Posts Tagged ‘Taste of Home’

Mushroom-Herb Stuffed French Toast

French toast made savory with mushrooms, cheese and herbs is a delicious twist to this breakfast classic.

Yield: 8 servings

Serving Size: 2 prepared French toast


1 pound thinly sliced crimini mushrooms
4 tablespoons butter, divided
1 package (8 ounces) reduced-fat cream cheese
2 cups (8 ounces) shredded Gruyere or Swiss cheese, divided
4 tablespoons minced chives, divided
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
16 slices Texas toast
4 eggs
2 cups 2% milk
2 tablespoons butter, melted


In a large skillet, saute mushrooms in 1 tablespoon butter until tender; set aside.

In a small bowl, beat the cream cheese, 1 cup Gruyere cheese, 2 tablespoons chives, tarragon, garlic, salt and pepper until blended. Spread over bread slices. Spoon mushrooms over half of the slices; place remaining bread slices over the top.

In a shallow bowl, whisk the eggs, milk and melted butter. Dip both sides of sandwiches into egg mixture.

In a large skillet, toast sandwiches in remaining butter in batches for 2-3 minutes on each side or until golden brown. Sprinkle with remaining cheese and chives.

Nutrition Facts

Calories: 540; Total Fat: 28g; Saturated Fat: 17g; Cholesterol: 165mg; Sodium: 820mg; Protein: 23g; Total Carbohydrate: 50g; Dietary Fiber: 2g

Triple-Mushroom au Gratin Potatoes

Yield: 10 servings


1/2  pound each sliced shiitake, crimini and small white button mushrooms
6    tablespoons butter, divided
1    tablespoon sherry, optional
5    tablespoons all-purpose flour
3    cups half-and-half cream
3    tablespoons minced fresh rosemary
1-1/2     teaspoons salt
1    teaspoon pepper
2    cups (8 ounces) shredded Gruyere cheese
2    pounds red potatoes, thinly sliced
1/2  teaspoon paprika


In a large skillet, saute mushrooms in 1 tablespoon butter and sherry if desired until liquid is absorbed. Remove from the heat and set aside.

In a large saucepan, melt the remaining butter. Whisk in flour until smooth; gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the rosemary, salt and pepper. Gradually add cheese; stir until cheese is melted. Remove from the heat.

Arrange the potatoes in a greased 13-in. x 9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.

Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until golden brown and bubbly. Let stand for 15 minutes before serving.

Nutrition Facts: 3/4 cup (calculated without sherry) equals 442 calories, 29 g fat (18 g saturated fat), 104 mg cholesterol, 599 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.


Chicken and Mushroom Marsala

Yield: 2


2 boneless skinless chicken breast halves (5 ounces each)
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
4 teaspoons olive oil
1/2 pound sliced crimini mushrooms
3 tablespoons butter, divided
1 cup marsala wine
3/4 cup beef broth
4 teaspoons lemon juice
1 tablespoon sugar
1 garlic clove, minced
Minced fresh parsley


Flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken and shake to coat.

In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.

In the same skillet, saute mushrooms in 2 tablespoons butter until tender. Add wine and broth, stirring to loosen browned bits from pan. Add the lemon juice, sugar and garlic. Bring to a boil; cook until liquid is reduced by half. Stir in remaining butter. Return chicken to skillet and heat through. Sprinkle with parsley.

Nutrition Facts: 1 chicken breast with 1/2 cup sauce equals 677 calories, 30 g fat (13 g saturated fat), 123 mg cholesterol, 834 mg sodium, 37 g carbohydrate, 2 g fiber, 34 g protein.


Stuffed Flank Steak with Mushroom Sherry Cream

Yield: 6 servings

Preparation Time: 45 minutes

Cooking Time: 40 minutes


1 beef flank steak (1-1/2 pounds)

1/3 cup garlic-herb cheese spread

2 tablespoons prepared pesto

3/4 pound whole button mushrooms, thinly sliced, divided

2 cups fresh baby spinach

1 jar (7 ounces) roasted sweet red peppers, drained and julienned

1 teaspoon coarsely ground pepper

1/2 teaspoon salt

2 tablespoons olive oil, divided

1 shallot, sliced

2 cups reduced-sodium beef broth

1 cup sherry

1 cup heavy whipping cream


Split steak horizontally from a long side to within 1/2 inch of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4 inch thickness. Remove plastic.

Spread cheese over steak to within 1/2 inch of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-inch intervals. Rub with 1 tablespoon oil.

In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375° for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove from the pan; cover and keep warm.

In the same skillet, sauté shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef.


Calories 500
Calories from Fat 290
Total Fat 33g
Saturated Fat 16g
Trans Fat 0g
Cholesterol 115mg
Sodium 1160mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 4g
Protein 31g
Vitamin D 7%
Vitamin A 50%
Vitamin C 35%
Calcium 10%
Iron 15%
Potassium 19%
Selenium 49%

Mushroom Panzanella

Yield: 8 servings

Preparation Time: 35 minutes

Cooking Time: 20 minutes


4 cups cubed sourdough bread

6 tablespoons olive oil, divided

1 teaspoon salt, divided

1 pound sliced fresh assorted mushrooms (such as shiitake, oyster and cremini)

1 garlic clove, minced

2 tablespoons balsamic vinegar

1 tablespoon stone-ground mustard

1 teaspoon honey

4 cups fresh arugula

1 cup grape tomatoes, halved

2 tablespoons pine nuts, toasted

2 tablespoons golden raisins

2 ounces fresh goat cheese, crumbled


In a large bowl, combine the bread, 2 tablespoons oil and 1/4 teaspoon salt; toss to coat. Transfer to an ungreased baking sheet. Bake at 450° for 8-10 minutes or until golden brown. Cool to room temperature.

Combine the mushrooms, 2 tablespoons oil, garlic and 1/4 teaspoon salt; transfer to a greased baking sheet. Bake at 450° for 10-12 minutes or until tender.

In a large bowl, whisk the vinegar, mustard, honey and remaining oil and salt. Add the arugula, tomatoes, pine nuts, raisins, bread and mushrooms; toss to coat. Sprinkle with goat cheese. Serve immediately.


Calories 300
Calories from Fat 120
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 5mg
Sodium 670mg
Total Carbohydrate 35g
Dietary Fiber 3g
Sugars 6g
Protein 9g
Vitamin D 1%
Vitamin A 10%
Vitamin C 6%
Calcium 6%
Iron 15%
Potassium 12%
Selenium 40%

Southwestern Quiche

Yield: 6 servings

Preparation Time:  20 minutes

Cooking Time: 40 minutes


4 flour tortillas (8 inches)

1 pound uncooked chorizo

1/2 pound sliced button mushrooms

1 tablespoon butter

1 green onion, thinly sliced

1/4 teaspoon salt

1/4 teaspoon pepper

4 eggs, beaten

1 cup (4 ounces) shredded sharp cheddar cheese, divided

1 cup heavy whipping cream

1 medium tomato, seeded and chopped

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

Salsa and cubed avocado, optional


In a greased 9-inch pie plate, arrange tortillas in an overlapping pattern so that they cover sides and bottom of pie plate, forming a crust. Set aside.

In a large skillet, cook chorizo over medium heat until fully cooked; drain and set aside. In the same skillet, sauté mushrooms in butter until tender. Add onion, salt and pepper; cook 2 minutes longer.

In a large bowl, combine the eggs, half of the cheese, chorizo, cream, tomato, garlic powder and cumin. Stir in mushroom mixture. Pour into pie plate; top with remaining cheese. Cover edges of quiche with foil so tortillas do not burn.

Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with salsa and avocado, if desired.


Calories 740
Calories from Fat 520
Total Fat 58g
Saturated Fat 27g
Trans Fat 0g
Cholesterol 285mg
Sodium 1420mg
Total Carbohydrate 23g
Dietary Fiber 2g
Sugars 3g
Protein 32g
Vitamin D 18%
Vitamin A 25%
Vitamin C 10%
Calcium 25%
Iron 20%
Potassium 19%
Selenium 53%

Portabella Burgers with Pear-Walnut Mayonnaise

These portabella burgers take gourmet to another level. Made with fresh arugula, Gorgonzola cheese, pears, walnuts and more, this recipe is bound to excite your taste buds.

Yield: 4

Serving Size: 1 burger


1/4 cup olive oil
1/4 cup balsamic vinegar
3 garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
4 large portabella mushrooms
1 medium pear, peeled and chopped
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons mayonnaise
4-1/2 teaspoons chopped walnuts
4 slices onion
6 ounces Gorgonzola cheese, thinly sliced
4 whole wheat hamburger buns, split
2 cups fresh arugula


In a large resealable plastic bag, combine the oil, vinegar, garlic and thyme; add the mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours.

In a small skillet, saute pears in oil and lemon juice until tender; cool slightly. Place in a small food processor; cover and process until blended. Stir in mayonnaise and walnuts. Cover and refrigerate until serving.

Drain and discard marinade. Grill mushrooms, over medium heat, covered, for 3-4 minutes on each side or until tender. Top with onion and cheese slices. Cover and cook for 2-3 minutes or until cheese is melted. Serve on buns with arugula and mayonnaise mixture.

Nutrition Facts:

Calories: 530; Total Fat: 38g; Saturated Fat: 12g; Cholesterol: 40mg; Sodium: 820mg; Protein: 16g; Carbohydrates: 39g; Dietary Fiber: 6g

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Portabella Waffles with Balsamic Syrup

Yield: 16 (nutritional information based on a 2 waffle serving)


1 cup balsamic vinegar
2 tablespoons brown sugar
2 bacon strips, chopped
1/2 cup butter, softened
1/3 cup crumbled goat cheese
2 large portobello mushrooms, cubed
2 tablespoons olive oil
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/4 teaspoon salt
2 eggs
1-1/2 cups milk plus 2 tablespoons milk
1/2 cup canola oil


In a small saucepan, combine vinegar and brown sugar. Bring to a boil; cook until liquid is reduced to 1/3 cup. In a small skillet, cook bacon over medium heat until crisp. Transfer to a small bowl; cool slightly. Add butter and goat cheese; beat until blended.

In a large skillet, saute mushrooms in oil until tender; cool slightly. Place 1/4 cup mushrooms in a food processor. Cover and process until pureed. In a large bowl, combine the flour, baking powder, baking soda, thyme, pepper and salt. In another bowl, combine the eggs, milk, oil and pureed mushrooms; add to dry ingredients just until moistened. Fold in the cubed mushrooms.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with goat cheese butter and balsamic syrup.


Per serving: Calories: 536; Total Fat: 40g; Saturated Fat: 15g; Cholesterol: 107mg; Sodium: 476mg; Protein: 11g; Total Carbohydrate: 33g; Dietary Fiber: 1g

Stuffed Asiago-Basil Mushrooms

Yield: Yields 24 mushrooms (nutrition information one mushroom serving)


24 crimini mushrooms, stems removed
1/2 cup reduced-fat mayonnaise
3/4 cup shredded Asiago cheese
1/2 cup loosely packed basil leaves, stems removed
1/4 teaspoon white pepper
6 cherry tomatoes, quartered
2 tablespoons grated Parmesan cheese, optional


Place mushrooms on a greased 15-in. x 10-in. x 1-in. baking pan; bake at 375° for 10 minutes. Drain liquid from mushrooms.

Meanwhile, in a food processor, place the mayonnaise, Asiago cheese, basil and pepper; cover and process until blended.

Fill mushrooms with a heaping teaspoonful mayonnaise mixture; top with tomato. Bake 8-10 minutes longer or until lightly browned. Sprinkle with Parmesan cheese if desired.


Calories 35
Total Fat 3g
Saturated Fat 1g
Cholesterol 5mg
Sodium 50mg
Carbohydrate 2g
Protein 2g

Sesame Chicken with Ginger Shiitake Cream Sauce

Yield: 4


4 boneless skinless chicken breast halves (6 ounces each)
1/8 teaspoon salt
1/8 teaspoon pepper
2/3 cup sesame seeds
2 tablespoons peanut oil
1/2 pound whole fresh shitake mushrooms, stems removed and thinly sliced
4-1/2 teaspoons minced fresh gingerroot
2 garlic cloves, minced
1-1/2 teaspoons butter
4-1/2 teaspoons soy sauce
1 cup heavy whipping cream
1-1/2 teaspoons wasabi mustard
Hot cooked rice


Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. Place sesame seeds in a shallow bowl; dip chicken in sesame seeds.

In a large skillet, cook chicken in oil over medium heat for 8-10 minutes on each side or until juices run clear; remove and keep warm.

In the same skillet, saute the mushrooms, ginger and garlic in butter and soy sauce; stir in cream and mustard. Cook and stir for 6-8 minutes or until thickened; serve with chicken and rice.

Calories 587
Total Fat 45g
Saturated Fat 17g
Cholesterol 179mg
Sodium 580mg
Carbohydrate 10g
Dietary Fiber 1g
Protein 43g