Posts Tagged ‘Italian’

Spaghetti Bolognese

Simple ingredients simmer together to create a robust and satisfying sauce that is even better the next day.

Serves 6
Prep Time: 15 mins.
Cook Time: 1 hour

Ingredients

12 oz fresh crimini Mushrooms
1 onion
4 cloves garlic
1 tbsp olive oil
12 oz lean ground beef
2 tbsp Worcestershire sauce
1/2 tsp dried thyme leaves
1/2 tsp dried oregano leaves
1/2 tsp ground mustard
1/4 tsp dried minced garlic
1/4 tsp dried minced onion
1 1/2 tsp salt
1/2 cup red wine
1 can tomato paste
1 bottle strained tomato purée
1 lb spaghetti, cooked and drained
1/2 cup torn fresh basil leaves
Parmesan cheese

Directions

Place the mushrooms, onion and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a Dutch oven or large saucepan set over medium heat. Crumble in the ground beef. Cook for 5 minutes or until browned. Add the mushroom mixture, Worcestershire sauce, seasoning blend and salt. Cook for 5 minutes or until tender.

Stir in the wine; simmer for 1 minute. Add the tomato paste. Cook, stirring constantly, for 5 minutes or until dark red. Stir in the strained tomato purée. Simmer for 45 minutes or until thickened. Toss the spaghetti with the sauce and basil.

Serve with Parmesan cheese.

Tip: Freeze any leftover sauce in a tight container for up to 1 month.

Penne with Mushroom Puttanesca

Make a simple penne pasta for a family dinner.

Serving: 4-6 servings

Serving size: 1 cup prepared recipe

Ingredients

1 package (12 ounces) penne pasta, uncooked
1/4 cup olive oil
1/2 cup chopped red onion
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper
1 pound fresh white mushrooms (or a mixture of mushrooms), quartered (about 5 cups)
8 ounces crimini mushrooms, quartered (about 2-1/2 cups)
1 can (14-1/2 ounces) Italian stewed tomatoes, coarsely chopped
1/4 cup sliced pitted calamata or ripe black olives
6 anchovy filets, coarsely chopped (about 1 tablespoon)
3 tablespoons chopped drained capers
1 teaspoon salt

Directions

In a large saucepan cook pasta in salted water according to package directions. Drain; set aside. Meanwhile, in a large skillet over high heat, heat olive oil until hot. Add onion, garlic and red pepper; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add mushrooms; reduce heat to medium-high; cook, stirring occasionally, until golden, about 5 minutes. Add tomatoes; reduce heat to medium; simmer uncovered, until slightly thickened, about 15 minutes. Stir in olives, anchovies, capers and salt; add reserved drained pasta. Simmer until pasta absorbs some of the sauce, about 3 minutes. Serve immediately with grated Parmesan cheese, if desired.

Nutrition Facts

Calories: 570; Total Fat: 14g; Saturated Fat: 2g; Cholesterol: 5mg; Sodium: 1170mg; Protein: 32g; Total Carbohydrate: 93g; Dietary Fiber: 8g

Homemade Mushroom & Spinach Pizza

Mushrooms bring big bold, meaty flavors to homemade pizza; perfect for an easy and delicious family meal.

Servings: 6

Serving Size: 1 piece

Ingredients

1/2 quantity pizza dough
1 tablespoon extra-virgin olive oil
1 1/2 cups shredded mozzarella
8 ounces fresh mushrooms – sliced
Salt/pepper
1 package fresh spinach – washed and torn into pieces
All-purpose flour – to dust surface
Cornmeal – to dust surfaces

Directions:

1. Have your pizza dough prepared and waiting.
2. Place pizza stone into cold oven. (Note: if you do not have a pizza stone, place a rimmed baking sheet upside down into cold oven). Preheat oven to 450 degrees.
3. Roll out pizza dough on a lightly floured surface to your desired thickness. Transfer dough to pizza peel (or baking sheet) that has been lightly dusted with cornmeal.
4. Drizzle pizza dough with approximately 1 tablespoon olive oil. Top with cheese and then mushrooms. Season with salt/pepper. Transfer pizza to pizza stone (or baking sheet) and cook for approximately 8-10 minutes OR until crust is crispy and cheese is bubbly.
5. Garnish with torn spinach as soon as it comes out of oven. Heat will slightly wilt spinach.

Nutritional Facts

Calories: 280; Total Fat: 10g; Saturated Fat: 4g; Cholesterol: 15mg; Sodium: 670mg; Protein: 14g; Total Carbohydrate: 35g; Dietary Fiber: 2g

Grilled Mushroom Flatbread Pizzas

Take pizzas out of the oven and onto the flame. This easy mushroom flatbread can be made to suit anyone’s taste.

Servings: 4

Serving Size: 1 slice

Ingredients:

1 store-bought flatbread
1 cup sliced mushrooms, cooked
2 tablespoons olive oil
1 cup fresh mozzarella, thinly shredded
2 garlic cloves, finely minced
½ cup tomato sauce

Directions:

1) Heat the grill to a medium flame.
2) Brush both sides of the flatbread with 1 tablespoon of olive oil and place directly on the grill. Grill each side for about 2 minutes, or until grill marks appear and the bread gets crispy.
3) Remove the bread and quickly add the tomato sauce, garlic, cheese and mushrooms. Return to the grill and keep the bread on the indirect heat until the cheese is melted and bubbly. Serve hot!

Nutritional Facts

Calories: 200; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 15mg; Sodium: 270mg; Protein: 10g; Total Carbohydrate: 10g; Dietary Fiber: 1g

Mushroom Ragout served with Taleggio Polenta and Gremolata

A mix of meaty sautéed mushrooms tops tangy polenta in this meatless meal.

Yield: 4 servings

Serving Size: 1/2 cup polenta with 1/4 cup prepared mushrooms

Ingredients

Mushroom Ragout
7 ounces crimini mushrooms
2 ounces shiitake
2 ounces portobello
2 ounces oyster mushrooms
2 tablespoons olive oil
1 small shallot minced finely kosher
Salt to taste
Black pepper to taste
1/4 cup vegetable stock
High quality olive oil Gremolata
1 tablespoon lemon zest
4 tablespoons italian parsley
1 garlic clove peeled

Taleggio Polenta
2 cups vegetable stock
1/2 cup polenta
1 teaspoon salt
2 tablespoons butter
2 ounces Taleggio cheese, rind removed and cubed

Directions

For mushroom ragout: Using a mushroom brush or a paper towel, gently clean the mushrooms. Cut the end of the stem off, and then slice into medium sized slices. Not too thin. In a large frying pan, heat the olive oil, over medium heat. Add the shallot, stir and cook until soft; about 2 minutes. Add the crimini and portobello mushroom, stir. Over low heat, cook the mushrooms until lightly caramelized, about 7 minutes. Add the shiitake and oyster mushrooms, stir and cook for an additional 5 minutes. Add the stock, stir and cook for 5 minutes. Season with salt and pepper. Remove from the heat. For gremolata: Add ingredients to food processor and pulse until finely chopped. Set aside.

For Taleggio polenta: Heat stock in a saucepan over medium heat until just heated through. Add salt and gently whisk in polenta, stirring constantly to prevent lumps. Whisk in butter. Turn the heat to a very low simmer. Cook for 20 minutes until the polenta is creamy, stirring often to prevent sticking. Remove from the heat and whisk in the Taleggio until creamy.

To serve: In a medium sized bowl, add Taleggio polenta and top with the mushroom mixture and gremolata. Drizzle with high quality olive oil and enjoy!

Nutrition Facts:

Calories: 290; Total Fat: 19g; Saturated Fat: 9g; Cholesterol: 15mg; Sodium: 1030mg; Protein: 15g; Total Carbohydrate: 25g; Dietary Fiber: 3g

Mozzarella Portabella Light Flatout Thin Crust Pizza

Hearty and delicious mushrooms add a meaty texture to this vegetarian pizza. Take the fun outside and throw the pizza on the grill for 4 minutes with the lid shut to give it a crispy finish.

Yield: 1 serving

Serving Size: 1 Italian Herb Light Flatout wrap with 1 cup cheese and mushrooms

Ingredients

1 Italian Herb Light Flatout CarbDownTM Wrap
Olive-oil cooking spray
1/4 cup calorie-free balsamic vinaigrette dressing
3 ounces fresh Portabella or white button mushrooms
2/3  cup fat-free Mozzarella cheese, shredded
3 tablespoons reduced-fat Feta Cheese

Directions

Preheat oven to 350° F. While oven heats, slice mushrooms into 1/8-inch slices and marinate in balsamic vinaigrette dressing for 10 minutes.

Coat one side of the Flatout wrap with cooking spray. Lay the coated side down on a nonstick cookie sheet. Bake for about 8 minutes.

Remove cookie sheet from oven and top warm Flatout wrap with mushrooms, Mozzarella and Feta. Return to oven and bake for 15 minutes, or until cheese melts.

Cut pizza immediately into 6 squares, or 16 wedges for appetizers, and enjoy!

Nutrition Facts:

Calories: 210; Total Fat: 3.5g; Saturated Fat: 1.3g; Dietary Fiber: 1.4gNutrition Facts: Calories: 340; Total Fat: 3.5g; Saturated Fat: 2.5g; Cholesterol: 20mg; Sodium: 910mg; Protein: 40g; Total Carbohydrate: 36g; Dietary Fiber: 9g

Caramelized Mushroom and Vidalia Onion Risotto

Sautéed mushrooms add meatiness to vegetarian risotto made with brown rice. Add caramelized onions and this savory dish bursts with complex and delicious flavors.

Yield: 4 servings

Serving Size: 1 cup prepared risotto

Ingredients

1 Vidalia onion, thinly sliced vertically
2 tbsp. canola oil, divided
1 pound crimini mushrooms, sliced
1 cup short-grain brown rice
1/4 cup dry white wine
2 cups low-sodium vegetable or chicken broth
3 cups water
1 1/2 cups frozen peas
1/4 cup reduced-fat Parmesan cheese

Directions

Heat 1 tbsp canola oil in a 10-inch skillet over medium heat. (Do not use non-stick skillet.) Add Vidalia® onions and stir to coat with the oil. Stirring occasionally, let cook until brown (about 30 minutes).

Remove Vidalia® onions from pan, and set aside. Wipe pan clean. Heat remaining olive oil in pan and brown mushrooms (about 15 minutes).

While mushrooms and Vidalia® onions are browning, cook risotto as follows. Heat wine and rice in pot, stir until rice is absorbed. Mix broth and water together. Increase heat to medium-high; stir in 1 cup of water-broth mixture. Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and add remaining water-broth mixture, 1 cup at a time, allowing each cup to be absorbed before adding another. Add peas to rice with last cup of liquid. Cook until rice is tender and mixture has a creamy consistency, approximately 1 hour.

Gently stir in caramelized Vidalia® onions, mushrooms, and cheese. Let sit about five minutes and serve.

Nutrition Facts:

Calories: 380; Total Fat: 10g; Saturated Fat: 1.5g; Cholesterol: 5mg; Sodium: 270mg; Protein:12g; Carbohydrates: 58g; Dietary Fiber: 6g

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

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

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

You might also like:

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