Gluten Free

Light ‘N Creamy Fresh Mushroom Soup

Yield: 4 portions (about 6 cups) Ingredients 1 tablespoon butter

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Roasted Portobello Eggs Benedict

Swap bread for a meaty portabella mushroom to create a savory twist to the classic eggs benedict.

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Mushroom and Kale Hash with Poached Eggs

Make a simple stir-fried “hash” of mushrooms, kale and potatoes, topped with poached eggs for a “meaty” vegetarian breakfast bursting with flavor.

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Leek and Mushroom Quinoa

Yields: 4 servings Ingredients 1 cup quinoa 2 cups water

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Quinoa with Mushrooms and White Wine

Yield: 6 servings Ingredients 2 cups white quinoa 1 large

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Bacon-Wrapped Shiitake Mushrooms

This is one of my go-to recipes for hors d’oeuvres.  Not only is it a piece of cake to make, it always seems to please everyone.  The earthiness of the mushroom pairs so well with the saltiness of the bacon.

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Herb Stuffed Mushrooms

These vegetarian stuffed mushrooms are a perfect party appetizer or savory anytime snack.

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Herb Roasted Mushrooms

Yield2: 2-4 as side dish Ingredients 3/4 pound crimini mushrooms

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Portabella and Halloumi “Burgers”

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

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Pickled Mushrooms

Yields: 2 pints Ingredients 1 pound button mushrooms, petite if

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Portabella Mushrooms filled with Goat Cheese

Stuff portabella mushrooms with creamy goat cheese and fragrant herbs for a savory appetizer.

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Campfire Mushrooms

A medley of sautéed crimini and portabella mushrooms make this a versatile side that can go with just about everything from grilled meat to eggs for breakfast.  

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