Posts Tagged ‘gluten-free’

Burgundy Mushrooms

These burgundy mushrooms make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make a day ahead.

Yield: 4 to 6 servings


1 pound whole white or Portabella mushrooms
1 tablespoon olive oil
½ teaspoon dried garlic powder
½ teaspoon dried onion powder
pinch cayenne pepper
1 tablespoon Worcestershire sauce
1 cup beef broth
3 cups Burgundy or other dry red wine
salt, to taste


Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat. Add mushrooms, garlic powder, onion powder, and cayenne pepper. Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated. Add in the Worcestershire sauce, broth and wine to the large stockpot. Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.

Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes.
Add salt to taste 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.

Mushroom Lentil Meatballs

These vegan mushroom lentil meatballs are perfect for a party appetizer, paired with pasta for a simple dinner or as a meatball sub for a tasty summer lunch.

Serves 6 (4 meatballs/serving)


1/2 cup dried brown or green lentils
1 bay leaf
1 cup vegetable broth
2 Tbsp ground flaxseed
8 oz baby bella or crimini mushroom
1 cup rolled oats
1/2 cup cannellini beans (or other white bean)
1/2 cup parsley
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 Tbsp olive oil
1 small white onion, finely chopped
1/8 tsp salt
1/8 tsp ground pepper
3 garlic cloves, minced
1/4 cup red wine vinegar
1 Tbsp coconut aminos (or tamari or soy sauce)


Preheat oven to 400*F.

In a medium sauce pan, combine lentils, bay leaf, and vegetable broth. Bring to a boil, reduce heat and let simmer for 10-12 minutes or until nearly all the liquid is absorbed. Remove bay leaf and set aside to cool for a few minutes.

In a small bowl, combine ground flaxseed and 1/4 cup warm water. Stir and set aside to gel and form 2 flax eggs.

In a food processor, combine mushrooms, oats, beans, parsley, oregano, red pepper flakes, thyme, and rosemary. Add lentils and flax eggs and pulse until mixture is combined and well chopped.

In empty saucepan, combine olive oil, onions, salt and pepper. Cook on medium-high heat until translucent and beginning to caramelize (about 8-10 minutes). Add garlic and cook for another 1-2 minutes. Add vinegar and coconut aminos and cook until most of the liquid has evaporated.

In a large bowl, combine lentil mixture and onions. Let cool for a few minutes before handling.
Roll mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper. Continue until all mixture is used up. Recipe makes 2 dozen meatballs.

Bake for 25-30 minutes or until meatballs are a deep golden brown and the inside is cooked through.

Seven Layer Portabella Burgers

Brooke from Cheeky Kitchen shares a twist on two summer favorites with a hearty portabella base.


4 portabella mushrooms
2/3 cup refried beans
2/3 cup Mexican rice
2/3 cup salsa
1 cup sharp cheddar cheese
1/2 cup guacamole
1/2 cup sour cream
1/4 cup scallions, chopped
1/4 cup cilantro, chopped


Preheat oven to 400 degrees. Gently pull the stem from the underside of each portabella mushroom. Gently scrape the underside clean to make room for the stuffing ingredients. Spread about 3 tablespoons refried beans, rice, and salsa in the center of the underside of each portabella mushroom. Top with cheese. Bake in preheated oven for 20 minutes, or until the cheese is melted and bubbly.

Remove and top immediate with guacamole and sour cream. Sprinkle with scallions and cilantro. Serve and enjoy!

Artichoke and Quinoa Stuffed Mushrooms

Filled with protein rich quinoa, artichoke hearts, kale and cheese, these stuffed mushrooms are filling and nutritious as an appetizer, snack or lunch.

Prep Time: 20 min | Cook Time: 45 min | Servings: 5 | Serving Size: 2 mushrooms


1 cup artichoke hearts, pickled, drained & finely chopped
1 cup kale, finely chopped
1/2 cup quinoa, cooked
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 tsp salt
1/8 tsp black pepper, ground
10 large mushrooms
2 lemon, wedges


Preheat oven or toaster oven to 385ºF.

In a medium-sized bowl combine artichoke hearts, kale, quinoa, mozzarella cheese, Parmesan cheese, 1/4 tsp salt and 1/8 tsp black pepper.

Remove the stems and scrape out the gills from mushrooms. Place mushrooms on a baking sheet and generously stuff with the artichoke filling.

Bake until cheese is browned, approximately 45 minutes. Serve with lemon wedges.

Mushroom Fajitas

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.


2 tbsp olive oil
1 sliced portobello mushroom cap
1 sliced orange bell pepper
1/2 of a red onion sliced
1 fresh jalapeño seeded, de-veined and sliced thin
1 lime juiced
1 tsp salt
1/2 tsp pepper


Add the oil to a large frying pan and let it heat.

Toss all of the veggies into the oil and allow them to cook until soft.

Sprinkle the seasoning over the veggies and toss everything together.

Squeeze the lime juice over the fajitas right before you remove them from the heat.

Serve with tortillas or eat as-is.

Portobello Mushroom and Brown Rice Bowl

Ready in 30 minutes or less. This brown rice with mushrooms makes for a filling lunch, and works great as a side.


1 cup of brown rice
1 portobello mushroom cap diced
2 tbsp olive oil
1 tsp garlic powder
1/2 tsp sea salt
1 tbsp fresh thyme leaves


Cook the rice as directed on the packaging.

Add the oil to a frying pan, allow it to heat then add the mushrooms, garlic powder and salt.

Toss the fresh thyme leaves into the cooked mushrooms and pour the entire contents of the frying pan over the rice.

Garnish with extra springs of thyme if desired.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Baked Mushroom Chips

Craving something crunchy? try these portabella mushroom chips, they have got great texture and a nice cheesy flavor.


1 thinly sliced portobello mushroom
1/2 cup of olive oil
1/2 cup of parmesan cheese
1 tsp garlic powder

Preheat the oven to 350 degrees.

Slice the portobello mushroom cap into 1/4 inch thin slices.

Add the olive oil to one plate and the parmesan cheese to another.

Dip the slices of portobello in the oil, then roll them in the parmesan cheese until well coated.

Lay the coated mushroom slices on a baking sheet and bake them in the oven at 350 for 20 minutes until crisp.

Remove and serve with ranch or any dip you’d like.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Mushroom and Green Lentil Soup

Try this tasty and easy-to-follow chunky mushroom and lentil soup that is one amazing mix of superfoods.


1 cup of green lentils
2 quarts of organic vegetable broth
3 portabella mushrooms caps chopped
1 red onion diced
2 tbsp of olive oil
1 tsp salt
1 tsp black pepper
2 tsp garlic powder


Rinse the lentils under cold water until the water runs clear.

Boil the lentils in 1 quart of vegetable broth and cook until they have absorbed the broth and become tender.

Add the olive oil to a pan and cook down the mushrooms and onion until tender.

Add the cooked mushrooms and onion to a food processor and pulse until fine.

Transfer the mushroom mix to the pot of lentils.

Add the other quart of vegetable broth and bring all of the ingredients to a boil. Stir and serve.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Caprese Stuffed Mushroom

Portabella mushroom layered with fresh mozzarella, tomato, and spinach for a fresh new take on the traditional Caprese salad thats light and healthy.


1 large portabella mushroom cap
1/2 cup of halved cherry tomatoes
1/2 cup of diced, fresh mozzarella
1/4 cup of fresh spinach leaves
1 tsp minced garlic
1/4 tsp dried oregano
1/4 tsp salt
1/4 tsp black pepper
2 tbsp olive oil


Preheat the oven to 400 degrees

In a large bowl mix together the tomatoes, mozzarella, 1 tbsp of olive oil, oregano, salt, pepper and garlic.

Hull the mushroom cap by scraping out the insides and stem to form a bowl.

Toss the mushroom cap in the other tbsp of olive oil.

Lay the spinach leaves into the bottom of the hulled cap.

Spoon the cherry tomato and mozzarella mix on top of the spinach leaves.

Bake at 400 degrees for 10-15 minutes until the mushroom tenderizes and the mozzarella begins to bubble and melt.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Avocado and Tuna Stuffed Mushroom

Mashed avocado mixed with a can of tuna, lightly seasoned and loaded atop a baked portabella mushroom.


1 cup of fully cooked tuna
1/2 cup of avocado
1 tbsp chopped cilantro leaves
1 tbsp lime juice
1/2 jalapeño pepper sliced
1 tsp salt
1 tsp black pepper
1 large portobello mushroom cap
2 tbsp olive oil


Preheat your oven to 400 degrees.

Hull the mushroom cap by scraping out the insides and stem to form a bowl.

Add the tuna, avocado, cilantro, lime juice, salt and pepper to a large bowl and stir together until the avocado is smooth.

Rub the mushroom cap with 1 tbsp of olive oil then spoon the tuna and avocado mixture into the cap.

Top with sliced jalapeños and add to a 9×9 baking dish lined with olive oil.

Bake at 400 for 10 minutes or until the mushroom tenderizes then serve.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.

Cashew Mushroom Slaw

This slaw would make a quick and tasty addition to any veggie burger or taco.


1 cup of chopped button mushrooms
2 tbsp olive oil
1 tsp salt, garlic powder and red pepper flakes
2 tbsp chopped cashews
2 cups of sliced red cabbage
1 cup of shredded carrots
3 tbsp apple cider vinegar


Add the mushrooms and olive oil to a pan and cook until the mushrooms soften.

Add the spices to the mushrooms and stir.

Add the cabbage, carrots and apple cider vinegar to a large bowl and toss.

Combine the mushrooms and cabbage-carrot mix and toss everything together.

Sprinkle the chopped cashews on top and toss one more time.

Allow to sit in the fridge for 30-40 minutes then serve.

Megan of Yumology is a blogger ambassador and participated in the #mushroommakeover 30 day weight loss challenge.