Posts Tagged ‘Food For My Family’

Lemon Thyme Marinated Mushrooms

Shaina of Food For my Family captures every last drop of summer with her versatile recipe for Lemon-Thyme Marinated Mushroom Antipasto.

Ingredients:

1 pound cremini mushrooms or button mushrooms
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 lemon, juiced and zested
1 clove garlic, minced
1 shallot, minced
1 tablespoon fresh thyme
1/2 teaspoon sea salt
1/2 teaspoon crushed black peppercorns

Directions:

  1. Rinse and remove the stems from the mushrooms. Bring a small pot of water to a boil, add the mushrooms and simmer for 2 minutes. Remove from the boiling water, drain, and rinse with cold water. Set on a towel to dry.
  2. In a medium bowl, combine the extra virgin olive oil, white wine vinegar, lemon juice and zest, garlic, shallot, thyme, salt, and pepper. Add in the mushrooms. Place in a sealed container in the refrigerator overnight.
  3. Serve with other antipasti or as suggested above.

Surf and Turf Shrimp Portabella Fajitas

Shaina from Food for My Family demonstrates that the sun is not the only thing bringing a sizzle to al fresco dining this summer with her Surf and Turf Shrimp and Portabella Fajitas.

Serves 4

Ingredients:

1 lime, juiced
3 portabella mushroom caps, cleaned with stems removed
1 pound large shrimp, peeled and deveined
Seasoning blend, below
3-4 tablespoons olive oil
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/4 red onion, sliced

For the seasoning blend:
1 tablespoon chili powder
2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper

To serve:
8-10 warmed 8″ flour tortillas
Chopped romaine lettuce
Pico de gallo
Avocado slices
Mango/pineapple salsa

Directions:

  1. Marinate the mushrooms and the shrimp in the lime juice for 10 minutes while you prepare the seasoning blend. Sprinkle 2-3 tablespoons of seasoning blend over the mushroom caps and the shrimp.
  2. Heat 2 tablespoons of oil in a medium to large skillet or cast iron pan. Add the mushrooms to the skillet. Cook for 4 minutes over medium-high heat. Turn and continue cooking until soft and tender all the way through, another 3-4 minutes. Remove from the skillet and set aside.
  3. Add the bell peppers and red onion to the skillet and cook just until seared. Vegetables should remain crisp. Remove from the skillet and set aside along with the mushroom caps.
  4. Now add the shrimp to the skillet. Cook for 1-2 minutes per side, just until they turn pink and opaque.  Remove from the heat. Slice the mushrooms into strips, and add them and the vegetables back to the skillet with the shrimp for serving.
  5. Serve immediately with warmed tortillas and toppings.

Notes: These fajitas can be made on a grill. Oil the grill grate, the mushrooms themselves, and the shrimp before grilling.

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.

Creamy Pesto and Mushrooms with Whole Wheat Israeli Couscous

Pairing the smells of summer, bright and green, with just a splash of thick cream and earthy mushrooms, all tossed with warm pasta makes an inviting comfort food for winter.

Serves: 4

Ingredients:

3 cups cooked whole wheat Israeli couscous
4 tablespoons butter
2 shallots, minced
2 tablespoons cream
1/4 cup basil pesto
2 cups baby portabella mushrooms, sliced
Salt and pepper

Directions:

  1. Melt the butter over medium-high heat in a sauté pan. Add in the shallots and cook for 3 minutes before adding the mushrooms. Cook, stirring frequently, until the mushrooms start to brown around the edges and are cooked through.
  2. Lower the heat and stir in the cream to create a sauce. Remove from the heat. Stir in the pesto until combined. Toss the sauce with the couscous. Season with salt and pepper to desired taste. Serve immediately.

Mushroom and Kale Miso Soup

Kale and mushrooms come together with chewy udon noodles in a light miso broth for a savory, satisfying soup.

Yield: 4 servings

Serving: 2-3 cups

Ingredients:

1 tablespoon oil
2 cups chopped kale
5 scallions, diced
4 cups water
1 ½ teaspoons dashi granules
1 cup baby portabella mushrooms, thinly sliced
12 ounces fresh udon noodles
3 tablespoons white miso paste

Directions:

Heat oil in a saucepan over medium heat. Add in kale and scallions and sauté lightly, just until the kale starts to wilt. Add the water and dashi and bring to a simmer over medium-high heat. Add in mushrooms and udon. Simmer for 5 minutes or just until the mushrooms are transparent. Turn the heat off and whisk in the miso paste until combined. Serve immediately.

Nutrition Facts:

Calories: 390; Total Fat: 6g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 710mg; Protein: 17g; Total Carbohydrate: 70g; Dietary Fiber: 8g

Bacon-Wrapped Rosemary Mushrooms

Salty bacon, earthy herbs and mushrooms. Delicious!

Yield: makes 12 appetizers

Serving: 1 wrapped mushroom

Ingredients

12 mini portabella or button mushrooms
A handful of rosemary sprigs
¼ cup apple cider vinegar
½ teaspoon kosher salt
3 tablespoons olive oil
6 strips of thin bacon, sliced in half

Directions

1. Clean the mushrooms and cut the stems. Using a mortar and pestle, mash a tablespoon of rosemary sprigs and add to a medium-sized bowl. Reserve the remaining rosemary. Mix in the apple cider vinegar and the salt. Slowly whisk in the oil to create an immersion. Add the mushrooms and marinate for at least 20 minutes.
2. Preheat the oven to 400º F. Drain the mushrooms. Wrap a ½ slice of bacon around each mushroom along with a small piece of rosemary, securing with a toothpick, if necessary, or placing on a baking sheet, seam side down. Repeat until all mushrooms are covered
3. Bake for 15-18 minutes or until bacon is crisp. Remove from the oven and allow to cool slightly. Serve warm.

Nutrition Facts:

Calories: 120; Total Fat: 10g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 210mg; Protein: 3g; Total Carbohydrate: 4g; 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.

Cherry Portabella-Stuffed Pork Chops

Shaina Olmanson from Food for My Family transforms a comforting fall casserole into an ideal summer dish, filled with sweet summer cherries and hearty mushrooms.

Yield: 4 pork chops

Ingredients

4 thick-cut pork chops
1 ½ cups cooked wild rice
6 ounces baby portabella mushrooms
24 ripe cherries, pitted and chopped
½ red onion, chopped
3 tablespoons extra virgin olive oil
1 tablespoon fresh chopped rosemary, chopped
1 teaspoon black pepper
1 teaspoon kosher salt

Directions

Use a sharp knife to cut a pocket into the pork chops, and make the pocket as big as possible without cutting through the backside. In a medium bowl, mix together wild rice, mushrooms, cherries, red onion, rosemary, olive oil, salt, and pepper. Spoon the stuffing into each chop, trying to get them as full as possible. Place any leftover stuffing into a foil pouch and seal.

Preheat your grill to high and clean the grate. Apply a coating of olive oil or non-stick grilling spray. Place the chops and the foil pouch on the grill, close the lid and allow to cook for about three minutes. Flip the chops and grill for another three minutes.

Turn the heat down to medium, flip, and cook each side for an additional three minutes. Your cooking time will vary considerably depending on the thickness of the chops and the heat of your grill.

When they’re done, remove them to a foil lined plate and cover. Let the pork chops rest for at least five minutes. Serve with leftover stuffing from the pouch.

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

Ingredients:

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

Directions:

  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.

Portabella and Halloumi “Burgers” (Foodservice portion)

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

Yield: 2 burgers

Yield: 20 servings

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)

Ingredients

  • 40 (4-inch) portabella mushrooms, stems trimmed (about 10 pounds)
  • 1/2 cup olive oil, divided
  • 4 onions, sliced
  • 4 bell peppers, sliced into strips
  • 20 (1/2 thick) slices haloumi cheese (about 2 1/2 pounds)
  • 2 cups micro herbs to garnish

Directions

1.  Heat oven to 350°F.  Arrange portabella mushroom caps on sheet pans.  Drizzle with 1/4 cup of olive oil, turning to coat.  Turn gill side down and bake 15 minutes or until just cooked through.

2.  Meanwhile, heat 2 tablespoons oil in large nonstick skillet.  Sautee onions until tender and beginning to brown.  Add peppers and continue to cook until tender.  Keep warm.

3.  Heat another nonstick skillet or flat top grill with remaining olive oil.  Working in batches as needed, arrange haloumi in a single layer in hot oil.  Cook for 4 to 6 turning once or until well browned on both sides.

4.  Arrange one layer of mushrooms in hotel pans or rimmed sheet, gill side up.  Top each with some of the onion and pepper mixture, then top each with a slice of haloumi.  Immediately before serving, top each burger with micro greens and the remaining mushrooms, gill side down.

Tip:  Serve with your favorite potato wedges, chips or fries.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Family portion

Portabella and Halloumi “Burgers”

In this vegetarian burger is a play on the whole sandwich with giant portabella mushroom caps as buns and a slice of grilled halloumi cheese takes the place of the burger.

Yield: 2 burgers

Serving size: 1 garnished “burger” (2 portabella caps and 1 slice halloumi cheese)

Ingredients

4 portabella mushroom caps with stems removed
3 ½ tablespoons balsamic vinegar
2 tablespoons olive oil
2 thin slices halloumi
2 thick slices tomato
Sea salt and pepper
1 handful basil leaves

Directions

Heat grill to medium-high heat (about 450 degrees).  Wash mushroom caps and dry.  In a shallow bowl, combine the balsamic vinegar and olive oil.  Place mushrooms gill side down in the mixture.

When the grill is hot, grill the mushrooms on the gill side first for about 5 minutes or until they start to sweat.  Flip and grill 2-3 minutes more.  Add halloumi to the grill and grill 2 minutes on each side over relatively high heat until grill marks form on the cheese and it becomes soft and pliable.  Sprinkle salt and pepper onto the tomato to taste.

Assemble the “burger” with the mushroom as the bun, the halloumi cheese as the burger, the lightly salted tomato and fresh basil leaves.  Wrap and serve hot.

Nutrition Facts:

Per 1 serving: Calories: 260; Total Fat: 20 g; Saturated Fat: 6 g; Cholesterol: 15 mg; Sodium: 75 mg; Carbohydrate: 13 g; Dietary fiber: 3 g; Protein: 9 g

Foodservice portion

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