Posts Tagged ‘easy meals’

Cheesy Mushroom Sausage Pasta Recipe

Robyn from Add a Pinch shares a delicious family meal that takes less than 30 minutes from fridge to table.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 (12.8-ounce) package smoked sausage, sliced into 1/2-inch slices
1 pint portabella mushrooms, cut into quarters
1 (14.5-ounce) can diced tomatoes with peppers
1 cup chicken stock
3/4 cup heavy cream
10 ounces twirl, ribbon, or elbow pasta
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste
fresh parsley, optional

Directions:

Add olive oil and butter to a large, 12-inch skillet over medium heat.

Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.

Stir in tomatoes, chicken stock and heavy cream.

Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.

Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.

Seven-Minute Spring Ramen Bowl

Brooke from Cheeky Kitchen shares an updated veggie-filled version of a college staple, without losing the college budget.

Serves 2

Ingredients:

1 packet ramen, chicken flavored
½ cup asparagus spears, cut to 3” length
1 ½ cup sliced mushrooms
2 ½  tablespoon sesame, avocado, or olive oil
½ teaspoon lemon pepper
2 cups water
1 tablespoon vinegar
2 eggs
2 tablespoon scallions
2 tablespoons cilantro

Directions:

In a medium pot, cook ramen according to package directions. One minute before ramen is done, toss asparagus spears in to the pot. Transfer to two bowls. Add mushrooms and oil to the pot. Turn stove burner to medium-high heat. Spread mushrooms flat on the bottom of the pot, sprinkle with lemon pepper, and cook until golden brown. Transfer mushrooms to soup bowl.

Add 2 cups of water to pot. Bring to a boil. Add vinegar to boiling water, then gently crack one egg on each side of the pot. Immediately turn off burner, but leave the pot on the hot burner.

Use a fork to gently pull the eggs whites toward the center of your egg, giving it a nice round shape. Allow eggs to sit in hot water for 4 minutes, then use a large slotted spoon to gently remove and place one egg on top of each ramen bowl. Garnish bowls with chopped scallions and cilantro. Serve immediately and enjoy!

Pan Roasted Mushrooms with Scrambled Eggs

Gaby from What’s Gaby Cooking shares a recipe for Pan Roasted Mushrooms that will make you rethink your basic scrambled eggs.

Serves 4

Ingredients:

8 ounces Crimini mushrooms, cleaned and cut into quarters
1 teaspoon olive oil or butter
½ teaspoon dried thyme
½ teaspoon garlic powder
8 large eggs
Shredded parmesan cheese

Directions:

Heat the olive oil over high heat. Once hot, add the mushrooms, dried thyme and garlic powder and sauté for 10 minutes until the mushrooms are soft and their flavor deepens, almost to the point of caramelization to bring out their earthly and decadent flavor. Once fully cooked, remove from the pan and season with salt and pepper.

In the same pan, add a touch more olive oil or butter if needed and heat over medium high heat. In a medium bowl, crack the eggs and whisk together. Carefully pour the eggs into the hot pan and using a spatula, slowly drag it along the bottom of the pan allowing the eggs to cook slowly and evenly.

Once the eggs are cooked, season them with salt and pepper and transfer even portions to 4 plates. Add equal amounts of mushrooms to all 4 plates and sprinkle with chives and freshly grated parmesan cheese. Serve immediately.

Golden Polenta with Creamy Mushrooms

Shaina from Food for my Family is always delighted to find mushrooms in her refrigerator; their hearty texture makes a natural pairing with her Golden Polenta Cakes.

Makes 4 servings

Ingredients:

1/2 batch Creamy Gruyere Polenta (leftover)
4 tablespoons butter
4 green onions, diced
2 tablespoons minced parsley
2 cups baby portabella mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon salt
1 teaspoon lemon juice

Directions:

After making creamy polenta, pour part of it into a 9″ loaf pan, pressing firmly into the bottom and covering. Chill in the fridge until firm.
In a small sauté pan melt 2 tablespoons butter over medium-high heat. Add in the green onions and parsley and cook for 3 minutes until aromatic and softened. Add in the mushrooms, olive oil, and the salt. Continue cooking, stirring frequently, until the mushrooms are cooked through and starting to brown around the edges. Drizzle the lemon juice on and stir in. Remove from heat.
Remove the polenta from the refrigerator and cut into slices. Heat 2 tablespoons of butter in a skillet over medium-high heat until melted. Toast the slices until golden brown. Remove to plate. Top with mushrooms and serve immediately.

Meatloaves with Mushroom Sauce

Mushrooms and meat make a succulent mix in this meatloaf.

Servings: 6 servings

Serving size: 2 slices with sauce

Ingredients

2 pounds ground lean beef
8 ounces (about 3 cups) fresh white mushrooms, coarsley chopped
1 package (1.4 ounces) dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten

Mushroom Sauce

1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces (about 3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion

Directions

Meatloaves
Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.

Mushroom Sauce
In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute. YIELD: 6 Portions

Nutrition Facts

Calories: 530; Total Fat: 36g; Saturated Fat: 14g; Cholesterol: 150mg; Sodium: 530mg; Protein: 32g; Total Carbohydrate: 19g; Dietary Fiber: 1g

Prime Rib Portabella with Pan-Fried Brussels and Pomegranate

Shaina from Food for My Family displays the “meaty” portabella in a festive mushroom entrée that is perfect for a holiday feast.

Serves 3-6

Ingredients

6 portabella mushroom caps
2 tablespoons Worcestershire (anchovy-free variety or Henderson’s Relish)
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil or safflower oil
3 cups Brussels sprouts, shaved
1/4 teaspoon salt
1 cup pomegranate arils (seeds)

Directions:

1. Clean the portabellas and remove the stems. Place in a large shallow bowl. In a small cup, mix together the Worcestershire, 2T olive oil, garlic salt, onion powder, salt, and black pepper. Drizzle over the mushroom caps, turning so that it covers both sides.
2. Heat two tablespoons of the olive oil on a large sauté pan over medium-high heat. Add in the mushrooms, cap side down. Cook for 4-5 minutes, until the gills start to sweat and the cap starts to brown just slightly. Flip to the gill side and continue to cook until mushrooms are cooked through. Remove from pan and set aside.
3. Add remaining 2T oil to the pan. Once the oil is heated, add in the brussels sprouts and sprinkle lightly with salt and sauté in the mushroom juice and oil until cooked, 3-5 minutes. Pour the sprouts over the mushroom caps and sprinkle with pomegranate seeds. Serve immediately.

Tri-Mushroom Flatbread

“There’s nothing quite like a thin and crispy crust topped with mushrooms, lots of garlic, and manchego cheese. Oh, and with a little spinach tossed on for good measure.”

Serves 3

Ingredients

For Dough:
1 1/2 Cup warm water (about 110 degrees)
3/4 T rapid rise yeast
3/4 T salt
1/2 T sugar
1/8 C extra virgin olive oil
3 1/4 Cup unbleached all-purpose flour

For Flatbread:
1 1/2 T olive oil
1 T minced garlic
2 oz. manchego cheese, shaved
3.5 oz. shiitake mushrooms, sliced
3.5 oz. portabella mushrooms, sliced
3 oz. baby bella mushrooms, sliced
1 C baby spinach

Directions:

1. To make the dough, combine water, yeast, sugar, and extra-virgin olive oil in a large bowl and let sit for two minutes. Stir in the flour and salt with a wooden spoon, just until combined. Cover the bowl, place it in a warm area, and let it rise for about 2 hours. This recipe makes enough dough for two flatbreads and will stay fresh in your fridge for about 5 days.
2. Preheat oven to 450 degrees F°. In a small bowl, combine olive oil and minced garlic and let sit.
3. Using half the dough, roll out into a large, thin round on a floured baking sheet. Brush oil and garlic mixture all over dough round.
4. Layer half the cheese over dough. Top with spinach leaves and mushrooms. Then place the rest of the cheese over the top.
5. Bake for 13-18 minutes, until dough is starting to turn golden and cheese is melted.

Fried Eggs, Mushroom and Kale Skillet

Jessica Fisher from Life as MOM cherishes breakfast time with her loved ones, especially when mushrooms are on the plate.

Yield: 1 serving

Ingredients

1/4 cup sliced onion
1/4 cup sliced mushrooms
2 slices bacon, chopped
2 handfuls sliced kale
2 eggs
kosher salt and freshly ground black pepper

Directions

1. In a medium skillet, cook the onion, mushrooms, and bacon over medium heat for about 15 minutes. The bacon will start to crisp, the onions will turn clear and start to brown, and the mushrooms will lose their water and start to brown.
2. Stir in the sliced kale and cover. Sauté for a minute or two.
3. Make two small wells in the kale and crack the egg into the wells. Season to taste with salt and pepper. Cover and cook for five to ten minutes on low, depending on how you like your eggs.

Mushroom Parmesan Melts

“The versatility of mushrooms in any dish make them the perfect ingredient to add a hearty and nutritious touch to the meal.”

Ingredients

4 slices whole wheat country bread sliced ¼-inch thick
12 ounces fresh sliced mushrooms, rinsed and patted dry
1 teaspoon kosher salt
1 tablespoon olive oil
½ cup Parmesan cheese, coarsely grated

Directions

1. To grill the bread heat a grill to medium and place the bread slices over indirect heat for about 3-minutes per side or until grill marks begin to show. This step can also be completed on a grill pan.
2. While the bread cools add the mushrooms and salt to a sauté pan and warm over medium heat. Cook the mushrooms until they release their liquid and cook down so they are completely softened.
3. Turn the broiler on high and place the grilled bread on a baking sheet. Divide the mushrooms among the four pieces of grilled bread and top with equal amounts of the Parmesan cheese.
4. Broil the toasts for about 2 minutes, or just until the Parmesan begins to melt. Remove immediately. Drizzle the breads with the olive oil and serve!

Grilled Mushroom Cobb Salad

Meaty portabella mushrooms top this vegetarian cobb salad, perfect for lunch or as a hearty side salad.

Preparation Time:  5 minutes

Cooking Time:  10 minutes

Yield:  4 servings

Serving Size: 1 portabella mushroom and 1 hardboiled egg on prepared salad

Ingredients

2  tablespoons olive oil
Salt and pepper to taste
1  red bell pepper, cut in 2-inch pieces
4  Portabella mushrooms, sliced
4  cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
4 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

Directions

Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.

Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Nutrition Facts:

Calories: 330; Total Fat: 25g; Saturated Fat: 8g; Cholesterol: 235mg; Sodium: 620mg; Protein: 16g; Carbohydrate: 12g; Dietary Fiber: 3g

Farmers Market Mushroom Salad

Combine fresh ingredients to make a tasty dish perfect for hot summer days or nights.

Preparation Time:  10 minutes

Cooking Time:  10 minutes

Yield:  6-8 servings

Serving Size: 1 1/2 cups prepared

Ingredients

3 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 cup zucchini, chopped
2 cups fresh corn kernels, cut from the cob
2 cups cooked brown rice
1 tablespoon fresh lemon juice
2  bell peppers of varying colors, diced
1/2 cup fresh thyme leaves or 1 tablespoon dried
Salt and pepper to taste
2 beefsteak tomatoes, sliced
1/2 cup arugula

Directions

Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.

Sauté zucchini for about five minutes, adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five minutes to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.

Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.

Nutrition Facts:

Calories: 150; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: Omg; Sodium: 15mg; Protein: 4g; Carbohydrates: 21g; Dietary Fiber: 3g

Mushroom Scramble Mug

Make the morning less hectic with this quick five minute breakfast.

Preparation Time: 5 minutes

Cooking Time: 2 minutes

Yield: 1 serving

Serving Size: 1 prepared mug

Ingredients

Non-stick cooking spray
1 cup white button mushrooms, sliced
1/4 teaspoon salt
Pinch freshly ground black pepper
1 whole egg
1 egg white
1 slice fat-free American cheese, torn in strips
1 tomato or red pepper, diced (optional)
Whole wheat English muffin (optional)

Directions

Lightly spray the inside of a microwaveable mug with non-stick cooking spray, place mushrooms in mug and sprinkle with salt and pepper. Cover and microwave for 1 minute. Let rest 30 seconds and drain any excess liquid.

Add whole egg and egg white to mug and mix well with a fork. Add cheese and tomato or red pepper (if desired) and microwave for 1 minute, stirring halfway through. Let rest 30 seconds to allow eggs to finish cooking. Enjoy in the mug or on a toasted whole wheat English muffin.

Nutrition Facts

Calories: 170; Total Fat: 6g; Saturated Fat: 1.5g; Cholesterol: 215mg; Sodium: 1,000 mg; Protein: 18g; Carbohydrates: 13g; Dietary Fiber: 2g