 teaspoon dried oregano
  • 1 pound spaghetti
  • 1 recipe tomato sauce

Directions:

  1. Preheat oven to 350 degrees.
  2. Into a large bowl add: sausage, mushrooms, egg, panko, milk and oregano. Mix to combine. Mixture will seem wet.
  3. Using a small/medium size cookie scoop, portion out meat mixture onto a non-stick rimmed baking sheet.
  4. Bake for approximately 20 minutes.
  5. Add meatballs to cooked tomato sauce.
  6. Serve over spaghetti (cooked according to package directions until al dente).

 

Mushroom Chicken Alfredo Lasagna

Denise of Chez Us welcomes fall comfort favorites to the menu with this mushroom, chicken alfredo twist on classic lasagna.

While it is school season for most folks, it is conference season for us, which means lots of traveling and an extra work load besides Chez Us.  When it comes to times such as this, it feels like school season around here, and a healthy and hearty meal that can last us a few days is ideal.  Or one that can go from freezer to oven to table is a welcomed pleasure after a few days on the road.  This recipe for Mushroom Chicken Alfredo Lasagna is exactly that, hearty and comfortable food for the table.  And our bellies!

I wish I could take all the credit for coming up with this recipe; but, I have to give credit to one of my 18-year-old nephews for the genius idea with flavors.  We were recently vacationing together, and over a dinner of lasagna, he wondered out loud what it would be like made with an alfredo sauce, mushrooms and chicken.  I loved the idea so much that I tucked it away until we got home, and then got busy in the kitchen.

I used lots of cremini mushrooms for this recipe; in my opinion the more the merrier!  I tried the recipe two ways, once with only mushrooms, and this time around with ground chicken.  Both ways are great, so vegetarians you can enjoy this recipe as well.  I liked using half sliced and half minced mushrooms as it added more texture to the recipe, and we are all about texture with our food.  As well, the recipe works well with fresh lasagne noodles or the no boil ones, I prefer both of these options as I find that the pasta that is boiled adds more liquid to the finished dish.

All that is left to add to this meal is a salad, some warm bread and a few hungry people.  You guys are going to dig this recipe!

 

Mushroom Chicken Alfredo Lasagna

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium yellow onion, thinly sliced
  • 3 small cloves garlic, finely minced
  • 1 1/2 pounds ground chicken  ** vegetarians you can skip this, and add another pound of mushrooms for the filling.
  • 2 pounds cremini mushrooms, stem removed and dirt brushed off
  • 1 tablespoon fresh rosemary, finely minced
  • kosher salt to taste
  • black pepper to taste
  • 1 stick butter
  • 2 cups heavy cream
  • 10 ounces grated parmesan
  • nutmeg to taste
  • lasagna noodles – either fresh or no boil ones

Directions:

  1. Using a food processor finely mince 1 pound of the mushrooms, and slice the other 1 pound into slices.  If you are vegetarian, then finely mince 2 pounds, and thinly slice 1 pound.  Then skip the cooking chicken part of this recipe.
  2. In a large frying pan add the olive oil and thinly sliced onion.  Place over medium heat, stir, lower heat to low.  Cook the onions until lightly caramelized, stirring very often.  This will take about 15 minutes – 20 minutes.
  3. Add the garlic, stir and cook for 1 minute.
  4. Remove from the heat and place the mixture into a small bowl.
  5. Place the chicken into the same frying pan, using a wooden spoon break it up into small pieces.  Cook over low heat for 7 minutes.
  6. Add the minced mushrooms, stir, and cook for 3 minutes.
  7. Add the sliced mushrooms, stir and cook for 5 minutes.
  8. Add the onion mixture, stir and cook for 1 minute.  Remove from the heat.
  9. Season to taste with salt and pepper.  Stir in the rosemary.  Set aside
  10. Place the butter and heavy cream into a large saucepan over medium heat.  Bring to a boil.
  11. Remove from the heat and whisk in 1 cup of the parmesan cheese until melted and smooth.
  12. Add a generous pinch of nutmeg to taste.  Whisk.  Set aside.
  13. Lightly oil a baking dish with a little olive oil.  Pour about 1/4 cup of the alfredo sauce on the bottom.
  14. Layer with lasagna noodles, my pan fit four across the bottom.  Top with some of the chicken/mushroom mixture, then sprinkle some of the cheese over the top.
  15. Top with another layer of noodles, and repeat until you have reached the top of your baking dish, ending with a layer of noodles.  I had 3 layers, ending with noodles.
  16. Pour the alfredo sauce over the top, and sprinkle with the remaining cheese.
  17. Preheat oven to 350.  Bake 30 minutes or until bubbly and lightly golden.
  18. Let sit for 5 minutes.
  19. Serve.
  20. Eat.

 

5 Mushroom-Packed Make Ahead Meals for Back-to-School Season

By Phoebe Lapine of Feed Me Phoebe

Most people love the idea of cooking on Sunday for the week ahead. But usually the meals that come to mind resemble lasagna pan Tetris, with pieces of various shapes getting chiseled off throughout the week. It’s sometimes hard to think of healthy options beyond creamy, meaty casseroles.

Even though most of us aren’t lucky enough to be returning from summer camp, back-to-school season still marks a new beginning of sorts, as our schedules pick up again and we have to return to our daily rituals. While leaving the office at 1pm on Fridays during the summer to soak in the sun by the pool might have made cooking and entertaining a breeze, now that it’s back to business, we could all use a little help saving time in the kitchen with meals that are healthy to prepare – and mushrooms make it easy.

Here are some of my favorite mushroom-filled ideas for dishes you can make for the busy workweek ahead.

–Phoebe Lapine of Feed Me Phoebe

 

1. Mushroom Hot & Sour Soup – a great vegetarian, gluten-free spin on the Chinese takeout classic.

2. Wild Mushroom Risotto – a big batch of this hearty grain will keep you satisfied all week long. Simply add a little stock to reheat and enjoy the second time around.

3. Kale Salad with Cremini Mushrooms and Lemon Vinaigrette – kale is one of the few greens that can be pre-dressed and still last for a few days in the fridge without spoiling.

4. Portobello Mushroom Burgers with Romesco Sauce – portabellas can be grilled or baked at the beginning of the week and quickly thrown together in these sandwiches for a last minute lunchbox or dinner option.

5. Mushroom Tacos with Mexican Brown Rice – both the mushrooms and the rice are great make-ahead fillings to have in the fridge for an impromptu taco night.