Posts Tagged ‘portabella mushrooms’

Mushroom and Leek Spaghetti Carbonara

Leeks and fresh mushrooms have been added to this classic Spaghetti alla Carbonara dish, and it’s a twist that we’ll be twirling on our forks for dinners to come.

Yield: 4
Prep Time: 5-10 minutes
Cook Time: 15 minutes

Ingredients:

1 tablespoon extra virgin olive oil
5 slices pancetta or thick cut bacon – cubed
1 leek – thinly sliced
8 ounces fresh mushrooms – sliced
2 whole eggs + 2 additional egg yolks – beaten
1 cup grated Parmigiano Reggiano
kosher salt/fresh cracked black pepper
1 pound spaghetti

Directions:

1. Place a large pot of generously salted water onto boil. Once boiling, add spaghetti and cook until al dente. Reserve 1/2 cup of pasta water prior to draining.
2. Into a large saute pan add oil and heat over medium heat. Add bacon and cook until crisp. Transfer bacon to a plate lined with a paper towel. Set aside.
3. To pan add: leeks and mushrooms. Season with salt and pepper. Saute until mushrooms have softened. Remove pan from heat.
4. Into a small bowl add eggs and cheese. Season with salt and pepper.
5. Transfer spaghetti to saute pan. Toss to combine. Add egg mixture. Toss to combine. If mixture it too thick add some of the reserved pasta water.
6. Garnish with additional black pepper and additional cheese if desired.

Cheesy Mushroom Sausage Pasta Recipe

Robyn from Add a Pinch shares a delicious family meal that takes less than 30 minutes from fridge to table.

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 (12.8-ounce) package smoked sausage, sliced into 1/2-inch slices
1 pint portabella mushrooms, cut into quarters
1 (14.5-ounce) can diced tomatoes with peppers
1 cup chicken stock
3/4 cup heavy cream
10 ounces twirl, ribbon, or elbow pasta
1 1/2 cups shredded cheddar cheese
salt and pepper, to taste
fresh parsley, optional

Directions:

Add olive oil and butter to a large, 12-inch skillet over medium heat.

Add sausage and mushrooms and cook until sausage has just begun to turn brown, about 3-5 minutes.

Stir in tomatoes, chicken stock and heavy cream.

Add pasta and stir to make sure well-combined. Cover and allow to simmer for about 15 minutes.

Stir in cheddar cheese, salt and pepper and fresh parsley and serve warm.

Savory Mushroom Tart

This recipe required no precooking of the mushrooms! Just chop, stir, and bake. Try serving these savory tarts alongside eggs for breakfast or brunch, or make them for dinner and serve them with a big, green salad. Delicious!

Ingredients

1 ¼ cup finely chopped baby portabella mushrooms
1 teaspoon garlic, finely chopped
1 cup gouda, parmesan, or swiss cheese, grated
1/2 teaspoon fresh or dried thyme
1/4 teaspoon salt
1/2 teaspoon pepper
1 box refrigerated pie crust dough
1 egg, beaten

Directions

Preheat oven to 400 degrees. In a small bowl, stir together mushrooms, garlic, gouda, thyme, salt, and pepper. Set aside.

Unroll pie crusts, cut off the outer edges of each round to create a large square. Cut the square in half, and then slice each half into two rectangles, where one rectangle is slightly smaller than the other. Place the smaller rectangles on a parchment-lined baking sheet.

Spoon the mushroom mixture in a mound on top of each of the smaller rectangles of dough. Place the larger rectangles over the mushroom mixture, and use a fork to press the edges of the top and the bottom pie dough pieces together. If desired, use a knife to cut teardrop “leaves” out of the extra pie dough pieces. Brush the top of each mushroom tart with a bit of beaten egg, press leaves on top of each tart (if desired), brush again with beaten egg and bake in oven for 15-18 minutes, or just until the tarts are golden brown. Serve immediately and enjoy.

Szechuan Mushroom Stir-Fry with Steamed Rice

This fast and tasty vegetarian stir-fry is a hit even among the meat-eaters due to the meatiness of the portabella mushrooms.

Yield: 8 portions

Ingredients

½ lb. portabella mushrooms, thinly sliced
1½ tsp. ground cumin
½ tsp. ground black pepper
1 cup green beans
2 Tbsp. garlic, minced
1 Tbsp. ginger, minced
2 Chile
¼ cup Peanut oil
½ cup scallion, green part, cut 1”long
1 tsp. soy sauce
½ tsp dark mushroom soy sauce
2 Tbsp. oyster sauce
2 Tbsp. water

Directions

Coat the sliced portabella mushrooms with the cumin and black pepper, mixing well.

Cut the green beans into 2-inch sections. Blanch in boiling water for 2 minutes; drain, shock in iced water, and reserve.

Gather all of the ingredients in small bowls, and stack, top to bottom, in the following sequence: oil; mushrooms, ginger, garlic, and chiles together; scallion; green beans; and all the liquid ingredients combined.

Heat a wok until very hot and add the peanut oil, swirling to coat the interior of surface of the wok.

When the oil begins to smoke, immediately toss in the mushroom slices, stirring to distribute them across the bottom of the wok. As soon as the mushrooms start to brown, stir and toss to redistribute, then stop and allow to cook 30 seconds longer.

Push the mushroom up the wall of the wok and add the entire bowl of ginger, garlic and whole chiles.

Add the scallions and fry another 10 seconds, stirring to combine.

Add the green beans and toss to combine.

Add the sauce mixture all at once and remove the wok from the heat. Toss and stir all of the ingredients to combine. Return the wok to the heat to reduce the sauce if it does not form a slightly thickened glaze. Plate and serve with steamed rice.

Steamed Rice

Yields: 8 portions

Ingredients

4 cups Jasmine rice
5 cups water

Directions

Place the rice grains in a large bowl and run cool water to rinse off the excess starch. Drain the water and place the washed rice in a pot with a lid.

Add 5 cups of water and turn the heat to high. When the water comes to a simmer, reduce the heat and cover with the lid. Allow the rice to cook for 15 minutes.

Turn the heat off and allow the pot to stand for an additional five minutes to help steam the rice. Fluff with fork and serve.

Grilled Caprese Portabella

Brooke from Cheeky Kitchen combines the concept of stuffed mushrooms with the appeal of caprese salad with this recipe for a Grilled Caprese Portabella.

Ingredients

2 portabella caps
4 slices fresh mozzarella
1/2 cup cherry tomatoes, sliced
3 tablespoons olive oil
2 cloves chopped fresh garlic
1/4 cup fresh basil, chopped

Directions

  1. Preheat oven to 425 degrees or preheat the grill.
  2. Drizzle portabellas with olive oil, chopped garlic, and sprinkle generously with salt and pepper.
  3. Grill on a hot grill, or place on a baking sheet lined with parchment paper inside the preheated oven and cook for 15 minutes.
  4. Top with mozzarella and tomatoes. Return to oven for 8-10 minutes more or pop back on the grill until the mozzarella is melted.
  5. Remove from the oven or grill and top with fresh basil.
  6. Serve and enjoy

Crab Stuffed Mushrooms

Robyn from Add a Pinch shares her recipe for a perfect make-ahead summer appetizer with Crab Stuffed Mushrooms.

Ingredients

4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps
2 cups crab meat
1 (8-ounce) package cream cheese, softened
1/2 cup fresh parsley, chopped
1/2 cup green onions, chopped
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 cup Panko bread crumbs

Directions

  1. Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.
  2. Place mushrooms onto a rimmed baking sheet.
  3. Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.
  4. Top each mushroom cap with bread crumbs.
  5. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.
  6. Serve warm.

I hope you enjoy this recipe as much as my family does!

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.

Ingredients

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

Directions

  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.

Mushroom Bhuna

Brooke from Cheeky Kitchen shares an Indian inspired mushroom dish that will make you feel like you took the entire family on a global adventure at the dinner table.

Ingredients

2 tablespoons olive oil
4 cloves garlic, chopped
1/2 purple onion, diced
1/2 poblano pepper, finely chopped
3 ounces white mushrooms
3 ounces baby bella mushrooms
1 (15 ounce) can fire-roasted diced tomatoes
1 tablespoon garam masala
1 lemon, freshly squeezed
1 tablespoon sugar
1/2 tablespoon salt
1/4 cup fresh cilantro, basil, and/or mint, chopped

Directions

In a large, deep skillet, heat olive oil over medium-high heat.
Add garlic, onion, and pepper. Cook until fragrant, about 1 minute.
Add mushrooms, tomatoes, garam masala, lemon juice, sugar, and salt.
Bring to a boil, then turn down to simmer and cook for 15-20 minutes, or until the tomato sauce is thickened and mushrooms are tender.
Sprinkle with fresh cilantro, basil and/or mint. Serve immediately.

Pairing Suggestions

This simple, savory mushroom side-dish is perfect when paired with your favorite curry chicken or coconut shrimp recipe, and a side of white wine.

Tri-Color Pasta and Portabella Salad

Meaty mushrooms bring satisfying flavor to the pasta salad – a light, quick and easy meal.

Servings: 6-8

Serving Size: 1 cup prepared recipe

Ingredients

1 13-ounce box of thin spaghetti * I recommend whole wheat for additional health benefits
6 ounces portabella mushrooms, roughly chopped
1 large red pepper, thinly sliced
1 large yellow pepper, thinly sliced
1 large orange pepper, thinly sliced
1 small white onion, diced
Olive oil
Salt and pepper to taste
1/2 cup Pecorino Romano grated cheese
Roughly two handfuls of fresh arugula

Dressing

4 ounces white wine vinegar
1 ounce olive oil
1 chopped garlic clove
1/2 teaspoon dried mustard powder
1/8 teaspoon cayenne pepper
Dash of dried oregano

Directions

Prepare/boil your pasta and drain. Set aside. To prevent the pasta from sticking, drizzle a bit of olive oil over spaghetti, and toss.

Whisk together all of the ingredients for the dressing, and set aside.

Pour a tablespoon of olive oil into a sauté pan. Once heated, add all of the peppers, half of the diced onion, and all of the mushrooms. Continue to toss in pan until the onions are just softened. Make sure not to overcook as you want the peppers to still be a bit crunchy. Season with salt and pepper.

Once the vegetables are ready, combine both the pasta and the vegetables in a serving bowl. Toss in the arugula and the other half of the onion. I like a bit of crunch in my pasta salads, which is why I only cook half of the onion and add the other half in raw.

Finally, drizzle your dressing over the salad and toss to combine, making sure to scoop to the bottom to pick up any mushrooms that may have fallen! You wouldn’t want to miss out.

Nutrition Facts

Calories: 290; Total Fat: 6g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 260mg; Protein: 14g; Total Carbohydrate: 50g; Dietary Fiber: 9g

Simple Sauteed Mushrooms

Robyn from Add a Pinch realized that turning picky eaters into mushroom lovers is as simple as involving them in the cooking process. Try this simple mushroom sauté at your next family meal.

Serves 6

Ingredients

3 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, diced
2 shallots, diced
1 pound sliced portabella mushrooms
1 pound sliced white mushrooms
1/4 cup chicken stock
salt and pepper, to taste

Instructions

1)  Melt butter along with olive oil in a large skillet over medium heat.
2)  Add garlic, shallot, and mushrooms, and chicken stock.
3)  Sauté until tender, about 15 minutes.
4)  Remove from heat and serve immediately.

Prime Rib Portabella with Pan-Fried Brussels and Pomegranate

Shaina from Food for My Family displays the “meaty” portabella in a festive mushroom entrée that is perfect for a holiday feast.

Serves 3-6

Ingredients

6 portabella mushroom caps
2 tablespoons Worcestershire (anchovy-free variety or Henderson’s Relish)
2 tablespoons olive oil
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons olive oil or safflower oil
3 cups Brussels sprouts, shaved
1/4 teaspoon salt
1 cup pomegranate arils (seeds)

Directions:

1. Clean the portabellas and remove the stems. Place in a large shallow bowl. In a small cup, mix together the Worcestershire, 2T olive oil, garlic salt, onion powder, salt, and black pepper. Drizzle over the mushroom caps, turning so that it covers both sides.
2. Heat two tablespoons of the olive oil on a large sauté pan over medium-high heat. Add in the mushrooms, cap side down. Cook for 4-5 minutes, until the gills start to sweat and the cap starts to brown just slightly. Flip to the gill side and continue to cook until mushrooms are cooked through. Remove from pan and set aside.
3. Add remaining 2T oil to the pan. Once the oil is heated, add in the brussels sprouts and sprinkle lightly with salt and sauté in the mushroom juice and oil until cooked, 3-5 minutes. Pour the sprouts over the mushroom caps and sprinkle with pomegranate seeds. Serve immediately.

Tri-Mushroom Flatbread

“There’s nothing quite like a thin and crispy crust topped with mushrooms, lots of garlic, and manchego cheese. Oh, and with a little spinach tossed on for good measure.”

Serves 3

Ingredients

For Dough:
1 1/2 Cup warm water (about 110 degrees)
3/4 T rapid rise yeast
3/4 T salt
1/2 T sugar
1/8 C extra virgin olive oil
3 1/4 Cup unbleached all-purpose flour

For Flatbread:
1 1/2 T olive oil
1 T minced garlic
2 oz. manchego cheese, shaved
3.5 oz. shiitake mushrooms, sliced
3.5 oz. portabella mushrooms, sliced
3 oz. baby bella mushrooms, sliced
1 C baby spinach

Directions:

1. To make the dough, combine water, yeast, sugar, and extra-virgin olive oil in a large bowl and let sit for two minutes. Stir in the flour and salt with a wooden spoon, just until combined. Cover the bowl, place it in a warm area, and let it rise for about 2 hours. This recipe makes enough dough for two flatbreads and will stay fresh in your fridge for about 5 days.
2. Preheat oven to 450 degrees F°. In a small bowl, combine olive oil and minced garlic and let sit.
3. Using half the dough, roll out into a large, thin round on a floured baking sheet. Brush oil and garlic mixture all over dough round.
4. Layer half the cheese over dough. Top with spinach leaves and mushrooms. Then place the rest of the cheese over the top.
5. Bake for 13-18 minutes, until dough is starting to turn golden and cheese is melted.