Archive for the ‘Portabella’ Category

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.

 

Top Your Pizza Friday with Mushrooms

Friday is here and there’s no better way to start your weekend than with America’s favorite pie – pizza! Whether gooey and stuffed or flaky and flat the endless variety of combinations and flavors will have your whole family drooling for #PizzaFriday. Just as there are several ways to enjoy pizza, there are several uses of mushrooms making them the perfect addition to pizza night. Use them to personalize your family’s favorite pies while also creating a delicious and enjoyable weekend activity for the kids.

Whether it’s layering sliced, sautéed mushrooms over pressed dough, rich marinara and cheese or swapping the crust for meaty portabella caps topped with your favorite pizza dressings, there’s a mushroom pizza recipe for everyone that adds a healthy alternative to the menu along with explosive flavor! What mushroom pizza combo will you be starting your weekend off with this #PizzaFriday?

Mushroom Caramelized Onion & Blue Cheese Flatbread – Piled high with crimini mushrooms and topped off with fresh arugula, this scrumptious flatbread makes for a perfect start to your weekend.

Spinach and Mushroom Calzone – This calzone stuffed with hearty spinach, meaty mushrooms and gooey cheeses is savory, rich in flavor and filling.

Mushroom Breakfast Pizza – Pizza isn’t just for dinner – top pizza crust with fluffy eggs, crisp bacon and fresh mushrooms for a unique twist on breakfast.

Mushroom Lovers Pizza Dip – Turn a comforting dish into a mushroom rich dish that your whole family will crave.

Grilled Portabella Pizzas– Swapping portabellas for pizza crust in this fun pizza recipe makes it a fast and simple dinner solution with a healthier take on a family favorite.

Cheeseburger Pizza – Combine everyone’s two favorite takeout orders into one homemade meal with a seamless mushroom and beef blend.

 

T.G.I.F. – Add Mushrooms to Your Weekend Entertaining

With all the hustle and bustle of the week – from morning meetings to camp carpools – the weekends make way for rest and relaxation amid warm temperatures, cozy patios and, most delicious of all – outdoor cuisine! Weekends are the perfect time to take a break and gather family and friends in the yard for fun conversation, cool drinks and light, summer appetizers. The versatility of mushrooms makes them easy to blend in your outdoor menu no matter what your bite-size fix may be.

Stuff meaty, baby portabellas with your favorite creamy summer dip for a pop-able treat – or revamp a classic bruschetta recipe by topping it with a savory sautéed mushroom medley to add some crunch to the evening. No matter the approach, mushrooms make for great guests at any summer gathering – Here are a few quick and easy recipes sure to be a weekend hit:

Spinach and Artichoke Dip Stuffed Mushrooms – combine two classic holiday appetizers into one delicious bite with these stuffed portabellas.

Mushroom Pine Nut Pinwheels – Always a hit with a crowd, they are a cinch to make in advance – these Pinwheels hit all the right notes for amazing summer appetizers.

Mushroom Bruschetta – Spicy sautéed mushrooms and melted cheese bruschetta can transform casual dining fare to backyard summer must-haves.

Crimini and Pork Meatballs – Everyone loves a meatball, but give them a healthy twist with this juicy mushroom, ground meat blend.

Mushroom Stuffed Pears with Gorgonzola – Turn stuffed mushrooms inside out, and stuff pears with a savory blend of mushrooms spiked with creamy gorgonzola.

Shaved Vegetable Pizza – Enjoy mushrooms, red onions and zucchini sliced thin and roasted on flatbread beneath a layer of three melted cheeses!

Which bite-size recipes will you be whipping up for your summer party?

Teriyaki Portabella Mushroom Kabobs

Denise from Chez Us  combines tangy teriyaki sauce, sweet, juicy pineapples and meaty mushrooms in this delicious meatless kabob recipe – perfect for an afternoon of backyard entertaining.

Teriyaki Mushroom Kabobs by Chez Us

Time to fire up that grill as I am about to share a killer portabella kabob recipe with you.  I have been taking advantage of grilling season this summer, and one of my favorite things to make are these tasty kabobs, as they are loaded with flavor.  Not to mention they are an ease to make.  You are going to love it.

Portabella mushrooms are my go-to meat replacement when making kabobs, as they are hearty, and they give each recipe an excellent earthy flavor that is great when grilled. I have made a few versions of portabella mushroom kabobs but am totally digging this new recipe, as it screams summer.  You could substitute cremini mushrooms, but I find the size and the hearty texture of the portabellas to hold up better when grilling.  Just make sure you cut them into large chunks as they will shrink down when grilling.

I was inspired to make this recipe while I was thumbing around looking at tropical destinations, and thought WOW mushrooms and pineapple would be killer together.  Guess what, I was completely right, and this recipe definitely took me to a sandy beach.  Smokey mushrooms, sweet pineapple and crispy onions are great when mixed with a slightly spicy and nutty teriyaki.

A couple tips when making these great kabobs.  You can make the teriyaki sauce a few days before as it will keep for up to a month; if you have any leftovers.  I always use metal skewers when making kabobs as they will not burst into flame when grilling.  If you are using bamboo or wooden ones, be sure to soak them for at least 20 minutes before skewing your ingredients to prevent that unwanted fire.  Finally, serve these outrageous kabobs over a bed of wild rice pilaf to make a complete summer meal.

Happy Summer!

 

Teriyaki Portabella Mushroom Kabobs

* teriyaki sauce inspired by Bon Appetit
** makes 6 kabobs

Tools:

  • grill
  • skewers

Ingredients:

  • 1 cup (packed) light brown sugar
  • 1 cup mirin
  • 1 cup soy sauce
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sriracha sauce
  • 4 large portabella mushrooms
  • 1 fresh pineapple
  • 1 large red onion
  • olive oil

Directions:

  1. To make the teriyaki sauce:
  2. Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar.
  3. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened.  This will take 40 – 50 minutes.
  4. Remove from the heat, stir in the sesame oil, and then let cool.
  5. Core the pineapple and onion into even sized cubes.
  6. Using a paper towel or mushroom brush remove any dirt from the mushrooms.  Remove the stem, and then cut into quarters.
  7. Evenly skewer the mushrooms, pineapple and onions.
  8. Preheat the grill to 400.
  9. Lightly spray or drizzle olive oil on each skewer, then place on the grill.
  10. Baste with some of the teriyaki sauce.
  11. Grill until lightly browned, about 3 – 5 minutes.
  12. Turn over the kabob, baste with more teriyaki and grill another 3 – 5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized.
  13. Serve.
  14. Eat.

The Magic of Mushrooms

Our coast to coast travels gave us the chance to meet up with some of our favorite mushroom friends, like NYT bestselling author and nutritionist for NBC’s “The Biggest Loser,” Cheryl Forberg, RD. We asked Cheryl for the skinny on why she loves mushrooms, how she cooks with them and her favorite tips for simple swaps to save calories and increase the nutritional value of our meals. Here’s what she told us…

Loaded with nutrients, mushrooms are also very high in water (which makes them filling). A great addition to salads and stir-fries, they’re also delicious when stuffed and baked. Large mushrooms are excellent when grilled and make a great replacement for meat.

 

Included below is one of my favorite (quick and easy!) side dish recipes: Portabellas and Asparagus from Flavor First.

But first, its summertime, and I know lots of us are seeking easy ideas for healthy meals. In the spirit of the Council’s Swap It or Top It recipe contest, here are a few of my favorite simple swaps to cut calories, sodium and carbs; and enhances the nutritional value of your meals:

  1. Mushroom cap instead of pizza crust. This simple swap is not only an easy way to cut the carbs, but mushrooms are very low in calories. An average portabella for example has only 27 calories. Mushrooms have meaty texture, rich flavor and they’re loaded with nutrients and antioxidants.
  2. Next time you pack veggie sticks for a snack, add in red bell pepper slices. They’re loaded with antioxidants and a rich source of vitamin C. One cup of red bell pepper slices has only 20 calories and 120% of your daily supply of vitamin C
  3. Tomato or fruit salsas are also a great swap instead of sour cream on your quesadilla/burrito – a savings of more than 200 calories per ½ cup!
  4. Trying to keep your cravings under control? Spices like ginger, cinnamon, and cloves impart a hint of sweetness without added sugar.
  5. With minimal effort, you can create your own unique seasoning blends, which not only saves you money but also allows you to customize your favorite flavors and control sodium content.

 

Portabellas and Asparagus[1]

Mushrooms add such meaty richness to this vegetable side dish. Try using shiitakes or creminis as well. The earthiness of the vegetables goes especially nicely with grilled steak and a glass of red wine.

Makes 4 (1/2-cup) servings

 

Ingredients:

2 teaspoons grape seed or olive oil

3 cups sliced portabella mushrooms (about 2 large portabellas, stems and black gills removed)

2 tablespoons chopped shallots

3 cups asparagus pieces (1 1/2-inch), from about 1 pound (see note)

1 teaspoon low-sodium soy sauce

3 (1/2-ounce) slices nitrite-free turkey (or pork) bacon, cooked until crisp, drained well, and crumbled

1 tablespoon grated Parmigiano-Reggiano cheese

 

Instructions:

  1. In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms and cook for about 3 minutes, or until they just start to soften and release their liquid. Add the shallots and cook for another minute.
  2. Add the asparagus and cook for 3 minutes longer, or until the asparagus is just crisp-tender.
  3. Drizzle the soy sauce over the veggies and sprinkle with the bacon crumbles and cheese. Toss well and serve hot.

Note: Instead of asparagus, you can substitute 1 (9-ounce) bag (12 cups) fresh spinach. Add to the mushrooms, cover for a few minutes until wilted. Stir well and add remaining ingredients.

Per serving: 60 calories, 1 g total fat (<1 g saturated), 20 mg cholesterol, 110 mg sodium, 7 g total carbohydrates (2 g sugars), 2 g fiber, 6 g protein

 

Byline:

One of the nation’s leading advisors on health and nutrition, Cheryl Forberg RD is a NYT bestselling author, James Beard award-winning chef and the nutritionist for NBC’s “The Biggest Loser”. For more tips and recipes visit her website at www.cherylforberg.com or follow her at TWITTERGOOGLE PLUSFACEBOOK and Pinterest 

 


[1] With permission from: FLAVOR FIRST by Cheryl Forberg, RD.  Copyright © 2011 Rodale