Posts Tagged ‘$5 Dinners’

Arborio & Mushroom Fall Side Dish

Erin from $5 Dinners shares a recipe for a a fall flavored mushroom dish that can be served chilled or warm, allowing you to enjoy the taste of fall comfort whether you live north, south, east or west.


1 Tbsp butter
1 Tbsp olive oil
2 Tbsp. minced onion, or 1 small onion, finely chopped
1 tsp. dried basil
1 cup Arborio rice
2 cups chicken broth (plus 1 cup water)
1 tsp. olive oil
8 oz. baby bella mushrooms, chopped
10 oz. fresh spinach leaves
Salt and pepper
1 sweet apple, such as honeycrisp, peeled and chopped


  1. Heat the butter and olive oil to medium saucepan. Add the onion and basil and sauté for 2 minutes. Stir in the arborio rice and then quickly pour in the 2 cups of chicken broth. Bring to a boil and let the broth soak into the rice. Then add the 1 cup of water and continue cooking until it has been absorbed.
  2. Meanwhile, sauté the mushrooms in the olive oil for 2 minutes, then add the spinach and cook until most of the leaves have wilted. Transfer to mixing bowl.
  3. Once the rice has cooked, add to the mixing bowl and combine with the mushrooms and spinach. Season with salt and pepper.
  4. Stir in the apple pieces.
  5. Serve Arborio & Mushroom Fall Side Dish, warm with some chicken, or chilled for a quick lunch on the run.

Sausage and Mushroom Brinner Tacos

Erin from $5 Dinners blends sautéed mushrooms and sausage for a “Brinner” taco perfect for the late-night breakfast craving.


1 lb. ground pork sausage
2 Tablespoons homemade taco seasoning
8 oz. sliced white mushrooms
1 small zucchini, chopped
1 small orange pepper, chopped
1 small yellow pepper, chopped
16 to 20 flour tortillas
Topping Ideas – shredded cheese, pico de gallo or salsa, sour cream, avocado slices


  1. Brown the sausage with the taco seasoning. Once almost browned, stir in the mushrooms, zucchini, and pepper pieces. Sauté with the sausage until the sausage is cooked through and the mushrooms begin to brown.
  2. Spoon the sausage and mushroom mixture into the tortillas and top with favorite taco toppings.
  3. Serve Sausage and Mushroom Brinner Tacos with side of rice and beans, or fresh fruits.

Balsamic Beef & Mushroom Kebabs

Erin Chase from $5 Dinners shares a recipe for a blended meat and veggie kebab that’s perfect for a night of summer entertaining.


About 1 pound stew beef or beef roast cut into kebab chunks
8 oz. whole baby bella mushrooms, washed
2 small zucchini, cut into kebab chunks
1 large red onion, cut into kebab chunks
Salt and pepper
About ¼ cup balsamic vinegar


  1. Add the beef pieces, whole mushrooms, zucchini chunks and red onion chunks onto metal or wooden skewers. Season with salt and pepper, and then drizzle the balsamic vinegar over the top.
  2. Let marinate in the fridge for at least an hour, rotating the kebabs about every 15 minutes so each side has time to soak up some of the balsamic vinegar.
  3. Grill for 10 to 15 minutes, rotating every few minutes. Cook time may vary, depending on the size of the beef pieces. Grill until the beef is cooked through.
  4. Serve Balsamic Beef & Mushroom Kebabs with a side of French bread.

Mushroom-Meatball Subs

Erin Chase from $5 Dinners stretches two meals from one with her recipe for mushroom meatballs that the entire family loves.

Yield – Makes 4 sandwiches


8 oz. white mushrooms, finely chopped
1 ½ pound ground beef
3/4 cup bread crumbs
1 egg
1 teaspoon Italian seasoning (omit if using seasoned bread crumbs)
1 teaspoon garlic salt
½ teaspoon pepper
½ cup spaghetti sauce
4 sub or bollillo rolls
4 slices cheese


  1. Preheat the oven to 375.
  2. In a large mixing bowl, combine the chopped mushrooms, ground beef, bread crumbs, egg, Italian seasoning, garlic salt and pepper. Mix well and then form into meatballs. Place the meatballs into a glass baking dish, and then top with a spoonful of spaghetti sauce on each meatball.
  3. Bake in the preheated oven for 25-30 minutes, or until meatballs cook through. Note that cooking time will vary depending on size of the meatballs. If making mini-meatballs, cook for 15-20 minutes.
  4. Meanwhile, split open the rolls or bread lengthwise and scoop out the bread from the bottom half, so the meatballs can rest inside the bottom piece of the roll. Break a slice of cheese in half, and then place on top of the meatball. Microwave for 30 seconds, or put in the oven for a few minutes to allow the cheese to melt.
  5. Serve Mushroom-Meatball Subs with side of favorite fresh fruit and chips.

Mushroom and Peppers Grill-Fry

Grilled mushrooms turn this easy recipe into a light and delightful meal.

Servings: 4

Serving Size: 2 cups prepared


8 ounces baby bella mushrooms, sliced
2 cups fresh broccoli florets
1 yellow pepper, seeded and cut into chunks
1 red pepper, seeded and cut into chunks
1 red onion, cut into chunks
3 garlic cloves, crushed
½ cup soy sauce
3 Tablespoons canola oil
½ pound cooked pasta noodles, such as spaghetti, thin spaghetti or angel hair
1 bunch green onions, sliced

Special Equipment

Grill basket for vegetables


Toss the baby bella mushrooms, broccoli florets, yellow and red pepper chunks and red onion chunks in a bowl. Mix in the crushed garlic cloves, soy sauce and canola oil.

Let sit in the marinade for at least 30 minutes. Season with a little pepper before tossing in the basket on the grill.

Cook the pasta noodles as directed and drain.

Drain the marinade and save it for the noodles. Toss the marinated vegetables in a grill basket over medium heat over the grill. Grill for 8 to 10 minutes, tossing every few minutes, or until broccoli turns bright green and peppers begin to soften.

Meanwhile, soak the cooked noodles in the soy sauce marinade until vegetables are done cooking. Drain the marinade off the noodles and toss them with the cooked vegetables. Sprinkle the sliced green onions over the top.

Serve Mushroom and Vegetable Grill-Fry over noodles of your choice.

Nutrition Facts

Calories: 400; Total Fat: 12g; Saturated Fat: 1g; Cholesterol: 0mg; Sodium: 2040mg; Protein: 15g; Total Carbohydrate: 59g; Dietary Fiber: 6g

Spinach Mushroom Quiche

This vegetarian mushroom quiche is an easy meal that kids will love for breakfast or dinner.

Servings: 6-8

Serving Size: 1 slice


1 Tablespoon olive oil
6 ounces fresh spinach leaves
8 ounces sliced white mushrooms
Salt and pepper
6 eggs
3 ounces crumbled feta cheese
1 pie crust, homemade or store bought
1 cup shredded mozzarella cheese


Preheat oven to 350 degrees F. Grease a 9-inch pie plate with non-stick cooking spray.

In a medium skillet, heat the olive oil and then sauté the fresh spinach leaves and sliced mushrooms for 4 to 6 minutes, or until mushrooms have browned some and the spinach has “melted.”

In a mixing bowl, whisk the eggs with the feta crumbled.

Place the pie crust into the prepared baking dish. Gently add the sautéed mushrooms and spinach to the pie plate. Then pour the egg-feta mixture over the top.

Place the quiche into the preheated oven and cook for 30 minutes. Remove from oven, add the shredded mozzarella to the top and return to the oven for 5 to 10 minutes, or until cheese has melted.

Serve Spinach Mushroom Quiche with a side of fresh fruit for breakfast, brunch, lunch or dinner!

Nutrition Facts

Calories: 280; Total Fat: 18g; Saturated Fat: 7g; Cholesterol: 155mg; Sodium: 470mg; Protein: 12g; Total Carbohydrate: 18g; Dietary Fiber: 1g

Mushroom Cranberry Stuffing

Erin from $5 Dinners puts a savory and sweet spin on traditional stuffing that will please every palate at your holiday feast.

Serves: 8-10


1 Tablespoon olive oil
16 oz. sliced mushrooms
1 small white onion, chopped
¼ cup Marsala cooking wine
12 oz. package herb cubed stuffing mix
1 cup dried cranberries
1 teaspoon celery salt
½ teaspoon sage
½ teaspoon pepper
2 ½ cups vegetable broth


  1. Preheat oven to 350.
  2. Add the olive oil to a large skillet and then sauté the sliced mushrooms and chopped onion with the Marsala cooking wine. Let sauté for about 6-8 minutes, or until mushrooms have browned and onions turned opaque.
  3. In a large mixing bowl, toss together the herb cubed stuffing mix, dried cranberries, celery salt, sage and pepper. Once the mushrooms have sautéed, add them to the stuffing mix and toss well.
  4. Stir the vegetable broth into the stuffing mix and gently turn into a 9×13-inch glass baking dish.
  5. Bake in the preheated oven for 30 minutes. Or add an additional 10 minutes to your baking time if you want a crispy top.
  6. Serve warm as side dish.

Mushroom Fajita Enchiladas

Erin Chase from $5 Dinners shows that vegetarian comfort food is as simple as combining flavors from two favorite recipes.

Serves 12 Enchiladas


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


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.