Posts Tagged ‘Blogger Recipes’

Asian Mushroom Chicken Patties

Turn up the heat this month and top your summer salad with Asian Mushroom Chicken Patties. Your patio party just got better.

Ingredients:

1/2 pound ground chicken
1/2 pound cremini mushrooms
1/2 cup yellow onion, diced
1 large clove garlic, finely minced
2/3 cup panko
1/8 cup cilantro, finely minced
2 teaspoons Sriracha
1 egg
sprinkle salt and pepper
1/2 bunch cilantro leaves
1 large cucumber, thinly sliced
2 carrots, grated or cut into ribbons

Dressing:
1/8 cup fish sauce
1/4 cup sugar
1 tablespoon water
1/4 cup fresh lime juice
1 large garlic, finely minced
1 small red chili, thinly sliced
butter or red leaf lettuce

Directions

1. Combine all of the dressing ingredients together in a small jar, place on the lid and shake to combine. Refrigerator until ready to serve.
2. In a processor or chopper, chop the mushrooms finely.
3. Place the mushrooms, ground chicken, yellow onion, garlic, bread crumbs, cilantro, Sriracha, egg and salt and pepper together in a bowl. Mix well.
4. Form the mixture into small patties – will make 12.
5. Preheat a stove-top grill pan or an outdoor grill. Lightly coat the grate with a little olive oil.
6. Place the patties onto the hot grill and cook for about 2 – 3 minutes. The meat will lift up on its own when it is ready to turn over. Flip and cook for another 2 – 3 minutes until cooked through.
7. Remove from the grill.
8. To serve, place a lettuce leaf onto a plate, top with some cucumber, carrots, cilantro and a mushroom chicken patty.
Drizzle with some dressing.

Steak, Potato and Mushroom Kebabs

Soak up the summer with these mouth-watering steak, potato and mushroom kebabs.

Yield: 8 kebabs
Prep Time: 30 minutes marinating, 15 minutes active prep
Cook Time: 5 – 10 minutes

Ingredients

1 lb strip steak, cubed
1/2 cup olive oil and vinegar salad dressing
24 white button mushrooms
24 small new potatoes

Directions:

1. Place steak in a large zip top bag, add salad dressing. Transfer to refrigerator and allow to marinate for 30 minutes.
2. While steak is marinating, soak wooden skewers.
3. Place a medium pot with water onto boil. Add potatoes and par boil.
4. Assemble skewers: mushroom, steak, potato; 3 of each on each skewer.
5. Grill skewers on grill or stove top on grill pan until meat is to desired done-ness, mushrooms have softened and potatoes have cooked through.

Mushroom & Cheese Stuffed Jalapenos

Welcome fall and football season with bell’alimento’s Mushroom and Cheese Stuffed Jalapenos.

Yield: 24
Prep Time: 15 minutes
Cook Time: 20-25 minutes

Ingredients:

12 jalapenos, halved, seeds removed
8 ounces button mushrooms, finely minced
1 clove garlic, minced
8 ounces cream cheese, room temperature
1 cup grated aged cheddar
kosher salt/black pepper
optional:
2 slices prosciutto, crisped
chives

Directions:

1. Preheat oven to 375 degrees.
2. Line a rimmed baking sheet with parchment paper or a silicon baking mat. Place jalapeno halves on top. Set aside.
3. Into a large bowl combine: mushrooms, cream cheese, cheddar. Season with salt and pepper.
4. Scoop mushroom mixture into jalapeno halves. Bake for 20-25 minutes OR until cheese is bubbly and jalapenos have softened.
5. Garnish with prosciutto and chives if desired.

Mexican Mushroom Meatball Soup

Jump start soup season with a delicious blenditarian Mushroom Meatball Mexican Soup.

Serves 6 – 8

Ingredients:

1/2 pound ground beef
1/2 pound ground pork
1/2 pound of cremini mushrooms, finely chopped
1/3 cup panko
1 egg
2 tablespoons of your favorite powdered taco seasoning
1 tablespoon olive oil
1/2 cup yellow onion, finely chopped
3 garlic cloves, smashed
1/2 jalapeño, no seeds and finely chopped
1/2 pound of sliced cremini mushrooms
1 14.5 ounce can diced tomatoes
8 cups beef stock
1 cup frozen corn, thawed out
1 14.5 ounce can kidney beans
1/2 bunch of cilantro
a large avocado, cut into dice
1/2 cup cotija cheese, crumbled
cilantro, garnish
1 lime, cut into wedges
kosher salt
black pepper

Directions

1. In a large mixing bowl, add the ground beef, pork and chopped mushrooms, along with the panko, egg and taco seasoning. Mix well. Form into medium-sized meatballs and set aside.
2. Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.
3. Add the garlic, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
4. Add the tomatoes, stock, corn and kidney beans and stir. Season to taste with salt and pepper.
5. Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with a lid and cook for 15 minutes.
6. Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.
7. Place soup into a serving bowl, top with some cheese, avocado and cilantro. Squeeze a wedge of lime into the soup.

Quick Mushroom Beef Stroganoff Skillet Supper

Quick Mushroom Beef Stroganoff Skillet Supper comes together in 30 minutes for an easy weeknight dinner.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yield: 6 servings

Ingredients

1⅓ lbs (600 g) grass-fed ground beef (I used 85% lean)
1 large onion, diced
10 oz (285 g) cremini mushrooms (also known as baby bellas), diced
3 large cloves garlic, minced
12 oz (340 g) cream cheese, cut into cubes
1 teaspoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon ground black pepper
Fresh parsley, for garnish
Cooked egg noodles, rice, or vegetable noodles (like “zoodles”), for serving

Directions

1. Add the beef, onion, mushroom, and garlic to a large, deep-sided skillet over high heat. Cook (covered) until the beef is browned and the vegetables are tender, about 8 to 10 minutes, stirring occasionally to break up the meat.
2. Turn the heat down to medium-low. Stir in the cream cheese, Worcestershire sauce, salt, and black pepper and cook until smooth, about 3 to 5 minutes, stirring constantly.
3. Serve the stroganoff sauce garnished with fresh parsley, along with egg noodles, rice, or vegetable noodles.

Easy Salisbury Steak with Mushroom Gravy

This easy Salisbury steak recipe incorporates mushrooms and onions right into the beef patties before they’re smothered with a flavorful mushroom gravy!

Ingredients

1 pound ground beef
⅓ cup bread crumbs
½ cup button mushrooms, chopped into small pieces
¼ cup chopped onions
1 large egg, beaten
½ teaspoon salt
½ teaspoon black pepper
2 10¾ ounce cans beef broth
1 onion, sliced
1 cup button mushrooms, sliced
3 tablespoons cornstarch
4 tablespoons water
Rosemary sprigs for garnish, optional

Directions

1. Mix together ground beef, bread crumbs, mushrooms, chopped onions, egg, salt and pepper in a bowl until combined.
2. Shape the mixture into 4 equal-sized patties.
3. Fry the patties in a skillet, 5 minutes per side.
4. Add the broth and sliced onion and mushrooms to the skillet.
5. Bring the mixture to a bowl then reduce heat to low and cover.
6. Simmer for about 10-12 minutes or until no longer pink in the center.
7. Transfer patties to a plate and cover them with foil to keep them warm.
8. In a separate bowl, combine the cornstarch and the water. Set aside.
9. Bring the gravy mixture in the skillet to a boil.
10. Stir the cornstarch mixture into the gravy mixture and cook for about 1-2 minutes or until thickened.
11. Pour over patties and serve.
12. Garnish with sprig of rosemary if desired.

Note: Serve patties over mashed potatoes with steamed green peas on the side.

Marinated Mushroom and Chickpea Salad

Yield: 4-6 servings

Ingredients:

8 oz baby portabella mushrooms*, cleaned and cut into quarters
2 roasted red peppers, cut into small pieces
1 – 15 ounce can chickpeas, drained and rinsed
1/3 cup red wine or sherry vinegar
4 tablespoons olive oil
2 garlic cloves, pressed or minced
small pinch red pepper flakes, to taste
2 tablespoons chopped fresh Italian parsley and/or fresh oregano
salt and pepper to taste

Directions:

Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.

In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.

Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).

*UV exposed baby portabella mushrooms

Sauteed Mushroom and Brie Puff Pastry Bites

Baby portabellas pair beautifully with the brie, or use a blend to top these delicious puff pastry bites.

Yield: 18
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:

17.3 ounces puff pastry sheets (1 box) – thawed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 shallot – minced
1 clove garlic – minced
8 ounces baby portabella mushrooms – sliced
kosher salt/pepper
2-3 sprigs fresh thyme
1/4 cup dry white wine
6 ounces brie

Directions:

Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large saute pan heat olive oil and butter over medium heat. Add shallot, garlic and cook until softened. Add mushrooms. Season with salt, pepper and thyme. Add wine and cook until wine has completed reduce and mushrooms are cooked through. Set aside to cool slightly.

Cut each puff pastry sheet into 9 equal portions.

To assemble: Place a slice of brie into center of each puff pastry square. Top with a spoonful of mushroom mixture. Fold pastry into a triangle. Seal using a fork. Transfer to baking sheet. Continue with remaining squares. Bake for approximately 20 minutes OR until pastry is golden.

Serve warm

Garlic-Bacon Mushroom Bites

These Garlic-Bacon Mushroom Bites are so scrumptious, so savory, and so simply delicious cooked in melted, paprika-spiked butter.

Serves: 24

Ingredients:

24 large cremini mushrooms
1 stick butter, melted
1 (8 ounce) package cream cheese, softened
1 large egg
1 clove garlic, very finely chopped
4 thick slices peppered bacon, cooked and finely diced
2 teaspoons sweet paprika
¼ cup green onions, chopped

Directions:

Preheat oven to 425 degrees.
Pull the stems from each of the mushrooms. Wash and gently dry with a clean paper towel. Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching.

Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.Flip each mushroom so the bottom side is up.

In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika. Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving.

Garnish with chopped green onions.

Mushroom Marsala Chicken Pot Pie

In this pot pie, use leftover roasted chicken and other tradition ingredients, then add mushrooms to make it extraordinary. Use a pie crust or puff pastry to top it off.

Prep Time: 25 minutes
Cook Time: 25 minutes
Yield: 6

Ingredients:

3 tablespoons unsalted butter
1 medium onion – minced
1 medium potato – peeled and diced
2 stalks celery – diced
3 carrots – peeled and diced
2 cloves garlic – minced
8 ounces baby portobella mushrooms – quartered
1/4 teaspoon ground nutmeg
salt/pepper
1/4 cup Marsala
2-3 cups roasted herb chicken diced
1/2 cup all purpose flour
2 1/2 cups homemade chicken stock
1 cup heavy whipping cream
1 cup frozen English peas
1 pie crust – thawed

Directions:

Preheat oven to 425 degrees.

Melt butter in a french oven over medium-high heat. Add: onion, potato, celery, carrots, garlic and mushrooms. Season with nutmeg and salt/pepper. Cook for approximately 10 minutes OR until vegetables are softened. Stirring as necessary.

Add Marsala and deglaze pan. Add chicken. Sprinkle flour on top. Stir to coat. Add chicken stock and bring to a boil.

Add cream and peas and stir to combine. Check for seasoning. Adjust as necessary. Transfer mixture to one large oven proof dish or several smaller oven proof ramekins.

Place pie crust across top of dish /dishes. Crimp edges.

Bake for 20-25 minutes OR until crust is flaky and golden.

Cheesy Mushroom Gourgeres

Gourgeres are a fancy terms for cheesy pillows of goodness and are a wonderful addition to any and all holiday parties. They come together quickly and the add-ins can be switched up at a moment’s notice.

Yield: 32
Prep Time: 25 minutes
Cook Time: 25 minutes

Ingredients:

8 ounces mushrooms (blended) – finely chopped
1 tablespoon olive oil
3-4 sprigs fresh thyme
½ cup milk
4 tablespoons unsalted butter
¼ teaspoon kosher salt
1 cup all purpose flour
4 large eggs
8 ounces grated mozzarella cheese
½ teaspoon black pepper

Directions:

Preheat oven to 425º F.

In a large saute pan heat oil over medium heat. Add mushrooms. Season with salt, pepper and thyme. Cook until softened. Set aside to cool.

In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally. Immediately add the flour. Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.

Remove dough from heat and place into stand mixer. Allow to cool. Mix in eggs one at a time, mix until combined. Add cheese, mushroom mixture and mix until combined.

Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.

Serve warm.

Burgundy Mushrooms

These burgundy mushrooms make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make a day ahead.

Yield: 4 to 6 servings

Ingredients:

1 pound whole white or Portabella mushrooms
1 tablespoon olive oil
½ teaspoon dried garlic powder
½ teaspoon dried onion powder
pinch cayenne pepper
1 tablespoon Worcestershire sauce
1 cup beef broth
3 cups Burgundy or other dry red wine
salt, to taste

Directions:

Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat. Add mushrooms, garlic powder, onion powder, and cayenne pepper. Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated. Add in the Worcestershire sauce, broth and wine to the large stockpot. Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.

Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes.
Add salt to taste and serve warm.