Posts Tagged ‘Mr. Food’

Overstuffed Portabella Mushrooms

Meaty, flavorful portabella mushrooms stuffed with cheesy artichoke and spinach make for a filling-yet-light lunch or dinner.

Yield: 6 stuffed mushrooms

Serving Size: 1 Stuffed Portabella Cap

Meaty and flavorful portabella mushrooms hold up perfectly for filling with hearty ingredients like this cheesy artichoke spinach stuffing. As an appetizer or even a light lunch, our Overstuffed Portabellas are delicious!


6 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towel
1/2 cup frozen chopped spinach, thawed and drained
1/2 cup quartered artichokes, drained
1/4 cup chopped onion
1/4 cup Italian bread crumbs
1 cup shredded mozzarella cheese
2 teaspoons chopped fresh garlic
1/4 teaspoon salt
1/2 teaspoon black pepper


Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet and set aside.

In a large bowl, combine remaining ingredients and mix until well combined. Evenly divide mixture on top of each mushroom cap and mound with a spoon.

Bake 30 to 35 minutes, or until heated in center.

NOTE: For a complete meal, we suggest serving with a side of angel hair pasta tossed with olive oil and garlic.

Nutrition Facts

Calories: 90; Total Fat: 4.5g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 250mg; Protein: 8g; Carbohydrate: 8g; Dietary Fiber: 2g

Mushroom Lover’s Chicken

Mushrooms pair with everything, and our easy skillet Mushroom Lover’s Chicken recipe is smothered in a flavorful mushroom sauce that is company fancy, but easy enough for a weeknight.

Yields: 4

Serving Size: 4-5 oz. chicken breast with 1/2 cup mushroom topping


1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds)
2 tablespoons vegetable oil
3 tablespoons butter
1 small onion, chopped
1/2 pound (8 ounces) fresh white mushrooms, sliced
1 cup chicken broth
1/2 cup dry white wine, optional (see note)


In a shallow dish, combine flour, salt, and pepper; mix well. Dip chicken in flour mixture, coating well.

In a large skillet, heat oil over medium-high heat. Add chicken and cook 4 to 5 minutes per side, or until golden brown. Remove chicken to a plate and cover.

In the same skillet, melt butter. Add onions and mushrooms; sauté 5 to 7 minutes, stirring occasionally. Stir in chicken broth and wine and bring to a boil, then reduce heat to low. Return chicken to skillet and cook 6 to 8 more minutes, or until no pink remains in chicken, turning once.

Spoon mushroom sauce over chicken and serve immediately.

NOTE: If you prefer not to use wine, simply substitute it with an additional 1/2 cup of chicken broth.

Nutrition Facts

Calories: 410; Total Fat: 20g; Saturated Fat: 7g; Cholesterol: 120mg; Sodium: 250mg; Protein: 39g; Total Carbohydrate: 16g; Dietary Fiber: 1g

Mushroom Sliders

These portabella sliders pack a hearty texture and meaty flavor that would give any burger a run for its money.

Yields: 4


2 large portabella mushrooms, stems removed
1/4 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon olive oil
8 small slider rolls, split and toasted
8 tomato slices
8 red onion slices
Optional: garlic and assorted herbs


In a large resealable plastic bag, combine mushrooms and oil/balsamic vinegar to taste. Close bag and gently toss until evenly coated. Marinate 30 to 60 minutes. Remove mushrooms to a plate and season both sides with salt and pepper.

Heat a grill pan over medium heat then coat with cooking spray.

Place mushrooms on grill pan and cook 8 to 10 minutes, turning halfway through cooking, or until mushrooms are heated through.

Remove from pan and drain on paper towels. Cut each mushroom into quarters.

If desired, sprinkle garlic and herbs on mushrooms. Top with mushrooms, tomato, onion and condiments of choice. Serve immediately.

Nutrition Facts

Calories: 300; Total Fat: 6 g; Saturated Fat: 1.5 g; Cholesterol: 5 mg; Sodium: 620 mg; Carbohydrate: 51 g; Dietary fiber: 2 g; Protein: 10 g