Posts Tagged ‘baby portabella’

Spinach and Artichoke Dip Stuffed Mushrooms

Shaina from Food for My Family combines two classic holiday appetizers into one delicious bite.

Makes 24 stuffed mushrooms.


1 cup packed fresh spinach
1 tablespoon butter or olive oil
1 cup artichoke hearts, chopped
8 ounces cream cheese, softened
1/4 cup sour cream
/2 cup parmesan cheese
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt
24 baby portabella mushrooms, washed with stems removed


Preheat the oven to 350º F.

Cut the spinach leaves into long, thin strips. In a small fry pan, heat the butter or olive oil over medium heat. Add in the spinach and cook, stirring frequently, just until wilted. Remove from heat and mix with the chopped artichoke hearts.

In a medium bowl, mix together the cream cheese and sour cream until combined.  Add in 1/4 cup of the Parmesan0 cheese, reserving the rest. Stir in the garlic, red pepper flakes, and the kosher salt. Add in the spinach and artichoke and stir until combined

Using two spoons, stuff the mushrooms each with one heaping tablespoon of the cheese mixture. Place on a parchment-lined baking sheet. Sprinkle the remaining parmesan cheese over the mushrooms.

Bake for 20-25 minutes, until the parmesan cheese is golden brown. Remove from the oven and allow to cool slightly before serving. Serve warm.

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.

Mushroom Quinoa Casserole

Erin from $5 Dinners shares a delicious spin on quinoa with a comforting Mushroom Quinoa Casserole the entire family will love.

Serves 8-10


1 Tablespoon olive oil
1 small onion, chopped
8 oz. baby bella mushrooms, chopped
2 garlic cloves, crushed
Salt and pepper
3 cup cooked quinoa
8 oz. small curd cottage cheese
2 eggs, beaten in a small bowl
1 cup shredded Parmesan – Asiago cheese blend


1. Prepare quinoa according to package directions, and set aside.
2. Preheat the oven to 350 degrees Fahrenheit.
3. Add the olive oil to a small skillet and sauté the chopped onion, chopped mushrooms and crushed garlic cloves for 4 to 6 minutes, or until onions are translucent.
4. Add the cooked quinoa to a 9×13 inch glass baking dish. Gently stir in the sautéed mushrooms and onions. Fold in the cottage cheese and beaten eggs. Top with the Parmesan – Asiago cheese blend.
5. Bake in the preheated oven for 30 to 35 minutes, or until cheese has begun to turn golden on top. Serve warm.

Leek and Mushroom Quinoa

Yields: 4 servings


1 cup quinoa
2 cups water
3 tablespoons butter
1 cup baby portabella mushrooms, sliced
1 leek, diced
3 tablespoons white wine
¼ cup blue cheese crumbles
Salt and pepper


Add quinoa and water to a medium saucepan. Bring to a boil over medium-high heat. Cover, reduce heat and simmer for 10-15 minutes until water is absorbed.

In a sauté pan, melt butter over medium-high heat. Add in mushrooms and leek and sauté for 5 minutes until they start to become tender. Pour white wine over and cook for an additional 3 minutes until a thick sauce forms.

Stir mushrooms and leeks into the quinoa alone with the blue cheese crumbles. Season with salt and pepper and serve immediately.

Sage and Mushroom Filled Croissants

Yield: 8 croissants


1 8-ounce container sliced baby bella mushrooms
1 8-ounce tube of refrigerated ready to use croissant rolls
10 fresh sage leaves, cut into thin strips
1 Tbsp canola oil
Salt to taste


Heat oil in a skillet. Sautee mushrooms and sage over medium-high heat for about ten minutes, stirring regularly. Add salt to taste.

Drop about a tablespoon of mushrooms on the widest part of the rolled out croissant top. Roll croissant from wide part down to fold mushroom mixture into the croissant.

Bake croissants on a parchment paper lined cookie sheet according to package directions until they turn golden brown. Let cool slightly before eating.

Black Angus Crispy Baby Portabella Mushrooms

Yield: 4 Servings


1 pound baby portabella mushrooms
1 ounce chipotle seasoning
1 package tempura mix
10 ounces Japanese breadcrumbs
Vegetable oil
1 cup sour cream
2 tablespoons prepared horseradish


Wash mushrooms and drain. Cut mushrooms over 1” in diameter in half. Dust chipotle seasoning over mushrooms.

Prepare tempura mix as directed on package.

Coat mushrooms in batter and drain for a few seconds. Roll mushrooms in Japanese breadcrumbs until coated. Deep fry mushrooms in vegetable oil for 3 minutes or until golden brown.

Mix the horseradish and sour cream in a small bowl.

Serve with creamy horseradish sauce.

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.