Posts Tagged ‘summer dinner recipe’

Grilled Mushroom Cobb Salad

Meaty portabella mushrooms top this vegetarian cobb salad, perfect for lunch or as a hearty side salad.

Preparation Time:  5 minutes

Cooking Time:  10 minutes

Yield:  4 servings

Serving Size: 1 portabella mushroom and 1 hardboiled egg on prepared salad

Ingredients

2  tablespoons olive oil
Salt and pepper to taste
1  red bell pepper, cut in 2-inch pieces
4  Portabella mushrooms, sliced
4  cups chopped romaine lettuce
1/4 cup prepared vinaigrette salad dressing, or more to taste
4 hard boiled eggs, coarsely chopped
4 ounces crumbled blue cheese

Directions

Wish together oil, salt and pepper and brush mushroom strips and red peppers with mixture. Place red pepper pieces on a skewer and grill peppers and mushrooms, turning once, for about 10 minutes.

Toss lettuce with vinaigrette and arrange on a shallow serving platter. Arrange mushrooms, roasted peppers, eggs and blue cheese in four “stripes” across the bed of lettuce. Serve chilled.

Nutrition Facts:

Calories: 330; Total Fat: 25g; Saturated Fat: 8g; Cholesterol: 235mg; Sodium: 620mg; Protein: 16g; Carbohydrate: 12g; Dietary Fiber: 3g

Farmers Market Mushroom Salad

Combine fresh ingredients to make a tasty dish perfect for hot summer days or nights.

Preparation Time:  10 minutes

Cooking Time:  10 minutes

Yield:  6-8 servings

Serving Size: 1 1/2 cups prepared

Ingredients

3 tablespoons olive oil, divided
1 pound mushrooms, sliced
1 cup zucchini, chopped
2 cups fresh corn kernels, cut from the cob
2 cups cooked brown rice
1 tablespoon fresh lemon juice
2  bell peppers of varying colors, diced
1/2 cup fresh thyme leaves or 1 tablespoon dried
Salt and pepper to taste
2 beefsteak tomatoes, sliced
1/2 cup arugula

Directions

Heat two tablespoons olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about five minutes or until mushrooms become red-brown on one side. Flip and cook about five minutes more, until other side is same color; set aside.

Sauté zucchini for about five minutes, adding additional olive oil to skillet if necessary. Turn off heat and add corn and rice; stir to combine. Cook for an additional three to five minutes to warm ingredients. Drizzle with remaining olive oil and lemon juice and gently stir in bell pepper and thyme; season with salt and pepper.

Arrange tomatoes and arugula on a plate; pour on rice mixture and top with mushrooms. May be served warm or cold.

Nutrition Facts:

Calories: 150; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: Omg; Sodium: 15mg; Protein: 4g; Carbohydrates: 21g; Dietary Fiber: 3g

Mushroom Napoleon

Fresh goat cheese, basil and thyme on top of a meaty portabella create the perfect vegetarian mushroom napoleon, great for lunch, dinner or entertaining.

Preparation Time:  5 minutes

Marinate Time:  30 minutes

Cooking Time:  5 minutes

Yield: 4 servings

Serving Size: 1 prepared portabella cap

Ingredients

4 Portabella mushrooms, stems removed
1/4 cup light vinaigrette salad dressing
1 red onion, cut into 8 slices
4 tomatoes, cut into 4 slices each
8 fresh basil leaves
1 cup crumbled soft goat cheese
2 tablespoons fresh thyme, removed from stem and chopped
Salt and freshly ground black pepper

Directions

Place Portabellas, onions and vinaigrette in a large zip top bag. Let marinate for at least 30 minutes. Reserve marinade, if grilling.

If grilling Pre-heat grill. Once hot, grill Portabella gill side down for about 5-7 minutes, turn over and cook for another 5-7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the Portabellas are done. Drain and reserve excess juices from the mushrooms and onions.

Plate the Portabella cap gill side up. Layer slices of onion, tomato and basil leafs on top of the Portabella cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved marinade and serve warm.

If microwaving: Place the mushrooms (gill side up) and the onions on a large, microwaveable plate. Cover and microwave for 3 minutes. Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.

Plate the Portabella cap gill side up. Layer slices of onion, tomato and a basil leaf on the Portabella and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.

Nutrition Facts:

Calories: 210; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 20mg; Sodium: 290mg; Protein: 11g; Carbohydrates: 19g; Dietary Fiber: 3g

Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa

These Jamaican jerk wraps with papaya salsa are a meal for the whole family to enjoy.

Yield: 24 wraps

Serving size: 1 lettuce leaf with ½ cup filling

Ingredients

1 large head Boston lettuce
1 small onion, cut into ½-inch dice (divided)
1/2 jalapeno pepper, seeded and finely chopped
1 tablespoon grated fresh ginger
1 lime, juiced
1 tablespoon low sodium soy sauce
7 1/2 teaspoons olive oil (divided)
1 tablespoon maple syrup
2 teaspoons dried leaf thyme
1 1/2 teaspoons ground allspice
1/4 teaspoon cayenne pepper
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
12 ounces oyster mushrooms, cut into bite-sized pieces
4 ounces button mushrooms, halved

Papaya Salsa

1 large papayas, peeled, seeded and coarsely chopped
1 tablespoons chopped red onion
1 tablespoon chopped red bell pepper
1 tablespoon chopped green bell pepper
1/2 jalapeno pepper, seeded and finely chopped
1 teaspoon chopped fresh cilantro
1 teaspoon fresh lime juice
2 teaspoons fresh orange juice
1/4 teaspoon dry red pepper flakes

Place ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

Directions

1.  Remove 6 large lettuce leaves and set aside.  Coarsely chop enough of the remaining lettuce to make 1 1/2 cups; set aside.

2.  Place half the diced onion, half of the jalapeno, ginger, lime juice, soy sauce, 1 tablespoon olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon in a blender.  Puree until well combined. Set aside.

3. Heat remaining 4 1/2 teaspoons olive oil in a large skillet over medium high heat.  Add mushrooms, remaining onion and jalapeño; cook 2 – 3 minutes, turning often with a spatula.  Stir in the onion and pepper puree and cook for 1 to 2 minutes or until fragrant.

4.  Arrange lettuce leaves on large serving platter.  Top each with about 1/4 cup mixed greens, 1 tablespoon papaya salsa (recipe follows) and about 1/4 cup mushroom filling.

Nutrition Facts

(1 wrap with ½ cup filling): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 119mg; Protein: 4g; Carbohydrates: 29g; Dietary Fiber: 6g

Foodservice portion

Jamaican Jerk Mushroom Lettuce Wraps with Papaya Salsa (Foodservice portion)

These Jamaican jerk wraps with papaya salsa are a meal for the whole family to enjoy.

Yield: 24 wraps

Serving Size: 1 lettuce leaf with 1/2 cup filling

Ingredients

  • 2 medium onions, cut into ½-inch dice (divided)
  • 1 Scotch bonnet pepper or 2 jalapeno peppers, seeded and cut into ½-inch dice (divided)
  • 4 tablespoons fresh ginger, grated
  • 5 limes, juiced
  • 1/4 cup low sodium soy sauce
  • 2/3 cup olive oil (divided)
  • 1/4 cup maple syrup
  • 2 tablespoons dried leaf thyme
  • 5 teaspoons allspice
  • 1 teaspoons cayenne pepper
  • 3 teaspoons nutmeg
  • 1 1/2 teaspoons cinnamon
  • 3 pounds oyster mushrooms, halved
  • 2 pounds button mushrooms, halved
  • 6 cups mixed greens, coarsely chopped
  • 24 large Boston lettuce leaves (about 4 full heads, cleaned)

Papaya Salsa

  • 5 large papayas, peeled, seeded and coarsely chopped
  • 1 small red onion, cut into ½-inch dice
  • 1 large red bell pepper, seeded and cut into ½-inch dice
  • 1 large green bell pepper, seeded and cut into ½-inch dice
  • 2 jalapeno peppers, seeded and finely chopped
  • 1/3 cup fresh cilantro, coarsely chopped
  • 3 limes, juiced
  • 1 orange, juiced
  • 2 teaspoons red pepper flakes

Directions

1. Place all papaya salsa ingredients in a bowl and mix thoroughly.  Cover and refrigerate until ready to use.

2. Place half the diced onion and half Scotch bonnet or jalapeno in the bowl of a food processor. Add ginger, lime juice, soy sauce, 1/3 cup of olive oil, maple syrup, thyme, allspice, cayenne, nutmeg and cinnamon.  Puree until well combined. Set aside.

3. Warm a grill or griddle to medium high heat.  Place mushrooms in a bowl; toss with remaining olive oil, onion and peppers. Turn half the mix onto the grill and cook 2 – 3 minutes, turning often with a spatula. Place cooked mixture in a large bowl; repeat process with remaining half.  Mix in the onion and pepper spice blend.

4. Lay out individual lettuce leaves on trays covered with paper towels.  Top each with about 1/4 cup mixed greens, 2 tablespoons papaya salsa and 1/4 cup mushroom filling.

Nutrition Facts

(1 wrap with ½ cup filling): Calories: 178; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0g; Sodium: 119mg; Protein: 4g; Carbohydrates: 29g; Dietary Fiber: 6g

Family portion

Red Pepper, White Button Mushroom and Blue Potato Salad

Add color to your grilling occasions with these white button mushroom, red bell pepper and blue potato kabobs.

Yield: 4 servings

Serving Size: 2 cups (3 mushrooms, 3 potato halves, and half of a red pepper)

Ingredients

6 2-inch blue potatoes
1/4 cup olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 teaspoon salt
12 large white button mushrooms, halved
2 red bell peppers, cut into 2-inch pieces
4 cups mache or arugula lettuce

Directions

Preheat grill. While grill heats, boil water and blanch potato cubes for 5 minutes, then cut in half and set aside.

In a large mixing bowl, whisk together oil, vinegar, mustard, rosemary and salt. Add mushrooms, potatoes and pepper pieces and toss to coat, then skewer individually, to create four skewers of each ingredient. Reserve the remaining marinade and grill vegetables until tender, turning once, about five to ten minutes total.

Split lettuce between four plates and place one of each skewer on top; drizzle with reserved marinade and serve either warm or cold.

Nutritional Facts

Calories: 340; Total Fat: 15g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 85mg; Protein: 6g; Carbohydrates: 47g; Dietary Fiber: 6g

Balsamic Portabella Salad

Grilled portabella mushrooms top baby greens in this meaty vegetarian salad.

Yield: 4 servings

Serving size: 1/2 portabella mushroom with 1 cup of greens

Ingredients

2 Portabella Mushrooms
1 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Balsamic Vinegar
Pinch of Sea Salt
1 Medium Yellow Onion
½ Tbsp. Unsalted Butter
Salt
4 Cups Organic Baby Greens
½ Cup Fresh Basil Leaves
1/2 Cup Marcona Almonds
1/2 Cup Crumbled Gorgonzola Cheese (or more to taste)
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Fresh Lemon Juice
Salt/Pepper

Directions

Heat the grill to medium heat, while preparing other ingredients.

Peel and halve the onion. Slice into half moon shape slices, as thin as possible. On medium heat, add the butter to a sauté pan until fully melted, add the onions and a pinch of salt. Move around to coat. Continue to stir every few minutes as onions begin to caramelize and turn brown, about 15 minutes.

While onions are cooking, prepare mushrooms. Wipe them clean with a moist paper towel to remove dirt. Cut off the stem and brush each with half of the oil and balsamic vinegar. Sprinkle with sea salt. Put them on the grill with the gill side up to start and close lid, grill for 3 minutes on each side. Note: the freshness and mushroom may vary the cooking time. You want them to be fully warmed through, without getting too soggy. Remove and cool to room temperature.

Prepare salad. In a large bowl, combine the greens, gorgonzola and the tablespoon of the olive oil and lemon juice. Sprinkle a pinch of salt and pepper, and toss gently. This is only lightly dressed, as the onions and mushrooms will also add some moisture to the salad. Cut the portabellas into slices. Top each salad with a quarter of the mushrooms, cheese and marcona almonds. Add more toppings to taste.

Nutrition Facts:

Calories: 230; Total Fat: 18g; Saturated Fat: 6g; Cholesterol: 25mg; Sodium: 290mg; Protein: 9g; Carbohydrates: 13g; Dietary Fiber: 5g

Foodservice portion

MLT Wrap

Yield: 4 portions

Ingredients

4 Flatout wraps
2 small tomatoes, thinly sliced
2 cups fresh baby spinach
2 tsp fresh minced ginger
1 cup low-fat mayonnaise
1 tsp salt-free steak seasoning Salt, to taste
2 tbs Olive oil
4 Large Portabella mushrooms, sliced (or 8 ounces white button mushrooms)

Directions

This recipe can be prepared on the grill or stovetop.

Brush Portabella strips with olive oil and sprinkle with steak seasoning and salt, to taste.

If grilling: preheat grill. Once grill is hot, cook Portabella strips until deep brown, about 10 minutes. Turn and grill until golden, another 6 to 8 minutes.

If sautéing: 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.

While mushrooms are cooking, warm tortillas on the grill in foil or lightly grill for just 20 seconds. If you are cooking inside, warm wraps in a dry skillet. Stir mayonnaise and ginger together and divide among tortillas, spreading to cover; top with spinach and tomato slices. When mushrooms are done, slice in to thin strips and sprinkle with more steak seasoning, if desired. Place mushrooms on tortillas and roll into a wrap.

Nutrition Facts per serving:

Calories: 330; Total Fat: 20g; Saturated Fat: 2.5g; Cholesterol: 10mg; Sodium: 460mg; Protein: 7g; Total Carbohydrate: 31g; Dietary Fiber: 2g

Grilled Philly Cheese Mushroom Sandwich

Yield: 4

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Ingredients

4 large Portabella mushrooms, sliced
1 large red onion, sliced
2 bell peppers, core and seeds removed, quartered
2 tablespoons canola oil
1 teaspoon grilled steak seasoning
4 Italian rolls, split length wise, toasted
8 slices provolone or American cheese or 4 ounces processed cheese spread

Directions

Heat grill to medium, about 365°. Brush both sides of mushrooms, onions and bell peppers with oil and season with steak seasoning. Place on grill and close cover, cook 5 minutes on each side.

Remove onions and peppers from grill, thinly slice as desired. Place on aluminum foil and return to grill to keep warm. Remove mushrooms and thinly slice. Lightly toast bun on grill. Remove peppers, onions and mushrooms and combine.

Place cheese on each split roll, top mushroom mixture. Turn grill off and place sandwiches on grill with lid closed, 5 minutes or until cheese is fully melted. Cut in half and serve immediately.

NUTRITION FACTS per serving

Calories 370
Calories from Fat 210
Total Fat 23g
Saturated Fat 10g
Trans Fat 0g
Cholesterol 40mg
Sodium 590mg
Total Carbohydrate 21g
Dietary Fiber 5g
Sugars 4g
Protein 21g
Vitamin A 30%
Vitamin C 120%
Calcium 45%
Iron 10%
Potassium 23%
Selenium 43%