Archive for September, 2013

Chili con Crimini

It’s fall. It’s football season. And it’s the ideal time for chili. Lucky for us, Chef Jackie Newgent, RDN, CDN, is sharing her mushroom lovers’ chili recipe perfect for a fall gathering.

Chili con Crimini by Jackie Newgent

I get giddy this time of year. That’s because I’m an avid football fan. And what food goes best with football? Chili!

I created a super flavorful chili where crimini mushrooms replace ground beef. Since the mushrooms provide heartiness and savoriness, you truly won’t miss the meat. In fact, you’ll likely find it tastier. I do! It’s a vegan recipe so there’s no need to make two kinds of chili for a gathering of family or friends where there are vegetarians and meat eaters. But you can top this chili as you like, such as with shredded Monterey jack cheese. Serve with crusty sourdough bread rolls, too.

One highlight of this recipe is that you can make it in advance and reheat it in a covered stockpot or slow cooker; the flavors will develop further and onions and peppers will become extra softened. Make it for Sunday game day, and enjoy the leftovers as the perfect lunch for a busy work week.

Chili con Crimini

Makes 8 servings: 1 cup each


  • 1 pound crimini mushrooms
  • 1 tablespoon unrefined peanut oil or extra-virgin olive oil
  • 1 large yellow onion, finely diced
  • 1 large green bell pepper, finely chopped
  • 1 small jalapeño pepper, with some seeds, minced
  • 2 large garlic cloves, minced
  • 2 tablespoons aged red wine vinegar
  • 3 cups low-sodium vegetable broth
  • 1 (14.5-ounce) can crushed roasted tomatoes or crushed tomatoes
  • 1½ tablespoons chili powder
  • 1¼ teaspoons sea salt, or to taste
  • 1 teaspoon ground cinnamon
  • 2 (15-ounce) cans red kidney beans, drained
  • ¼ cup chopped fresh cilantro


  1. In two batches, add the mushrooms to a food processor. Cover and pulse until finely chopped, but not mushy. Alternatively, finely chop mushrooms using a chef’s knife.
  2. Heat the oil in a stockpot or Dutch oven over medium-high heat. Add the mushrooms, onion, bell pepper, and jalapeño and sauté until the mushrooms are cooked through and onion is softened, about 8 minutes. Stir in the garlic and vinegar and sauté for 1 minute.
  3. Add the broth, tomatoes, chili powder, salt, and cinna­mon and bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12 minutes. Stir in the beans and 2 tablespoons of the cilantro and simmer uncov­ered, stirring occasionally, until desired consistency, about 12 minutes. Adjust seasoning.
  4. Spoon chili into bowls, top with the remaining cilantro, and serve.

Per serving: 150 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 690mg sodium, 26g total carbohydrate, 7g dietary fiber, 7g sugars, 9g protein

No-Bake Hummus Stuffed Mushrooms

Brooke from Cheeky Chicken shares a quick and delicious stuffed mushroom recipe that provides the perfect bite for celebrating Mushroom Month this September.

Bento Lunch Box by Cheeky Kitchen

You already love baked mushrooms, fried mushrooms and mushrooms sautéed in butter, but other than tossing them in salads, what do you do when you want to enjoy mushrooms in a pinch?

When I realized how rarely I encouraged my children to enjoy mushrooms, I decided to set out on a lunchbox experiment. Could mushrooms become an easy-to-make, easy-to-pack lunch idea?

Of course! Mushrooms aren’t just good, they’re good for you! And, turns out, with the right combination of ingredients, it’s easy to make a no-cook stuffed mushrooms recipe that takes just minutes to pull together, and tastes delicious!

I’ve been packing Hummus Stuffed Mushrooms all week, and my kids love them! They’re easy enough to make for lunch, look cute in a bento, and make just as good an after-school snack. Give them a try and see just how fun mushrooms can be!

No-Bake Hummus Stuffed Mushrooms

Simple, quick, and so good. These no-cook stuffed mushrooms are perfect for packing in a lunchbox, enjoying as an afterschool snack, and work well as a vegan party appetizer, too!


  • 1 1/2 cups mushrooms, cleaned with stems removed
  • 1/2 cup hummus
  • 2 tablespoons olive oil
  • 1 clove garlic, very finely chopped
  • 1/2 teaspoon of dried basil or 1 teaspoon fresh, chopped
  • 2 tablespoons red pepper, finely diced
  • 2 tablespoons toasted pine nuts
  • Fresh ground pepper


  1. Place clean mushrooms on a plate.
  2. Spoon hummus into a plastic zip top bag and pipe into the center of each mushroom.
  3. Whisk together olive oil, garlic, and basil. Drizzle over mushroom caps. Sprinkle with chopped red pepper and toasted pine nuts. Garnish with fresh-ground pepper, as desired

A Delicious Farewell to Summer

Labor Day Send-Off

With the Labor Day weekend – “summer’s last stand” – upon us, it’s time to dust of the grill for one last hurrah.

While it’s not time for fluffy jackets and scarves just yet, the cooler nights signal the summer’s end is quickly approaching. This holiday weekend, send summer off in style with tasty grilled mushrooms for a cookout that’s nutrient-dense and low-calorie without sacrificing that unique smoky taste.

Whether on pizzas, alongside other veggies, or finely chopped and blended with ground meat into a traditional burger, mushrooms are an easy way to fold in an extra kick of nutrition into your fired up favorites. Because of their heartiness, savory mushrooms can even replace the meat on your grill altogether, for a nutritionally sound and tasty treat.

The sun may be setting on summer, but it doesn’t have to set on your health! Did you know that Vitamin D is also found in mushrooms? In fact, mushrooms are one of the few foods that naturally contain Vitamin D and the only food in the fresh produce aisle to do so.

If you’re looking for some grilling inspiration, here is some of our favorite flame-cooked fare:

As the weather cools down, incorporate mushrooms into your Labor Day grilling plan for a nutritious way to enjoy your summer favorites. After some easy prep, you can kick back and enjoy the “fruits of your labor.”