August 31st, 2012
Mushrooms are making their way onto school menus across the country. Mushroom Council Representative Bart Minor shares how mushroom swapability is being introduced to students.
The Mushroom Council recently had the opportunity to showcase swapability to the U.S. Department of Agriculture (USDA) in hopes of introducing mushrooms to student’s lunch trays across the county. Members from the USDA’s Agricultural Marketing Service (AMS) and Food Nutrition Service (FNS) sampled mushroom meatballs, turkey mushroom burgers, turkey mushroom spaghetti, mushroom meat tacos and mushroom meatloaf. From first to last bite, the response was phenomenal.
You might think introducing students to mushrooms is a hard sell, but applying the swapability method to kid-favorite foods like spaghetti and tacos allows traditional meals to maintain a familiar texture and taste while adding nutrition and encouraging increased vegetable consumption. Chopped mushrooms look similar and blend seamlessly with meat, so student meals can be made healthier without sacrificing the food they love to eat.
The swapability method also makes it easy to introduce children to mushrooms at home. Try it tonight with this easy Mushroom Burger Wrap.
Do you think your kids would eat swapability meals at school?
August 28th, 2012
Kelsey from The Naptime Chef offers a stuffed mushroom recipe that will be a run-away hit at any occasion.
One of the best parts of good weather is outdoor entertaining. We are big fans of inviting friends and family to our table when we are able to fire up the grill and set food outside. One of my favorite summer side dishes to serve at these parties is Stuffed Mushrooms with Breadcrumbs & Cheese. They are incredibly simple and delicious and are a snap to make ahead of time.
This dish is perfect for entertaining because it lends itself perfectly to advanced planning and only needs a few ingredients. Also, it goes with nearly anything, making it a welcome addition to the buffet table. It even works well as a vegetarian main course if any of your guests prefer not to eat meat or fish.
No matter how you decide to serve this dish I guarantee it will be a huge hit with family and friends when you come together to break bread. Happy summer entertaining!
Stuffed Mushrooms with Breadcrumbs & Cheese
- ½ cup panko bread crumbs
- ½ cup sharp cheddar cheese, coarsely grated
- 2 small garlic cloves, finely chopped
- 1 tablespoon parsley, finely chopped
- Kosher salt
- Freshly cracked black pepper
- 1/2 cup olive oil, divided
- 24 large white mushrooms
1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.
2. In a small bowl combine the bread crumbs, cheese, garlic, parsley, a pinch of salt and pepper, and half of the olive oil, and mix well.
3. Stuff the breadcrumb filling into each of the mushroom caps and drizzle them with the remaining olive oil. Then bake the mushrooms for about 20 minutes, or until heated through.
Note: To prepare the mushroom caps in advance stuff the caps with the filling but do not drizzle with the olive oil. Store the mushroom caps covered with plastic wrap and keep in the refrigerator for up to 24 hours. Then proceed to drizzle with the remaining olive oil and bake.
August 24th, 2012
While the lazy days of summer are coming to an end, there is still time to enjoy the cool and refreshing flavors of summer. There are plenty of fruits and vegetables that are just reaching their peak in August, such as blueberries, cherries and tomatoes. As the fall flavors start to creep up on us, there is no reason you can’t blend the delicious flavors of summer with comforting fall dishes. In case you missed it, here are a few of our favorite dishes from earlier this summer that provide the perfect transition into fall.
Mushroom Risotto with Blueberries
The sweet flavors of summer make a lasting impression in this Mushroom Risotto with Blueberries from One Hungry Mama. Not only does it provide a double dose of antioxidants, it makes the perfect meal for a patio dinner on a brisk summer evening.
Cherry Portabella – Stuffed Pork Chops
Food for My Family reinvented a classic casserole dish into a more seasonally appropriate recipe for Cherry Portabella – Stuffed Pork Chops. This recipe has us keeping our casserole dishes on the shelves for a bit longer.
Summer Stuffed Shrooms
Every party needs an appetizer and Summer Stuffed Shrooms from Bell’alimento are sure to be a crowd pleaser. Spinach, cheese, and slow roasted tomatoes all wrapped up in a roasted white button mushroom; provide the perfect bite into the delightful flavors of summer.
What summer recipes are you savoring?
August 21st, 2012
Erin Chase from $5 Dinners shows that vegetarian comfort food is as simple as combining flavors from two favorite recipes.
I’ve fallen in love with enchiladas. Specifically, homemade ones. I love to order them in restaurants, but I love making them at home even more. They make for fabulous leftovers too!
“My family really enjoyed the Mushroom and Pepper Grill-Fry and I thought combining the two into enchiladas would be another delicious way to enjoy these ingredients together. Vegetarian comfort food at its best!”
Buen provecho! (That’s Spanish for, enjoy your food!)
Mushroom Fajita Enchiladas
Serves 12 Enchiladas
- 1 Tablespoon olive oil
- 8 oz. sliced white button or baby portabella mushrooms
- 1 green, red and orange pepper, seeded and sliced
- 1 cup salsa
- 1 Tablespoon homemade taco seasoning
- 12 soft-taco sized flour tortillas
- 1 12 oz. can green enchilada sauce
- 1 1/2 cup shredded queso quesadilla or Mexican blend cheese
1) Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch glass baking dish with non-stick cooking spray.
2) In a large skillet, heat the olive oil and then sauté the mushrooms and sliced peppers for 5 to 7 minutes. Remove from heat and stir in the salsa and taco seasoning.
3) Spoon the mushroom mixture evenly into the corn tortillas. Roll the tortillas and place seam side down in the baking dish. A 9×13 inch baking dish holds 12 enchiladas comfortably.
4) Once all the tortillas are placed in the dish, pour the green enchilada sauce over the top and sprinkle the shredded cheese on top.
5) Bake in the preheated oven for 20-25 minutes, or until cheese has melted. Remove from oven and let cool slightly before serving.
August 17th, 2012
Several thoughts can run through your mind when planning a meal. One day you might need to use leftover ingredients from last night’s dinner and another day you might need a meal that you can take on-the-go. No matter the challenge, a solution you can always rely on is making a wrap. Whether it’s breakfast or a mid-day snack, wraps are a versatile option that almost always work.
When you have mushrooms in your house a few common uses might come to mind, such as tossing them into a salad, sautéing them for a stir-fry or topping a pizza. However, mushrooms can easily serve as the star ingredient in any wrap. Use them in a simple snack wrap or for a more gourmet wrap at dinner.
A Healthy Snack
No tortillas in the house? No need to fear, lettuce leaves can easily take the place of a tortilla. Shiitake and Chicken Lettuce Wraps can be packed up as a snack for the office or served as an appetizer. The recipe can easily be adapted for a vegetarian meal, replacing the chicken with additional veggies.
With a few staple ingredients in the house, Flatout Mushroom and Chicken Fajita Wraps can be prepared in no time at all. Using cooked chicken and store bought salsa allows you to serve a satisfying and wholesome meal, while still spending plenty of time at the table with family and friends.
Kids in the Kitchen
Wraps are also a great way to get the kids involved in the kitchen, and they can put a new spin on the classic back-to-school routine! Kids will love the twist on grilled cheese in Grilled Mushroom Quesadillas.
What are your favorite tips to put a new spin on wraps?