Archive for October, 2013

A New Spin on Trick or Treat

Halloween Mushroom Recipes

The costumes are planned, the candy is purchased and the streets await all of the little ghosts and goblins for Halloween night.  Candy might be the name of the game this Thursday, but here at The Mushroom Channel we have another trick up our sleeve for Halloween night.  Kids need a healthy boost of energy before heading out, and as a parent you can serve them the meals they love, with veggies blended directly into the recipe. Mushrooms can sneak into a variety of classic dishes by replacing a portion of ground meat with finely chopped mushrooms!  Try some of our featured recipes below for a Halloween meal that is sure to please.

The Blend is a simple trick with big reward. For more ideas, be sure to check out our “Trend to Blend” Pinterest board.

Happy Halloween!

The Trend to Blend is Bigger in Texas

This past week the Mushroom Council had the opportunity to keep “the blend” trending at the Academy of Nutrition and Dietetics’ Annual Food & Nutrition Conference & Expo. Council Representative, Bart Minor, tells us what impressed him the most about this conference.

Sustainability, innovation, partnerships, and weight management were just some of the themes touched on this past weekend at FNCE. But without a doubt, the hottest trend in making meals more flavorful, healthy and kid-friendly was The Blend.

Mushroom Council Booth at FNCE

The Mushroom Council booth drew crowds from every corner of the expo hall, and it’s no wonder why – we were serving up one of our favorite mushroom blended recipes, Mushroom Turkey Burger Bites. Finely chopped and roasted mushrooms blended seamlessly with the ground turkey in this 50/50 burger; adding vegetables, nutrients, moisture, and flavor, while cutting calories and fat. Not surprisingly, FNCE attendees noticed, commenting on how moist and tasty the burgers were, and how they loved the concept of The Blend. Some even said it was their favorite sample at the conference!

Mushroom Council at FNCE

Beyond The Blend, attendees were excited to learn more about how mushrooms grow and the nutritional profile of mushrooms. Once publicized as a “filler food,” mushrooms are now being touted as a superfood. In fact, just last month Registered Dietitian Rebecca Scritchfield helped put mushrooms in the “health spotlight” at our very own Mushrooms & Health Summit.

Outside of the conference hall it quickly became obvious that Houston is a mushroom-lovin’ town! Mushrooms adorned almost every menu at local restaurants, cafes, and pubs. Backstreet Café had a seasonal mushroom menu featuring Pan Roasted Wild Mushrooms, Mushroom Gratin, Portabella Mushroom Fries, Mushroom Polenta and Mushroom Taquitos. Artista restaurant had a savory Wild Mushroom Bread Pudding, while Pass & Provisions served up an appetizing Mushroom Truffle Pizza. There was even a Shiitake Mushroom cocktail at Sparrow Bar + Cookshop.

Mushroom Council - Backstreet Cafe

The Mushroom Council was excited to once again showcase The Blend concept to dietitians and health professionals at FNCE, as well as work hand-in-hand with JTM to raise the profile of mushroom blended meat products in schools. Thanks again to everyone who came to our booth; we hope to see you next year.


Pasta with Creamy Mushroom Sauce

Rather than tossing mushrooms into your next pasta, infuse them directly into your sauce with this versatile recipe from Bell’alimento

Pasta with Creamy Mushroom Sauce by Bell’alimento

This creamy mushroom sauce is a mushroom lover’s dream sauce, but it’s also a cook’s dream since it comes together in about 10 minutes time and is incredibly versatile. Similar to the texture of alfredo, it’s best served over any long pasta you have on hand such as pappardelle or egg noodles. It’s simply a perfect sauce to have in your repertoire.

The sauce is not only delicious tossed with perfectly cooked al dente pasta; it’s fantastic as a topping for pork chops or chicken. Don’t forget the bread because you’ll want to sop up every drop of this creamy concoction.

Baby bella mushrooms add an earthy undertone to the sauce but feel free to substitute white buttons or your favorite mushroom variety.

Versatile and delicious? Yes please.

Pasta with Creamy Mushroom Sauce

Serves 4


  • 1 pound pappardelle pasta
  • salt
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • ½ onion – minced
  • 1 clove garlic – smashed
  • 8 ounces whole baby bella mushrooms – stems removed and minced, mushroom caps quartered
  • 1 cup heavy whipping cream
  • Parmigiano Reggiano cheese – grated


1. Place a large pot of generously salted water onto boil. Cook pasta until al dente. Reserve ¼ cup pasta water. Drain pasta. Set aside.

2. In a large skillet heat oil and butter over medium heat. Add onion, garlic and minced mushroom stems. Cook for approximately 5-6 until softened. Stir as necessary.

3. Add mushroom caps, cream and season with salt and pepper.  Continue cooking additional 4-5 minutes.

4. Add cheese and drained pasta. Stir to combine. If sauce is too thick add some of the reserved pasta water.

5. Garnish with additional cheese if desired.

A Healthy Spin on Comfort Food

Mushroom Skillet Lasagna by Savory Simple

When cold weather strikes, images of gooey mac and cheese, hearty sandwiches and creamy soup top the list of meal choices.  In between the decadence, we all want to strike a healthy meal balance.  When it comes to serving a great meal, The Mushrooom Channel believes a line doesn’t have to be drawn between what tastes good and what’s good for you. When you add mushrooms to the plate, you can have the best of both worlds in one serving.  Check out our round up of recipes from around the web that are perfect for a cozy fall night in.

  • Creamy Mushroom and 3 Bean Soup – This meatless soup from Dine and Dish is filled with heartiness from the combo of mushrooms and beans that you won’t feel guilty about grabbing a second bowl.
  • Baked Spaghetti with Mushrooms – Nothing screams pasta night more than baked spaghetti in the oven. This version from Ingredients,Inc. keeps the calories in check with a mushroom and meat blend for the filling.
  • Skillet Mushroom Lasagna – A skillet can be used for more than cornbread this fall. Whip up this mushroom lasagna from Savory Simple that can be served in the same dish you bake it in.
  • Arborio and Mushroom Fall Side Dish – Even a side dish can be a star of the meal, when it’s loaded with honey crisp apples and mushrooms in this cozy dish from $5 dinners.
  • Hummus Stuffed Mushrooms – Football Sunday is all about snacks. Combine two popular snacks into one with this recipe for Hummus Stuffed Mushrooms via Cheeky Kitchen.
  • Mushroom Meatball Parmigana Sliders – Whether it’s served as an app or entrée, this dish replaces a portion of meat with finely chopped mushrooms directly in the patty, for a dish that even your heartiest meat eaters will love.
  • Butternut Squash Pasta with Caramelized Sage Mushrooms – Mushrooms caramelized with sage sound like a treat in their own right, but the addition of butternut squash turns it a perfectly balanced fall meal via Running to the Kitchen.
  • Penne with Mushrooms and Turkey Sausage – Mushrooms and Turkey sausage hit just the right note in this simple pasta that’s perfect for a weeknight meal.
  • Meatball Stuffed Mushrooms – We couldn’t help but share our featured recipe from Tuesday one more time. This recipe from Cheeky Kitchen can be served as an appetizer or entrée.

The recipes don’t end here. We are cooking up more inspiration on Twitter with the hashtag #Fall4Mushrooms and our #Fall4Mushrooms Pinterest board.

Cheers to a healthy comfort food season!

Meatball Stuffed Mushrooms

Looking for a fun way to boost your comfort-food meals with power-packed nutrients?  Brooke from Cheeky Kitchen cooked up scrumptious meatballs baked into mushrooms and marinara, with a gooey mozzarella, for a truly filling dinner everyone will love!

Meatball Stuffed Mushrooms by Cheeky Kitchen

The season of comfort food is upon us! Time to pull out the same-old classics. You know, the dishes that make you feel instantly at home. Chicken Pot Pie, Beef Stew, Spaghetti and Meatballs. Only, this year, how about we give comfort food season a healthy twist? It’s easy to swap out calories and add in decadent flavor with the addition of mushrooms to any meal! Half the meat, double up on mushrooms, and suddenly you’ve got a dish as filling as the original–without all the fat!

Here’s one of our favorite ways to make a mealtime favorite healthy, without losing out on the comfort food fun. Cooking meatballs inside of mushrooms, instead of serving them on pasta, makes for a delicious dish that satisfies any time of the year, but especially during those autumn months when you’re craving warmth! Try it tonight! It’s quick, simple, and so good!

Meatball Stuffed Mushrooms

Serves 4


  • 1 (15 ounce) can crushed fire-roasted tomatoes
  • 2 cloves garlic, finely chopped
  • 3 tablespoons fresh basil, chopped
  • 1/2 teaspoon salt
  • 1/2 tablespoon sugar
  • 16 baby bella mushroom caps
  • 16 meatballs
  • 16 1″-square slices of mozzarella
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat oven to 350 degrees.
  2. In a shallow baking dish, add the tomatoes, garlic, basil, salt, and sugar. Stir to mix.
  3. Place the mushroom caps on top of the tomato sauce. Place meatballs inside the mushroom caps. Bake in preheated oven for 25 minutes.
  4. Remove pan from oven and top each meatball with mozzarella.
  5. Drizzle olive oil over the mushrooms and meatballs. Sprinkle with salt and pepper.
  6. Return to oven and bake for 10-15 minutes more, until the cheese melts and turns a light golden brown. Remove from oven, serve, and enjoy!