Archive for January, 2014

Chipotle Mushroom Zucchini Rolls Recipe

Robyn from Add a Pinch shares a recipe for Chipotle Mushroom Zucchini Rolls that’s sure to be a game day crowd pleaser.

With the big game coming up soon, its time to start thinking of all those delicious appetizers and nibbles you’ll be serving. I always like to consider those that we’re entertaining with special dietary considerations that I need to take in account, such as vegetarian or gluten free needs. When we have guests, I want to be sure that everyone enjoys themselves and has plenty to eat.

One dish that I love to prepare and that everyone loves are these Chipotle Mushroom Zucchini Rolls. Oh my goodness they are delicious and believe me, you’ll want to make extras. They are a game day win for sure! With the double veggie boost from the zucchini and mushrooms, you won’t feel guilty grabbing a second helping.


Chipotle Mushroom Zucchini Rolls Recipe

Yields: 40 rolls Total Time: 15 minutes


20 whole white or portabella mushrooms, sliced in half lengthwise

10 zucchini, sliced in four slices lengthwise

2 tablespoons olive oil

1 7oz can chipotle peppers in adobo sauce

1 clove garlic, minced

¼ medium onion, diced

salt and pepper, to taste



  1. Heat a grill pan or large skillet over medium heat. Drizzle in olive oil and cook zucchini about 3-5 minutes on both sides. Remove from skillet and set to the side to cool slightly.
  2. Heat chipotle peppers, garlic and onion in skillet until heated throughout, about 5 minutes. Stir in mushroom halves, and cook for 5-7 minutes until the mushrooms are tender.
  3. Spoon one mushroom piece with a bit of sauce into the center of each slice of zucchini. Fold zucchini over the mushroom lengthwise until the zucchini resembles a roll. Pierce with a toothpick or small skewer for easy serving. Serve warm.

New Year, New You Recipe Round-Up

The winter holidays have come and gone, leaving extra full bellies in their trail. With a healthy lifestyle being a priority for many, this year we encourage you to make over your favorite meals with mushrooms. In addition to being a savory addition to meals that you already love, finely chopped mushrooms blend perfectly with ground beef or turkey to create lighter versions of your favorites.

To honor your pledge for a lighter lifestyle, we’re sharing a roundup of some of our favorite mushroom resources!

Makeover your Meal with Mushrooms in 2014

Fresh Start with Mushrooms

Every January healthy resolutions are created with the best intentions, but as life regains a hectic schedule post-holiday, it’s easy to dive back into old habits. Giving up the food you love can never be a lifestyle change, which is why cooking with mushrooms is the perfect way to enhance the food you already enjoy with health, flavor and substance.

Mushrooms are always in season (so you don’t have an excuse for losing track of your resolution in April).  Plus, they fold into classic dishes like baked pasta, tacos and burgers seamlessly. Simply replace a portion of ground meat in your next dish with finely chopped mushrooms, and you have a healthier dish that requires minimal changes to your lifestyle.

If you don’t know where to start with cooking in mushrooms this year, check out our resources below to makeover your meals with mushrooms in 2014.

Pinterest:  Our Pinterest account features 44 boards with 1,613 pins to kick start your inspiration in the kitchen.

Mushroom Mondays: In 2014, we’re partnering with Meatless Mondays to bring meatless mushroom recipes directly to your inbox.  Sign up here or follow along on Facebook.

Mushroom Blog: We’re sharing new recipes every week here on the blog from our featured ambassadors.  Follow along on Facebook and Twitter to catch the new recipes every week.

Dining Out: There is no need to fear losing track of your resolutions when dining out in 2014. Take a look at our featured highlights of where you can find mushrooms on the menu.

Of course, be sure to share your mushroom meal makeovers with us in 2014.

2014: The Year of the Mushroom

Kennett Square Mushroom Drop New Years

On Tuesday night, we all counted down the end of 2013 and cheered the start of a new beginning for 2014. While every city put their own twist on New Year’s celebrations, few pulled off an event quite like Kennett Square, Pennsylvania.

Instead of a ball drop in Times Square, Kennett Square nodded to their home town roots with a “Great Mushroom Drop” that lowered as 2013 came to a close.  The event featured a lighted steel mushroom at 8’ wide, 7 1/2′ tall, and approximately 600 pounds, which took an estimated 800 feet of LED lights to sparkle above the city.  Kathi Lafferty, Owner of The Mushroom Cap and the coordinator of The Annual Mushroom Festival, was on-site to capture the experience first-hand. 

Kathi described the event for us as, “A chilly, festive, starry night with a crowd of happy faces listening to music, waiting for the moment – just wanting to say they were there – being a part of making history!” For Kathi the mushroom was more than a fun event to ring in the New Year. She stated, “It’s not just a metal mushroom to me.  It really is a symbol of what this industry is all about – hard work, food and giving back to the community.”

Even those who didn’t have the chance to attend could follow along with the tweets that were streaming in from the event.  Check out a few of our favorites below:

Mushroom Drop Tweets

We loved seeing the excitement that came from the 2013 Mushroom Drop, but it’s the final tweet that makes us proud of what a wonderful year 2013 was for mushrooms.  From the launch of “Trend to Blend” to school lunches and even restaurant mushroom menu highlights, we’re grateful for all of the mushroom love that we received the past year. However, the mushroom story never ends, and we have plenty of new recipes, tips and partnerships in store for 2014 to keep mushrooms a leading driver for good health and delicious meals.  We look forward to connecting with our mushroom fans from all over the country to make 2014 the best year mushrooms has ever seen.

Stay tuned as we kick off 2014 – what we’re dubbing “The Year of the Mushroom.”