Posts Tagged ‘Meatless’

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!

Mediterranean Mushroom-Zucchini Boats

Brooke of Cheeky Kitchen shares the quickest vegetarian dinner you’ve ever made! Toss this recipe in the oven or on the grill for a dinner that’s full of incredible end-of-summer flavors! 

Staring down a stash of summertime veggies? Whether you gardened yourself into an overabundance of zucchini, or the neighbors down the street are trying to pass their crop onto you, you’ll welcome the season of zucchini with this quick and easy recipe for Mediterranean Mushroom Zucchini Boats.

Full of feisty, vibrant summertime flavors, feel free to use your Farmer’s Market tomatoes in this meal. It’s prepped in less than 10 minutes, and cooked in less than 20. On the grill or in the oven, this easy recipe is versatile and splendid. Perfect for serving at a casual weeknight family meal, or neighborhood potluck. Just like the land that inspired the flavors, this recipe is as fancy or freewheeling as you want it to be!

 

Mediterranean Mushroom-Zucchini Boats

Serves 6.

Ingredients:

  • 3 small zucchinis, halved
  • 1 small tomato, finely diced
  • ¼ cup red bell pepper, finely diced
  • 1 ½ cups baby bella mushrooms, chopped
  • 2 tablespoons onions, finely chopped
  • ¼ cup black olives, finely chopped
  • 1/3 cup feta cheese, crumbled
  • 3 tablespoons olive oil
  • 2 tablespoons parsley, finely chopped

Directions:

Use a small spoon to scoop the pit and seeds out of the center of each zucchini half. Set aside.

In a large bowl stir together the tomato, bell pepper, mushrooms, onions, olives, and feta cheese.  Spoon into the center of each zucchini. Drizzle with olive oil.

Bake in an oven preheated to 400 degrees for 20 minutes OR grill on a grill heated to medium-low heat until the zucchini is crisp-tender.

 

Mushroom Duxelle Crostini

Jennifer from Savory Simple shares a light, crunchy snack perfect for a night of patio entertaining with these Mushroom Duxelle Crostinis.

Mushroom Duxelle Crostini by Savory Simple

Summer is all about fun get togethers with friends and family. I don’t know about you but when I have company over for a casual gathering I want to keep things as simple as possible. I don’t want to make fancy food or have to run in and out of the kitchen. My preference is for finger food that is eye catching and has a lot of flavor in each bite. In my opinion, there is no better party appetizer than crostini.

This mushroom duxelle crostini is impressive and flavorful but so easy. If you want to make it in advance of a gathering, all you need to do is prepare the components separately and then build the crostini at the last second. Toast the baguette, chop the parsley, shave the gruyere and have them neatly lined up and ready to go. The mushroom duxelle mixture can be prepared up to three days in advance. There truly is no better party appetizer. Enjoy!

 

Mushroom Duxelle Crostini

Yield: 20-30 crostini

Ingredients:

  • 1 French baguette, sliced on the bias
  • extra virgin olive oil
  • 3 large portabella mushrooms (or 10 ounces mushroom of your choice), chopped finely
  • 1/2 teaspoon kosher salt
  • 1 cup shallots (approximately 3 medium shallots), chopped
  • 1 clove garlic, minced
  • 2 tablespoons port wine
  • 2 tablespoons lemon juice
  • gruyere cheese, shaved
  • fresh parsley, coarsely chopped

Directions:

  1. Preheat the oven to 350 degrees F. Lightly brush the baguette slices with olive oil and sprinkle with salt. Toast the baguette until slightly golden and crunchy, 7-10 minutes. Set aside.
  2. Add 1/2 tablespoon olive oil to a large skillet over low heat. Add the chopped mushrooms and salt. Allow the mushrooms to sweat, stirring frequently, until their liquid has released. As the liquid fills the pan, slowly turn the heat up to medium and continue stirring until it has mostly evaporated, approximately 5 minutes. Move the mushrooms to a bowl and set aside.
  3. Turn the heat back to medium low. In the same skillet, add an additional 1/2 tablespoon olive oil along with the shallots and garlic. Cook for several minutes, stirring frequently, until the mixture is fragrant. Add the mushrooms back to the skillet along with the port wine and lemon juice. Sauté the mixture for another 5 minutes, or until there’s very little liquid left in the pan.
  4. Top each crostini with shaved gruyere and a dollop of the mushroom mixture. Top with fresh parsley and serve.

 

The Blend Was a Hit at the School Nutrition Annual Conference

Over the past year the mushroom industry, food service directors and meat processors have been hard at work hoping to bring The Blend to the forefront. The outcome of these efforts were obvious at this year’s School Nutrition Conference, and Council Representative Kathleen Pries, was there to share all the benefits of blending with knowledge seeking directors.

The energy, excitement and enthusiasm at the SNA ANC in Boston, Massachusetts last week was palpable. School food service directors from across the nation were eager to visit the Mushroom Council booth to learn about fresh mushrooms and blending.

Located in the United Fresh Pavilion, the Mushroom Council had the opportunity to work with other likeminded exhibitors to bring school foodservice directors real solutions to increase fresh produce consumption in schools. The Fresh Produce Pavilion showcased a wide variety of fresh fruits and vegetables available to schools, as well as highlighted the produce industry’s commitment to helping schools meet the new fruit and vegetable requirements for school lunch/breakfast.  With the new “Smart Snacks in Schools” requirements going into effect, and continuing media attention on healthier school meals, it is more important than ever that the fresh produce industry be fully engaged with schools.

To demonstrate how meatless options can be just as tasty, and how The Blend can enhance school meals, we sampled Spicy Mushroom Meatballs, Mushroom Blended Turkey Breakfast Sausage Patties, and Meatless Portabella Cheesesteaks. Attendees were thrilled to hear student’s favorite meals can be made healthier without losing taste, volume or texture. But we weren’t the only ones showing off blending, three additional companies showed mushroom blended products totaling 11 products on the show floor for school foodservice directors to sample and add to their menu.

The presence of mushroom blending at this year’s School Nutrition Association Conference was especially important given the current debate on regulating nutrition requirements in the school lunch program.  Concepts like The Blend demonstrate that districts can serve healthier versions of foods kids love without sacrificing taste or acceptance.  The acceptance with districts, processors and industry influencers of mushroom blending is a huge opportunity to continue to improve student lunches.

We at the Mushroom Council are tremendously lucky to be included in the groundbreaking group of individuals and organizations that form the School Nutrition Association. We would like to thank everyone at the conference for a truly memorable week!

Egg Mushroom Kale Skillet

Robyn of Add a Pinch puts a twist on the classic egg and mushroom pairing in this delicious, pan-seared skillet combination great for a healthy meal anytime of day.

 

I love meals that I can quickly get on the table, that everyone loves, and that I know are filled with nutritious ingredients. Make it a one-skillet or pan meal and I’m definitely hooked!

This egg mushroom kale skillet fits all of those elements perfectly. A definite one-skillet wonder of a meal, this dish is on the table in about 15 minutes and is filled with so much goodness!

I begin with just a bit of olive oil in my skillet and then add in the mushroom, onions, and garlic for a quick saute. As soon as they become a bit tender, I add in the kale and peppers and then finally, I add the eggs on top and pop it into the oven to bake for a bit. It goes straight from stove-top to oven and then to the table and works perfectly for a breakfast, brunch, light lunch or supper.

Since we’re already starting to think of quick ideas for our meals for back to school, this dish definitely goes high on the list. I know if I begin the day serving this, my family will be fueled for whatever their day brings

As included, the recipe is naturally grain-free, gluten-free and fits a paleo lifestyle. However, if you’d like, you can also add shaved Parmesan to the top of the dish as it comes out of the oven to amp up the flavor even more, if you prefer.

Here’s my Egg Mushroom Kale Skillet Recipe. I hope you enjoy it as much as my family does!

 

Egg Mushroom Kale Skillet 

Prep time: 5 mins

Cook time: 10 mins

Serves: 2-4

 

Ingredients:

1 tablespoon olive oil

2 cups sliced mushrooms

1/2 medium onion, sliced

2 cloves garlic, diced

1 red pepper, deseeded and sliced

2 cups chopped fresh kale

3 eggs

salt and pepper, to taste

 

Directions:

  1. Preheat oven to 375º F.
  2. Drizzle olive oil into skillet over medium heat on the stove. Add in mushrooms, onion, and garlic and sauté until slightly tender, about 3 minutes.
  3. Add in red pepper and kale and sauté another 3 minutes.
  4. Depress three areas within the ingredients with the back of a wooden spoon and crack an egg into each of the depressions.
  5. Place in the preheated oven and cook until the egg has reached your preferred amount of doneness, 3-5 minutes. Add salt and pepper, to taste.