Archive for July, 2012

Roasted Mushroom and Goat Cheese Hummus

Susie from We are Not Martha combines mushrooms and goat cheese to create a simple and unique hummus dish that you can’t find on store shelves.

I always thought people who made their own hummus were crazy. I figured you buy a container of hummus because you need a quick appetizer to serve your guests while you’re sweating over the oven cooking the main course. “Isn’t this supposed to be the easy part?,” I’d tell myself.

But then, I tried making a batch to see what the hype was all about – not for a party, mind you, but on a Sunday when I had the entire day to myself. Well, I didn’t need the whole day because it took about 5 minutes. And it took one bite for me to be sold. The most amazing thing about homemade hummus, besides the fact that it tastes so much better than anything you buy in the grocery store, is that you can make pretty much any flavor your heart desires. Sure, your local grocery store has roasted red pepper and spinach artichoke, but there’s a limit to the selection. Not so when you’re making hummus yourself.

So, next time I’m craving mushroom hummus, I can make it. It’s quick and simple, but incredibly delicious.  You don’t generally find cheese in hummus, but I just love mushrooms and goat cheese together so much and figured it would only make the hummus better. I was right. And you’ll totally impress your guests when they ask what brand the roasted mushroom and goat cheese hummus is and you say, “Thanks, I made it myself.”

Roasted Mushroom and Goat Cheese Hummus

Makes about 2 cups


  • 10 oz. baby bella mushrooms, sliced
  • Olive oil for brushing, plus 3 Tbsp. for mixing
  • 2 garlic cloves, chopped
  • 1-14 oz. can chickpeas, liquid drained
  • 1/2 Cup tahini paste
  • 3 Tbsp. lemon juice
  • Salt and pepper
  • 2 tsp. cumin
  • 1 1/2 oz. goat cheese


  1. Pre-heat oven to 450 degrees. Place sliced mushrooms and garlic on a foil-covered baking sheet and lightly brush with olive oil. Roast mushrooms in oven at 450 degrees for about 12 minutes, rotating halfway through. Mushrooms should be just beginning to brown. Let mushrooms cool to room temperature.
  2. In the bowl of a food processor, combine chickpeas, tahini, lemon, salt, pepper, cumin, and mushroom and garlic mixture and process until smooth.  Add 3 Tbsp. olive oil and process a bit more. Stir in goat cheese.
  3. Serve roasted mushroom and goat cheese hummus with pita triangles.



The Blend Hits a Home Run with Kids and Parents

Do you ever wonder how kids react to veggies, especially mushrooms on their lunch tray? Bart Minor, our Mushroom Council Representative, shares how the mushroom swapability method went over at two recent food conferences.

The Mushroom Council recently attended the School Nutrition Association Annual National Conference in Denver, Colorado from July 15 – July 18 and immediately followed that up with a visit to the Produce Marketing Association’s Foodservice Chef Competition in California. One of our goals at each event was to talk about ways to get kids to eat their veggies. Nothing makes the case like testing a food method yourself, so we sampled mushroom swapability meatballs and tacos. The swapability method refers to replacing a portion of ground meat in a recipe with minced mushrooms to add a serving of veggies. This approach was a runaway success for its ease and tasty flavor – factors that are a hit with both parents and kids. In fact, the samples were so popular that the swapability tacos won “Best Kid’s Dish: Adults’ Choice,” and “Best Kid’s Dish: Kids’ Choice” at the PMA’s Chef Competition.

If you’re still not convinced on swapability, here are two reasons to believe:

1)  It tastes great – even hard-to-please kids say so!

2)  It adds a serving of nutritious vegetables – something parents and school lunch directors love!

Try the award-winning taco recipe yourself and become a swapability believer!

Mushroom Tacos with Salsa Verde

(yields 8 servings)



  • 2 Tbsp. olive oil
  • 1/4 lb. 85% lean ground beef
  • 3/4 lb. white button mushrooms
  • 3/4 lb. crimini mushrooms
  • 2 cups julienne of sweet onions
  • 1 Tbsp. minced garlic
  • 4 Tbsp. ground chili pepper
  • Salt and pepper, if necessary
  • Lime juice to taste
  • 8 corn tortillas
  • 1 cup shredded green cabbage
  • 2 Tbsp. chopped cilantro
  • 4 Tbsp. Cotija Cheese, grated

Avocado Salsa Verde

  • 1 large, ripe avocado, peeled, pitted and cut in 1/2-inch dice
  • 1/3 cup diced tomato
  • 1 tsp. sugar
  • 2 Tbsp. finely chopped onion
  • 1/2 tsp. seeded and minced Serrano chile
  • 1/2 tsp. minced garlic
  • 1 Tbsp. lemon or lime jice
  • 2 Tbsp. chopped cilantro
  • 1/4 tsp. sugar


  1. Heat a sauté pan over medium-high heat. Place ground beef in pan and cook; season with salt and pepper. Sauté for 3 to 5 minutes until golden brown. Chop mushrooms to approximately the size and texture of ground beef and sauté in a separate pan with 2 tablespoons olive oil for 3 to 5 minutes.
  2. Combine mushrooms and meat and set aside.
  3. Heat sauté pan used for ground beef over medium-high heat. Add onions and sauté until golden brown.
  4. Add garlic and cook until fragrant. Add the mushroom/beef mixture and ground chili pepper. Sauté 2 to 3 minutes, stirring. Adjust seasoning with salt, pepper and lime juice.

Cherry Portabella-Stuffed Pork Chops

Shaina Olmanson from Food for My Family transforms a comforting fall casserole into an ideal summer dish, filled with sweet summer cherries and hearty mushrooms.

It’s summer, and to me, this means meals on the grill. It’s too hot to turn the oven on and heat up the house. In the Midwest, we like to get outside and enjoy the warm weather as long as it’s willing to hang around, so we enjoy a meal on the patio those nights.

I have a deeply engrained love of wild rice and mushroomsIt’s a classic casserole, one of the only casseroles that grace my dinner table. Still, casseroles are best kept for cold weather when you need help warming up. So bringing a casserole to the summer dinner table simply meant pairing the wild rice and mushrooms with a few friends around the grill and bright, plump summer cherries. In this recipe, pork pairs with the earthiness of the mushrooms, the nutty wild rice, and the cherries to make this the ideal patio dinner.

Cherry Portabella-Stuffed Pork Chops

(Makes 4 pork chops)


  • 4 thick-cut pork chops
  • 1 ½ cups cooked wild rice
  • 6 ounces baby portabella mushrooms
  • 24 ripe cherries, pitted and chopped
  • ½ red onion, chopped
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh chopped rosemary, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt


  1. Use a sharp knife to cut a pocket into the pork chops, and make the pocket as big as possible without cutting through the backside. In a medium bowl, mix together wild rice, mushrooms, cherries, red onion, rosemary, olive oil, salt, and pepper. Spoon the stuffing into each chop, trying to get them as full as possible. Place any leftover stuffing into a foil pouch and seal.
  2. Preheat your grill to high and clean the grate. Apply a coating of olive oil or non-stick grilling spray. Place the chops and the foil pouch on the grill, close the lid and allow to cook for about three minutes. Flip the chops and grill for another three minutes.
  3. Turn the heat down to medium, flip, and cook each side for an additional three minutes. Your cooking time will vary considerably depending on the thickness of the chops and the heat of your grill.
  4. When they’re done, remove them to a foil lined plate and cover.  Let the pork chops rest for at least five minutes. Serve with leftover stuffing from the pouch.



Discovering Mushrooms

In today’s world, so many people are going online to talk about food – every taste, bite and memory is now shared. Mushrooms’ versatility, health benefits and delicious nature make it a food that creates a lot of buzz.

The new cookbook is digital – whether it’s recipes on Facebook, Twitter or Pinterest – and mushroom recipes are no exception. Here’s a look at where to find mushroom inspiration across the web!

From Pinterest to Facebook, mushrooms have never looked so good. The Mushroom Channel is serving up visual inspiration to turn your fresh supply of mushrooms into a kitchen masterpiece.

A natural benefit of mushrooms is their ability to complement just about any recipe. Making Macaroni and Cheese? Throw in some mushrooms! Taco night? Swap mushrooms for a portion of meat!  Our recipe database is full of flavorful options to suit almost any craving.

The Mushroom Council works with a group of amazing bloggers who are constantly coming up with new mushroom dishes for every season, meal and gathering. If you ever miss a recipe, you can always find them on the Mushroom Love Pinterest board and Featured Recipes Pinterest board.

Whether you’re looking for recipe ideas, cooking tips, school lunch recommendations or gourmet meals to make at home, there is always an online conversation happening about food (we’re just a little partial to the topic of mushrooms). Twitter and Facebook provide the ability to connect with chefs, foodies, Registered Dieticians and more. You never know who you might “meet” online!

If you’re not already connected with us online become a part of the Mushroom Council’s Digital Table!

Summer Stuffed Shrooms

Paula from Bell’alimento combines the flavors of summer in this light and tasty stuffed mushrooms appetizer that’s a perfect start to a decadent dinner or back porch gathering!

Summer time means a wealth of fresh produce. It’s the best time for tomatoes and because of their abundance I love to slow roast them to bring out their intense natural sweetness. Pairing the slow roasted tomatoes with spinach that’s been cooked with a smidge of olive oil and garlic is a match made in produce heaven.  I stuff this mixture into beautiful mushroom caps and bake them up until they’re soft and scrumptious. While I could stop there I prefer top them off with a light and buttery wine and lemon sauce to perfectly accent the natural flavors.

Simple and delightful, just as an appetizer should be!



  • 1 tablespoon olive oil
  • 2 cloves garlic – minced
  • 6 ounces fresh spinach
  • Salt/pepper
  • 2 tablespoons slow roasted tomatoes
  • 8 ounces button mushrooms – stems removed
  • 2 tablespoons butter – cubed
  • ¼ cup dry white wine
  • 1 teaspoon fresh lemon juice


  1. Preheat oven to 350 degrees.
  2. Place mushrooms into a greased baking dish and set aside.
  3. Add the olive oil and garlic into a sauté pan and heat over medium heat. Add fresh spinach, season with salt and pepper and cook until completely wilted.  Drain and squeeze spinach until all liquid is removed.
  4. Transfer spinach and tomatoes onto a cutting board and roughly chop.
  5. Equally divide filling between mushrooms.  Bake for approximately 10 minutes or until mushrooms are softened.
  6. While the mushrooms are baking, add butter into the sauté pan and melt. Add wine, lemon juice, season with salt and pepper, and allow mixture to reduce until thick. Pour the mixture over mushrooms once they have finished cooking.

Optional: Garnish with grated Pecorino if desired.