Cheesy Spinach Stuffed Portobello Mushrooms

Ingredients

• 2 large or 4 mini portobello mushroom caps
• Extra virgin olive oil
• 1 small yellow onion, chopped
• 1 box frozen spinach, thawed
• 3-4 garlic cloves, minced
• Red pepper chili flakes
• 1/2 cup mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.  Clean portobello mushroom caps under water and pat dry.
2. In a large saucepan, add a little drizzle of extra virgin olive oil and heat over medium heat.  Add onion to saucepan and cook until they are translucent, about 7 minutes.  Add spinach, garlic, and red chili flakes and cook for a couple minutes, until all is mixed together and heated through.    
3. Divide the filling into two servings and stuff the mushrooms.  Pat the filling down into the mushrooms so it gets in every nook and cranny.
4. Top each mushroom with 1/4 cup mozzarella cheese please.
5. Place cookie sheet in oven and cook for about 10-15 minutes until mushrooms are cooked through.  Turn your broiler on to high and allow the cheese to melt all over the mushrooms.

SMOKY BLACK BEAN BEET BURGERS

Ingredients

• 3/4 cup cooked quinoa
• 1/2 large red onion, finely diced
• 1 cup finely chopped mushrooms
• Salt & Pepper
• 1 15-ounce can black beans, well rinsed and drained
• 1 cup finely grated raw beet
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 cup raw walnuts, crushed or ground into a loose meal

Instructions

1. Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
3. Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce.
5. Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F.
6. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape. You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
7. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
8. Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.

Crab Stuffed Mushrooms

Ingredients

• 2 portobello mushroom caps, wiped clean, stem removed
• Olive oil cooking spray
• 8oz fresh lump crabmeat
• ¼ cup chopped scallions
• 6 tablespoons sour cream
• ¼ cup grated Parmesan
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon black pepper
• ⅛ teaspoon paprika

Instructions

1. Preheat the broiler, setting temperature to high. Set oven rack in the middle of the oven. Line a baking sheet with foil.
2. Spray the mushroom caps with olive oil cooking spray on both sides. Broil 5 minutes on each side, or until just tender.
3. Meanwhile, transfer the crab to a medium bowl, feeling through the meat to make sure no shell pieces remain. Add the remaining ingredients except for the paprika and mix well, with a fork or a spatula, to combine.
4. If the mushrooms have released water while broiling, drain them on paper towels, then fill the portobello caps with the crab mixture. Sprinkle with the paprika. Broil 2-3 minutes, just until the filling is warm and golden.

Creamy Chicken and Mushroom Skillet

Ingredients

• 8 boneless skinless chicken thighs
• ½ cup flour seasoned with salt and pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 pound sliced mushrooms (I used cremini but any will do)
• 1 large clove garlic, chopped
• 1½ cups white wine or chicken broth (I used wine...of course!)
• 1 heaping tablespoon chopped fresh thyme (or 2 teaspoons dry)
• ½ cup Asiago cheese (or other hard cheese like Parmesean)
• 2 tablespoons Dijon mustard
• ½ cup cream

Instructions

1. In a large skillet, melt butter and olive oil on medium high heat.
2. Dredge chicken in seasoned flour and sauté in butter/olive oil mixture until golden brown. About 5 minutes on each side. Remove from pan and set aside.
3. Add mushrooms and garlic to pan. Saute for a few minutes until mushrooms are slightly limp.
4. Add white wine and thyme - scraping up all the bits in the bottom of the pan.
5. Add chicken back to pan and simmer for about 15-20 minutes.
6. Remove chicken from pan. 
7. Add cream, asiago, dijon and salt and pepper to taste.
8. Add chicken back to pan to reheat.  

Roasted Mushrooms with Garlic & Thyme

Ingredients

• 16 even-sized open cup mushrooms, stalks cut level
• 3 tbsp olive or vegetable oil
• 2 cloves garlic, chopped very finely
• 3 tbsp unsalted butter, softened
• 2 tbsp fresh thyme, chopped
• ½ tsp garlic powder
• 5 tbsp fresh breadcrumbs
• 1½ tbsp lemon juice
• salt and freshly ground black pepper to taste

Instructions

1. Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
2. Arrange the mushrooms in a a 9x13 cooking dish with the stalks facing upwards.
3. In a small bowl, mix together the butter, garlic, thyme, lemon juice and seasoning.
4. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
5. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

Creamy Polenta with Melted Peppers, Mushrooms, and Fried Eggs Recipe

Ingredients

For the polenta

• 2 cups lowfat milk
• 1/2 teaspoons kosher salt
• 3/4 cup stoneground polenta (not instant)
• 3/4 cup coarsely shredded Parmesan cheese

For the vegetables

• 2 tablespoons olive oil, divided
• 1 pound cremini mushrooms, quartered
• Kosher Salt and Freshly Ground Black Pepper
• 1 yellow onion, quartered and thinly sliced
• 2 bell peppers, cored, stemmed, and thinly sliced
• Spinach or baby chard (optional)

For topping (garnishing)

• 4 large eggs
• Chives, for garnish
• Crème Fraiche

Instructions

Combine milk, 1 1/2 cups of water, and salt in a medium saucepan over medium-high heat and bring to a simmer. When it simmers, slowly pour in the polenta and whisk to combine. Partially cover with a lid, reduce heat to low, and cook, whisking vigorously every 5 minutes, until polenta is no longer gritty and looks like creamy oatmeal, about 30 minutes total. Meanwhile, heat 1 tablespoon of the olive oil in a large pan over medium-high heat. When the oil shimmers, add the mushrooms and a pinch of salt, some freshly ground black pepper, and stir to coat in the oil. Cook, stirring occasionally, until golden brown and all the liquid is cooked off, about 8 minutes. Remove to a bowl and return the pan to the stove. Add remaining oil and the onions and stir to coat in the oil. Cook until translucent and soft, about 3  minutes. Stir in the bell peppers, add a big pinch of salt, some freshly ground black pepper, and cook, stirring occasionally, until soft, about 15 minutes. Add 1/4 cup of water, reduce the heat to low, cover and cook until very soft, about 5 minutes more. Meanwhile, when the polenta is done cooking, turn off the heat and cover until ready to use. Add the mushrooms back to the pepper mixture, stir to coat, cover, turn off heat, and set aside until ready to use. If you’re craving an egg, now would be the time to prepare it. Just before serving, stir the cheese into the warm polenta. Taste the polenta and check out the consistency. If you like it looser, whisk in another 1/4 cup of water as needed to loosen the polenta to the consistency of oatmeal. To serve, divide polenta evenly among four bowls. If using the greens, stir them into the mushrooms mixture until just wilted then spoon over the polenta. Top each bowl with a fried egg, a sprinkling of some chives, and a dollop of crème fraiche and serve.

Hearty Lentil and Mushroom Shepherd’s Pie

Ingredients

• 8 large or 10 medium potatoes
• 2 tablespoons nonhydrogenated margarine*
• 1/2 cup rice milk
• Salt to taste
• 2 tablespoons olive oil*
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 6 ounces cremini or baby bella mushrooms
• Two 15-ounce cans lentils, lightly drained but not rinsed (or about 3 1/2 cups cooked lentils with a little of their cooking liquid)
• 2 tablespoons dry red wine, optional
• 1 to 2 tablespoon reduced-sodium soy sauce or Bragg’s liquid aminos*
• 2 teaspoons seasoning blend (such as Spike or Mrs. Dash)
• 1/2 teaspoon dried thyme
• Freshly ground pepper to taste
• 3 tablespoons cornstarch or arrowroot
• 8 to 10 ounces baby spinach or arugula leaves
• 1 cup fresh bread crumbs or panko bread crumbs (gluten-free if needed)

Instructions

Peel and dice the potatoes. Place in a large saucepan with enough water to cover. Bring to a simmer, then cover and simmer until tender, about 20 minutes. Drain and transfer to a small mixing bowl.
Stir the margarine into the potatoes until melted, then add the rice milk and mash until fluffy. Cover and set aside until needed. Preheat the oven to 400 degrees.
While the potatoes are cooking, heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and mushrooms and continue to sauté until the onion is golden.
Add the lentils and their liquid and bring to a gentle simmer. Stir in the optional wine, soy sauce, seasoning blend, thyme, and pepper. Cook gently for 5 minutes. Combine the cornstarch with just enough water to dissolve in a small container. Stir into the lentil mixture.
Add the spinach, a little at a time, cooking just until it’s all wilted down. Remove from the heat; taste to adjust seasonings to your liking.
Lightly oil a 2-quart (preferably round) casserole dish, or two deep-dish pie plates. Scatter the breadcrumbs evenly over the bottom. Pour in the lentil mixture, then spread the potatoes evenly over the top. If using two pie plates, divide each mixture evenly between them.
Bake for 30 to 35 minutes, or until the potatoes begin to turn golden and slightly crusty. Let stand for 5 to 10 minutes, then cut into wedges to serve.

Mini Mushroom Tarts

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons (28 grams) unsalted butter
• 2 shallots, thinly sliced
• 3 cups (350 grams) mushrooms, thinly sliced
• 1 clove garlic, minced
• 1 teaspoon (about 1 sprig) fresh rosemary, chopped
• 1/2 cup (30 grams) parmesan cheese, grated
• 1 large egg, lightly beaten
• 1 tablespoon heavy whipping cream
• Salt and pepper, to taste

Instructions

Preheat oven to 400 degrees F. Lightly grease a mini tart or muffin pan.
In a large saute pan, melt the butter over medium heat. Add the shallots and cook until soft and translucent, about 2 minutes. Add the mushrooms and garlic and saute until mushrooms are soft, about 5 minutes, stirring frequently. Add the rosemary and salt and pepper to taste. Set the mixture aside to cool slightly.
On a lightly floured surfaced, roll out the puff pastry till it is about doubled in size. Cut into rounds to fit inside the mini tart or muffin pan. Press the rounds into the pan.
In a medium bowl combine the egg, cream, parmesan cheese, and mushroom mixture. Spoon into the prepared mini tart shells. Bake until golden and bubbly, about 15-17 minutes. Let cool for a few minutes in the pan, then serve immediately.
While best served immediately, store mini tarts in an airtight container in the fridge. Reheat in a 350 degree F oven for 5-7 minutes.