Posts Tagged ‘Portabella’

Savory Mushroom and Meat Hand Pies

Jennifer from Savory Simple redefines pie with a savory mushroom and meat version that is perfect for any time of the day.

Yields: approximately 20 3-inch hand pies


1/2 pound (8 ounces) ground beef
3/4 cup beef or chicken stock, preferably homemade (use low sodium if store-bought)
extra virgin olive oil as needed
3/4 cup shallots, diced finely
1 clove garlic, minced
1 1/2 cups chopped portabella or button mushrooms
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1/4 tablespoon dried thyme
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt, plus more as needed
2 packages store-bought pie dough (4 rolls total)
1/4 cup toasted pine nuts
1 egg, beaten with a splash of water


In a large pan or dutch oven, sauté the beef over medium-low heat. When most of the fat has been released, drain the fat from the pan (a little bit leftover is fine) and allow the meat to begin browning. Once there’s a nice brown layer on the bottom of the pan, add 1/2 cup of stock to deglaze, and scrape up all of the browned bits on the bottom of the pan to incorporate into the meat. Place the ground beef in a large bowl and set aside.

Add the shallots and garlic to the pan with a pinch of salt and cook until translucent (a splash of olive oil can be added to the pan if needed). Use a spatula to scoop the shallots and onion on top of the ground beef in the separate bowl.

Add the mushrooms to the pan and cook on low heat until they release all of their water, and begin to brown. Once there is little remaining liquid from the mushrooms, add the ground beef mixture back to the pan along with the coriander, cumin, thyme, cinnamon, salt and remaining stock. Cook the mixture together for several minutes, stirring frequently. Once the stock has reduced and the mixture is thick, remove from the heat.

Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper. Roll out the pie dough so that it’s very thin. Use a 3 1/2 inch cookie cutter to create rounds (a different size may be used but filling quantities will need to be adjusted accordingly). Place half of the rounds on the prepared baking sheets.

Scoop approximately 1 tablespoon of the meat filling into the center of each round and top with approximately 1 teaspoon of pine nuts. Place a second round on top of the filling and gently press down to cover the filling and remove any air pockets (it should look like a large ravioli). Use a fork to decoratively seal the edges by firmly pressing down around the perimeter. Poke the fork prongs once into the top of the hand pie to create a vent. Brush egg wash on top of the dough and sprinkle with a small amount of sea salt. Repeat this process with the remaining hand pies.

Bake for 12-15 minutes or until the dough it cooked and the top of the hand pies are golden and shiny from the egg wash. Allow to cool for 5 minutes before serving. May be served warm or at room temperature.

Mushroom Egg Salad

This is egg salad like you’ve probably never had it before. This classic American comfort food gets a face lift with the addition of crispy sautéed mushrooms and shallots.

Yield: 2 Sandwiches

Prep Time 10 minutes

Cook Time 10 minutes


2 tablespoons olive oil
4 ounces baby portabellas or crimini mushrooms, chopped
1/2 shallot – minced
kosher salt/pepper
6 hardboiled eggs – peeled and sliced
1/4 cup mayonnaise
2 Ciabatta rolls – toasted


Into a small sauté pan heat oil over medium heat. Add mushrooms and shallots and cook until softened and browned. Season with salt and pepper. Set aside to cool.

Into a medium bowl add: eggs, mayonnaise. Season with salt and pepper. Using a fork press down with tines until eggs are crushed to desired size.

Add mushroom mixture. Stir to combine. Check for seasoning, adjust if necessary. If you like additional mayonnaise, add to taste.

Divide egg salad between Ciabatta rolls.

Steakhouse Breakfast

Fried egg, spreadable blue cheese, sautéed assorted mushrooms and steak strips on Asiago Cheese Focaccia.

Yield: 12 servings


Blue Cheese Spread:

8 ounces (1 ½ cups) blue cheese crumbles
6 ounces cream cheese, softened
¼ cup sour cream
½ teaspoon kosher salt
Freshly ground black pepper to taste

1 ounce butter
1 tablespoon minced shallots
12 ounces sliced assorted mushrooms (buttons, criminis, and portabellas)
Salt and pepper to taste

Butter for sautéing
2 pounds beef top sirloin steak, cut in thin strips
12 large eggs
2 half sheets Asiago cheese focaccia, each cut into 12 squares


Blue Cheese Spread:

Beat all ingredients together until smooth. Chill.

Sautéed Mushrooms:

Melt 1 ounce butter in large sauté pan. Add shallots and mushrooms, season with salt and pepper. Cook until mushrooms have softened. Keep warm.

Steak Strips:

For each serving: Heat butter in sauté pan over medium high heat. Sear 2 ½ ounces sirloin steak strips, season with salt and pepper and sauté until thoroughly cooked. Keep warm.

For each sandwich, cook one large egg over medium heat in spray-coated non-stick pan until white is set and yolk begins to thicken, but is not hard. Flip over and cook briefly on other side for additional firmness.

Sandwich Assembly:

Split focaccia and grill the cut sides until warm. Cover bottom slice with 3 tablespoons blue cheese spread. Top with 2 tablespoons sautéed mushrooms, steak strips, and fried egg. Cover with focaccia top. Serve immediately.

Huevos Rancheros with Portabella

Cumin-laced scrambled eggs served in a roasted portabella mushroom cap with Ranchero Sauce, diced avocado and covered with corn tortilla crumbs/strips. Serve with sour cream in a bowl.

Yield: 12 servings


Ranchero Sauce:

¼ cup oil
½ cup chopped onion
4 cloves garlic, minced
2 jalapenos, seeded and diced
6 medium ripe tomatoes, diced
1 teaspoon Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground Ancho chile
1 teaspoon Kosher salt

12 (3 – 4 inch) portabella mushroom caps, stems removed
Olive oil
Salt and pepper, to taste

24 large eggs, beaten or 2 pounds 10 ounces frozen, thawed or refrigerated liquid whole eggs
Olive oil
Ground cumin
Salt and pepper

3 avocados, diced
3 cups fried corn tortilla strips
1 ½ cups sour cream


Ranchero Sauce:

Heat ¼ cup oil in large sauté pan over medium heat. Add onion, garlic and jalapenos and cook for 3 minutes or until vegetables have softened. Add tomatoes and remaining spices and cook for another 5 minutes, or until tomatoes have softened and begun to thicken. Pulse in food processor a few times, until a chunky sauce forms. Keep warm.

Roasted Portabella Mushrooms:

Brush each mushroom cap generously with olive oil (both sides) and season with salt and pepper. Roast on a baking sheet, stem side down, at 400 ° F for about 15 minutes, or until softened. Keep warm.


Whisk 2 eggs (½ cup liquid whole eggs) with pinch of cumin, salt and pepper and pour into a spray-coated 8-inch non-stick sauté pan. Cook eggs until firm throughout, with no visible liquid egg remaining. Spoon scrambled eggs into one mushroom cap and place in a shallow bowl.

Winter Salad Stuffed Portabella Mushrooms

Jennifer Farley from Savory Simple turns her favorite winter salad into a gourmet meal with a hearty portabella as the base.

Yields: 4 servings


4 medium portabella mushrooms
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar
2 cloves garlic, smashed
1 cup butternut squash, diced small
1 cup farro, cooked
1 tablespoon shallot, minced
1/3 cup dried cranberries
1/3 cup pine nuts, toasted
1/3 cup arugula, coarsely chopped
1/4 teaspoon sea salt
fresh ground black pepper to taste


Wipe the mushrooms clean with a damp paper towel. Twist off the stem and use a spoon to gently remove the black gills without breaking the mushroom.

Whisk together the extra virgin olive oil and balsamic vinegar. Pour into a large sealable plastic bag and add the smashed garlic cloves and mushroom caps. Seal the bag and allow the marinade to cover the mushrooms. Refrigerate for at least 30 minutes or overnight, turning the bag periodically to redistribute the marinade.

Preheat the oven to 350 degrees F. Toss the butternut squash in a small amount of olive oil and sprinkle with salt. Spread in a single layer on a baking sheet and cook until soft but not mushy, 15-20 minutes.

Remove the mushrooms from the marinade (do not discard the liquid) and place them cap side down on a baking sheet. Roast for 15 minutes.

While the mushrooms are roasting, combine the butternut squash, farro, shallot, dried cranberries, pine nuts, arugula, salt and pepper in a bowl with two tablespoons of the marinade.

After the mushrooms have cooked for 15 minutes, remove them from the oven. Carefully pour off any liquid that has pooled in the mushrooms. Distribute the filling evenly between the mushroom caps (there might be leftover filling depending on the size of the mushrooms). Cook for another 5 minutes and then serve.

Chipotle Mushroom Tacos

Chez Us adds a bit of summer spice to the winter blues with this recipe for Chipotle Mushroom Tacos, just in time  for Taco Tuesday. 

Serves 4


1 medium yellow onion, thinly sliced
3 tablespoons olive oil
3 cloves garlic, finely minced
10 medium crimini mushrooms
1 large portobella mushroom
2 large canned chipotle peppers in adobo sauce, finely minced
1 tablespoon adobo sauce from the peppers
1 teaspoon salt
corn tortillas
feta cheese


Pour the olive oil into a large frying pan and heat over medium heat.

Add the onion, stir and lower the heat.  Continue cooking the onion until soft, about 10 minutes.

Meanwhile, cut half of the crimini and portobella mushrooms into slices.

Using a food processor, chop the remaining crimini mushrooms and set aside.

Add the garlic, chipotle peppers and adobo sauce to the onion mixture.  Stir and cook for 2 minutes.

Add the mushroom slices, stir and continue cooking over low heat for 10 minutes.

Add the chopped mushrooms, stir and cook for another 4 minutes.  Season to taste with salt.

To serve, place some of the mushroom mixture onto a tortilla, and top with some cilantro and feta.  You can also add some salsa for a little more flavor and texture.

Chipotle Mushroom Zucchini Rolls

Robyn from Add a Pinch shares a recipe for Chipotle Mushroom Zucchini Rolls that’s sure to be a game day crowd pleaser.

Yields: 40 rolls Total Time: 15 minutes


20 whole white or portabella mushrooms, sliced in half lengthwise
10 zucchini, sliced in four slices lengthwise
2 tablespoons olive oil
1 7 oz can chipotle peppers in adobo sauce
1 clove garlic, minced
¼ medium onion, diced
salt and pepper, to taste


Heat a grill pan or large skillet over medium heat. Drizzle in olive oil and cook zucchini about 3-5 minutes on both sides. Remove from skillet and set to the side to cool slightly.

Heat chipotle peppers, garlic and onion in skillet until heated throughout, about 5 minutes. Stir in mushroom halves, and cook for 5-7 minutes until the mushrooms are tender.

Spoon one mushroom piece with a bit of sauce into the center of each slice of zucchini. Fold zucchini over the mushroom lengthwise until the zucchini resembles a roll. Pierce with a toothpick or small skewer for easy serving. Serve warm.

Spinach and Artichoke Dip Stuffed Mushrooms

Shaina from Food for My Family combines two classic holiday appetizers into one delicious bite.

Makes 24 stuffed mushrooms.


1 cup packed fresh spinach
1 tablespoon butter or olive oil
1 cup artichoke hearts, chopped
8 ounces cream cheese, softened
1/4 cup sour cream
/2 cup parmesan cheese
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon kosher salt
24 baby portabella mushrooms, washed with stems removed


Preheat the oven to 350º F.

Cut the spinach leaves into long, thin strips. In a small fry pan, heat the butter or olive oil over medium heat. Add in the spinach and cook, stirring frequently, just until wilted. Remove from heat and mix with the chopped artichoke hearts.

In a medium bowl, mix together the cream cheese and sour cream until combined.  Add in 1/4 cup of the Parmesan0 cheese, reserving the rest. Stir in the garlic, red pepper flakes, and the kosher salt. Add in the spinach and artichoke and stir until combined

Using two spoons, stuff the mushrooms each with one heaping tablespoon of the cheese mixture. Place on a parchment-lined baking sheet. Sprinkle the remaining parmesan cheese over the mushrooms.

Bake for 20-25 minutes, until the parmesan cheese is golden brown. Remove from the oven and allow to cool slightly before serving. Serve warm.

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


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


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


4 cups Jasmine rice
5 cups water


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.

Mushroom Pasta Sauce

Yield: 6 Portions


2 lbs. mushrooms, minced
Kosher salt to taste
3 tbsp. olive oil
1 yellow onion, medium, chopped
1 garlic clove
2 basil sprigs
1 bay leaf
1/2 cup white wine, dry
4 cups tomatoes, canned or fresh, crushed, juices reserved
1/4 cup Tomato paste
1 lb. Pasta


In a large pot, add the minced mushrooms and season with salt to taste. Add the olive oil and heat the mixture on medium. Add the onion, garlic, basil, and bay leaf, stirring over medium for 5 – 6 minutes, or until the onion is soft. Add the wine. Stir to release any of the drippings that are sticking to the bottom of the pan. Allow the mixture to cook for 5 more minutes, or until the wine is mostly evaporated.

Add the tomatoes, and tomato paste. Stir well and bring the sauce up to a gentle simmer over low heat for 3 hours. Partially cover the pot and continue to simmer, stirring occasionally and adding the reserved tomato juices or a bit of water if the sauce seems too thick as it cooks. The finished sauce should have a deep, rich red color. The sauce is ready to add to your cooked pasta now, or will store in the fridge for up to 4 days.

Bring a large pot of salted water to a rolling boil. Add the pasta at once and follow package directions until pasta is cooked.

Drain the pasta in a colander when finished. Shake well and remove any extra water clinging to the pasta. Pour the pasta in a large serving bowl. Add the sauce and toss together until the pasta is evenly coated.

Roasted Brussels Sprouts with “Baby Bella” Bacon Bits

This recipe is unique since the bacon bits are actually crimini mushroom slices, slow-roasted until crisped, and spiced just right. The dish may just be the talk of the dinner table.

Yield: Makes 6 servings (3/4 cup each)


1 1/2 pounds medium Brussels sprouts, trimmed, and halved lengthwise
3 tablespoons extra-virgin olive oil, or to taste
1 teaspoon aged balsamic vinegar
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt, or to taste
1 recipe Baby Bella Bacon Bits (see below)


Preheat the oven to 425°F. Toss together the Brussels sprouts, oil, vinegar, pepper, and salt in a large bowl. Transfer to a large rimmed baking sheet and arrange in a single layer, cut side up.
Roast until well caramelized and just tender on the inside, about 25 minutes, flipping over Brussels sprouts halfway through the roasting process. If desired, sprinkle with additional extra-virgin olive oil and sea salt.
Transfer to a serving platter or bowl, sprinkle with the Baby Bella Bacon Bits, and serve immediately.

Baby Bella Bacon Bits

Yield: Makes 1/2 cup


2 teaspoons turbinado (raw) sugar
1/4 teaspoon + 1/8 teaspoon sea salt
1/4 teaspoon + 1/8 teaspoon smoked paprika
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
8 ounces crimini (baby bella) mushrooms, stems removed*, thinly sliced (1/8-inch thick)
2 tablespoons extra-virgin olive oil


Preheat the oven to 275°F. Stir together the sugar, salt, paprika, chili powder, and garlic powder in a small bowl.
Add the mushrooms to a medium bowl, drizzle with the oil, and toss to fully coat. Sprinkle with the seasoning mixture and toss to fully coat. Arrange in a single layer on a large nonstick baking sheet.
Roast until reduced in size by about 50 percent and deeply caramelized, about 1 hour 15 minutes. There’s no need to stir or flip over during roasting. Scrape up mushrooms with a spatula to make sure they’re not sticking to the pan; rearrange in a single layer; turn off oven; and return to the warm oven for 45 minutes, to allow to crisp.
Remove from the oven and cool the baby bella bacon bits on the pan on a rack to allow to further crisp, at least 15 minutes, and serve. If desired, prepare and store in the refrigerator overnight; bring to room temperature before serving.

*Save mushroom stems for other cooking purpose.

Mushroom Strudel with Gorgonzola and Demi Glaze


1 sheet puff pastry
4 oz. butter
1 Tbsp. canola oil
4 large shallots, minced
2 ribs Celery, minced
2 small carrots, minced
2 lbs. Shiitake, 1/2-inch dice (reserve stems for sauce)
1 lb. Baby Bella, 1/2-inch dice (reserve stems for sauce)
1 lb. button mushrooms, 1/2-inch dice (reserve stems for sauce)
3 Tbsp. barlic, minced
1 Tbsp. fresh thyme, minced
½ cup cry Sherry
½ cup Parmesan, grated
½ cup Gorgonzola, crumbled
4 eggs, beaten (2 for strudel; 2 for brushing pastry)
Salt and Pepper to taste

Mushroom Strudel Directions

Preheat oven to 325 degrees.

Place puff pastry on board covered with flour. In a large rondeau pot heat butter and oil, add minced shallots, celery and carrot. Cook until translucent about 5 minutes. Add diced mushrooms and cook for about 20 minutes, until the mushrooms have released all their liquid and are evaporated. Add the garlic, thyme and sherry. Continue to cook for 2-3 minutes. Let the the mushroom mixture cool completely. Add the cheeses and 2 of the beaten eggs and mix thoroughly. Adjust seasoning.

Roll out the puff pastry on a floured surface until double in size. Position the pastry lengthwise and place the mushroom mixture onto the lower third of the rectangle, leaving 1-2 inches of clean pastry on the bottom. Gently pick up and fold over the excess puff pastry on the bottom of the sheet over the top of the mushroom mixture and then roll the entire pastry away from you, folding in the sides as you roll to enclose the mushroom filling. With the remaining beaten egg mixture, wet the remaining two inches of dough slightly to seal the end. Reserve the extra egg mixture. Gently pick up and place on sheet pan that has been sprayed with canola oil. Cut two slits in top of strudel to vent. Bake in the oven for 20 minutes.

After 20 minutes, brush the entire strudel with the remaining egg mixture and return to oven. Continue to cook for another 20 -25 minutes, or until the strudel is a golden brown. Let the strudel sit for 15 -20 minutes before slicing.

Makes 10-12 servings.

Roux Ingredients

1/2 cup butter
3/4 cup flour

Roux Directions

In a heavy-bottomed pan, melt the butter and then gradually stir in the flour until all of it dissolves and the roux is smooth, stirring constantly. Let the roux cool before adding it to the simmering mushroom stock.

Mushroom Demi Glaze Ingredients

1 carrot, large dice
3 stalks celery, large dice
2 onions, unpeeled and quartered
Reserved stems of mushrooms (see above), about 3 cups
¼ cup canola oil
10 cups vegetable stock
2 sprigs each rosemary and thyme2 cups heavy cream (optional)
1 oz. chives, minced (for garnish)

Mushroom Demi Glaze Directions

Preheat oven to 400 degrees.

Toss the celery, carrot, mushroom stems and onions with oil and salt. Brush with canola oil and roast in oven until well browned. Heat vegetable stock and add the browned veggies and herbs. Reduce heat and simmer for 2-3 hrs. or until the liquid has reduced by half. Strain the stock and return to a clean pot and heat. Thicken sauce with roux. Simmer sauce for 30 minutes and adjusting seasoning as it cooks. Add the cream.

Makes 3-4 cups.

To serve, put the Mushroom Demi Glaze on the bottom of the plate and cut a 1 1/2-inch slice of strudel and place on top of the demi. Garnish with chopped chives. Serve with your choice of side dish or salad.