Archive for the ‘Nutrition’ Category

Stuffed Portabella Mushrooms

Adrianna from A Cozy Kitchen makes holiday brunch easy and filling with this supersized stuffed mushroom recipe using portabella caps and a meaty chopped mushroom filling!

During the month of December, it’s all about the appetizers…and cookies. Cookies are important, too. But today I’m sharing with you one of my favorite larger format appetizers that could almost double as an entree: the stuffed portabella mushroom. It’s a little meta, I’d say, mushroom on mushroom! Think of it like the mushroom version of the turducken.

These larger portabella mushrooms are stuffed with a mixture of diced white button mushrooms, seasonings like bread crumbs, red pepper flakes, Gruyere cheese and fresh Italian parsley. It’s the ideal mixture you’d want in any stuffed mushroom recipe, actually. They take under 30 minutes to whip up. And they can even be prepped ahead of time and assembled just before guests arrive, making them the ideal appetizer for your holiday season.

 

Stuffed Portabella Mushrooms

Yields 4

Ingredients:

  • 10 white button mushrooms, diced (will equal to about 2 1/4 cups)
  • 2 garlic cloves
  • 1/4 cup dried bread crumbs
  • 1/2 teaspoons Italian seasoning
  • 1/4 teaspoons red pepper flakes
  • 3/4 cup grated Gruyere cheese
  • 2 tablespoons creme fraiche (or sour cream)
  • Parsley salad
  • 1 small Italian parsley
  • 1/2 shallot, minced
  • 1/2 lemon
  • 1 teaspoon olive oil
  • Salt to taste
  • 4 portabella mushrooms

Directions:

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil.
  1. In a large bowl mix together the diced white button mushrooms, garlic, bread crumbs, Italian seasoning, red pepper flakes, Gruyere cheese and creme fraiche. Flip the portabella mushrooms so they face stem side up. Scoop a few tablespoons of filling into each portabella; feel free to pile it high! Top each portabella with a sprinkling of salt and few pinches of extra bread crumbs. Transfer to the oven to bake for 20 to 25 minutes, until the tops are browned and the portabellas are tender when poked with a knife.
  1. Meanwhile, mix together the Italian parsley, shallots, lemon juice and olive oil. Top each baked portabella mushroom with a scoop of the Italian parsley salad and serve.

 

Lighten the Holiday Table with Mushrooms for Good Nutrition Month

From juicy, roasted turkey to candied sweet potato soufflé, the delicious dishes of the holidays make it hard to believe November is Good Nutrition Month! But celebrating doesn’t require resisting the urge to fill your bellies – adding mushrooms to those staple family dishes you love adds flavor and nutritional value that everyone around the table can be thankful for.

Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide amazing umami flavor and can blend in with nearly any dish, making them the perfect addition to the holiday dinner table. Add mushrooms to grandma’s famous stuffing or mom’s one-of-a-kind turkey gravy.

Try a few of these mushroom dishes to help your family add rich flavor and nutrients to the menu this holiday season in celebration of Good Nutrition Month:

Sweet Potato Pancakes with Balsamic Maple Mushrooms – Savory sautéed mushrooms top mashed sweet potato pancakes for a delicious breakfast, brunch or dinner.

Baked Mushroom Mac ‘n’ Cheese – Good as a holiday side dish, this mac ‘N’ cheese bursts with flavor and adds vegetables to a family favorite.

Prime Rib Portabella with Pan-Fried Brussels and Pomegranate – This “meaty” portabella creates a festive mushroom entrée that is perfect for a holiday feast.

Mushroom Stuffing with Mushroom Gravy – This mushroom-packed stuffing recipe adds vegetables and bold flavors to a holiday staple.

5 Ways Mushrooms Ruled During National Mushroom Month

As September comes to a close, so does National Mushroom Month. This month brought lots of opportunities for mushrooms to take center stage and shine. From festivals to cooking challenges, Council Representative Bart Minor, tells us all the ways that mushrooms ruled this month!

1. Mushrooms have their own two day festival. Deep in the heart of mushroom country (Kennett Square, Pennsylvania) over 100,000 people gathered to take in everything-mushroom at The 29th Annual Mushroom Festival. The festival certainly didn’t disappoint when it came to food. Portabellos served 15,000 Portabella Cheese Steaks over the two day period, while Buona Foods served thousands of pounds of fried mushrooms. Speaking of fried mushrooms, the winner of this year’s mushroom eating contest scarfed down an astonishing 11lbs of mushrooms in only 8 minutes!

2. Mushroom blendability makes meals better. It’s never been easier to use mushrooms to transform meals. Simply chop mushrooms to match the texture of ground meat – beef, pork, chicken, turkey – and blend them into recipes such as burgers, tacos, meatloaf, lasagna, pasta sauce, or meatballs to make every day dishes more healthful and delicious. The kids will clean their plate every night!

3. Mushrooms get dads cooking! Nothing gets dads in front of the stove (or BBQ) like mushrooms. Earlier this month Life of Dad bloggers took our #ShroomTember recipe challenge. From game day favorites like Mushroom, Onion and Swiss Burgers to hearty classics like Turkey Pumpkin Mushroom Casseroles, the Life of Dad community came up with some prenominal recipe ideas.

4. Mushrooms add a boost of nutrients. They may be white and brown but they are packed full of goodness. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more. Nutrition that tastes great!

5. Mushrooms make burgers better. Tomorrow mushroom blendability will take center stage during the Boston Globe’s “Let’s Talk About Food” event in Copley Square. Seven Boston chefs will compete in the “Earth and Turf: The Better Burger Challenge” in an effort to make a delicious tasting burger by blending meat with finely chopped mushrooms. All participating chefs will then menu their “better burger” creations at their restaurants during October, so if you’re in the Boston area you’ll have the chance to try them all!

What an exciting month filled with mushroom celebrations of all sizes. Looking forward to seeing what 2015’s National Mushroom Month brings!

 

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.

 

Celebrate #ShroomTember with Life of Dad and The Mushroom Council

As we celebrate our favorite funghis during Mushroom Month, we are partnering with the Life of Dad online community  to help spread the mushroom love all month long! This lively community of Dad bloggers will be creating an overflowing basket of mushroom recipes throughout September – and you can join in the fun through a weekly recipe contest, Twitter party, and sharing your own #ShroomTember recipes on social media.

The Life of Dad community is the first-ever social network for Dads! Be on the lookout for a mushroom blendability cooking video hosted by some youthful sous chefs, blogs and a podcast that will prove that the life of a dad includes cooking delicious meals for their family.

On September 8, we’ll kick off a series of weekly #ShroomTember recipe challenges that will inspire you to get cooking with mushrooms. From easy mushroom blend meals that will please your little picky eaters to game-day appetizers, there will be a challenge for you! Get in on the #ShroomTember action with the Life of Dad community!

Join us in welcoming the Life of Dad network this upcoming Monday as we kick-off our ShroomTember celebration with our first recipe challenge – The Simple Dinner – which will consist of creating a quick meal featuring mushrooms.

Be sure to follow our #ShroomTember celebration on Twitter and Facebook.

We look forward to seeing you there!