Archive for the ‘swapability’ 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.

 

Celebrating Success: Recipe Redux 2014

From succulent portabella steaks to crunchy vegetarian nuggets, our 2014 Recipe Redux contest participants amped up the mushrooms and packed on the flavor in 37 delicious recipes! As part of the Council’s recent partnership with registered dietitians Regan Miller-Jones, Deanna Seagrave Daly and Serena Ball of The Recipe Redux, we tasked their community of 217 registered dietitians and health bloggers with revamping classic dishes by adding meaty mushrooms to the mix.

From blending fresh, diced mushrooms seamlessly with hearty ground meats in classic bruschetta and tender burgers to replacing meat altogether in crisp spring rolls and zesty, loaded nachos, the creativity was endless. The best part is that their efforts produced delicious, healthier alternatives to our favorite meals.

Let’s celebrate our contest winners!

Congratulations are in order to all participants as we celebrate all the amazing recipes we received featuring the mushrooms we all love. Thanks from the Council for a deliciously successful program!

 

See below for a full list of recipe entries


Get Back in the Habit of Quick Family Meals with Mushrooms

Much like the new calendar year which brings about inspiration for change, preparing for the start of a new school year offers the opportunity to reset and revamp our habits. The days of all-day play and improvised mealtimes will soon be behind us, here to stay are quick weekday meals perfectly placed in your family’s busy schedule. The return to a structured schedule offers the opportunity to ease back into healthier habits. To inspire your family’s shift to a busier schedule, we’ve rounded up 7 of our favorite recipes – a mushroom meal for every day!

Start the week right with a mushroom-filled breakfast. Make breakfast time less hectic by whipping up a quick five minute scramble mug to help fuel your family and tackle the day.

Spice up Tuesday’s dinner with a blended chorizo and mushroom taco recipe the whole family can gather around! Letting kids get creative with their toppings makes this meal a win-win.

Pack a power lunch with a satisfying portabella pasta salad. Mushrooms add savory flavor to this light, quick and easy meal – perfect for brown-bagging the leftovers!

This crowd-pleasing favorite is perfect for any busy schedule. Blending a portion of mushrooms with ground beef adds a kick of flavor while sneaking nutritional benefits into this one-skillet meal. Bonus – only one dish to wash!

TGIF! Put a twist on family pizza night with this veggie pizza – thinly sliced mushrooms, red onions and zucchini roast as the three cheeses melt.

Saturday’s a day of play! Make the most of the extra time on the weekends by putting together a decadent lunch. This mushroom tart may look difficult to make, but it’s actually a simple task, when you start with a premade crust.

Wrap up the weekend with a classic mushroom brunch. This portabella eggs benedict recipe is a savory way to start a lazy Sunday.

 

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.