Archive for the ‘Portabella’ Category

Inside and Out Mushroom Burger

Paula from Bell’alimento created a burger perfect for every mushroom lover. With mushrooms in the patty and on top, you’ll wonder where this burger has been all of these years!

Inside Out Mushroom Burger

There aren’t many things better than a big fat juicy burger. They’re easy to make and pretty much a crowd pleaser. Not to mention the insane amount of variety you can add to them. The possibilities are endless. One of my favorite combos is a mushroom swiss burger. However, in preparation for grilling season I decided to go one step further and create an inside out mushroom burger. It’s double the mushrooms and double the cheese. You get both on the inside and the outside.

Mushroom and cheese lovers rejoice, your burger has arrived!

Inside Out Mushroom Burger
Paula Jones – bell’alimento
Yield 4


  • 1 pound ground beef
  • kosher salt/pepper
  • 8 ounces baby Portabella, divided
  • 4 ciliegini fresh mozzarella balls
  • vegetable oil
  • 2 tablespoons unsalted butter
  • 2 sprigs fresh thyme
  • 4 slices provolone or Swiss cheese
  • 4 slider buns – toasted

1. Into a large bowl add beef. Season with salt and pepper.

2. Place 2 ounces of mushrooms into a food process and pulse until finely minced. Add minced mushrooms to beef. Mix until just combined.

3. Divide beef into 4 equal portions and form into patties. Press your thumb into each patty and insert 1 mozzarella ball. Cover cheese with beef and reform into patty. Continue until all 4 patties are complete. Brush sides lightly with vegetable oil. Set aside.

4. Slice remaining 6 ounces of mushrooms.

5. Place butter into a small pan and melt over medium heat. Add mushrooms, fresh thyme. Season with salt and pepper. Cook until mushrooms have softened. Set aside.

6. WHILE mushrooms are sautéing, place a grill pan over medium-high heat. Add hamburger patties and cook 3-4 minutes until a nice crust has formed. Flip burgers and continue cooking for additional 3 minutes.

7. Add cheese slices and cover grill pan with lid to allow cheese to melt. Set patties aside to rest.

8. To assemble, top burgers with sautéed mushrooms and toasted slider buns.


A Mushroom Makeover for Every Occasion

Mushroom Makeover Spinach Stuffed Mushrooms by Yumology

*Photo and Recipe Courtesy of Yumology

As warm weather hits across the country, it’s the perfect time to think of spring makeovers. From home decorating to new clothes, a sense of renewal is on all of our minds this month. Here at the Mushroom Council our makeover is focused on something a bit more delicious.

Last month we partnered with the Mamavation community for a Mushroom Makeover weight loss challenge, where 15 food bloggers created unique, delicious and healthy mushroom meals for four weeks.

Whether you’re looking for a quick snack, dinner or a new way to enjoy mushrooms, the featured recipes below will leave you inspired to get creative with the mushrooms you just picked up from the store.

The fun doesn’t end here. We’re also hosting a #MushroomMakeover Twitter chat with the Mamavation community on April 8th at 9 PM EST. All of our bloggers will be sharing their recipe tips, and the Council will be on hand to share all of our mushroom love.

We can’t wait to see what you whip up in the kitchen this month!

Mushroom Makeover Recipes:

Cheesy Sausage and Mushroom Pasta Skillet

Robyn from Add a Pinch shares a delicious family meal that takes less than 30 minutes from fridge to table.

Cheesy Sausage and Mushroom Pasta Skillet by Add a Pinch

Pasta recipes are always one of my family’s favorite dishes and thankfully this cheesy mushroom sausage pasta recipe couldn’t be simpler to make. This is a pasta recipe that no one would ever guess was so quick and easy from tasting it!

Easily adaptable to your family’s palate, you can turn up or dial down the amount of spice in this dish based on the sausage that you cook with.

Once you cook mushrooms and sausage together you won’t want to look back. Portabellas are a great pairing to add a bit of heartiness and umami to any meal. Plus, they add a serving of veggies.

I hope your family enjoys this dish as much as mine does!

Cheesy Mushroom Sausage Pasta Recipe

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 (12.8-ounce) package smoked sausage, sliced into 1/2-inch slices
  • 1 pint portabella mushrooms, cut into quarters
  • 1 (14.5-ounce) can diced tomatoes with peppers
  • 1 cup chicken stock
  • 3/4 cup heavy cream
  • 10 ounces twirl, ribbon, or elbow pasta
  • 1 1/2 cups shredded cheddar cheese
  • salt and pepper, to taste
  • fresh parsley, optional


  1. Add olive oil and butter to a large, 12-inch skillet over medium heat.
  2. Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.
  3. Stir in tomatoes, chicken stock and heavy cream.
  4. Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.
  5. Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.

Parmesan Mushroom Baked Eggs

Robyn from Add a Pinch shares a recipe for the classic baked egg, with a hearty mushroom twist.

Parmesan Mushroom Baked Eggs by Add a Pinch

Parmesan Mushroom Baked Eggs make the perfect busy morning breakfast or brunch recipe that doesn’t taste at all like it was whipped up in a matter of minutes.

What I mean to say is, these Parmesan Mushroom Baked Eggs take less than five ingredients, five minutes to assemble and about 15 minutes to bake, but taste like you’ve worked tirelessly over them for hours.

And we all know that some mornings, we just need more than a pre-packaged breakfast to help us get through our day. Since these Parmesan Mushroom Baked Eggs are so quick to pull together and are packed with tons of flavor and nutrition with little effort, you’ll turn to them time and again.

The Portabella base is hearty enough to leave you full in this meatless variety, but you could also consider blending in some bacon, chorizo or sausage to make it even fancier for a weekend brunch.

I hope your family enjoys it as much as mine.

Parmesan Mushroom Baked Eggs Recipe

Prep time:  5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2-4


  • 4 Portobello mushroom caps
  • 4 eggs
  • 1 tablespoon grated mozzarella cheese, divided
  • 4 tablespoons grated Parmesan cheese, divided
  • Garnish with chives, optional


  • Preheat oven to 375º F. Drizzle skillet or small rimmed baking sheet with olive oil. Arrange mushroom caps in skillet or baking sheet pan. Carefully break egg and place into mushroom cap, taking care not to burst egg yolk.
  • Top each egg in mushroom cap with a little of mozzarella cheese then with a tablespoon each of Parmesan cheese.
  • Bake until egg has set, mozzarella cheese has melted and Parmesan cheese has begun to brown slightly. Remove from oven and allow to set for about 3 minutes before serving. Top with chives as garnish, optional.

Make Shroom for The Man

David Grotto, RDN, LDN and author of The Best Things You Can Eat provides a mushroom shout out for all of the guys out there who love meaty flavors, but don’t want all of the meaty calories.

Rosemary Chicken

It’s summer grilling time and why not grill with your best health in mind? Mushrooms provide many key nutrients that men really need– all without sacrificing taste and fun!

First off, swapping out fatty cuts of meat for lean, meaty-tasting mushrooms is a simple, yet satisfying, solution for optimal summer grilling. In a study where palatability, appetite and satiety were evaluated, mushroom containing meals were found to be equally satisfying as meat-based meals. Why not have the best of both worlds? Luckily, you don’t have to cut out meat entirely if you don’t want to. Just cut the meat in your recipes in half and blend in delicious and healthy mushrooms. To wet your appetite about the health benefits of “blendability,” I’ve included some guy-specific health benefits of adding in mushrooms, along with a mushroom blend recipe that will tackle a man-sized appetite!

  • Riboflavin (B-2): One cup of white mushrooms supplies an excellent source of riboflavin. Riboflavin is an important nutrient that helps the body convert food into usable energy and aids the liver in ridding damaging toxins from the body.
  • Niacin: Did you know that one cup of white mushrooms boasts nearly one-third of the daily value of niacin? Typically found in animal protein, niacin also helps convert food into energy and supports skin, digestion and a healthy digestive system.
  • Pantothenic acid: One cup of shitake mushrooms supplies nearly fifty percent of the daily value for pantothenic acid. Panthothenic acid is a key nutrient for supporting healthy digestion, hair, skin and vision. It also plays a role in nerve and male reproductive health.
  • Copper: Both white and shiitake mushrooms are an excellent source of copper. This mineral is important for male reproduction, healthy blood cells and immune function.
  • Selenium: Mushrooms are an excellent source of selenium. This trace mineral helps protect the cells of the body from free radical damage, helps support a healthy immune system, and supports healthy male testosterone levels.

It’s nice to know that mushrooms pack loads of health and nutrition benefits without weighing you down with excess calories and unhealthy fats. But as guys can testify, unless it tastes good, who cares if it’s good for us, right? Straight up or adorned with all your “burger” accompaniments, mushrooms fresh off the grill deliver amazing meaty flavor. Below is a blendability recipe that you can sink your teeth into!

Last but not least, if you have a favorite mushroom recipe to share, you can win BIG! Enter your recipe in the “Swap it or Top it” competition by July 31st, 2013 to be eligible to win up to $8,500 in prizes! Click here for more info. Good luck!


Portabella Mushrooms with Tiger Shrimp


  • 6 large Portabella mushrooms
  • 6 large (21/25ct) tiger shrimp
  • ¾ cup Whole wheat bread crumbs
  • 2.0 ounces Shredded parmesan cheese
  • 1/3 cup Sweet red bell pepper chopped
  • 1/3 cup Fresh shallots chopped
  • 3 tablespoons Fresh basil chopped fine
  • 3 tablespoons Fresh cilantro chopped fine
  • ¾ cup Chicken stock (low salt)
  • 3 tablespoons Extra virgin olive oil
  • Salt to taste
  • Pepper to taste


  1. Remove stems from mushrooms. Using a heavy sauté pan, sauté mushroom caps in olive oil until lightly browned. Remove and set aside.
  2. Sauté peppers, shallots and chopped mushroom stems in olive oil until lightly browned. Add bread crumbs and heat through. Add chicken stock. Mix until evenly blended. Remove from heat. Add fresh chopped herbs and cheese to mixture. Fold together until evenly blended. Set aside.
  3. Steam tiger shrimp in shells. Peel and de-vein shrimp. Set aside.
  4. Stuff each mushroom cap ¾ full with filling mixture. Do not overfill.
  5. Top each filled mushroom with steamed tiger shrimp. Curl shrimp inside mushroom cap. Brush each filled topped mushroom with melted butter.
  6. Using a shallow baking pan, brown the stuffed mushrooms under a broiler until brown. Season with salt and pepper to taste. Garnish each cap with a fresh basil leaf. Serve immediately.


Calories: 200; Total Fat: 12g; Saturated: 3g; Cholesterol: 20mg; Sodium: 35mg; Total Carbs: 14g; Dietary Fiber: 3g; Sugars: 3g; Protein: 9g


  1. Grotto, D.. The Best Things You Can Eat. 2013. Da Capo/Lifelong Books, Boston, Ma.
  2. Martin KR. Both common and specialty mushrooms inhibit adhesion molecule expression and in vitro binding of monocytes to human aortic endothelial cells in a pro-inflammatory environment. Nutr J. 2010 Jul 16;9:29.