Posts Tagged ‘Mushroom Recipes’

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!

Baked Mushroom Mac ‘n’ Cheese

Good for lunch or dinner, this mac N cheese bursts with flavor and adds vegetables to a family favorite.

Yield: 4 as a main dish, or 6 as a side dish

Serving Size: 1/2 cup prepared

Preparation Time: 25 minutes

Cooking Time: 30 minutes

Ingredients

4 ounces (about 2 cups) elbow macaroni, uncooked
1 tablespoon olive oil
1 pound white button mushrooms, sliced
4 tablespoons butter
4 tablespoons all-purpose flour
1 teaspoon salt
2 cups milk
1 cup shredded mild cheddar cheese
1 cup shredded mozzarella cheese
1/4 cup fresh breadcrumbs

Directions

Preheat oven to 350°F. Cook pasta according to package directions.

While pasta cooks, heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about 5 minutes more, until other side is same color.

Melt butter in a large saucepan and stir in flour. Cook for a minute or two to slightly toast flour. Stir in salt and whisk in milk. Bring to a low boil over medium-high heat, stirring occasionally to slightly thicken sauce, for about five minutes. Remove from heat, whisk in cheeses and stir to melt. Stir in mushrooms and pasta and transfer to three-quart baking dish. Sprinkle with breadcrumbs.

Place dish on baking sheet and bake until cheese bubbles around the edges, about 30 minutes. Remove from oven and let rest for about five minutes. Serve warm.

Nutrition Facts

Calories: 910; Total Fat: 35g; Saturated Fat: 21g; Cholesterol: 95mg; Sodium: 1360mg; Protein: 39g; Total Carbohydrate: 106g; Dietary Fiber: 4g

Roasted Wild Striped Bass with Sweet and Sour Smoked Bacon–Mushroom Broth

Yield: 24 servings

Ingredients

Mushroom Broth
1 cup unsalted butter
1 pound smoked slab bacon, cut into chunks
4 pounds mixed mushrooms and trimmings
16 cloves garlic, crushed
2 ounces fresh peeled ginger, crushed
2 pounds shallots, sliced
1/4 cup cracked coriander seed
1/2 cup honey
1/2 cup soy sauce
1 gallon chicken stock
Salt and pepper
2/3 cup sherry vinegar

24 4 ounce portions wild striped bass
Olive oil
1 1/2 cups unsalted butter
6 pounds mixed maitake, oyster and baby shiitake mushrooms
Pea sprouts, for garnish

Directions

To make Mushroom Broth: Melt butter and brown bacon along with garlic, ginger, shallots and mushrooms. Season with salt and pepper. When lightly browned, add coriander, honey, soy sauce and stock. Gently simmer for 1 hour. Strain through a chinois and reserve bacon. Add vinegar, adjust flavor as needed. Dice bacon for later use.

For each serving, to order: Season portion of fish, then sear in olive oil. Roast until cooked through. In a sauté pan, brown 1 tablespoon butter along with 1 tablespoon reserved diced bacon. Add 4 ounces mixed mushrooms and brown. Add 1/2 cup of Mushroom Broth, bring to a simmer, adjust seasoning. Spoon mushrooms and Mushroom Broth into warm bowl. Place roasted fish on top and garnish with pea sprouts.