Archive for May, 2013

Marinated Grilled Mushrooms

Kristen from Dine and Dish shares a recipe for Marinated Grilled Mushrooms that proves the most gourmet meal can be served right in your own home. 

Marinated Grilled Mushrooms by Dine and Dish

When my husband and I first graduated college and got our first jobs, we would live for pay day. Like most new grads, we didn’t have a lot of extra cash so going out to eat then was really special. Once a month on pay day, we would head out to our favorite steak house and enjoy a nice dinner out. Yes, we were excited about a nice, juicy steak but the one thing we would always splurge on was a side of mushrooms.

The mushrooms at our favorite steak house were grilled and were cooked in the most flavorful marinade… it was such a treat and I always knew my husband loved me because he’d always let me have the last one.

Now that we’ve grown and are a little more experienced, our favorite restaurant / steak house is at home. As two people who love to cook, we’ve discovered it’s much more enjoyable to have a nice meal in and to be able to cook what we want and how we want it cooked. One thing I have missed from our monthly date nights out were those amazing marinated grilled mushrooms! Until now…

These marinated mushrooms can be cooked on the grill in a foil packet or can be sautéed on the stove top. This recipe is a great for a side dish to steak, chicken, fish… or even as an appetizer before a meal. Leftovers could even be diced up and blended into your favorite burger, taco or pizza. Simple, delicious and worth the splurge… I hope you’ll enjoy our Marinated Grilled Mushroom recipe!

Marinated Grilled Mushrooms

Ingredients:

  • 1 Tablespoon butter, diced
  • 1 8oz packaged fresh whole mushrooms, cleaned and patted dry
  • 1/2 cup reduced sodium soy sauce
  • 1 Tablespoon minced garlic
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup fresh Romano cheese, grated

Directions:

  1. Whisk together soy sauce, garlic and ginger in a medium bowl. Add mushrooms and stir around. Cover and refrigerate for 30 minutes.
  2. Prepare a large piece of foil by spraying with cooking spray. Add diced butter.
  3. Remove marinated mushrooms from the bowl with a slotted spoon. Place mushrooms in the foil and fold the packet up and seal tightly.
  4. Grill over medium high heat, turning the foil packet twice, for 7-10 minutes or until mushrooms are tender.
  5. Carefully remove from foil packet and top the mushrooms with grated Romano cheese. Serve warm as an appetizer or side dish.
  6. For stovetop method, simply sauté marinated mushrooms in melted butter for 7-10 minutes over medium high heat.

 

Mushrooms Greet Spring Meals

Mushrooms Chopped,Sliced and Whole

Mushrooms’ year-round growing season  means that they’re a great ingredient to accompany warm weather bites. This past week, spring and mushrooms were on the mind of several food bloggers with scrumptious mushroom dishes popping up every day. We picked a few of our favorites to make your grocery list a breeze for the weekend’s festivities.

Breakfast/Brunch

With Mother’s Day this Sunday, a Mushroom and Gouda Frittata from She Wears Many Hats is the perfect meal for a breakfast in bed treat or a large gathering.

If you’re interested in putting a savory spin on a classic dessert dish, check out this video from Chef Traci Des Jardins featuring Wild Mushroom Bread Pudding.

Dinner/Lunch

For those nights when you want take-out style food, in your own home,a Kale,Mushroom and Ricotta Calzone from Two Peas and Their Pod is just the ticket.

Family Style Dinner

Comfort food is often reserved for fall and winter,but there is nothing like a dish the entire family can dive into year round. An Italian Chicken, Mushroom and Zucchini Skillet is the perfect dish for a Sunday night dinner.

Appetizers

As a topping or a base for stuffing, mushrooms are the perfect ingredient to kick off any meal. Spinach Artichoke Stuffed Mushrooms from How Sweet It Is reinvents classic dip and Mushroom and White Bean Crostinis from Dine and Dish are wonderful for a spin on an Italian favorite.

Of course, once the weekend comes to an end, a mushroom filled Meatless Monday is ready to greet you.

What are you cooking up this weekend? 

Crab Stuffed Mushrooms

Robyn from Add a Pinch shares her recipe for a perfect make-ahead summer appetizer with Crab Stuffed Mushrooms.

Crab Stuffed Mushrooms make a perfect warm weather meal. While they are perfect for a family meal, they are also excellent for entertaining.

During the summer months no one wants to spend endless hours in the kitchen when they can be outside enjoying their company, which is why I like to make these crab stuffed mushrooms ahead of time (up to a day in advance) and then bake them right before serving.

You can easily assemble the crabmeat stuffing and stuff into large portabella caps for a dinner or in smaller portabella or even white mushroom caps as an appetizer.

Their versatility makes them a go-to recipe in my book.

Crab Stuffed Mushrooms by Robyn from Add a Pinch

Crab Stuffed Mushroom Recipe

Ingredients:

  • 4-6 large Portabella mushroom caps or 24 small Portabella or white button mushroom caps
  • 2 cups crab meat
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup green onions, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 1 cup Panko bread crumbs

Directions:

1. Preheat oven to 375º F, if baking at time of making. Otherwise, skip this step.

2. Place mushrooms onto a rimmed baking sheet.

3. Combine crab meat, cream cheese, parsley, onion, cheese, salt, garlic powder, and black pepper in a medium bowl. Spoon into mushroom caps.

4. Top each mushroom cap with bread crumbs.

5. Drizzle with olive oil and bake for 20 minutes, or until the mushroom has become tender and juicy and the crab stuffing has warmed throughout.

6. Serve warm.

I hope you enjoy this recipe as much as my family does!

Celebrate May with Mushrooms

Mushroom and Fontina Tartine by What’s Gaby Cooking

In honor of today being School Lunch SUPERHERO Day we wanted to take the opportunity to honor lunch heroes who showcase mushrooms as a superhero ingredient every day. Today’s celebration presents the perfect opportunity to celebrate the achievement of a few school based chefs who recently took top honors in the Flik Independent School Dining-Mushroom Council Recipe Contest. For a list of all the featured recipes, including Truffle Goat Cheese Mushroom Pizza, take a look at their highlighted Pinterest board.

Throughout the month, May brings additional occasions to enjoy with family, friends and – of course- food. From Cinco de Mayo to Mother’s Day, adding mushrooms to your personal  favorite dishes is a delicious and easy way to please every guest.

When Cinco de Mayo arrives this Sunday, tacos might just be what your palate is looking for. As tacos have an endless amount of fillings to choose from, mushrooms are the perfect ingredient to complement a  variety of flavors. Blend finely chopped mushrooms and chorizo together for a hint of spice, or try these hearty Portabella Fajitas with Fontina Queso from “How Sweet It Is” for a meatless meal option that sizzles.

When the kitchen shifts from an exciting fiesta to planning an intimate brunch, fresh mushrooms can still star as a main ingredient. Our featured Mother’s Day Pinterest board is filled with sources of inspiration from eggs to portabella pasta.

Of course, warm spring days can give plenty of reasons to celebrate. Our featured recipe tab is dedicated to providing a mushroom destination for every celebration this season.

What mushroom dishes are you looking forward to serving this spring?