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Posts Tagged ‘mushrooms’

Artichoke & Mushroom Toasts

Ingredients
36 slices French bread baguette (1/2 inch thick)
3 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 pound sliced baby portobello mushrooms
1/2 teaspoon Italian seasoning
2 tablespoons butter
6 garlic cloves, minced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1/3 cup mayonnaise
1 tablespoon shredded Parmesan cheese
2 cups (8 ounces) shredded Swiss cheese

Directions
Place bread on baking sheets; brush with 2 tablespoons oil. Broil 4-6 in. from heat for 1-2 minutes or until lightly toasted.

In a large skillet, saute mushrooms with Italian seasoning in butter and remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat and set aside.

Place artichokes in a food processor; cover and process until finely chopped. Add mayonnaise and Parmesan cheese; cover and process until blended. Spread over toast slices; top with mushrooms and sprinkle with Swiss cheese.

Bake at 350° for 4-6 minutes or until cheese is melted. Yield: 3 dozen.

To Make Ahead: Prep the toasts earlier in the day and store on baking sheets in the refrigerator. Sprinkle with Swiss cheese just before baking.

Recipe found here: Artichoke & Mushroom Toasts

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hearty-portobello-linguine

Hearty Portobello Linguine

Ingredients
1 package (9 ounces) refrigerated linguine
1/4 cup olive oil
4 large portobello mushroom caps (about 3/4 pound), halved and thinly sliced
3 garlic cloves, minced
3 plum tomatoes, chopped
1/3 cup pitted Greek olives, halved
1 teaspoon Greek seasoning
3/4 cup crumbled tomato and basil feta cheese

Directions
Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes.

Drain linguine; add to pan and toss to coat. Serve with cheese. Yield: 4 servings.

Recipe found here: Hearty Portobello Linguine

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stir-fry-rice-bowl

Stir-Fry Rice Bowl

Ingredients
1 tablespoon canola oil
2 medium carrots, julienned
1 medium zucchini, julienned
1/2 cup sliced baby portobello mushrooms
1 cup bean sprouts
1 cup fresh baby spinach
1 tablespoon water
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili garlic sauce
4 large eggs
3 cups hot cooked brown rice
1 teaspoon sesame oil

Directions
In a large skillet, heat canola oil over medium-high heat. Add carrots, zucchini and mushrooms; cook and stir 3-5 minutes or until carrots are crisp-tender. Add bean sprouts, spinach, water, soy sauce and chili sauce; cook and stir just until spinach is wilted. Remove from heat; keep warm.

Place 2-3 in. of water in a large skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.

Serve rice in bowls; top with vegetables. Drizzle with sesame oil. Top each serving with a poached egg. Yield: 4 servings.

Recipe found here: Stir-Fry Rice Bowl

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chicken-with-wine-sauce

Chicken with Wine Sauce

Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
1 egg
1 tablespoon water
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound sliced fresh mushrooms
2/3 cup plum wine

Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture.

In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken. Yield: 4 servings.

Recipe found here: Chicken with Wine Sauce

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chicken-marsala-with-gorgonzola

Chicken Marsala with Gorgonzola

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 cup marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 tablespoons minced fresh parsley

Directions
Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.

In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.

Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.

Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.

Recipe found here: Chicken Marsala with Gorgonzola

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calzone-pinwheels

Calzone Pinwheels

Ingredients
1/2 cup shredded part-skim mozzarella cheese
1/2 cup part-skim ricotta cheese
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mushrooms
1/4 cup finely chopped green pepper
2 tablespoons finely chopped onion
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 package (8 ounces) refrigerated crescent rolls
1 jar (14 ounces) pizza sauce, warmed

Directions
Preheat oven to 375°. In a small bowl, mix the first nine ingredients.

Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal.

Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12-15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 appetizers.

Recipe found here: Calzone Pinwheels

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mushroom-bundles

Mushroom Bundles

Ingredients
1 tablespoon olive oil
1 cup chopped fresh mushrooms
1 cup chopped baby portobello mushrooms
1/4 cup finely chopped red onion
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon pepper
4 sheets phyllo dough (14×9-inch size)
3 tablespoons butter, melted
2 tablespoons crumbled feta cheese

Directions
Preheat oven to 375°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-5 minutes or until tender. Add garlic, rosemary and pepper; cook 2 minutes longer. Remove from heat.

Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with three additional phyllo sheets, brushing each layer. Using a sharp knife, cut the layered sheets into twelve 3-in. squares. Carefully press each stack into an ungreased mini-muffin cup.

Stir feta into mushroom mixture; spoon 1 tablespoon into each phyllo cup. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Brush tops with remaining butter. Bake 12-15 minutes or until golden brown. Serve warm.

Freeze option: Freeze cooled bundles in resealable plastic freezer bags. To use, reheat bundles on a greased baking sheet in a preheated 375° oven until crisp and heated through. Yield: 1 dozen.

Recipe found here: Mushroom Bundles

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