Posts Tagged ‘Elizabeth Ward’

Mushroom Pizza

Pile mushrooms onto your pizza for a tasty weeknight meal.

Yield: 2 servings

Serving Size: 1 flatbread

Ingredients

6 ounces white button mushrooms
6 ounces cremini mushrooms
freshly ground black pepper
4 ounces 93% lean ground beef
1 teaspoon olive oil
1 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 – 12 inch light whole wheat wraps
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese

Directions

1. Preheat oven to 400˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

5. In a small bowl, combine ricotta cheese, oregano, and basil.  Spread the cheese mixture on two 12-inch light whole wheat wraps, dividing evenly.  Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.

6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Tips:

    • ½ cup cottage cheese blended with 1 tablespoon of milk in blender or food processor is a suitable substitute for ricotta cheese.
    • Use fresh herbs like oregano and basil instead of Parmesan cheese and also use reduced fat cheese for a lighter version with less cholesterol, fat and saturated fat.

Nutrition Facts:

Calories: 499; Total Fat: 22g; Saturated Fat: 11g; Cholesterol: 88mg; Sodium: 923mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 56g.

Mushroom Flatbread (Foodservice portion)

Treat your family to a meaty mushroom pizza that is simple and flavorful.

Yield: 24 servings

Serving size: 2 slices

Ingredients

  • 2 1/4 pounds white button mushrooms
  • 2 1/4 pounds cremini mushrooms
  • 1/3 cup olive oil
  • 1 1/2 pounds 93% lean ground beef
  • 1 teaspoon freshly ground black pepper
  • 6 (12-inch) fully baked whole-wheat pizza crusts or Flatout wrap
  • 3 pints part-skim ricotta cheese
  • 3/4 cup grated Parmesan cheese
  • 6 cups shredded Monterey Jack cheese

Directions

1. Heat oven to 425˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat olive oil in a large skillet over medium-high heat. Add beef and mushrooms and cook, breaking meat beef into very small bits. Season with freshly ground black pepper.

4. Arrange crusts on 3 baking sheets.  For each pizza, spread crust with one cup of ricotta and sprinkle with three tablespoons Parmesan. Spoon beef and mushroom mixture evenly over all. Top each pizza with 1 cup of Jack cheese.

5. Bake for 8-10 minutes or until crust is golden brown and cheese is melted.   Cut each pizza into 8 wedges.

Tip: Use 1/2 cup cottage cheese blended with 1 tablespoon of milk in blender or food processor for a suitable substitute for ricotta cheese. Garnish with basil for extra flavor.

Nutrition Facts

Calories: 628; Total Fat: 37g; Saturated Fat: 20g; Cholesterol: 132 mg; Sodium: 937 mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 55g.

Family portion

Chocolate Chili (Foodservice portion)

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 24 servings

Serving size: 1 1/4 cup

Ingredients

1 1/2 pounds white button mushrooms
1 1/2 pounds cremini mushrooms
8 teaspoons canola oil
2 pounds 93% lean ground beef
16 cloves garlic, peeled and chopped (about 1/3 cup)
4 medium onions, peeled and chopped
4 green or red bell peppers, seeded and chopped
2 teaspoons freshly ground black pepper
4 (16-ounce) cans reduced-sodium black beans, drained and rinsed
4 (16-ounce) cans reduced-sodium red kidney beans, drained and rinsed
1 (10-pound) can no-salt-added diced tomatoes, undrained (about 13 cups)
2 teaspoons ground cumin
1/4 cup unsweetened cocoa (optional)

Directions

1. Chop mushrooms into ¼-inch pieces

2. Heat canola oil in large pot over medium heat.  Add mushrooms, beef, garlic, onion and peppers and cook 8 to 10 minutes or until meat is cooked through and onion is translucent, breaking meat into very small bits. Season with freshly ground black pepper.

3. Stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling. Then reduce heat and simmer uncovered for 10 to 15 minutes.

Tip: Garnish with your favorite chili toppings such as cumin, oregano, and jalapeno peppers. This recipe can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Family portion

Almost Lasagna (Foodservice portion)

Whip up this easy mushroom lasagna Italian dinner recipe for the whole family.

Yield: 24 servings

Serving Size: 3 cups prepared recipe

Ingredients

4 pounds long fusilli pasta or linguine
1/2 cup trans-fat free margarine, melted
2 pounds white button mushrooms
2 pounds cremini mushrooms
1/4 cup olive oil
4 pounds 93% lean ground beef
4 small carrots, diced
4 small onions, diced
8 cloves garlic, peeled and chopped
1 teaspoon freshly ground black pepper
1 (10-pound) can no-salt-added crushed tomatoes, drained (about 13 cups)
4 teaspoons salt
1 1/3 cups fresh basil leaves, torn
2 cups low-fat ricotta cheese
1 1⁄3 cups chopped flat-leaf parsley (or 2 teaspoons dried parsley)

Directions

1. Cook pasta as package directs. Drain and toss with melted margarine. Keep warm.

2. Meanwhile chop mushrooms into ¼-inch pieces.

3. Heat olive oil in a large rondeau or skillet over medium heat. Add ground beef, mushrooms, carrot, onion, and garlic. Sauté, breaking up beef into small bits until onions are translucent, about 8 minutes. Season with freshly ground black pepper.

4. Stir in the tomatoes, salt, and basil. Simmer for five minutes. Keep warm for service.

5. In a bowl, combine the ricotta cheese and parsley.

6. Toss hot pasta with meat sauce. For each serving, scoop about 2 tablespoons ricotta mixture into a shallow bowl; top with a heaping cup of pasta & sauce mixture.

Tips: Substitute firm tofu or 100% ground turkey breast meat for ground beef. For buffet service, scoop ricotta mixture into bottom of hotel pan and top with pasta mixture. Garnish with chopped fresh basil and parsley.

Nutrition Facts:

Calories: 449; Total Fat: 11 g; Saturated Fat: 4 g; Cholesterol: 30 mg; Sodium: 116 mg; Carbohydrate: 64 g; Dietary Fiber: 4 g; Protein: 22 g

Family portion

Chocolate Chili

Lighten up comfort food with this mushroom chili that swaps out some of the beef with meaty mushrooms.

Yield: 6 servings

Serving Size: 1 1/4 cup

Ingredients

  • 6 ounces white button mushrooms
  • 6 ounces cremini mushrooms
  • 8 ounces 93% lean ground beef
  • 2 teaspoons canola oil
  • 4 cloves garlic, peeled and diced
  • 1 medium sweet onion, peeled and chopped
  • 1 green or red bell pepper, seeded and chopped
  • 1 16-ounce can reduced-sodium black beans, drained and rinsed
  • 1 16-ounce can reduce red kidney beans, drained and rinsed
  • 1 28-ounce no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon ground cumin
  • 1 tablespoon unsweetened cocoa (optional)
  • freshly ground black pepper, to taste

Directions

1. Chop mushrooms into ¼-inch pieces. Reserve.

2. Place a large saucepan over medium-high heat. Add the meat and cook, breaking meat into very small bits.  Drain. Season with freshly ground black pepper. Remove meat from pan. Reserve

3. Heat canola oil in saucepan over medium heat. Add mushrooms, garlic, onion, and pepper.  Saute until onions are translucent, about 4 to 5 minutes.

4. Add the meat back to the pan, and stir in the beans, tomatoes (and their juice), cumin, and cocoa. Heat to boiling, then reduce heat and simmer, uncovered, for 10 to 15 minutes.

Tips: Adjust seasonings to taste. This can also be made with 100% ground turkey breast meat.

Nutrition Facts:

Calories: 230; Total Fat: 5 g; Saturated Fat: 2 g; Cholesterol: 24 mg; Sodium: 309 mg; Carbohydrate: 31 mg; Dietary Fiber: 10 g; Protein: 18 g

Foodservice portion

Mushroom Flatbread

Treat your family to a meaty mushroom pizza that is simple and flavorful.

Yield: 2 servings

Serving Size: 1 flatbread

Ingredients

6 ounces white button mushrooms
6 ounces cremini mushrooms
freshly ground black pepper
4 ounces 93% lean ground beef
1 teaspoon olive oil
1 cup part-skim ricotta cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 – 12 inch light whole wheat wraps
1 cup shredded reduced-fat Monterey Jack or Cheddar cheese

Directions

1. Preheat oven to 400˚F.

2. Chop mushrooms into ¼-inch pieces.

3. Heat a medium skillet over medium-high heat. Add meat and cook, breaking meat into very small bits.  Drain.  Season with freshly ground black pepper. Remove from pan and reserve.

4. Add olive oil to skillet. Add mushrooms and sauté for 3 to 5 minutes.  Drain. Add beef back to pan and combine with mushrooms.

5. In a small bowl, combine ricotta cheese, oregano, and basil.  Spread the cheese mixture on two 12-inch light whole wheat wraps, dividing evenly.  Layer equal amounts of the beef and mushroom mixture on top of the cheese mixture. Sprinkle with the grated cheese.

6. Place the pizza directly on the oven rack.  Bake for 8-10 minutes or until crust is golden brown and cheese is melted.

Tips:

  • Take pizza out of the oven and onto the flame this grilling season. Place pizza directly on the grill and close lid. Cook for 8 to 10 minutes or until cheese melts and bread is crisp.
  • ½ cup cottage cheese blended with 1 tablespoon of milk in blender or food processor is a suitable substitute for ricotta cheese.
  • Use fresh herbs like oregano and basil instead of Parmesan cheese and also use reduced fat cheese for a lighter version with less cholesterol, fat and saturated fat.

Nutrition Facts:

Calories: 499; Total Fat: 22g; Saturated Fat: 11g; Cholesterol: 88mg; Sodium: 923mg; Carbohydrate: 29g; Dietary Fiber: 11g; Protein: 56g.

Foodservice portion

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Almost Lasagna

Almost Lasagna

Mushroom Burger Wrap

Mushroom Burger Wrap

Shiitake and Chicken Lettuce Wraps

Shiitake Lettuce Wraps

Almost Lasagna

Whip up this easy mushroom lasagna Italian dinner recipe for the whole family.

Yield: 6 servings

Serving Size: 3 cups prepared recipe

Ingredients

1 pound long fusilli pasta or linguine
8 ounces white button mushrooms
8 ounces cremini mushrooms
1 tablespoon olive oil
1 small carrot, diced
1 small sweet onion, diced
2 cloves garlic, peeled and diced
8 ounces 93% lean ground beef
1 28-ounce can no-salt-added crushed tomatoes, drained
1 cup low-sodium beef broth
1/3 cup fresh basil leaves, torn
1/2 cup low-fat ricotta cheese
1⁄3 cup chopped flat-leaf parsley, or 2 teaspoons dried parsley
2 tablespoons trans-fat free margarine
freshly ground black pepper, to taste

Directions

1. Bring a large pot of water to a boil, add the pasta, and cook according to package directions.

2. Chop mushrooms into ¼-inch pieces. Reserve

3. Heat olive oil in a large skillet over medium heat. Add mushrooms, carrot, onion, and garlic. Saute until onions are translucent, about 5 minutes. Remove from pan and reserve.

4. Place ground beef in pan and cook over medium-high heat, breaking meat into very small bits.  Season with freshly ground black pepper.

5. Add the vegetable mixture to the beef in the skillet. Stir in the tomatoes, broth, and basil; simmer for five minutes.

6. In a small bowl, combine the ricotta cheese and parsley. Toss hot pasta with the margarine and return to skillet. Mix with meat sauce. To serve, scoop equal amounts of the ricotta into shallow bowls, top with pasta/sauce mixture.

Tip:Substitute firm tofu or 100% ground turkey breast meat for ground beef.

Nutrition Facts:

Calories:449; Total Fat: 11 g; Saturated Fat: 4 g; Cholesterol: 30 mg; Sodium: 116 mg; Carbohydrate: 64 g; Dietary Fiber: 4 g; Protein: 22 g

Foodservice portion

You might also like:

Shiitake and Chicken Lettuce Wraps

Shiitake Lettuce Wraps

Mushroom Burger Wrap

Mushroom Burger Wrap

Mushroom Flatbread

Mushroom Flatbread