Posts Tagged ‘Dine and Dish’

Simple Stuffed Mushrooms

Kristen from Dine and Dish preps you for the upcoming holidays with a simple stuffed mushroom recipe perfect for entertaining from Thanksgiving to New Years.

Simple Stuffed Mushrooms by Dine and Dish

As much as we may hate to admit that time is really going by this swiftly, the holiday season is officially underway. From upcoming Thanksgiving dinners to holiday parties filling up the calendar, it’s the season to let your culinary skills shine.

One of my favorite recipes to make for any occasion is stuffed mushrooms. The goodness of fresh, tender mushrooms stuffed to perfection is a classic that can be adapted from something fairly simple to a more elaborate dish based on what you’re in the mood for.

This stuffed mushroom recipe is a simple recipe to throw together when you are tasked with bringing an appetizer to one of the many parties this holiday season.  Enjoy!

Simple Stuffed Mushrooms

Ingredients

  • 1 lb. large fresh mushrooms
  • 1 Tablespoon butter
  • 6 slices bacon, chopped
  • 1/2 cup chopped onion
  • 1 Tablespoon minced garlic
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 teaspoon Kosher salt
  • 1 dash Sriracha or hot sauce

Directions

1. Preheat oven to 350°F

2. Remove stems from mushrooms and finely chop.

3. Melt butter in a small skillet over medium heat. Add bacon, chopped mushroom stems, onion, and garlic and sauté until onions are tender. Drain.

4. Place all ingredients, except the mushroom caps, in a bowl and stir until well combined.

5. Spoon mixture into each mushroom cap, stuffing full.

6. Place on a cookie sheet and bake for 10-12 minutes, or until slightly brown on top and mushrooms are tender to touch and heated all the way through.

7. Best if served warm.

Mushroom Love Goes Pink

Mushrooms Go PINK in October

October is a beautiful month for several reasons. Leaves are beginning to change color, the weather turns cool and crisp and comfort food finds its place at the table. As we embrace the beauty that surrounds us, we also take note of a very important message for October, which is National Breast Cancer Awareness Month. During the month of October the mighty mushroom becomes more than an ingredient at your table, it becomes part of a message for hope.

Through an annual $50,000 donation to City of Hope, a leading cancer research center, the Mushroom Council supports their research on breast cancer and mushrooms. In total, the council has donated more than $800,000 through the years. You will also notice a new color in the produce aisle this fall as mushroom tills “go pink” in support of Breast Cancer Awareness Month.

Our featured recipe tab is filled with six recipes to put those fresh new mushrooms in your kitchen to good use. You can find even more inspiration on our collaborative “Mushrooms for Hope” Pinterest board with City of Hope and by following along with the #Fall4Mushrooms hashtag.

We also partnered with three amazing food bloggers this month, who are bringing brand new mushroom recipes to the table. Even better, their posts are providing a chance for YOU to win. Simply leave a comment on one of the posts below with your favorite mushroom recipe and you will be randomly entered for a chance to win a Mushroom Apron and $50 American Express Gift Card.

Cheers to a great and inspiring month ahead here at the Mushroom Channel!

Featured Recipes:
• Dine and Dish: Creamy Mushroom and 3 Bean Soup
• Ingredients, Inc.: Baked Spaghetti with Mushrooms
• Savory Simple: Mushroom Skillet Lasagna

Mushroom Cheesesteak Stir Fry

Dine and Dish turned a sandwich staple into a stir fry meal perfect for a transition into fall comfort.

Mushroom Cheese Steak Stir-Fry by Dine and Dish

One of my all-time favorite restaurants in Kansas City is a casual dining place that features a sandwich called the Zephyr. The Zephyr is a version of a cheesesteak sandwich, with tender bell peppers, flavorful onions, strips of sirloin steak and a provolone cheese “sauce” that pulls the sandwich all together. In addition to the traditional cheesesteak ingredients, the Zephyr has sautéed sliced mushrooms on it that makes it divine. This sandwich contains several of my favorite ingredients, all cooked together in one amazing sandwich.

School is back in session and as I do every August, I am craving simple dinnertime solutions. I decided to turn my favorite sandwich into a simple stir fry for school nights. It’s all the goodness of The Zephyr sandwich, with the simplicity of a plate of stir fry. Topped with a creamy cheese sauce, this is one favorite you’ll be coming back to time and again!

Cheesesteak Stir Fry

Ingredients:

  • 2 tablespoons vegetable oil
  • 1 Vidalia Onion, thinly sliced
  • 1 Green Bell Pepper, thinly sliced
  • 1 garlic clove, minced
  • 2 cups fresh mushrooms, sliced
  • 1 pound sirloin steak, thinly sliced
  • 1/4 teaspoon season salt
  • 4 ounces cream cheese
  • 8 ounces Provolone cheese
  • 1/4 cup milk
  • 3 cups brown rice, cooked

Directions:

  1. Heat oil in a large skillet or wok over medium heat. Add onion, bell pepper, garlic, and mushrooms. Stir fry for 3 minutes, or until vegetables become tender.
  2. Add sirloin steak to the skillet, sprinkle with season salt and cook for 3-5 minutes, or until cooked to desired doneness.
  3. In a separate saucepan, add cream cheese, provolone cheese and milk. Cook over medium heat, stirring continuously until heated through, melted and smooth.
  4. Place individual servings of brown rice on each plate. Top with steak and vegetable mixture. Spoon warm cheese sauce over steak and vegetable mixture. Serve hot.