Makes 4 servings

Ingredients:

1/2 batch Creamy Gruyere Polenta (leftover)
4 tablespoons butter
4 green onions, diced
2 tablespoons minced parsley
2 cups baby portabella mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon lemon juice

Directions:

After making creamy polenta, pour part of it into a 9″ loaf pan, pressing firmly into the bottom and covering. Chill in the fridge until firm.
In a small sauté pan melt 2 tablespoons butter over medium-high heat. Add in the green onions and parsley and cook for 3 minutes until aromatic and softened. Add in the mushrooms, olive oil, and the salt. Continue cooking, stirring frequently, until the mushrooms are cooked through and starting to brown around the edges. Drizzle the lemon juice on and stir in. Remove from heat.
Remove the polenta from the refrigerator and cut into slices. Heat 2 tablespoons of butter in a skillet over medium-high heat until melted. Toast the slices until golden brown. Remove to plate. Top with mushrooms and serve immediately.

Servings: 24 servings

Serving size: 1 sandwich

Ingredients

24 Portabella mushrooms
Olive oil as needed
Salt and pepper to taste
Fresh ground black pepper
¾ cup Mayonnaise
¾ cup Dijon mustard
24 Round sandwich buns, split
3 cups Roasted red peppers, chopped coarsely
3 cups Marinated artichoke hearts, chopped coarsely
12 ounces Red onion, thinly sliced
1 pound, 8 ounces Pepper Jack cheese, shredded

Directions

1. Brush each Portabella cap with olive oil; season well with salt and pepper. Arrange on a sheet pan.
2. Bake at 500 F until mushrooms are tender, about 8 minutes; reserve.
3. Mix mayonnaise and mustard until combined thoroughly; reserve.

To assemble

Spread each cut side of one bun with ½ tablespoon mayonnaise-mustard mixture. On the bottom of the bun, layer 2 tablespoons roasted pepper, 2 tablespoons artichoke heart, portabella cap, 2 slices onion and ¼ cup cheese; cover with top of bun. Heat in a 500 F oven until heated through and cheese melts, about 5 minutes.

Tips: To create a contemporary Club, bake Portabellas as above; slice and add to a traditional Club Sandwich preparation. For a refreshing twist, try a lemon pepper spread on toast slices.

Nutrition Facts

Calories: 350; Total Fat: 19g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 780mg; Protein: 13g; Total Carbohydrate: 33g; Dietary Fiber: 3g

Servings: 6-8

Serving Size: 1 cup prepared recipe

Ingredients

1 13-ounce box of thin spaghetti * I recommend whole wheat for additional health benefits
6 ounces portabella mushrooms, roughly chopped
1 large red pepper, thinly sliced
1 large yellow pepper, thinly sliced
1 large orange pepper, thinly sliced
1 small white onion, diced
Olive oil
Salt and pepper to taste
1/2 cup Pecorino Romano grated cheese
Roughly two handfuls of fresh arugula

Dressing

4 ounces white wine vinegar
1 ounce olive oil
1 chopped garlic clove
1/2 teaspoon dried mustard powder
1/8 teaspoon cayenne pepper
Dash of dried oregano

Directions

Prepare/boil your pasta and drain. Set aside. To prevent the pasta from sticking, drizzle a bit of olive oil over spaghetti, and toss.

Whisk together all of the ingredients for the dressing, and set aside.

Pour a tablespoon of olive oil into a sauté pan. Once heated, add all of the peppers, half of the diced onion, and all of the mushrooms. Continue to toss in pan until the onions are just softened. Make sure not to overcook as you want the peppers to still be a bit crunchy. Season with salt and pepper.

Once the vegetables are ready, combine both the pasta and the vegetables in a serving bowl. Toss in the arugula and the other half of the onion. I like a bit of crunch in my pasta salads, which is why I only cook half of the onion and add the other half in raw.

Finally, drizzle your dressing over the salad and toss to combine, making sure to scoop to the bottom to pick up any mushrooms that may have fallen! You wouldn’t want to miss out.

Nutrition Facts

Calories: 290; Total Fat: 6g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 260mg; Protein: 14g; Total Carbohydrate: 50g; Dietary Fiber: 9g

Serves: 6 to 8

Ingredients

1 (32-ounce) carton chicken stock
3 slices bacon, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
2 shallots, diced
2 cloves garlic, diced
12 ounces Arborio rice
1 (12-ounce) package frozen peas
4 tablespoons butter, cut into pieces
salt, to taste
black pepper, to taste
1/4 cup grated Parmesan cheese + additional for serving

Directions

1. Warm chicken stock over medium-low heat in a saucepan to a simmer.
2. In the meantime, add bacon to a skillet or saucepan over medium-low heat. Cook until just crisp. Stir in mushrooms, shallots, and garlic and cook until tender, about 3 minutes. Move bacon, mushrooms and shallots to one side of the skillet.
3. Add rice to the other side of the skillet and toast to bring out the flavor, about 3 minutes. When rice has turned a light golden color, add chicken broth to risotto, about 1/2 cup to 1 cup at a time, stirring until absorbed. Cook until risotto has cooked to your personal preference, about 20 minutes.
4. Remove skillet from heat and stir peas, butter, Parmesan, and salt and pepper.
5. Serve warm with additional grated Parmesan.

Serves 3-6

Ingredients

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)

Directions:

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.

Serves 3

Ingredients

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

Directions:

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.

Serves 12 Enchiladas

Ingredients

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 cheeses

Directions

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.

Preparation Time:  5 minutes

Cooking Time:  10 minutes

Yield:  4 servings

Serving Size: 1 portabella mushroom and 1 hardboiled egg on prepared salad

Ingredients

2  tablespoons olive oil
Salt and pepper to taste
1  red bell pepper, cut in 2-inch pieces
4  Portabella mushrooms, sliced
4  cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
4 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

Directions

Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.

Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Nutrition Facts:

Calories: 330; Total Fat: 25g; Saturated Fat: 8g; Cholesterol: 235mg; Sodium: 620mg; Protein: 16g; Carbohydrate: 12g; Dietary Fiber: 3g

Preparation Time:  10 minutes

Cooking Time:  10 minutes

Yield:  6-8 servings

Serving Size: 1 1/2 cups prepared

Ingredients

3 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 cup zucchini, chopped
2 cups fresh corn kernels, cut from the cob
2 cups cooked brown rice
1 tablespoon fresh lemon juice
2  bell peppers of varying colors, diced
1/2 cup fresh thyme leaves or 1 tablespoon dried
Salt and pepper to taste
2 beefsteak tomatoes, sliced
1/2 cup arugula

Directions

Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.

Sauté zucchini for about five minutes, adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five minutes to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.

Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.

Nutrition Facts:

Calories: 150; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: Omg; Sodium: 15mg; Protein: 4g; Carbohydrates: 21g; Dietary Fiber: 3g

Preparation Time:  5 minutes

Marinate Time:  30 minutes

Cooking Time:  5 minutes

Yield: 4 servings

Serving Size: 1 prepared portabella cap

Ingredients

4 Portabella mushrooms, stems removed
1/4 cup light vinaigrette salad dressing
1 red onion, cut into 8 slices
4 tomatoes, cut into 4 slices each
8 fresh basil leaves
1 cup crumbled soft goat cheese
2 tablespoons fresh thyme, removed from stem and chopped
Salt and freshly ground black pepper

Directions

Place Portabellas, onions and vinaigrette in a large zip top bag. Let marinate for at least 30 minutes. Reserve marinade, if grilling.

If grilling:  Pre-heat grill. Once hot, grill Portabella gill side down for about 5-7 minutes, turn over and cook for another 5-7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the Portabellas are done. Drain and reserve excess juices from the mushrooms and onions.

Plate the Portabella cap gill side up. Layer slices of onion, tomato and basil leafs on top of the Portabella cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved marinade and serve warm.

If microwaving: Place the mushrooms (gill side up) and the onions on a large, microwaveable plate. Cover and microwave for 3 minutes. Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.

Plate the Portabella cap gill side up. Layer slices of onion, tomato and a basil leaf on the Portabella and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.

Nutrition Facts:

Calories: 210; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 20mg; Sodium: 290mg; Protein: 11g; Carbohydrates: 19g; Dietary Fiber: 3g