Posts Tagged ‘PBH’
Thursday, October 25th, 2012
Chopped mushrooms, when sautéed, blend seamlessly with ground meats. Swapping or adding mushrooms to a recipe can add an extra serving of vegetables to the plate.
Yield: 4 servings
Ingredients
8 oz white button mushrooms
8 oz cremini mushrooms
¼ lb 90% lean ground beef
1½ tbsp canola oil
½ cup chopped onion
1 garlic clove, minced
1 8 oz can no-salt-added tomato sauce
1 tbsp chili powder
1 tbsp brown sugar
1 tsp cider vinegar
½ tsp ground black pepper
4 whole wheat buns
Directions
Chop mushrooms to approximate size and texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook until golden. Return mushroom-beef mixture to pan, along with remaining ingredients. Simmer about 10 minutes; remove from heat. Serves 4.
You might also like:
 Mushroom Burger Wrap |
 The Forest Burger |
 Mini Mushroom Burgers |
Tags: Beef, burger, Dinner, Fruits & Veggies More Matters, hamburger, kid-friendly, MyPlate, nutritious, PBH, white button mushrooms, white buttons
Posted in All Mushroom Recipes, Beef Recipes, Dinner | Comments Off
Monday, March 26th, 2012
Sautéed mushrooms add meatiness to vegetarian risotto made with brown rice. Add caramelized onions and this savory dish bursts with complex and delicious flavors.
Yield: 4 servings
Serving Size: 1 cup prepared risotto
Ingredients
1 Vidalia onion, thinly sliced vertically
2 tbsp. canola oil, divided
1 pound crimini mushrooms, sliced
1 cup short-grain brown rice
1/4 cup dry white wine
2 cups low-sodium vegetable or chicken broth
3 cups water
1 1/2 cups frozen peas
1/4 cup reduced-fat Parmesan cheese
Directions
Heat 1 tbsp canola oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.) Add Vidalia® onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).
Remove Vidalia® onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).
While mushrooms and Vidalia® onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.
Gently stir in caramelized Vidalia® onions, mushrooms, and cheese. Let sit about five minutes and serve.
Nutrition Facts:
Calories: 380; Total Fat: 10g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 270mg; Protein:12g; Carbohydrates: 58g; Dietary Fiber: 6g
Tags: cremini mushrooms, crimini mushroom recipes, Italian, MyPlate, nutritious, PBH, risotto, Vegetarian, whole grains
Posted in All Mushroom Recipes, Dinner, Meatless Monday, Vegetarian | Comments Off
Monday, March 26th, 2012
Use portabella mushroom caps instead of high-fat pie pastry to make individual, savory breakfast quiches.
Yield: 4 servings
Serving Size:1 portabella cap with filling
Ingredients
4 portabella mushrooms, 3-inch diameter
Cooking spray
3 large eggs
Egg whites from 6 eggs
1/2 cup whole wheat grated bread crumbs (Panko)
1/2 cup nonfat milk
1 tsp. low-sodium garlic & herb blend (like Mrs. Dash)
1 cup cooked and drained, chopped, frozen spinach
1/2 cup reduced-fat Parmesan cheese, divided
Directions
Place oven rack in center of oven; preheat oven to 375̊ F.
Remove portabella stems; wipe clean with damp paper towel.
Spray baking sheet with cooking spray, and place mushroom caps on baking sheet.
In a mixing bowl, whisk together all remaining ingredients, except 1 tbsp Parmesan cheese.
Coat 10-inch non-stick pan with cooking spray and heat over medium flame. Cook and scramble egg mixture until it just starts to thicken. Remove from heat.
Using a large spoon, scoop partially-cooked, hot egg mixture into portabella caps. Sprinkle tops with remaining Parmesan cheese. Bake about 20 minutes. Serve immediately.
Nutrition Facts
Calories: 190; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 145mg; Sodium: 330mg; Protein: 17g; Carbohydrates: 14g; Dietary Fiber: 4g
Tags: Breakfast, brunch, eggs, kid-friendly, MyPlate, nutritious, PBH, Portabella, stuffed mushrooms, stuffed portabella
Posted in All Mushroom Recipes, Breakfast, Meal Occasion, Vegetarian | Comments Off
Monday, March 26th, 2012
Savory sautéed mushrooms top mashed sweet potato pancakes for a delicious breakfast, brunch or dinner dish.
Yield: 4 servings
1 Serving: 3 pancakes with mushroom topping
Ingredients
Sweet Potato Pancakes
3 medium sweet potatoes or yams (orange flesh)
1 cup non-fat milk
1 egg, beaten
2 tbsp. vegetable oil
1 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
Cooking spray, as needed
Balsamic Maple Mushrooms
1 pound crimini and/or white button mushrooms, quartered
1 tbsp. vegetable oil
1/3 cup maple syrup
1 tbsp. balsamic vinegar
Directions
Microwave sweet potatoes until soft; let cool. Peel and mash potatoes, using an electric mixer. Add milk, egg, and vegetable oil to potatoes; mix.
Sift together dry ingredients and add to potato mixture. Mix on low until just blended.
Heat non-stick skillet or griddle over medium heat; coat skillet with cooking spray. Use ¼ cup of batter per pancake, ladling into hot skillet. Wait until pancake bubbles and looks slightly dry on top before flipping over.
While pancakes are cooking, heat 1 tbsp vegetable oil in another skillet (do not use non-stick) over medium flame. Add quartered mushrooms and toss to coat with oil. Let simmer, stirring occasionally, until juices run. Add maple syrup and balsamic vinegar to pan. Let simmer until sauce reduces and thickens.
To serve: stack 2-3 pancakes, alternating with balsamic maple mushrooms.
Nutrition Facts:
Calories: 420; Total Fat: 12g; Saturated Fat: 1.5g; Cholesterol: 50mg; Sodium:480 mg; Protein: 12g; Carbohydrates: 70g; Dietary Fiber: 7g
Tags: Breakfast, brunch, cremini mushroom recipes, crimini, Dinner, Lunch, MyPlate, nutritious, PBH, Vegetarian
Posted in All Mushroom Recipes, Meatless Monday, Vegetarian | Comments Off
Tuesday, January 17th, 2012
Spice it up while keeping your family’s plate balanced with this steak and mushrooms MyPlate recipe.
Yield: 24 servings
Serving size: 2 fajitas
Ingredients
- 4 1/2 pounds (3/4-inch thick) sirloin or other boneless steak
- 6 tablespoons no-salt fiesta lime seasoning (like Mrs. Dash), divided
- 1 tablespoon olive oil
- 3 1/2 pounds sliced cremini mushrooms (about 18 cups)
- 6 medium green bell peppers, sliced into strips
- 6 medium red bell peppers, sliced into strips
- 6 medium yellow bell peppers or white onions, sliced into strips
- 48 (6-inch) whole wheat tortillas
- 6 medium tomatoes, diced
- 2 pounds shredded iceberg lettuce (about 12 cups)
- 1 ½ cups non-fat sour cream
Directions
1. Slice beef across the grain into ¼-inch strips. Place in a bowl with 3 Tbsp. fiesta lime seasoning; toss to coat. Place mushrooms, peppers, and onion and remaining 4 Tbsp. fiesta lime seasoning in a large bowl; toss to coat.
2. Heat oil on hot flattop griddle or large sauté pan. Add beef strips. Cook about 5-6 minutes. Remove and keep warm in hotel pan. Cook vegetables on griddle until just tender, about 5-8 minutes. Add to beef.
3. Serve 1/2 cup beef mixture topped with 1/4 cup lettuce and 1 1/2 teaspoons sour cream rolled into each tortilla.
Nutrition Facts:
Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g
Family portion
Tags: Dinner, Foodservice, Fruits & Veggies More Matters, kid-friendly, Latin, MyPlate, nutritious, PBH, savory, steak
Posted in Foodservice Portion | Comments Off
Tuesday, January 17th, 2012
Spice it up while keeping your family’s plate balanced with this steak and mushrooms MyPlate recipe.
Yield: 4 servings
Serving size: 2 fajitas
Ingredients
12 oz sirloin or other boneless steak, about ¾-inch thick
1 tablespoon no-salt fiesta lime seasonsing (Like Mrs. Dash), divided
1 tablespoon olive oil
3 cups sliced crimini mushrooms
1 mediuym green bell pepper, sliced into strips
1 medium red bell pepper, sliced into strips
1 medium yellow or white onion, sliced into strips
8- 6-inch whole wheat tortillas
1 medium tomato, diced
2 cups shredded iceberg lettuce
4 tablespoons non-fat sour cream
Directions
Slice beef across the grain into ¼-inch strips. Place in a medium bowl with ½ tablespoon fiesta lime seasoning’ toss to coat.
Place mushrooms, peppers and onion and remaining fiesta lime seasoning in a large bowl; toss to coat.
Heat oil in large, non-stick skillet. Add beef strips; cook about 3-4 minutes. Remove from skillet. Place coated vegetables in skillet and sauté until vegetables are slightly tender, about 5-8 minutes. Add beef back to skillet and sauté mixture 1-2 more minutes.
Assemble fajitas by dividing beef-vegetable mixture evenly on each tortilla, top with remaining ingredients and roll up.
Nutrition Facts:
Calories: 430; Total Fat: 16g; Saturated Fat: 5g; Cholesterol: 60mg; Sodium: 590mg; Protein: 27g; Carbohydrates: 46g; Dietary Fiber: 7g
Foodservice portion
Tags: Dinner, Fruits & Veggies More Matters, kid-friendly, Latin, MyPlate, nutritious, PBH, savory
Posted in All Mushroom Recipes, Beef Recipes, Dinner, Lunch | Comments Off
Friday, January 13th, 2012
A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.
Yield: 24 servings
Serving size: 1 ½ cups
Ingredients
- 10 cups chicken broth, lower sodium
- 6 cups Sun-Maid raisins
- 1/2 cup curry powder
- 3 tablespoons olive oil, extra virgin or virgin
- 4 1/2 pounds boneless, skinless chicken breasts, diced into 1-inch cubes
- 2 1/4 pounds sliced fresh white mushrooms (about 12 cups)
- 2 1/4 pounds sliced cremini mushrooms (about 12 cups)
- 3 medium red bell peppers, cut to ¾” squares
- 12 cups instant whole grain brown rice
Directions
1. Heat oven to 350°F. In a large pot, bring chicken broth, raisins and curry powder to a boil.
2. Meanwhile, heat olive oil in large skillet over medium high heat. Sauté chicken until browned, about 5 minutes. Use slotted spoon to lift into full hotel pan.
3. Add mushrooms and peppers to skillet and sauté 3-4 minutes. Add to chicken. Stir in rice.
4. Pour boiling broth mixture over all and stir to combine. Cover tightly and bake 30 minutes or until most of broth is absorbed. Fluff rice, recover and let stand 5 minutes before serving.
Tip: This can be made on the stovetop in a large rondeau if you’d prefer.
Nutrition Facts:
Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g
Family portion
Tags: chicken, curry, Dinner, Foodservice, Fruits & Veggies More Matters, MyPlate, nutritious, PBH, rice, savory
Posted in Foodservice Portion | Comments Off
Wednesday, November 16th, 2011
A balanced plate of savory chicken and mushrooms with the sweetness of raisins and red bell peppers will make this curried one-pan MyPlate recipe a family favorite.
Yield: 4 servings
Serving size: 1 1/2 cups
Ingredients
1 ½ tsp olive oil, extra virgin or virgin
2 boneless, skinless chicken breasts (about 12 oz), diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
½ medium red bell pepper, cut to ¾” squares
2 cups chicken broth, lower sodium
1 cup Sun-Maid raisins
2 cups instant whole grain rice
1 ½ Tbsp curry powder
Directions
Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes. Add mushrooms and peppers to pan and sauté 3-4 minutes. Add chicken broth. Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3-5 minutes before serving. *Time-saving ideas: Purchase sliced mushrooms, fresh or frozen bell pepper strips and diced chicken.
Nutrition Facts:
Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Sodium: 410mg; Protein: 27g; Carbohydrates: 71g; Dietary Fiber: 6g
Foodservice portion
Tags: chicken, curry, Dinner, Fruits & Veggies More Matters, MyPlate, nutritious, PBH, rice, savory
Posted in All Mushroom Recipes, Chicken Recipes, Dinner, Lunch | Comments Off
