Posts Tagged ‘Blogger Recipes’

Mushroom and Chicken Parmesan Pasta

Finely diced mushrooms are mixed with ground chicken to make for a totally easy and filling meal. Plus the combination of meat and mushrooms is bumping up your protein and vegetable intake, so it’s really a win-win situation!


10 ounces dry spaghetti
2 tablespoons olive oil
1 pound crimini or baby bella mushrooms, finely diced
2 cloves garlic, finely chopped
1/2 pound ground chicken
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 14.5-ounce can diced tomatoes, undrained
1/2 cup grated Parmesan
1/4 cup chopped chives


Cook the pasta according to the package directions. Drain and return the pasta to the pot.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown. Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done. Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil. Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes

Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.

Mushroom Chicken Alfredo Lasagna

This recipe is a healthy, hearty meal that can last a few days or can go from freezer to oven to table, which is perfect for a busy work week.


1 tablespoon olive oil
1 medium yellow onion, thinly sliced
3 small cloves garlic, finely minced
1 1/2 pounds ground chicken ** vegetarians you can skip this, and add another pound of mushrooms for the filling.
2 pounds cremini mushrooms, stem removed and dirt brushed off
1 tablespoon fresh rosemary, finely minced
kosher salt to taste
black pepper to taste
1 stick butter
2 cups heavy cream
10 ounces grated parmesan
nutmeg to taste
lasagna noodles – either fresh or no boil ones


Using a food processor finely mince 1 pound of the mushrooms, and slice the other 1 pound into slices. If you are vegetarian, then finely mince 2 pounds, and thinly slice 1 pound. Then skip the cooking chicken part of this recipe.

In a large frying pan add the olive oil and thinly sliced onion. Place over medium heat, stir, lower heat to low. Cook the onions until lightly caramelized, stirring very often. This will take about 15 minutes – 20 minutes. Add the garlic, stir and cook for 1 minute. Remove from the heat and place the mixture into a small bowl.
Place the chicken into the same frying pan, using a wooden spoon break it up into small pieces. Cook over low heat for 7 minutes. Add the minced mushrooms, stir, and cook for 3 minutes. Add the sliced mushrooms, stir and cook for 5 minutes. Add the onion mixture, stir and cook for 1 minute. Remove from the heat. Season to taste with salt and pepper. Stir in the rosemary. Set aside

Place the butter and heavy cream into a large saucepan over medium heat. Bring to a boil. Remove from the heat and whisk in 1 cup of the parmesan cheese until melted and smooth. Add a generous pinch of nutmeg to taste. Whisk. Set aside.

Lightly oil a baking dish with a little olive oil. Pour about 1/4 cup of the alfredo sauce on the bottom. Layer with lasagna noodles, my pan fit four across the bottom. Top with some of the chicken/mushroom mixture, then sprinkle some of the cheese over the top. Top with another layer of noodles, and repeat until you have reached the top of your baking dish, ending with a layer of noodles. I had 3 layers, ending with noodles. Pour the alfredo sauce over the top, and sprinkle with the remaining cheese.

Preheat oven to 350. Bake 30 minutes or until bubbly and lightly golden. Let sit for 5 minutes.

Enoki Miso Noodle Soup

It is quite beautiful sometimes just how simple some dishes can be like this Enoki Miso Noodle Soup.

Yields 2-4 servings


2 cups chicken stock
4 cups water
6 oz enoki mushrooms
3 cups kale, roughly chopped
1/4 cup miso paste
7 oz shirataki noodles, angel hair style


In a large pot bring stock and water to a boil. Separate enoki mushrooms by chopping off the base and washing well. Reduce heat to medium. Add mushrooms and chopped kale. In a separate bowl, mix miso paste with spoonfuls stock, until well dissolved. Add to pot.

Cook shirataki noodles per directions.

Serve hot and with freshly cracked pepper if desired.

Farro with Shiitake Mushrooms and Kale

Shiitake mushrooms paired with kale for its inherent earthiness and cooked with farro for a very rustic dish.

Yields 4 servings


1 cup chicken broth
2 cups green kale, finely chopped
2 cups cooked farro (1 cup uncooked)
1/4 tsp white pepper
1 cup Shiitake mushrooms, sliced
1 Tbsp unsalted butter
1/2 tsp rubbed sage
1 small sprig rosemary, dried


In a medium saucepan, bring chicken broth to a boil on medium high heat. Once boiling, add chopped kale and cook for approximately 4 minutes. Turn to medium low heat, add farro and white pepper. Cook for 10-15 minutes to the desired doneness of your kale.

Add butter and mushrooms. Stir until mushrooms are well coated in the butter and a creamy texture is achieved. Add rubbed sage and rosemary. Turn off heat and stir until herbs are well incorporated.

Serve and enjoy!

Mini Egg Muffins with Mushroom & Spinach

Make a quick breakfast bite for the week!

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins

Serves: 8


6 large eggs
¼ cup 2% milk
salt and pepper to taste
2 Tablespoons butter, melted
3 large white mushrooms, sliced
2 cups baby spinach
¾ cup colby jack cheese, shredded


Whisk together eggs and milk until they are well combined. Season to taste with salt and pepper.

Melt butter in a large saute pan, and saute mushrooms until lightly browned. Place spinach in pan and saute until slightly wilted.

Spray a non-stick mini muffin pan well with cooking spray. Divide mushrooms and spinach equally between all 24 cups. Place approximately 1 teaspoon of shredded cheese on each muffin cup. Pour egg mixture in all muffin cups.

Bake at 325 for 15 – 20 minutes, or until eggs are set and cooked to your liking.

Spicy Garlic Portabella Burger

A burger made from portabella mushrooms, kale, tomatoes, and some whole wheat thin buns. Give this simple recipe a try yourself!

Yields 2 servings


2 giant Portabella mushrooms
4 Tbsps smoked olive oil (can use regular but smoked gives a better taste)
4 Tbsps spicy garlic spread, divided (crush together garlic, cayenne, and lemon juice)
2 extra-large eggs
1 Tbsp garlic salt
1 Tbsp chopped parsley
1 Roma tomato, sliced
6-7 Tuscan kale leaves, folded
2 sets of buns


Preheat oven to 425°F.
Cleaned mushrooms and removed the stems carefully. Using a pastry brush, brush smoked olive oil on caps of the Portabellas. Flip cap over onto a greased, foil-wrapped baking sheet. Spread 1 Tbsp of garlic spread on each mushroom’s underside, leaving space in the middle. Crack an egg in middle.

Top with chopped parsley and garlic salt. Insert tray into oven for about 2-3 minutes, until you hear or see that the egg has started to fry. Flip over and cook for another 10-15 minutes so allow more water to escape from the portabella.

Spread remaining garlic spread onto buns. Top with kale and tomato.

Chicken Mushroom Wild Rice Skillet

If you like wild rice and mushrooms, you will love this dish. Whip it together for an easy weeknight meal.

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins

Serves: 4-6


2 large chicken breasts, cut into chunks
salt and pepper to taste
4 tablespoons butter
½ cup chopped onion
3 cups sliced mushrooms
¼ teaspoon thyme
½ teaspoon onion powder
½ teaspoon garlic salt
⅛ teaspoon white pepper
½ cup cooking sherry
2.5 cups water
1 tablespoon chicken better than bouillon
1 cup uncooked wild rice, parboiled (measure before parboiling)
1 cup orzo, uncooked
1 pound asparagus, washed, stemmed, and chopped into pieces


Melt butter in a large nonstick skillet. Season chicken with salt and pepper. Quickly brown in pan, and then remove. Brown mushrooms and onion. Add chicken back into pan, and sprinkle everything with thyme, onion powder, garlic salt, and white pepper.

Add cooking sherry, water, better than bouillon, parboiled wild rice, and uncooked orzo. Simmer gently over low to medium-low heat, stirring frequently, for 6-8 minutes, or until orzo becomes tender.

About 3-5 minutes before the orzo is done, add chopped asparagus on top of skillet, cover, and let steam in skillet for remainder of cooking time.

Mushroom & Kale Omelet

This Mushroom & Kale Omelet does not taste like diet food, it is filling and delicious, and looks more like a cheat than a treat.

Prep Time: 8 minutes | Cook Time: 10 minutes | Total Time: 18 minutes

Serving Size: 1 Omelet


1 tablespoon extra virgin olive oil
1/4 cup chopped yellow onions
4 medium white button mushrooms, sliced
1/3 cup chopped kale
1/3 cup chopped spinach
1/8 small yellow bell pepper, diced
1-2 cloves garlic, minced
2 large eggs
2 tablespoons unsweetened almond milk
1 tablespoon sharp cheddar cheese
1 tablespoons salsa (optional)
1 tablespoon nonfat Greek yogurt (optional)


Begin by adding olive oil in a medium skillet and heating over medium. Add chopped veggies and saute until soft and fragrant.

In a separate skillet that’s been sprayed with non-stick canola, heat the egg and milk combined. Once partially heated, add the sauteed veggie and sharp cheese. Once cooked, carefully fold one half over the other, then flip to cook both sides.

Serve with salsa and Greek yogurt (in place of sour cream) and enjoy!

Mushroom Duxelle Crostini

This mushroom duxelle crostini is impressive and flavorful but so easy. Make it in advance by preparing the mushroom duxelle mixture, toasting the baguette, chop the parsley, shave the gruyere and have them lined up and ready to go. There truly is no better party appetizer.

Yield: 20-30 crostini


1 French baguette, sliced on the bias
extra virgin olive oil
3 large portabella mushrooms (or 10 ounces mushroom of your choice), chopped finely
1/2 teaspoon kosher salt
1 cup shallots (approximately 3 medium shallots), chopped
1 clove garlic, minced
2 tablespoons port wine
2 tablespoons lemon juice
gruyere cheese, shaved
fresh parsley, coarsely chopped


Preheat the oven to 350 degrees F. Lightly brush the baguette slices with olive oil and sprinkle with salt. Toast the baguette until slightly golden and crunchy, 7-10 minutes. Set aside.

Add 1/2 tablespoon olive oil to a large skillet over low heat. Add the chopped mushrooms and salt. Allow the mushrooms to sweat, stirring frequently, until their liquid has released. As the liquid fills the pan, slowly turn the heat up to medium and continue stirring until it has mostly evaporated, approximately 5 minutes. Move the mushrooms to a bowl and set aside.
Turn the heat back to medium low. In the same skillet, add an additional 1/2 tablespoon olive oil along with the shallots and garlic. Cook for several minutes, stirring frequently, until the mixture is fragrant. Add the mushrooms back to the skillet along with the port wine and lemon juice. Sauté the mixture for another 5 minutes, or until there’s very little liquid left in the pan.

Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.

Mediterranean Mushroom-Zucchini Boats

On the grill or in the oven, these mushroom zucchini boats are easy, versatile and full of feisty, vibrant summertime flavors and are ready in less than 20 min.

Serves 6


3 small zucchinis, halved
1 small tomato, finely diced
¼ cup red bell pepper, finely diced
1 ½ cups baby bella mushrooms, chopped
2 tablespoons onions, finely chopped
¼ cup black olives, finely chopped
1/3 cup feta cheese, crumbled
3 tablespoons olive oil
2 tablespoons parsley, finely chopped


Use a small spoon to scoop the pit and seeds out of the center of each zucchini half. Set aside.

In a large bowl stir together the tomato, bell pepper, mushrooms, onions, olives, and feta cheese. Spoon into the center of each zucchini. Drizzle with olive oil.

Bake in an oven preheated to 400 degrees for 20 minutes OR grill on a grill heated to medium-low heat until the zucchini is crisp-tender.

Mushroom and Chicken Quesadilla

This easy mushroom and chicken quesadilla recipe is one that the whole family will enjoy, making it a win-win for busy back-to-school weeknight schedules!

Makes 4-6 servings


1 tablespoon olive oil
1 pint sliced portabella mushrooms
1/2 medium onion, diced
2 cooked chicken breast, sliced
4 (10-inch) corn or flour tortilla
1 tablespoon butter or olive oil
1 (10-ounce) package pepper jack or mozzarella cheese, grated


Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, onion, and chicken and sauté until chicken is heated through and mushrooms and onions have become tender, about 3-5 minutes.

Remove ingredients from skillet and pour into a bowl for use in preparing quesadillas. Carefully wipe out skillet with a towel.
Add butter or olive oil to skillet, over medium heat. Add one tortilla to the skillet, top with one-fourth of the following: cheese, mushroom, onion and chicken mixture. Cook until cheese begins to melt and tortilla begins to brown on the underside. Fold tortilla over to close. Remove from skillet and serve warm.

Pasta with Asparagus and Creamy Mushroom Sauce

Traditional creamy mushroom sauces usually contain butter, heavy cream and cheese. This version is vegan, gluten-free, dairy-free and made with clean, healthy ingredients.


1lb cooked organic pasta (16 ounces, gluten-free, if necessary)
For the asparagus
12 stalks organic asparagus (diced)
2 teaspoons organic extra-virgin olive oil
2 cloves organic garlic (freshly crushed)
1 – 2 pinch Himalayan pink salt

For the sauce
4 cups organic cremini mushrooms (or white button mushrooms)
1 1/2 cup organic cashews
1 1/2 cup distilled/purified water
4 cloves organic garlic (freshly crushed)
2 tablespoons organic shallots (diced)
1 1/2 teaspoon organic dried rosemary
1 tablespoon organic extra-virgin olive oil
1 teaspoon Himalayan pink salt


Prepare the pasta: Prepare the pasta according to the package directions. Set aside.

Prepare the asparagus: In a skillet, add all the ingredients for the asparagus (diced asparagus, olive oil, garlic, Himalayan pink salt) and saute on high heat for 2 – 3 minutes. Set aside.

Prepare the sauce: Add all the ingredients for the mushroom sauce to a Vitamix and blend until creamy and smooth. Adjust seasonings, if needed.

Assembly: In a large mixing bowl, add the cooked pasta, diced/sauteed asparagus and mushroom sauce together and gently toss until it is well combined.

Best when served immediately.