Posts Tagged ‘baby bella’

Baby Bella, Caramelized Onion & Swiss Panini

This vegetarian panini is filled with caramelized onions and baby bella mushrooms sautéed to perfection in an herb butter.

Yield: 2 panini

Serving Size: 1 panini


4 slices Pan Bigio – sliced thick on the bias
4 slices Swiss cheese
4 cherry tomatoes – halved, optional

Caramelized Onions:

2 tablespoons extra virgin olive oil
1 medium red onion – thinly sliced
1 tablespoon sugar


2 tablespoons unsalted herb butter
1 tablespoon extra virgin olive oil
6 ounces baby bella mushrooms – sliced


1. Place 2 tablespoons olive oil into a sauté pan over medium-low heat. Add onions.  Season with salt/pepper.  Cook until onions are softened. Add sugar, continue cooking, stirring as necessary until onions have caramelized (approximately 30 minutes). Set aside.

2. Into a small sauté pan add: 2 tablespoons herb butter and 1 tablespoon olive oil. Heat over medium heat.  Add mushrooms. Season with salt/pepper. Cook for approximately 4-5 minutes. Set aside.

3. Heat your Panini press to 350 degrees. Equally distribute mushrooms between two slices of bread. Equally top with mushrooms with caramelized onions. Place 2 slices of Swiss cheese on each piece of bread. (NOTE: if using tomatoes place them on at this time) Place corresponding slices of bread on top. Lightly brush tops of bread with room temperature herb butter.

4. Place sandwiches onto hot panini press. Cook for approximately 4-5 minutes until bread is toasted and cheese has melted.

TIPS: If you do not have a panini grill, use a non-stick skillet and heat over medium-high heat. Place sandwich onto hot pan. Using a heavy pan (such as a cast iron pan), weigh sandwich down. Cook as directed above.

Nutrition Facts

Calories: 670; Total Fat: 50g; Saturated Fat: 21g; Cholesterol: 80mg; Sodium: 350mg; Protein: 9g; Total Carbohydrate: 38g; Dietary Fiber: 3g

Mushroom Scramble

A medley of earthy mushrooms compliment creamy, morning time eggs in this satisfying vegetarian dish.

Yield: 1 serving

Serving Size: 3 eggs and 1/2 cup prepared mushrooms


3 eggs
1/4 cup crimini mushrooms, cleaned and sliced thinly
1/4 cup oyster mushrooms, cleaned and sliced thinly
3 tablespoons unsalted butter
1 tablespoon thyme
kosher salt, to taste
black pepper, to taste


In a small frying pan, heat 1 tablespoon of the butter, over low heat. Add the cremini mushrooms and cook over medium heat, stirring often, for 3 minutes. Add the oyster mushrooms, stir, and cook for 2 minutes. Remove from the heat. Sprinkle in the thyme, and stir.

Move the cooked mushrooms into a heat proof pan, and slide it into a warm oven (200) while cooking the eggs. Crack the eggs into a small mixing bowl, using a fork, whip them until well combined.Cut one tablespoon of butter into small pieces, add to the whipped eggs, and stir to combine.

In the small frying pan that you used above, heat the remaining 1 tablespoon of butter over medium-low heat.Add the eggs.  Using a fork, continue moving the eggs around until they are cooked to your liking.  We like our eggs a little moist but cooked through, which takes about 3 minutes. Season with salt to taste as well as black pepper.  If you season the eggs with salt after cooking, they will not dry out.  Remove from the heat.  Gently stir in the mushrooms.

Serve.  Eat.  Enjoy.

Nutrition Facts

Calories: 300; Total Fat: 17g; Saturated Fat: 4g; Cholesterol: 650mg; Sodium: 220mg; Protein: 20g; Total Carbohydrate: 3g; Dietary Fiber: 0g

Mushroom-Herb Stuffed French Toast

French toast made savory with mushrooms, cheese and herbs is a delicious twist to this breakfast classic.

Yield: 8 servings

Serving Size: 2 prepared French toast


1 pound thinly sliced crimini mushrooms
4 tablespoons butter, divided
1 package (8 ounces) reduced-fat cream cheese
2 cups (8 ounces) shredded Gruyere or Swiss cheese, divided
4 tablespoons minced chives, divided
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices Texas toast
4 eggs
2 cups 2% milk
2 tablespoons butter, melted


In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.

In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top.

In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.

In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts

Calories: 540; Total Fat: 28g; Saturated Fat: 17g; Cholesterol: 165mg; Sodium: 820mg; Protein: 23g; Total Carbohydrate: 50g; Dietary Fiber: 2g

Stuffed Mushrooms

These vegetarian stuffed mushrooms come together in a snap, arranged on skewers ready for grilling. They can stand in for a main dish, side, or even a pre-party nibble. 

Yield: 8 servings (24 stuffed mushrooms)

Serving: 3 stuffed mushrooms


1 pound button or baby portabella mushrooms
4 ounces cream cheese, softened
1 small avocado
1/8 cup chopped jalapeno
Lemon juice
Panko bread crumbs


If grilling, prepare wooden skewers by soaking in a dish of water as you assemble the mushrooms. This will prevent the wood from scorching on the fire.

Gently dust any dirt off your mushrooms with a clean cloth or a mushroom brush. Remove stem by slightly twisting. Discard stems or save for another recipe.

Halve avocado, remove pit, and mash in a bowl. Add cream cheese, jalapeno, and a dash of lemon juice, and stir until well blended. Pour panko into a bowl or rimmed plate.

Fill mushroom tops with the avocado mixture and level off. Dip each mushroom in the panko and continue with the rest of the mushrooms.

Once all are assembled, carefully slide the mushrooms onto the skewers. If baking in the oven, arrange in a casserole dish.

Grill for 10-15 minutes or bake at 400 degrees for 15 minutes.

Nutrition Facts:

Calories: 140; Total Fat: 9 g; Saturated Fat: 3.5 g; Cholesterol: 15 mg; Sodium: 65 mg; Carbohydrate: 13 g; Dietary fiber: 2 g; Protein: 4 g

Fettuccine Profumate

This creamy, aromatic fettuccine recipe is chock full of mushroom flavor.

Yield: 8 servings

Serving size: 1 cup of pasta with 3/4 cup vegetables


1 pound of Fettucine Nests
8 ounces Baby Bella {Crimini} Mushrooms – roughly chopped
1 small carrot – peeled and minced
2 stalks celery – minced
1 small onion – minced
1 clove garlic – minced
1 cup heavy whipping cream
1 ounce grappa
1 tablespoon fresh flat leaf Italian parsley – chopped
1 tablespoon corn starch {dissolved in 2 tablespoons of water}
3 tablespoons unsalted butter
3 tablespoons truffle oil
1 cup broth
1 cup Parmigiano Reggiano – grated
salt and pepper


Gently wipe your mushrooms clean with a paper towel. Into a large sauté pan heat butter and truffle oil over medium heat. When melted add the mushrooms, carrot, celery, onion, garlic and parsley. Stir to combine. Allow to cook until onions begin to turn translucent and vegetables begin to soften, just a few minutes, stirring as necessary. Season lightly with salt. Remove pan from heat and pour the grappa in. Mix well and carefully return to heat and cook until grappa has evaporated. Add broth lower heat slightly and allow to cook for approx 10 minutes, stirring as necessary. Add the corn starch {which has been dissolved in water} and mix together until it thickens. When thickened, add cream, Parmigiano and season lightly with pepper. Reduce heat to lowest setting and allow to simmer for approx 5 minutes.

While sauce is nearing the final stages cook your pasta in generously seasoned water until al dente. Drain well and add to the sauce pan. Toss well to combine. Transfer to serving bowl, garnish with additional Parmigiano if desired and serve immediately.

Nutrition Facts:

Calories: 430; Total Fat: 22g; Saturated Fat: 10g; Cholesterol: 55mg; Sodium: 190mg; Protein: 12g; Carbohydrates: 48g; Dietary Fiber: 2g

Foodservice portion

Mushroom Beef Gravy


2 lbs Baby Bella mushrooms, cleaned
1 lb ground beef
1 large onion, diced
1/4 cup dry sherry
2 Tbsp all-purpose flour
1 cup milk
1 cup beef broth (or water plus 1 packet  Salt and pepper to taste)


Separate the stems from the caps of the Baby Bella mushrooms. Slice the caps. Put the stems into a food processor and chop finely.

In a large frying pan over medium-high heat, brown the ground beef, breaking it up with a wooden spoon. Add the onion and the chopped mushroom stems and cook about 5 minutes, until the onions are soft.

Pour in the sherry and stir until most of the liquid has boiled off.

Sprinkle the flour over the mushroom mixture and stir for a minute or two until it is well incorporated. Add the milk and broth, bring the mixture back to a boil, and turn the heat down. Simmer the mushroom gravy about 5 minutes more, or until the gravy has thickened and is creamy. If it’s too dry, add a little more broth or milk.

Season with salt and pepper to taste – if the broth was salty, you’ll probably want very little additional salt, and in any case you’ll want a good dose of pepper. Serve over warm biscuits or thick slices of toasted country bread.

Mushroom, Basil and Goat Cheese Lasagna Roll-Ups

This vegetarian mushroom lasagna recipe boasts big flavor from meaty sautéed cremini mushrooms, basil and goat cheese.

Yield: 9 servings

Serving size: 1 rollup


9 lasagna noodles
1 tablespoon olive oil
8 ounces sliced baby portabella Mushrooms
½ brown onion, diced
1 clove garlic, minced
1 pint ricotta cheese
4 ounces goat cheese
1 egg, slightly beaten
4 large leaves fresh basil
1 tablespoon dried oregano
Fresh ground pepper
½ teaspoon kosher salt
¾ cup grated mozzarella cheese


Preheat oven to 350 degrees F. Cook lasagna noodles according to package directions, drain and rinse to cool.

Meanwhile, in a heavy skillet, heat olive oil. Sauté onions, garlic and mushrooms 5 minutes.

In a medium bowl, blend together ricotta, goat cheese, egg, basil, oregano, pepper and salt.

One noodle at a time, spread a layer of cheese and then a light layer of mushroom/onion mixture.

Roll up noodle, place in baking pan.

Once all rolls are filled, top with remaining ricotta mixture and sprinkle with mozzarella.

Bake for one hour or until cheese is melted and golden brown.

Nutrition Facts:

Calories: 250; Total Fat: 10g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 310mg; Protein: 17g; Carbohydrates: 22g; Dietary Fiber: 4g

Foodservice portion

Chermoula Grilled Crimini

A tasty Chermoula marinade spices up grilled crimini mushrooms for an exotic spin on traditional skewers.

Yield: 24 servings

Serving size: 1 skewer of 4 crimini mushrooms



  • 2 cups (13 ounces) diced onion
  • ½ cup minced garlic
  • 1 cup (1/2 ounce) fresh cilantro
  • 1 cup (1/2 ounce) fresh mint
  • ½ cup (2 ounces) sweet paprika
  • ¼ cup (1 ounce) ground black pepper
  • ¼ cup (2 ⅔ ounces) kosher salt
  • 2 tablespoons ground coriander
  • 2 tablespoons cayenne pepper
  • 1 quart lemon juice
  • 1 ½ cups (12 ounces) olive oil


  • 96 whole crimini mushrooms, cleaned and trimmed
  • 8 large red bell peppers, seeded and cut into ½-inch strips


For the Chermoula: Combine the onion, garlic, cilantro, and mint in a food processor and blend to a paste. Stir in the paprika, pepper, salt, coriander, and cayenne. Whisk in the lemon juice and oil until blended. Pour the chermoula over the mushrooms, cover, and set aside for 30 minutes.

On long skewers, thread 4 mushrooms and 4 pepper pieces for each serving. Cover and refrigerate.

For each serving: Lightly drizzle a skewer with oil and grill over high heat for about 2 minutes. Turn the skewer carefully with tongs and grill for about 3 more minutes. Serve immediately.

Note: The crimini can be served over rice or with a fresh green salad.

Nutrition Facts

Calories: 200; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 970mg; Protein: 3g; Carbohydrate: 15g; Dietary Fiber: 3g