Archive for the ‘Lunch’ Category

Meatless Monday Made Easy with Mushrooms

We’re big fans of Meatless Monday, or what we like to call “Mushroom Monday.” So, what’s all the hype around Meatless Mondays? It’s a global movement urging consumers to go vegetarian one day per week. Many meatless meals feature mushrooms as the main ingredient, and for a good reason. Mushrooms are rich in umami, an ultra-savory quality (found in many meats) that make meatless meals just as satisfying and full of flavor. Ready to try Mushroom Monday for yourself? We’ve taken the guesswork out of the planning process and rounded up a day’s worth of meals to get you started.

Mushroom Monday Meal Plan

vegetable-frittata-cropped

Breakfast Vegetable Frittata: There are plenty of meatless breakfast options out there, but this one will keep you full for hours. Loaded with bright vegetables, protein-packed eggs and meaty mushrooms, this frittata will ensure you start Monday on the right foot.

mushroom-minstrone-a-cozy-kitchen

Lunchtime Mushroom Minestrone: Fill up with a hearty bowl of mushroom soup – perfect for a chilly winter afternoon. Whip this recipe up Sunday evening for lunch (or dinner!) the next day.

Chez Us - Chipotle Mushroom Tacos - 2

Late-Night Chipotle Mushroom Tacos: Thanks to umami-rich crimini and portobella mushrooms, you won’t miss the meat in these zesty, flavor-packed tacos.

Did you try any of these recipes out at home? Let us know your thoughts in the comments below!

A+ Back-to-School Mushroom Recipes

Recipes-Aug-BlogBack-to-school season is right around the corner, which means schedules are about to fill up with science projects, after-school sports, homework, band practice, carpooling and school dances. Is your head spinning yet? While life may seem chaotic and unpredictable, your meals don’t have to be. We’ve taken the guesswork out of meal planning and rounded up a collection of easy, healthy mushroom dishes the whole family will love! (No school-age kids at home? No problem. You’ll still enjoy these simple, yet delicious recipes!)

Tips:

  • Cut down time in the kitchen by purchasing pre-cut veggies.
  • Blend mushrooms with meat to make meals go further (plus boost flavor and nutrition).
  • Opt for meals you can make ahead and freeze – freeing up your time during the week!

Crimini Mushroom Nuggets

Zesty Crimini “Chicken” Nuggets
The next time kids ask for chicken nuggets, swap in these crispy, baked crimini nuggets (served with their favorite dipping sauce).

cheesy skillet-017-BLOG

Cheesy Beef Skillet
The Blend turns this one-skillet dinner into an umami-packed, delicious and quick meal idea for busy families.

Pulled Pork Mac & Cheese with Mushrooms

Pulled Pork Mac & Cheese with Mushrooms
A lunchtime favorite! Combine sweet, tangy barbeque pork with cheesy macaroni, then add roasted mushrooms for an umami-rich surprise!

Baked Sausage and Mushroom Frittata Muffins

Baked Sausage and Mushroom Frittata Muffins
Take-and-go blended breakfast muffins make hectic mornings manageable. Blend mushrooms with Italian sausage for a flavor-winning combo.

Hummus Stuffed Mushrooms-BLOG

No-Bake Hummus Stuffed Mushrooms
No-cook stuffed mushrooms are perfect for packing in a lunchbox or enjoying as an afterschool snack.

Muffin-Meatloaf4 (1)-BLOG

Muffin Tin Meatloaves
These make-ahead, bite-sized blended mini meatloaves provide a fun way to eat dinner – plus a serving of vegetables!

WATCH: Celebrate National Grilling Month with Asian Mushroom Chicken Patties

Turn up the heat this month and top your summer salad with Asian Mushroom Chicken Patties from Chez Us. Your patio party just got better. 

Asian Mushroom Chicken Patties-3

July is National Grilling Month, and I have been firing up our indoor grill as well as the outside one often all month long.  One of our favorite recipes has been this one for Asian Mushroom Chicken Patties using The Blend method.  Inspired by the flavors of South East Asia cuisine, it is packed with flavor and it is light and healthy.  Perfect for summer time meals or any season meals.

I am always looking for ways to make our meals healthier, and one way I approach this is by using The Blend method by replacing half of the meat in a recipe with chopped mushrooms.  Added flavor, vitamins and nutrients, as well mushrooms make every recipe extra moist and juicy.  I feel better knowing I made one of my recipes healthier with the addition of mushrooms.  When I serve a recipe using The Blend method to friends and family, they are always so surprised that half of the “meat” is mushrooms.  Great for picky eaters too.

To make serving these patties fun as well as leaner on my waistline, I serve them wrapped in lettuce leaves along with carrots, cucumber, and more cilantro. I prefer to make ribbons out of the carrots but feel free to grate or thinly slice. The cucumbers are sliced very thin, with the seeds left in.

The dressing is a drizzle of nuoc cham, which is a traditional Thai sauce usually served with spring rolls, and equally as good with this recipe. My version is more tart and a little spicy, perfect companion with the grilled mushroom chicken patties.

Asian Mushroom Chicken Patties

Ingredients:

  • 1/2 pound ground chicken
  • 1/2 pound cremini mushrooms
  • 1/2 cup yellow onion, diced
  • 1 large clove garlic, finely minced
  • 2/3 cup panko
  • 1/8 cup cilantro, finely minced
  • 2 teaspoons Sriracha
  • 1 egg
  • sprinkle salt and pepper
  • 1/2 bunch cilantro leaves
  • 1 large cucumber, thinly sliced
  • 2 carrots, grated or cut into ribbons

Dressing:

  • 1/8 cup fish sauce
  • 1/4 cup sugar
  • 1 tablespoon water
  • 1/4 cup fresh lime juice
  • 1 large garlic, finely minced
  • 1 small red chili, thinly sliced
  • butter or red leaf lettuce

Method:

  • In a processor or chopper, chop the mushrooms finely.
  • Place the mushrooms, ground chicken, yellow onion, garlic, bread crumbs, cilantro, Sriracha, egg and salt and pepper together in a bowl.  Mix well.
  • Form the mixture into small patties – will make 12.
  • Preheat a stove-top grill pan or an outdoor grill.  Lightly coat the grate with a little olive oil.
  • Place the patties onto the hot grill and cook for about 2 – 3 minutes.  The meat will lift up on its own when it is ready to turn over.
  • Flip and cook for another 2 – 3 minutes until cooked through.
  • Remove from the grill.
  • To serve, place a lettuce leaf onto a plate, top with some cucumber, carrots, cilantro and a mushroom chicken patty.
  • Drizzle with some dressing.
  • Serve.
  • Dressing – I make this earlier in the day and place into the refrigerator until ready to serve.
  • Combine all of the dressing ingredients together in a small jar, place on the lid and shake to combine.

Savor Summertime with a Marinated Mushroom and Chickpea Salad

Savor the flavors of summer with a savory marinated mushroom and chickpea salad, courtesy of Aggie’s Kitchen

Marinated-Mushroom-Chickpea-Salad-8

“Summer is in full swing and I am enjoying everything that comes along with the season like beach days, fresh produce and of course, plenty of cookouts and picnics with family and friends. This refreshing and light Marinated Mushroom and Chickpea Salad is a great side dish for your next cookout or picnic, it can easily be made ahead with a few simple ingredients. It’s a tasty vegetarian or vegan option, if you are looking for something meatless to add to the menu.

Did you know that mushrooms stand out as a quality source of Vitamin D? Get that extra punch of vitamin D this summer with this flavorful mushroom salad.”

Marinated Mushroom and Chickpea Salad

Yield: 4-6 servings

Ingredients:

8 oz baby portabella mushrooms*, cleaned and cut into quarters

2 roasted red peppers, cut into small pieces

1 – 15 ounce can chickpeas, drained and rinsed

1/3 cup red wine or sherry vinegar

4 tablespoons olive oil

2 garlic cloves, pressed or minced

small pinch red pepper flakes, to taste

2 tablespoons chopped fresh Italian parsley and/or fresh oregano

salt and pepper to taste

Directions:

Combine mushrooms with chickpeas and roasted red peppers in a large mixing bowl.

In a small saucepan, over medium heat, combine sherry vinegar with olive oil, garlic and red pepper flakes. Bring to a low boil and turn off heat. Pour vinaigrette over mushrooms, chickpeas and red peppers and gently stir.

Let sit for about 10 minutes, stirring occasionally so that ingredients absorb dressing. Add freshly chopped herbs and season with salt and pepper to taste. Serve at room temperature or chilled. Stir before serving (to distribute the dressing).

*UV exposed baby portabella mushrooms

Marinated-Mushroom-Chickpea-Salad Marinated-Mushroom-Chickpea-Salad-3 Marinated-Mushroom-Chickpea-Salad-2 Marinated-Mushroom-Chickpea-Salad-4

Marinated-Mushroom-Chickpea-Salad-7 Marinated-Mushroom-Chickpea-Salad-9

WATCH: How to Make Cheeseburger Quesadillas

Break away from the bun! Cheeseburgers and quesadillas collide to create a scrumptious burgdilla (dillaburger?). Whatever you call it, call it delicious. Simply top tortillas with your mushroom-meat blend, add your favorite burger fixings, warm on a skillet, and enjoy the newest way to eat a “cheeseburger.”

Ready to give it a try? Find the full Cheeseburger Quesadilla recipe here.