Swap out the bread for a meaty portabella mushroom in this tasty version of eggs benedict.
This vegetable-filled dish is the perfect excuse to invite family and friends over for a leisurely brunch, or dinner.
This recipe is inspired by a savory crepe recipe that we often enjoyed during my childhood.
Roasted and finely chopped cremini mushrooms are blended with chopped spinach, organic pork, and the perfect spices for these easy make ahead healthy homemade sausage patties! Paleo and Whole30 friendly.
We all are usually plagued with leftovers for weeks after Thanksgiving, but don’t you fret Denise from Chez Us has a unique way to use up all that leftover stuffing!
Using the Blend concept, I was able to cut back on the amount of Italian sausage I used in this recipe with chopped mushrooms. Such a winning concept since you can basically please all the meat eaters in your group, yet know that what you are serving is a little bit more nutritious – without sacrifice in texture or flavor.
Shakshuka is a traditional dish from Israel that incorporates a spicy tomato stew and poached eggs.This version is taken it to the next level by adding finely chopped crimini mushrooms, ground sirloin, and curry.
A portabella mushroom blends seamlessly with the Italian sausage, while the peppers add colour to the dish. Perfect for an everyday breakfast or weekend brunch.
Mushrooms and Brussels Sprouts are both so earthy naturally they pair well together. This hash is great for breakfast, brunch or brinner (breakfast for dinner). It so simple to prepare it’s almost a non-recipe.
A simple and flavorsome oven-baked frittata with mushrooms and accented by basil and Parmesan.
Start the day off with a mushroom kick with these fluffy, savory mushroom breakfast burritos – featuring sautéed spinach, eggs and queso fresco.