Posts Tagged ‘kid-friendly’

Mushroom Lettuce Wraps

Robyn from Add a Pinch shares a perfect recipe for a salad you can eat with your hands.

Serves: 4-6


1 tablespoon olive oil
1 pound sliced portabella mushrooms
1 (10-ounce) can cannelini beans
1/2 medium sweet onion, diced
1/4 cup diced bell pepper (green, red, yellow, or orange)
1 medium tomato, diced
1 clove garlic, minced
1/2 teaspoon Worcestershire sauce
8-12 Boston or Bibb lettuce leaves


  1. Drizzle olive oil into a medium skillet over medium heat. Add mushrooms, beans, onion, peppers, tomato, garlic and Worcestershire sauce. Cook until onions and peppers have become tender, approximately 10 minutes, stirring often.
  2. As mushroom mixture is cooking, wash lettuce leaves and place onto paper towels. Gently pat lettuce leaves dry with additional paper towels.
  3. Assemble mushroom lettuce wraps by spooning about 1/4 cup of mixture into each lettuce leaf and placing onto a platter. Serve roasted red pepper ranch on the side.

Roasted Red Pepper Ranch

Serves: 1/2 cup


  • 1/4 cup prepared ranch dressing
  • 1/4 cup jarred roasted red peppers with juices from jar


  1. Pour ranch dressing into 2-cup measuring cup. Blend roasted red peppers and add to ranch dressing. Stir well to combine. Pour into serving bowls for dipping or spooning onto lettuce wraps.

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


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


  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.

Sausage and Mushroom Brinner Tacos

Erin from $5 Dinners blends sautéed mushrooms and sausage for a “Brinner” taco perfect for the late-night breakfast craving.


1 lb. ground pork sausage
2 Tablespoons homemade taco seasoning
8 oz. sliced white mushrooms
1 small zucchini, chopped
1 small orange pepper, chopped
1 small yellow pepper, chopped
16 to 20 flour tortillas
Topping Ideas – shredded cheese, pico de gallo or salsa, sour cream, avocado slices


  1. Brown the sausage with the taco seasoning. Once almost browned, stir in the mushrooms, zucchini, and pepper pieces. Sauté with the sausage until the sausage is cooked through and the mushrooms begin to brown.
  2. Spoon the sausage and mushroom mixture into the tortillas and top with favorite taco toppings.
  3. Serve Sausage and Mushroom Brinner Tacos with side of rice and beans, or fresh fruits.

Mushroom, Potato and Chorizo Tacos

Gaby from What’s Gaby Cooking shares a blended chorizo and mushroom taco recipe that will add the necessary spice to your summer nights!


2 medium red-skin potatoes cut into 1/2-inch cubes (about 1 1/2 cups)
6 ounces Mexican chorizo sausage, casing removed
1 small yellow onion, finely chopped
10 ounces baby bella or cremini mushrooms, thinly sliced
12 soft corn tortillas

Cotija Cheese


  1. In a medium pot, add potatoes and cover with water about 1 inch above the potatoes. Place the pot on a burner on high and boil until tender, about 10 minutes. Drain, and set aside.
  2. In a large cast iron skillet over medium heat, combine the chorizo and onion. Sauté, stirring very frequently, until sausage is cooked through and onion is soft, about 10 minutes.
  3. Add the sliced mushrooms and cook for about 5-7 minutes more until the mushrooms have cooked down.
  4. Add the potatoes and stir to combine. Let the entire mixture cook for about 5 minutes more until the potatoes are just golden brown.
  5. Reduce the heat to low and set aside.
  6. Wrap tortillas in a warm, damp kitchen towel, put them on a microwave-safe plate dish, and warm them in the microwave for 4 minutes.
  7. Top each tortilla with the mushroom, potato chorizo mixture and any desired toppings and serve immediately.

Marinated Grilled Mushrooms

Kristen from Dine and Dish shares a recipe for Marinated Grilled Mushrooms that proves the most gourmet meal can be served right in your own home.


1 Tablespoon butter, diced
1 8oz packaged fresh whole mushrooms, cleaned and patted dry
1/2 cup reduced sodium soy sauce
1 Tablespoon minced garlic
1 teaspoon fresh ginger, grated
1/4 cup fresh Romano cheese, grated


  1. Whisk together soy sauce, garlic and ginger in a medium bowl. Add mushrooms and stir around. Cover and refrigerate for 30 minutes.
  2. Prepare a large piece of foil by spraying with cooking spray. Add diced butter.
  3. Remove marinated mushrooms from the bowl with a slotted spoon. Place mushrooms in the foil and fold the packet up and seal tightly.
  4. Grill over medium high heat, turning the foil packet twice, for 7-10 minutes or until mushrooms are tender.
  5. Carefully remove from foil packet and top the mushrooms with grated Romano cheese. Serve warm as an appetizer or side dish.
  6. For stovetop method, simply sauté marinated mushrooms in melted butter for 7-10 minutes over medium high heat.

Balsamic Beef & Mushroom Kebabs

Erin Chase from $5 Dinners shares a recipe for a blended meat and veggie kebab that’s perfect for a night of summer entertaining.


About 1 pound stew beef or beef roast cut into kebab chunks
8 oz. whole baby bella mushrooms, washed
2 small zucchini, cut into kebab chunks
1 large red onion, cut into kebab chunks
Salt and pepper
About ¼ cup balsamic vinegar


  1. Add the beef pieces, whole mushrooms, zucchini chunks and red onion chunks onto metal or wooden skewers. Season with salt and pepper, and then drizzle the balsamic vinegar over the top.
  2. Let marinate in the fridge for at least an hour, rotating the kebabs about every 15 minutes so each side has time to soak up some of the balsamic vinegar.
  3. Grill for 10 to 15 minutes, rotating every few minutes. Cook time may vary, depending on the size of the beef pieces. Grill until the beef is cooked through.
  4. Serve Balsamic Beef & Mushroom Kebabs with a side of French bread.

Meatloaves with Mushroom Sauce

Mushrooms and meat make a succulent mix in this meatloaf.

Servings: 6 servings

Serving size: 2 slices with sauce


2 pounds ground lean beef
8 ounces (about 3 cups) fresh white mushrooms, coarsley chopped
1 package (1.4 ounces) dry vegetable soup mix
1/2 cup seasoned dry bread crumbs
1/2 cup milk
1 egg, lightly beaten

Mushroom Sauce

1/4 cup milk
2 tablespoons cornstarch
2 tablespoons butter
8 ounces (about 3 cups) fresh white mushrooms, sliced
1/3 cup chopped onion


Preheat oven to 350 degrees F. In a large bowl, combine beef, mushrooms, vegetable soup mix, bread crumbs, milk and egg until well combined. Form into two loaves, 7 x 5-inches each. Place loaves in a shallow baking pan with rack. Bake for 45 minutes.

Mushroom Sauce
In a small bowl, combine milk and cornstarch; set aside. In a large skillet, melt butter over high heat. Add mushrooms and onion; cook and stir over moderate heat until mushrooms and golden, about 10 minutes. Stir in beef broth and 1/2 cup water; bring to a boil. Stir cornstarch mixture into mushroom mixture in skillet. Cook over high heat, stirring constantly, until slightly thickened, about 1 minute. YIELD: 6 Portions

Nutrition Facts

Calories: 530; Total Fat: 36g; Saturated Fat: 14g; Cholesterol: 150mg; Sodium: 530mg; Protein: 32g; Total Carbohydrate: 19g; Dietary Fiber: 1g

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


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


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

Mushroom Breakfast Pizza

This simple recipe is the perfect answer for breakfast on any morning! It’s quick, filling, and tastes delicious. Better yet, it’s fancy enough for a weekend brunch, or easy enough to toss together on those busy school mornings. If you’re looking for a fun twist on traditional breakfasts, try this recipe and prepare to gain a new favorite!

Makes 2 Pizzas


1 tube refrigerated pizza dough
1/2 cup smoked mozzarella, swiss, or gouda cheese, grated
3 tablespoons low-fat mayonnaise
1 tablespoon red onion, diced
2 eggs
1/4 cup sliced mushrooms
2 tablespoons bacon bits
1 teaspoon fresh chopped parsley or thyme


Preheat oven to 400 degrees. Unroll pizza dough and cut into two large heart shapes with a sharp knife. Discard remaining dough (or simple slice the dough into four pieces and double the pizza ingredients in this recipe to make four personal-sized pizzas). Roll the edges of the pizza up to make a crust.

In a small bowl, stir together cheese, mayonnaise, and red onion. Spread the cheese mixture around the edges of each pizza, leaving an opening in the center of each heart. Crack an egg into the center space where there is no cheese. Sprinkle mushrooms and bacon bits around the edges of the pizza. Bake in preheated oven for 11-14 minutes, just until the whites of the eggs are cooked, but the yolks are still runny.

Remove from oven. Cool slightly. Sprinkle fresh parsley on top to garnish. Serve and enjoy!

Mushroom and White Bean Tostada

There are some recipes that just make you happy from the inside and out. Kristen from Dine and Dish found joy in this vegetarian Mushroom and White Bean Tostada that will have ardent meat eaters asking for seconds.

Serves: 4-6


1 Tablespoon butter
1 Tablespoon olive oil
8 ounces sliced mushrooms, cleaned and patted dry
2 cloves garlic, minced
1 pinch Kosher salt
1 15.9 ounce can Great Northern Beans, drained and rinsed
1 cup romaine lettuce, chopped
1 tomato, seeded and diced
1/4 cup shredded Swiss cheese

For the tostada shells:

4-6 flour tortillas, fajita size
1/4 cup vegetable oil


  1. Heat a saucepan over medium heat. Add olive oil, butter and mushrooms. Sauté for 5-10 minutes or until mushrooms release their moisture and begin to shrink. Continue cooking until most of the liquid has evaporated.
  2. Add minced garlic, Kosher salt and Great Northern Beans. Stir and cook over medium heat until mixture is heated through.
  3. In the meantime, heat vegetable oil over medium heat in a large skillet. Using tongs, place a flour tortilla in the oil. Fry for 30 seconds or until tortilla turns a light brown. Use tongs to flip the tortilla onto the other side, cooking for 15-30 seconds, until brown. If bubbles form, poke with your tongs to burst. Repeat with remaining tortillas, turning down the heat if the tortillas brown too fast.
  4. Using tongs, carefully remove each tortilla from the oil and place on a paper towel to drain.
  5. To assemble each tostada, place one tortilla on a plate. Top with a handful of lettuce, one spoonful of mushroom and bean mixture and 1 spoonful of diced tomatoes. Finally, sprinkle with Swiss cheese. Serve hot.

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.

Mushroom Beef Sloppy Joes

Chopped mushrooms, when sautéed, blend seamlessly with ground meats. Swapping or adding mushrooms to a recipe can add an extra serving of vegetables to the plate.

Yield: 4 servings


8 oz white button mushrooms
8 oz cremini mushrooms
¼ lb 90% lean ground beef
1½ tbsp canola oil
½ cup chopped onion
1 garlic clove, minced
1 8 oz can no-salt-added tomato sauce
1 tbsp chili powder
1 tbsp brown sugar
1 tsp cider vinegar
½ tsp ground black pepper
4 whole wheat buns


Chop mushrooms to approximate size and texture of cooked ground beef. Heat a sauté pan over medium-high heat. Add ground beef and mushrooms, and cook. Sauté until ground beef is done. Remove mushroom-beef mixture from pan. Add onions and garlic to pan; cook until golden. Return mushroom-beef mixture to pan, along with remaining ingredients. Simmer about 10 minutes; remove from heat. Serves 4.

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