Fried Eggs, Mushroom and Kale Skillet

Jessica Fisher from Life as MOM cherishes breakfast time with her loved ones, especially when mushrooms are on the plate.

My family loves to eat, especially first – and second – breakfasts. Breakfast is a comfort food for many of us so it makes sense to have it twice. With the holidays right around the corner, and several sweet treats abound, it’s nice to know we’re starting the day in the right way.

We enjoy mushrooms with any meal, but particularly at breakfast. They add a smokiness and heartiness that goes perfectly with bacon and eggs. Luckily, mushrooms are always in season, but other veggies can be incorporated based on the time of year.

This breakfast will fill you up and leave you wanting more. Perhaps even at second breakfast. This recipe serves one generously. Feel free to double or triple the recipe provided you have a large enough pan. If a band of holiday guests arrives at your door, you’ll need a few more pans.

Fried Eggs, Mushroom and Kale Skillet

Fried Eggs Mushroom and Kale Skillet

Serves one


  • 1/4 cup sliced onion
  • 1/4 cup sliced mushrooms
  • 2 slices bacon, chopped
  • 2 handfuls sliced kale
  • 2 eggs
  • kosher salt and freshly ground black pepper


  1. In a medium skillet, cook the onion, mushrooms, and bacon over medium heat for about 15 minutes. The bacon will start to crisp, the onions will turn clear and start to brown, and the mushrooms will lose their water and start to brown.
  2. Stir in the sliced kale and cover.Sauté for a minute or two.
  3. Make two small wells in the kale and crack the egg into the wells. Season to taste with salt and pepper. Cover and cook for five to ten minutes on low, depending on how you like your eggs.

A Holiday Roundup of Mushrooms

Holiday food is filled with such variety; it’s no surprise to find mushrooms popping up on the holiday table.  To help get your holiday menu planning started, we’ve put together a roundup of some of our festive mushroom favorites.

Stuffed Mushrooms Galore

From mac n’ cheese to enchiladas, this stuffed mushroom feature from Huffington Post will even impress the picky mushroom eater in your family.

A triple threat of spinach, mushrooms and feta make this decadent bite from Hungry Girl one not to be missed.

And don’t forget – our Stuffed Mushroom Pinterest board covers all of the essentials from healthy to indulgent recipes.

Meatless Stars

Creamy Goat Cheese and Pasta with Mushrooms from Two Peas and Their Pod is perfect for a holiday potluck or a weeknight dinner.

Prime Rib Portabella with Pomegranate and Brussels sprouts from Food for My Family is a “meatless” win in presentation and taste.

Regardless of where you find your  mushroom inspiration, here are a few helpful mushroom planning tips:

  • Prepare stuffed mushrooms ahead of time and pop into the oven when you’re ready to bake.
  • Sauté or roast extra mushrooms to have extra on hand throughout the week.
  • When roasting mushrooms follow the ratio of one tablespoon of oil to eight ounces of mushrooms.

How will you prepare mushrooms for the ones you love this holiday season?

Tri-Mushroom Flatbread

Were you a mushroom hater that developed into a mushroom fanatic? Susie from We Are Not Martha shares how she went from a picky mushroom eater to a mushroom connoisseur.

If we’re being honest (why wouldn’t we be? We’re all friends here), this would have been the pizza of my nightmares when I was a kid. I might have been that kid who picked the mushrooms off my pizza. Now that I’ve had a few years to mature, I understand that three kinds of mushrooms on one pizza is the best, most delicious idea ever. I feel lucky that we grow and mature in all matters of life, but especially in terms of taste. And it’s my hope that millions of little picky eaters grow up into mushroom-loving adults.

There’s nothing quite like a thin and crispy crust topped with mushrooms, lots of garlic, and manchego cheese. Oh, and with a little spinach tossed on for good measure. This is the kind of dish you bake for dinner and then end up eating the rest first thing in the morning the next day, still in your pajamas while standing in front of the fridge. Not that I know this for a fact or anything. But when you’ve been dreaming about this pizza all night, it’s tough to show self-restraint when your alarm clock goes off at 6 a.m. Talk about getting your day started off in the perfect way!

Tri-Mushroom Flatbread

Tri-Mushroom Flatbread

Serves 3


For Dough:

  • 1 1/2 Cup warm water (about 110 degrees)
  • 3/4 T rapid rise yeast
  • 3/4 T salt
  • 1/2 T sugar
  • 1/8 C extra virgin olive oil
  • 3 1/4 Cup unbleached all-purpose flour

For Flatbread:

  • 1 1/2 T olive oil
  • 1 T minced garlic
  • 2 oz. manchego cheese, shaved
  • 3.5 oz. shiitake mushrooms, sliced
  • 3.5 oz. portabella mushrooms, sliced
  • 3 oz. baby bella mushrooms, sliced
  • 1 C baby spinach


1) To make the dough, combine water, yeast, sugar, and extra-virgin olive oil in a large bowl and let sit for two minutes. Stir in the flour and salt with a wooden spoon, just until combined. Cover the bowl, place it in a warm area, and let it rise for about 2 hours. This recipe makes enough dough for two flatbreads and will stay fresh in your fridge for about 5 days.

2) Preheat oven to 450 degrees F°. In a small bowl, combine olive oil and minced garlic and let sit.

3) Using half the dough, roll out into a large, thin round on a floured baking sheet. Brush oil and garlic mixture all over dough round.

4) Layer half the cheese over dough. Top with spinach leaves and mushrooms. Then place the rest of the cheese over the top.

5) Bake for 13-18 minutes, until dough is starting to turn golden and cheese is melted.

Blogger Ambassador Spotlight: Meal Planning with Erin Chase

The meal planning process differs for every household. The key factors that always come into play include, cost, flavor, nutrition and a meal the entire family will enjoy. It’s rare to find someone who can master it all with grace­ – until you meet Erin Chase.  She can often be found blogging right here for the Mushroom Channel or on her personal blog $5 Dinners, where she’s consistently bringing new ideas to the table.

One of her tricks of the trade (that we’re slightly partial to) is the use of ingredients that serve a dual purpose, such as mushrooms.  Whether served alongside meat or as the main culinary event, their unique versatility always makes them a star ingredient. When it comes to Erin’s policy on meal planning, it’s not about sacrificing taste for cost, rather it’s about getting the best of both worlds.

Take a glance at some of her featured mushroom recipes that put every ingredient to work; proving that flavor never has to be a sacrifice.

Mushroom Fajita Enchiladas

Mushroom Fajita Enchiladas

Can’t decide between fajitas or enchiladas for dinner? Bring the two together in a dish that brings a new spin to “fusion” cuisine.

Spinach and Mushroom Quiche

Spinach and Mushroom Quiche

When you’re in a meal planning jam, quiche is a surefire go-to that always fits the bill. Try pairing mushrooms with a variety of flavors to highlight the tastes of any season.

How do you make the most of mushrooms in your meal plans?

Prime Rib Portabella with Pan-Fried Brussels and Pomegranate

Shaina from Food for My Family displays the “meaty” portabella in a festive mushroom entrée that is perfect for a holiday feast.

Being a dinner host can be difficult if you have several allergies or lifestyle choices to contend with. As a former vegetarian, I can definitely relate to the feeling when you’d go for dinner and the only thing to eat might be the dinner roll and a side salad.

When you get the right chef, with the right understanding, the meatless option often excites me more than what they have placed in front of me. Vegetables are pretty when prepared with care. As a mushroom lover, there is nothing better than using a hearty portabella as a replacement for meat. Garnished with the colors of the season, it’s a festive win for the meatless crowd.

This dish is a great meat substitute for your Christmas dinner companions, but it also makes a glorious side to the prime rib for your omnivorous bunch. Or you can just eat it on its own at home for lunch because it’s easy to whip together.

Prime Rib Portabella with Pan- Fried Brussels and Pomegranate

Serves 3-6


  • 6 portabella mushroom caps
  • 2 tablespoons Worcestershire (anchovy-free variety or Henderson’s Relish)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons olive oil or safflower oil
  • 3 cups Brussels sprouts, shaved
  • 1/4 teaspoon salt
  • 1 cup pomegranate arils (seeds)


  1. Clean the portabellas and remove the stems. Place in a large shallow bowl. In a small cup, mix together the Worcestershire, 2T olive oil, garlic salt, onion powder, salt, and black pepper. Drizzle over the mushroom caps, turning so that it covers both sides.
  2. Heat two tablespoons of the olive oil on a large sauté pan over medium-high heat. Add in the mushrooms, cap side down. Cook for 4-5 minutes, until the gills start to sweat and the cap starts to brown just slightly. Flip to the gill side and continue to cook until mushrooms are cooked through. Remove from pan and set aside.
  3. Add remaining 2T oil to the pan. Once the oil is heated, add in the brussels sprouts and sprinkle lightly with salt and sauté in the mushroom juice and oil until cooked, 3-5 minutes. Pour the sprouts over the mushroom caps and sprinkle with pomegranate seeds. Serve immediately.