Posts Tagged ‘meatless Monday recipes’

Oyster Mushroom Spring Rolls

Enjoy a cool yet zesty spring favorite during the summer using meaty, flavorful oyster mushrooms in this Oyster Mushroom Spring Roll recipe.

Ingredients:

1 tablespoon sesame oil
1/2-inch knob of ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon light brown sugar
1 teaspoon Chile oil (optional)
1 garlic clove, minced
4-5 oyster mushrooms, sliced
6 round rice wrappers
Small handful of micro greens
1 carrot, peeled and thinly sliced

Dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 garlic clove, minced
Pinch of sesame seeds

Directions:

In a small sauté pan, set over medium heat, add the sesame oil, ginger, soy sauce, light brown sugar, chile oil and garlic clove. Cook until the garlic clove has softened and the brown sugar has dissolved. Add the sliced oyster mushrooms and cook in the sauce until softened, about 3 minutes. Turn off the heat and cover the pan while you get the other ingredients ready.

Fill a shallow, wide bowl with warm water. Dip 1 rice paper into the water for 10 seconds or so, rotating it so all parts of the sheet hit the water. Transfer the softened rice paper to a cutting board, laying it out flat. Place a few tablespoons of the sautéed mushrooms in the center. Top with a small handful of sliced carrots and micro greens.

Fold the bottom edge of the rice paper over the filling and then fold in the 2 sides, the top and then roll the entire wrapper tightly. Repeat with the rest of the spring rolls.

To make the dipping sauce, whisk all of the ingredients in a small bowl. Serve the spring rolls immediately with dipping sauce on the side.

Teriyaki Portabella Mushroom Kabobs

Combine tangy teriyaki sauce, sweet, juicy pineapples and meaty mushrooms in this delicious meatless kabob recipe – perfect for an afternoon of backyard entertaining.

Ingredients:

1 cup (packed) light brown sugar
1 cup mirin
1 cup soy sauce
1 tablespoon sesame oil
1/4 teaspoon sriracha sauce
4 large portabella mushrooms
1 fresh pineapple
1 large red onion
olive oil

Directions:

Teriyaki sauce:
Place the brown sugar, mirin and soy sauce in a small saucepan and place over medium heat, and stir to dissolve the sugar. Reduce the heat and gently simmer, stirring occasionally, until slightly thickened. This will take 40 – 50 minutes. Remove from the heat, stir in the sesame oil, and then let cool.

Kabobs:
Core the pineapple and onion into even sized cubes. Using a paper towel or mushroom brush remove any dirt from the mushrooms. Remove the stem, and then cut into quarters. Evenly skewer the mushrooms, pineapple and onions.

Preheat the grill to 400.

Lightly spray or drizzle olive oil on each skewer, then place on the grill. Baste with some of the teriyaki sauce. Grill until lightly browned, about 3-5 minutes. Turn over the kabob, baste with more teriyaki and grill another 3-5 minutes until the mushrooms and onions are cooked throughout and the pineapple is caramelized. Serve.

Seven Layer Portabella Burgers

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

Ingredients

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

Directions

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!