Archive for the ‘vegetarian’ Category

Take Dinner to the Next Level with Marinated Mushrooms

This simple, yet flavorful marinated mushrooms recipe from bell’alimento will help take your mushrooms to the next level.  

If you’re strapped for time but want to put dinner on the table, turn to mushrooms! This recipe takes 5 minutes to prepare (and less to devour). Button mushrooms quickly absorb the flavors of olive oil, red wine vinegar and robust seasonings – allowing the dish to stand on its own or compliment your main course.

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5-minute Marinated Mushrooms:

2 tablespoons unsalted butter
12 ounces button mushrooms – stems removed
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic – minced
1/2 teaspoon granulated sugar
1/2 teaspoon red pepper flakes
3/4 teaspoon Italian seasoning
kosher salt/black pepper
2 tablespoons fresh parsley – roughly chopped

Melt butter over medium heat into a sauté pan. Sauté mushrooms until just softened. Set aside.

In a jar add olive oil, vinegar, garlic, sugar, red pepper, Italian seasoning. Whisk to combine. Season with salt and pepper to taste. Whisk to combine.

Add mushrooms and parsley. Toss to coat.

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!)


  • 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).

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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.

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

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

WATCH: Portabella Satay with Spicy Peanut Sauce

Impress guests this summer with a grilled Portabella Satay with Spicy Peanut Sauce.

It’s National Grilling Month and that means mushrooms on the grill! This simple yet flavor-packed recipe is ready in minutes and is sure to be a hit at any of your backyard bbqs. Just skewer and grill portabella strips, then dip and savor the flavor of homemade spicy peanut sauce.

Find the full Portabella Satay with Spicy Peanut Sauce recipe here.

Get Out the Grill!

Get out the grill: mushrooms are bringing the heat!

Get out the grill & top with mushrooms!

July is National Grilling Month, and what better way to celebrate than by putting our favorite fungi over the flame? Lighten up the quintessential summertime burger by blending in mushrooms, or add some pizazz to the party with a mushroom-grilled pizza. Whatever you do, bring the sizzle to your backyard barbeque with mushrooms!

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Chef Dan Long’s Blended Burger
This healthful take on the classic summer burger will be a hit at any grill out.

Grilled Rosemary Mushroom Skewers
Substitute a rosemary sprig for a traditional skewer as a fun twist during summer parties.

Easy Mushroom Kefta Kebobs
Tender, juicy and bursting with flavor, blended beef-mushroom kefta kebobs are perfectly char-grilled on an open fire.

Mushroom Caramelized Onion Flatbread Waiting on Martha (1)
Mushroom, Caramelized Onion & Blue Cheese Flatbreads
Pile your pizza high with crimini mushrooms and fresh arugula – then grill to perfection!

Mushroom Spinach Sausage Patties
Simple, healthy and delicious mushroom sausage patties are Paleo- and Whole30-friendly!

Marinated Mushrooms
Marinated Grilled Mushrooms
Served simple or gourmet, grilled mushrooms are a simple (and yummy) addition to summer dishes.

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


“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


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


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

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