Posts Tagged ‘easy’

Roasted Brussels Sprouts with “Baby Bella” Bacon Bits

This recipe is unique since the bacon bits are actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. The dish may just be the talk of the dinner table.

Yield: Makes 6 servings (3/4 cup each)


1 1/2 pounds medium Brussels sprouts, trimmed, and halved lengthwise
3 tablespoons extra-virgin olive oil, or to taste
1 teaspoon aged balsamic vinegar
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt, or to taste
1 recipe Baby Bella Bacon Bits (see below)


Preheat the oven to 425°F. Toss together the Brussels sprouts, oil, vinegar, pepper, and salt in a large bowl. Transfer to a large rimmed baking sheet and arrange in a single layer, cut side up.
Roast until well caramelized and just tender on the inside, about 25 minutes, flipping over Brussels sprouts halfway through the roasting process. If desired, sprinkle with additional extra-virgin olive oil and sea salt.
Transfer to a serving platter or bowl, sprinkle with the Baby Bella Bacon Bits, and serve immediately.

Baby Bella Bacon Bits

Yield: Makes 1/2 cup


2 teaspoons turbinado (raw) sugar
1/4 teaspoon + 1/8 teaspoon sea salt
1/4 teaspoon + 1/8 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
8 ounces crimini (baby bella) mushrooms, stems removed*, thinly sliced (1/8-inch thick)
2 tablespoons extra-virgin olive oil


Preheat the oven to 275°F. Stir together the sugar, salt, paprika, chili powder, and garlic powder in a small bowl.
Add the mushrooms to a medium bowl, drizzle with the oil, and toss to fully coat. Sprinkle with the seasoning mixture and toss to fully coat. Arrange in a single layer on a large nonstick baking sheet.
Roast until reduced in size by about 50 percent and deeply caramelized, about 1 hour 15 minutes. There’s no need to stir or flip over during roasting. Scrape up mushrooms with a spatula to make sure they’re not sticking to the pan; rearrange in a single layer; turn off oven; and return to the warm oven for 45 minutes, to allow to crisp.
Remove from the oven and cool the baby bella bacon bits on the pan on a rack to allow to further crisp, at least 15 minutes, and serve. If desired, prepare and store in the refrigerator overnight; bring to room temperature before serving.

*Save mushroom stems for other cooking purpose.

Meatball Stuffed Mushrooms

Cooking meatballs inside of mushrooms, instead of serving them on pasta, makes for a delicious dish that satisfies any time of the year, but especially during those autumn months when you’re craving warmth!


1 (15 ounce) can crushed fire-roasted tomatoes
2 cloves garlic, finely chopped
3 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/2 tablespoon sugar
16 baby bella mushroom caps
16 meatballs
16 1″-square slices of mozzarella
2 tablespoons olive oil
Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. In a shallow baking dish, add the tomatoes, garlic, basil, salt, and sugar. Stir to mix.
  3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake in preheated oven for 25 minutes.
  4. Remove pan from oven and top each meatball with mozzarella.
  5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper.
  6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown. Remove from oven, serve, and enjoy!

No-Bake Hummus Stuffed Mushrooms

Simple, quick, and so good. These no-cook stuffed mushrooms, by Brooke of Cheeky Kitchen, are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!


1 1/2 cups mushrooms, cleaned with stems removed
1/2 cup hummus
2 tablespoons olive oil
1 clove garlic, very finely chopped
1/2 teaspoon of dried basil or 1 teaspoon fresh, chopped
2 tablespoons red pepper, finely diced
2 tablespoons toasted pine nuts
Fresh ground pepper


  1. Place clean mushrooms on a plate.
  2. Spoon hummus into a plastic zip top bag and pipe into the center of each mushroom.
  3. Whisk together olive oil, garlic, and basil. Drizzle over mushroom caps. Sprinkle with chopped red pepper and toasted pine nuts. Garnish with fresh-ground pepper, as desired

Vegetable Frittata Muffins

Eggs pack in the protein as heart-healthy mushrooms and red bell pepper slices add vitamin C to these miniature frittata muffins. Kids will have fun whisking the eggs together with cheddar cheese and transferring the batter to muffin cups in this adorable breakfast-for-dinner.

Ages 12-15

Serves 12


Non-stick cooking spray, for preparing the muffin cups
1 tablespoon canola oil
1/2 yellow onion, diced
1 red bell pepper, diced
8 ounces button mushrooms, trimmed and sliced
1/2 teaspoon salt
1/4 black pepper
4 eggs
4 egg whites
1/2 skim milk
3/4 cup shredded, reduced-fat cheddar cheese
1/2 zucchini, diced


Together: Preheat an oven to 350 degrees. Coat a 12-cup muffin pan with a generous layer of nonstick cooking spray.

Adult: Place the oil in a large skillet over medium heat. Add the onion, bell pepper and mushrooms to the skillet and sauté for 8-10 minutes, or until soft.

Kid: Whisk the eggs, egg whites and skim milk together in a large mixing bowl. Add the cheese, zucchini and sautéed mushroom mixture to the bowl. Mix, taking care to ensure ingredients are evenly distributed. Season the egg-veggie mixture with the ground pepper and salt.

Together: Pour 1/4-1/2 cup of the egg mixture into each muffin cup. Transfer to the oven and bake for 22-24 minutes, or until cooked through. Enjoy!

Nutritional Info:

65 Calories, 4 grams fat, 1 gram saturated fat, 75 mg cholesterol, 110 mg sodium, 3 g carbohydrate, 1 g dietary fiber, 6 g protein.

Brie and Cranberry Stuffed Mushroom Bites

Stuffed mushrooms are always a popular item on the appetizer table and the cranberries are easy to come by, too. Just swipe a few from the sauce you’re serving alongside your holiday turkey, and they will serve as a reminder of what’s to come.

Serves: 12-18


2 tablespoons salted butter
12-18 baby portabella mushrooms, washed and stems removed
1 clove garlic
3 shallots, thinly sliced
2 tablespoons cranberry sauce
2-3 ounces brie, rind removed
1 tablespoon minced rosemary


  1. Preheat oven to 350º F. Melt the butter in a sauté pan. Add the mushroom caps to the butter and cook for 1 minute on each side, over medium heat. Remove the mushrooms from the pan and place in a pie plate or small baking dish, stem side up.
  2. Add the shallots to the pan. Cook until they start to caramelize, about 5-7 minutes. Add in the garlic and cook for one minute more. Spoon the garlic and shallots into the mushroom caps. Add a half teaspoon to each of the caps as well. Cut the brie into small cubes. Place one cube in each mushroom cap. Sprinkle rosemary over the top.
  3. Bake for 5-10 minutes, until brie is bubbly and the mushrooms are cooked through. Remove from oven, serve warm.

Summer Vegetable Sauté

Mushrooms make everything better, especially in this late summer vegetable sauté. Enjoy it as a side dish with grilled meats or tuck it into an omelet for a hearty, yet meatless meal. Serve it as a filling for burritos, tacos, or enchiladas or as a topping for rice bowls.


2 tablespoons olive oil
1 medium red onion, sliced
8 ounces sliced mushrooms
4 garlic cloves, chopped
2 small zucchini, sliced
2 small green peppers, sliced
kosher salt and freshly ground pepper to taste
1/4 cup chopped fresh basil


1. In a large skillet over medium high heat, heat the oil.
2. Add the onion, mushrooms, and garlic. Cook stirring over medium heat, stirring until onions are clear and mushrooms start to give up their liquid, about 7 minutes.
3. Add the zucchini and peppers, and continue cooking until zucchini and peppers are tender.
4. Season to taste with salt and pepper. Toss in fresh basil. Serve immediately or at room temperature.

Mushroom Chicken Piccata

Adding mushrooms to chicken piccata intensifies the flavor of this Italian classic.

Yield: 4 Servings

Serving size: 4 oz chicken with 1/4 cup mushroom sauce


4 chicken cutlets (4 ounces each)
Freshly ground black pepper
4 teaspoons olive oil, divided
12 ounces crimini mushrooms, quartered
2 teaspoons minced fresh garlic
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 lemon
2 tablespoons capers, with juice


Season chicken with salt and pepper on both sides and heat a large sauté pan over medium heat. Add 2 teaspoons olive oil and warm briefly, then add chicken and cook until nicely browned, about 2 minutes per side. Remove to a plate and cover.

In the same pan, warm the remaining olive oil over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms, add garlic and cook another 2 minutes. Add wine and scrape up any browned bits in the pan. Bring to a boil and add stock, then return heat until it is bubbling nicely. Slice 4 very thin slices of lemon and add to the pan along with the juice from half of the lemon. Add capers and continue cooking sauce till it becomes a glaze, about 2 more minutes. Add the chicken to the sauce and heat through, then serve.

Nutrition Facts:

Calories: 420; Total Fat: 25g; Saturated Fat: 5g; Cholesterol: 50mg; Sodium: 660mg; Protein: 20g; Carbohydrates: 25g; Dietary Fiber: 2g

Foodservice portion

Grilled Portabella Caps Stuffed with Herb Cheese

Portabella mushrooms are great for grilling and filling. These are stuffed with spinach, smooth herbed cheese and buttery crackers.

Yield: 4 servings

Serving size: 1 stuffed portabella cap

Preparation Time: 2 minutes

Cooking Time: 13 minutes


4 Portabella mushrooms, stems removed
1 tablespoon olive oil
2 Roma tomatoes, diced
1 cup baby spinach, rough chopped
1/2 cup spreadable reduced fat herb cheese
1/3 cup buttery crackers, lightly crushed


Heat grill to 400°. Brush both sides of mushrooms with oil. Mix tomatoes and spinach with the herb cheese. Spread the gill side of each mushroom with 2 tablespoons of herb cheese mixture. Sprinkle each mushroom with buttery cracker crumbs.

Place mushrooms, gill side up, on grill. Close cover and cook 13 minutes.

For a more quiche-like consistency, cook 2 minutes more.


Per serving: Calories: 210; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 22g; Dietary Fiber: 2g

Warm Broccoli Mushroom Salad

Yield: 6


4 cups broccoli flourettes, fresh or frozen
3 slices of bacon, cut into small pieces
3/4 cup finely chopped onion
2 tablespoons raspberry or balsamic vinegar
8 ounces (about 21/2 cups) white button mushrooms, sliced


In a medium saucepan bring 1-inch water to a boil. Add broccoli; return water to a boil; reduce heat, simmer covered until crisp-tender, 2 to 3 minutes; set aside.

In a large nonstick skillet, over medium-high heat cook bacon until nearly crisp and most of the fat is rendered out, about 4 minutes. Add onion, cook, stirring frequently, until the onion is crisp-tender and the bacon is crisp, 3 to 4 minutes. Stir in vinegar; cook and stir until vinegar is reduced by half, about 30 seconds. Add mushrooms, salt and reserved broccoli; toss to coat. Serve immediately while slightly warm.

Chicken Marengo with Mushrooms

Yield: 4 portions


2 tsp Olive oil
4 each boneless, skinless chicken breast halves (8 ounces each)
12 oz (about 5 cups) fresh white button mushrooms, sliced
2 cups frozen pearl onions, thawed
1 tsp minced garlic
1 tsp dried thyme, crushed
1 tsp ground black pepper
1 can (14 ounces) unsalted diced tomatoes (undrained)
2 tsp dry white wine


In a Dutch oven or skillet, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme and pepper. Add tomatoes with juice from can; bring to a boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired.


Calories 263 cal
Calories from Fat 39 cal
Total Fat 4.3 g
Total Fat 7 % of D.V.
Saturated Fat 0.8 g
Saturated Fat 4 % of D.V.
Trans Fat 0 g
Cholesterol 82.2 mg
Cholesterol 27 % of D.V.
Sodium 0 g
Sodium 263 cal
Total Carbohydrates 39 cal
Total Carbohydrates 4.3 g
Dietary Fiber 7 % of D.V.
Dietary Fiber 0.8 g
Sugars 4 % of D.V.
Protein 0 g
Vitamin A 82.2 mg
Calcium 27 % of D.V.
Vitamin C 0 g
Iron 263 cal

Microwave Stuffed Mushrooms

Yield: 4


1 pound large stuffing mushrooms, cleaned and stems removed
4 ounces bulk Italian sausage
1/2 teaspoon Italian seasoning
1 large clove garlic, minced
2 tablespoons grated Parmesan cheese
½ cup shredded Mozzarella cheese plus two tablespoons
2 green onions


Chop mushroom stems. In microwaveable pie plate using a fork, combine mushroom stems, sausage, Italian seasoning, garlic, Parmesan cheese, 1/2 cup Mozzarella cheese and green onions. Cover with paper towel. Microwave on HIGH (100% power) for 1 minute.

Arrange mushroom caps on paper towel lined microwaveable pie plate. Spoon about 1 tablespoon sausage mixture into each cap. Cover with paper towel. Microwave on HIGH (100% power) uncovered, until cheese melts, about 30 seconds.

Mushroom Chips and Dip

Yield: about 4

Preparation Time: 5 minutes

Cooking Time: 10 minutes


12 large white button or crimini mushrooms
1/2 cup prepared pesto
1/2 cup light sour cream
Squeeze of lemon, season to taste


Mix pesto with sour cream, and set aside.

Heat grill to medium, about 365º. Cut each mushroom in half. Grill mushrooms 5 minutes with lid closed, turn and grill another 4-5 minutes, until cooked through and starting to brown. Skewer 2-3 mushrooms and remove from grill. Serve skewered mushrooms with pesto dip.

Hint: Prepared pesto can be found in the grocery store near the pasta and spaghetti sauce.


Calories 200
Calories from Fat 160
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Cholesterol 20mg
Sodium 260mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 1g
Protein 7g
Vitamin D 3%
Vitamin A 8%
Vitamin C 4%
Calcium 25%
Iron 6%
Potassium 10%
Selenium 10%