Cooking Time:  10 minutes

Yield:  4 servings

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

Cooking Time:  10 minutes

Yield:  6-8 servings

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

Cooking Time:  2 minutes

Yield: 1 serving

Ingredients

• Non-stick cooking spray
• 1 cup white button mushrooms, sliced
• 1/4 teaspoon salt
• Pinch freshly ground black pepper
• 1 whole egg
• 1 egg white
• 1 slice fat-free American cheese, torn in strips
• 1 tomato or red pepper, diced (optional)
• Whole wheat English muffin (optional)

Directions

Lightly spray the inside of a microwaveable mug with non-stick cooking spray, place mushrooms in mug and sprinkle with salt and pepper. Cover and microwave for 1 minute. Let rest 30 seconds and drain any excess liquid.

Add whole egg and egg white to mug and mix well with a fork. Add cheese and tomato or red pepper (if desired) and microwave for 1 minute, stirring halfway through. Let rest 30 seconds to allow eggs to finish cooking. Enjoy in the mug or on a toasted whole wheat English muffin.

Nutrition Facts: Calories: 170; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 215mg; Sodium: 1,000 mg; Protein: 18g; Carbohydrates: 13g; Dietary Fiber: 2g

Preparation Time:  5 minutes

Cooking Time:  15 minutes

Yield: 4-6 servings

Ingredients

• 2 teaspoons toasted sesame oil, divided
• 1 teaspoon olive oil
• 8 ounces shiitake or Portabella mushrooms, thinly sliced
• 1 boneless, skinless chicken breasts, pounded to 1/2 inch thickness and thinly
• sliced
• 1 teaspoon chili garlic sauce
• 1 small red bell pepper, thinly sliced
• 1 cup bean sprouts, rinsed
• 1/4 cup diagonally sliced green onions
• 1 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon grated fresh ginger
• 1 fresh plum, diced (optional)
• 1 head romaine, Boston or Bibb lettuce

Directions

Heat a large sauté pan over medium high heat. Add 1 teaspoon sesame oil and olive oil. Add a single layer of mushrooms and cook, without stirring, for 3 minutes, until they begin to soften. Portabellas will take a little longer than shiitakes.

In a cup, mix 1/4 cup water and chili garlic sauce and pour in to pan, then add chicken. Cover and cook 5 minutes, then remove the lid, stir and cook another 3 minutes, or until chicken is cooked through. Add bell pepper, bean sprouts and onion and stir to heat through, about 2 minutes.

In a cup, mix soy sauce, remaining 1 teaspoon sesame oil, hoisin sauce, ginger, diced plum (if desired) and 2 tablespoons water. Add to skillet and bring to a boil. Spoon into lettuce cups, then roll. Serve immediately.

Nutrition Facts: Calories: 120; Total Fat: 4.5g; Saturated Fat: 0.5g; Cholesterol: 25mg; Sodium: 590mg; Protein: 13g; Carbohydrates: 9g; Dietary Fiber: 2g

Preparation Time:  5 minutes

Marinate Time:  30 minutes

Cooking Time:  5 minutes

Yield: 4 servings

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

Ingredients

• 1 Italian Herb Light Flatout CarbDown^TM Wrap
• Olive-oil cooking spray
• 1/4 cup calorie-free balsamic vinaigrette dressing
• 3 ounces fresh Portabella or white button mushrooms
• 2/3  cup fat-free Mozzarella cheese, shredded
• 3 tablespoons reduced-fat Feta Cheese

Directions

Preheat oven to 350° F. While oven heats, slice mushrooms into 1/8-inch slices and marinate in balsamic vinaigrette dressing for 10 minutes.

Coat one side of the Flatout wrap with cooking spray. Lay the coated side down on a nonstick cookie sheet. Bake for about 8 minutes.

Remove cookie sheet from oven and top warm Flatout wrap with mushrooms, Mozzarella and Feta. Return to oven and bake for 15 minutes, or until cheese melts.

Cut pizza immediately into 6 squares, or 16 wedges for appetizers, and enjoy!

Nutrition Facts: Calories: 210; Total Fat: 3.5g; Saturated Fat: 1.3g; Dietary Fiber: 1.4g

Ingredients

• 1          tablespoon olive oil or butter
• 1          small onion, diced
• 16        ounces fresh white button mushrooms, sliced (about 5 cups)
• 4          tablespoon salsa
• 4          Flatout Harvest Wheat Wraps
• 2          cups cooked chicken, shredded
• 4          lettuce leaves (optional)

Directions

Heat 1 tablespoon olive oil in sauté pan over high heat. Add onions and a single layer of mushrooms. Leave the mushrooms alone as they sauté – be patient as they turn red-brown – then turn and sauté until second side turns a similar color.

Spread 1 tablespoon salsa on each Flatout Wrap. Layer a quarter of the chicken, mushrooms, onions and lettuce (if desired) at rounded end of each wrap. Roll tightly and serve.

If desired, cut each wrap into quarters and serve as an appetizer or snack.

Nutrition Facts: Calories: 380; Total Fat: 12.1g; Saturated Fat: 2.8g; Cholesterol: 75mg; Sodium: 447mg; Protein: 52g; Carbohydrate: 26g; Dietary Fiber: 8g

Ingredients

• 6 portabella mushrooms, stalks trimmed and cleaned
• 3 onions, peeled and chopped
• 2 tablespoons of olive oil
• 2 tablespoons of butter
• 100g of baby spinach
• 4 sprigs of thyme
• 1 sheet of frozen puff pastry, partially thawed
• 1 egg, beaten
• 1 tablespoon of dijon mustard
• salt and pepper to taste

Directions

1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place a large frying pan over a medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelised, remove the onions from the pan and set aside.

2. Return the pan to the heat and add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and set aside.

3. Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and pepper, and cook for a 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the dijon mustard.

4. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave 1 to 2cm at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.

5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.

6. Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.

7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Yield: 4 servings

Ingredients

• 1 Vidalia onion, thinly sliced vertically
• 2 tbsp. canola oil, divided
• 1 pound cremini 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

Yield: 4 servings

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