Posts Tagged ‘Mushrooms’

A Sandwich for Every Occasion

From school lunch to dessert, a sandwich can take on many forms. A comforting grilled cheese is an essential classic, but when it comes to creating a decadent sandwich the possibilities are truly endless.  When you have a handful of mushrooms on hand, and you’re lacking a recipe to toss them into, we guarantee there is a simple sandwich solution from breakfast to dinner.

The beauty of creating a sandwich with mushrooms is that they can serve a variety of roles.  They can replace the meat altogether for a vegetarian option or replace a portion of meat creating a mushroom/meat blend that provides the best of both worlds.  Finally, you can get a double dose of mushrooms by replacing the bread altogether with two hearty portabellas.

Get started with some of our favorite combinations below, and get creative in the kitchen with your own sandwich creations.

  • Mushroom and Fontina Tartine – This tasty open-faced melt can be whipped up with a few basic ingredients that combine to create an amazing flavor.
  • Portabella and Halloumi Burgers – Summer might feel far away, but this Portabella and Halloumi “burger” is the perfect recipe to enjoy the taste of the season in the middle of winter.
  • Mushroom-Meatball Subs – Mushroom and meat blend together to create a better-for-you version in this meatball sub.
  • Butter Roasted Mushroom Sandwich –   Roasted mushrooms are full of flavor all on their own, but when you place them between two slices of bread with creamy cheese, you’re in for one gourmet bite.
  • Grilled Philly Cheese Mushroom Sandwich  - This classic regional treat gets a mushroom makeover with “meaty” portabellas as the filling.

Find more mushroom inspiration in our full recipe database!

Mushroom Bolognese

Cremini Mushroom Bolognese by A Cozy Kitchen

Adrianna of A Cozy Kitchen warms up your kitchen this winter with a blended Mushroom Bolognese that replaces a portion of ground beef with cremini mushrooms.

If there’s one dish I could eat every single day of my life, it would be bolognese. It is, in my opinion, the coziest of meals. There’s something incredibly comforting about eating a bowl of pasta topped with bolognese that’s been simmering on the stove for a few hours.

If you’re looking at a bolognese recipe and it doesn’t have carrots listed in the ingredients, run for the hills! The sweetness balances the acidity from the tomatoes so beautifully. In this bolognese, I wanted mushrooms and meat to complement each other, so I blended the two ingredients for a balanced ratio of 1 to 1. In this recipe, cremini mushrooms are the star. They work beautifully with the other flavors, creating a hearty meal that’s perfect for a chilly night.



Mushroom Bolognese


2 tablespoons olive oil

2 medium carrots, trimmed, peeled and diced

1 shallot, minced

3 garlic cloves, minced

3 teaspoons dried Italian seasoning

1 1/2 teaspoons red pepper flakes

5 tablespoons tomato paste

1/4 pound ground beef or pork

6-8 cremini mushrooms, diced

1 24-ounce can diced or cherry San Marzano tomatoes

2 tablespoons balsamic vinegar

3 tablespoons grated Parmesan-Reggiano, plus more for garnish

1 tablespoon unsalted butter

Italian parsley, for garnish


1. To a large pot, heat the olive oil over medium heat. When the oil is hot, add the diced carrots and minced shallots. Cook until the carrots and softened and the shallots turn translucent, about 5 minutes. Add the garlic, Italian seasoning, red pepper flakes, tomato paste and beef; using a wooden spoon, break up the beef into crumbles. Sprinkle the beef with a few pinches of salt and cook, stirring frequently, for about 5-7 minutes, until the meat has browned.

2. Next, add the diced mushrooms and stir. Pour in the can of tomatoes. Add 1/2 cup (you can eyeball this measurement) of water to the tomato can, swishing it around so you get all of the remnants of tomato juice; pour the tomato water into the pot and stir. Bring the tomato sauce to a slight simmer and then turn the heat to low. Cover the pot and cook for 20 minutes, stirring frequently. At the 20 minute mark, stir in the balsamic vinegar, Parmesan-Reggiano and splash or two of water, if it’s cooked down a bit too much. Cover the pot once more and cook for an additional 20 minutes, until the sauce is fragrant and has thickened slightly. If at any time the sauce becomes too thick, you can simply add a bit more tomato paste and 1/4 cup of water or veggie stock. Right before tossing with the pasta, add the butter and mix until melted.

3. Meanwhile, boil some salted water and cook the pasta per the box’s instructions. Toss the pasta with a few tablespoon of sauce and serve with a few spoonfuls of bolognese on top. Garnish with more Parmesan-Reggiano and sprinkle of Italian parsley.

Serves 4

Chipotle Mushroom Tacos

Chez Us adds a bit of summer spice to the winter blues with this recipe for Chipotle Mushroom Tacos, just in time  for Taco Tuesday. 

Chipotle Mushroom Tacos by Chez Us

I am always thinking forward about how to incorporate more vegetables into our everyday meals with less emphasis on using meat.  One ingredient that I turn to time and time again is the mushroom as I like to think of it as the “other” meat when working with a recipe.  Besides being hearty, mushrooms are fat-free, cholesterol free and are a rich source of vitamin B.  What more could you ask for?

For this recipe, I replaced the meat by using finely chopped crimini mushrooms, which was seasoned with smoky chipotle peppers and adobo sauce.  Add some texture, I added slices of portobella and crimini mushrooms along with thinly sliced yellow onion.  The earthiness of the mushrooms mingles really well with the smoky chipotle.  The mushroom mixture is so flavorful, that the only extra ingredients this taco recipe needs are a little cilantro and feta.  The cilantro is cooling, and the feta is slightly tangy, which is outrageous with chipotle!

Recipe:  Chipotle Mushroom Tacos

Serves 4


  • 1 medium yellow onion, thinly sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, finely minced
  • 10 medium crimini mushrooms
  • 1 large portobella mushroom
  • 2 large canned chipotle peppers in adobo sauce, finely minced
  • 1 tablespoon adobo sauce from the peppers
  • 1 teaspoon salt
  • corn tortillas
  • cilantro
  • feta cheese
  • salsa


  1. Pour the olive oil into a large frying pan and heat over medium heat.
  2. Add the onion, stir and lower the heat.  Continue cooking the onion until soft, about 10 minutes.
  3. Meanwhile, cut half of the crimini and portobella mushrooms into slices.
  4. Using a food processor, chop the remaining crimini mushrooms and set aside.
  5. Add the garlic, chipotle peppers and adobo sauce to the onion mixture.  Stir and cook for 2 minutes.
  6. Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.
  7. Add the chopped mushrooms, stir and cook for another 4 minutes.  Season to taste with salt.
  8. To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta.  You can also add some salsa for a little more flavor and texture.

Savory Mushroom Tart

Brooke from Cheeky Kitchen shares a mushroom meal makeover that puts a spin on “fast food” with her savory mushroom tart. 

 Savory Mushroom Tart by Cheeky Kitchen

I find the beginning and the end of most days to be about the same. I’m tired. The kids are tired. I’m hungry. The kids are hungry. And the last thing I want to do is fire up the stove and start preparing a three-course meal that will satiate our growling bellies.  So, instead (far too many times) I get lazy. Toss the people in the car and grab something quick.

When I conjured this idea for a Savory Mushroom Tart, I wondered if I could actually get away with it. This is one lazy recipe. Just chop up mushrooms, toss in a teaspoon of ready-chopped garlic (I used the pre-chopped stuff that you can keep in the fridge), a smidgen of cheese, and bake it all between a pillows of ready-made pie dough. The results? An incredibly delicious meal that is perfect for breakfast or dinner. It’s completely meatless, and popping with so much delicious flavor, even kids will be asking for seconds!

Looking for a way to feed your family right—even on those nights when you don’t feel like cooking? Pull together these fun and yummy Savory Mushroom Tarts and see just how easy it easy to make real fast food!

Savory Mushroom Tart

This recipe required no precooking of the mushrooms! Just chop, stir, and bake. Try serving these savory tarts alongside eggs for breakfast or brunch, or make them for dinner and serve them with a big, green salad. Delicious!


  • 1 ¼ cup finely chopped baby portabella mushrooms
  • 1 teaspoon garlic, finely chopped
  • 1 cup gouda, parmesan, or swiss cheese, grated
  • ½ teaspoon fresh or dried thyme
  • 1/4 teaspoon salt
  • ½ teaspoon pepper
  • 1 box refrigerated pie crust dough
  • 1 egg, beaten


  1. Preheat oven to 400 degrees. In a small bowl, stir together mushrooms, garlic, gouda, thyme, salt, and pepper. Set aside.
  2. Unroll pie crusts, cut off the outer edges of each round to create a large square. Cut the square in half, and then slice each half into two rectangles, where one rectangle is slightly smaller than the other. Place the smaller rectangles on a parchment-lined baking sheet.
  3. Spoon the mushroom mixture in a mound on top of each of the smaller rectangles of dough. Place the larger rectangles over the mushroom mixture, and use a fork to press the edges of the top and the bottom pie dough pieces together. If desired, use a knife to cut teardrop “leaves” out of the extra pie dough pieces. Brush the top of each mushroom tart with a bit of beaten egg, press leaves on top of each tart (if desired), brush again with beaten egg and bake in oven for 15-18 minutes, or just until the tarts are golden brown. Serve immediately and enjoy.

Mushrooms: Your Perfect Partner in Tradition

With the frigid winter weather raging on, many seek out the cozy feeling that only childhood favorites can provide. If warming up with homemade creations on a brisk day is the plan, turning to mushrooms to counterbalance the decadence of traditional comfort foods can be an easy swap that goes far for your health.

We have long been fans of blending finely chopped mushrooms and replacing a portion of ground meat in order to add flavor while increasing nutritional value. Registered Dietician Frances Largeman-Roth, contributor at Cooking Light magazine, joined hosts Tamron Hall and Willie Geist on the TODAY Show this week for a segment demonstrating how a traditional favorite can become more nutritionally diverse. Sourcing an original recipe from Cooking Light Magazine, Frances demonstrated how replacing half of the beef in a traditional meatloaf recipe, with finely chopped cremini mushrooms, adds a savory and earthy flavor to the meatloaf while slashing overall calories. Due to the nutritional benefits, this twist in the recipe takes a traditional meatloaf from “occasional family favorite” to “my family’s go-to dinner.”

For more inspiration on how to reap the health benefits of blended, heart-healthy traditional foods look no further! Below are a few of our favorite recipes:

Which family favorites do you find yourself coming back to?