Posts Tagged ‘stuffed mushrooms’

6 Varieties, Recipes and Fungi Facts to Celebrate Mushroom Month

It’s our favorite month of the year: Mushroom Month! To celebrate, here are a few fungi facts to remember why we have “mushroom” in our hearts for nature’s hidden treasure:

  • Mushrooms are full of umami – the fifth basic taste after sweet, salty, bitter and sour. Umami is derived from the Japanese word meaning “delicious.”
  • From crunchy enoki to meaty portobellos, mushroom varieties offer a range of flavors and textures.
  • Mushrooms are the only source of vitamin D in the produce aisle. One serving of UV-exposed crimini mushrooms can provide you with 1086 IU of vitamin D.
  • All mushrooms deliver beneficial nutrients such as copper, selenium and B vitamins, but did you know that different mushroom varieties offer different health benefits?
  • Mushrooms are gentle on the planet: Up to one million pounds of mushrooms can be grown on just one acre of land.
  • Mushrooms + Meat = The Blend – one of the easiest ways you can make your favorite meals more delicious, nutritious and sustainable.

What’s your favorite mushroom variety and recipe? The six recipes below each feature a different variety – try them all this Mushroom Month!

LIVE ‘Shroom Cam for Mushroom Month


This National Mushroom Month, we’re opening the gates to one of our mushroom farms to show you how mushrooms are grown. Visit ShroomCam.com to watch the mysterious mushroom growing process in action!

6 Recipes for Mushroom Month

Olive and Feta Stuffed Mushrooms

Olive and Feta Stuffed Mushrooms
Use white button mushrooms, hummus and olives to create umami-packed stuffed mushrooms.

Mexican Mushroom Meatball Soup

Mexican Mushroom Meatball Soup
Blend crimini mushrooms with beef and pork to create savory meatballs in this hearty, full-bodied Mexican-inspired soup.

Grilled Portobello Burger

Grilled Portobello Burgers
Portobello mushroom burgers are marinated in a homemade barbecue spice mix and grilled until tender.

Beef and Maitake Mushroom Meatball Burger with Tomato Butter Sauce

Beef and Maitake Mushroom Meatball Burger
This blended burger combines maitake mushrooms with ground beef and bacon, smothered in buttery tomato sauce.

Enoki Miso Soup

Enoki Miso Noodle Soup
Keep it simple and delicious with this no-fuss, 6-ingredient enoki mushroom and noodle soup.

Beef, Shiitake and Snow Pea Stir Fry

Beef, Shiitake and Snow Pea Stir Fry
Dinner is served with this easy Asian stir-fry that combines shiitakes, steak and snow peas.

WATCH: Tailgate with Billy’s Italian Sausage Stuffed Bacon Wrapped Mushrooms

Get your friends excited about tailgating season and serve up these crowd-pleasing Italian Sausage Stuffed Bacon Wrapped Mushrooms from Billy Parisi.

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Football is in full effect and I couldn’t be any happier.  I love all things tailgating and comfort food, so what better to serve up than these Italian Sausage Stuffed Bacon Wrapped Mushrooms. They are incredibly easy to make, absolutely delicious and are sure to be the hit at your next tailgate. I’m all about packing a ton of flavor into little bites, and these stuffed up mushrooms do exactly that. They truly deliver a lot of flavor in just one bite.

You’ve got mushrooms, you’ve got bacon, you’ve got Italian sausage, how on earth could any of this go wrong? Not to mention, bacon and mushrooms are bursting with delicious umami flavor – forcing you to go back for more to quench your taste buds. I love this recipe and not just because it’s easy but also because I get to use the whole mushroom. Once the stems are removed, I like to process them in a food processor until they are finely chopped, and then fold them into the loose Italian sausage for a more mushroomy flavor.

From here on out, it’s all about stuffing up the mushrooms. Just as a note, you won’t need as much Italian sausage as you might think, so don’t go overboard buying pounds of it. Once you’ve added a small amount to the mushroom caps, top off with some boursin cream cheese and sprinkle on some bread crumbs. Honestly, these guys would be a hit just like this, but wrap’em up in bacon just because!

Cook the mushrooms until the bacon is nice and crispy, which takes about 30 minutes or so at 400°. Once they’re done do your best not to eat all of them! Let me know how you like ’em!

 

Italian Sausage Stuffed Bacon Wrapped Mushrooms

Makes 22 stuffed mushrooms

  • 22 domestic mushrooms
  • 4 tablespoons of extra virgin olive oil
  • ½ pound of loose Italian sausage
  • ½ cup of boursin cream cheese
  • 1 cup of bread crumbs
  • 11 strips of bacon, cut in half
  • Kosher salt and fresh cracked pepper to taste

Procedures:

  1. Preheat the oven to 400°.
  2. Remove the stems from the mushrooms and place them in a food processor and process on high speed until they are finely chopped.
  3. Fold the chopped steams in with the Italian sausage until combined.
  4. Next, place the mushrooms gill side up on a sheet tray lined with parchment paper and drizzle on olive oil and season with salt and pepper.
  5. Stuff the mushrooms with a small amount of the Italian Sausage-Mushroom blend until it’s all gone.
  6. Layer on a small amount of the boursin cheese and then sprinkle on the bread crumbs.
  7. Finish by completely wrapping the mushroom in bacon and baking it at 400° for 30 to 35 minutes or until the bacon is crispy.
  8. Serve hot!

Pesto Portobello Pizzas

Paula of bell’alimento shares a perfect pesto portobello pizza recipe with a lighter side.

When you’re wanting a “lighter” pizza option this one will fit that bill perfectly. Our personal pesto portobello pizzas are the perfect portion for a light lunch or even can be served as an hors de vors for all your summer entertaining.

Portobello Pizzas Paula of bell’alimento

We start by gently removing the mushroom gills by scraping them with a spoon. To keep our shrooms from getting soggy we like to bake ours upside down on a muffin tin so that it collects the liquid and makes it much easier to discard.

Then we’ll use our favorite pesto add the cheese and cherry tomatoes and bake until golden and bubbly.

Easy peasy gluten free portobello pizza perfection.

Portobello Pizzas by Paula of bell’alimento

Pesto Portobello Pizzas

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes

Ingredients:
2 large portobello mushrooms – cleaned and gills removed
2 teaspoons pesto
1/2 -3/4 cup grated mozzarella cheese
3-4 cherry tomatoes – halved
kosher salt/pepper
fresh basil leaves

Directions:
1. Preheat oven to broil.

2. Place mushroom caps upside down on a muffin pan. Bake for 5-10 minutes until mushrooms have just begun to soften. Discard liquid.

2. Equally divide pesto between mushroom caps. Using a silicone brush, spread pesto on inside of mushroom caps.

3. Equally divide cheese between mushroom caps.

4. Equally divide tomatoes between mushroom caps. Arrange on top of cheese. Season with salt and pepper.

5. Turn oven to broil. Return mushrooms to oven and bake for additional 5 minutes OR until cheese has melted.

6. Garnish with fresh basil.

Stuffed Portabella Mushrooms

Adrianna from A Cozy Kitchen makes holiday brunch easy and filling with this supersized stuffed mushroom recipe using portabella caps and a meaty chopped mushroom filling!

During the month of December, it’s all about the appetizers…and cookies. Cookies are important, too. But today I’m sharing with you one of my favorite larger format appetizers that could almost double as an entree: the stuffed portabella mushroom. It’s a little meta, I’d say, mushroom on mushroom! Think of it like the mushroom version of the turducken.

These larger portabella mushrooms are stuffed with a mixture of diced white button mushrooms, seasonings like bread crumbs, red pepper flakes, Gruyere cheese and fresh Italian parsley. It’s the ideal mixture you’d want in any stuffed mushroom recipe, actually. They take under 30 minutes to whip up. And they can even be prepped ahead of time and assembled just before guests arrive, making them the ideal appetizer for your holiday season.

 

Stuffed Portabella Mushrooms

Yields 4

Ingredients:

  • 10 white button mushrooms, diced (will equal to about 2 1/4 cups)
  • 2 garlic cloves
  • 1/4 cup dried bread crumbs
  • 1/2 teaspoons Italian seasoning
  • 1/4 teaspoons red pepper flakes
  • 3/4 cup grated Gruyere cheese
  • 2 tablespoons creme fraiche (or sour cream)
  • Parsley salad
  • 1 small Italian parsley
  • 1/2 shallot, minced
  • 1/2 lemon
  • 1 teaspoon olive oil
  • Salt to taste
  • 4 portabella mushrooms

Directions:

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment or foil.
  1. In a large bowl mix together the diced white button mushrooms, garlic, bread crumbs, Italian seasoning, red pepper flakes, Gruyere cheese and creme fraiche. Flip the portabella mushrooms so they face stem side up. Scoop a few tablespoons of filling into each portabella; feel free to pile it high! Top each portabella with a sprinkling of salt and few pinches of extra bread crumbs. Transfer to the oven to bake for 20 to 25 minutes, until the tops are browned and the portabellas are tender when poked with a knife.
  1. Meanwhile, mix together the Italian parsley, shallots, lemon juice and olive oil. Top each baked portabella mushroom with a scoop of the Italian parsley salad and serve.

 

Kick Start Thanksgiving with Festive Mushroom Flavors

With the biggest food holiday of the year quickly approaching, it’s easy to get caught up in planning for the main event. Between thawing, prepping, and stuffing a turkey, accenting with a variety of side dishes and picking the perfect pie flavors for your family, a host’s holiday checklist is never-ending! Luckily, quick appetizers are a simple way to add a special touch to the holiday meal.

We’ve rounded up our favorite quick appetizers perfect for sharing with your guests before digging into the main event.  Holidays bring savory, decadent recipes to center stage and the umami-rich flavors in mushrooms make them a perfect way to prep your guests’ palate for Thanksgiving meal to come without adding intricate prep work to your schedule. Looking to save some time the day of? Whip up parts of the recipe ahead of time to make the day-of assembly of these recipes effortless:

  • Sausage Stuffed Mushrooms – bite sized and baked to perfection, these tasty bites are stuffed with an earthy blend of sausage and chopped portabellas
  • No-Bake Hummus Stuffed Mushrooms – coming together easily, the blend of flavors in this vegan and gluten-free appetizer are  sure to please any holiday guest
  • Mushroom Stuffed Pears with Gorgonzola – change up the traditional holiday flavors and put a twist on the ever-popular stuffed mushroom appetizer by stuffing fresh pears with a flavorful combo of gorgonzola and finely chopped mushrooms
  • Mushroom Pine Nut Pinwheels – puff pastry combined with a decadent mix of mushrooms, pine nuts and parmesan cheese make for an appetizer that can be made in advance and warmed in the oven before guests arrive
  • Caramelized Mushroom & Shallot Bruschetta – a spin on an Italian classic, ramp up a traditional passed appetizer with the bold flavor a combination goat cheese and mushrooms provide
  • Rosemary and Hazelnut Stuffed Mushrooms – a seasonal mix of rosemary, brie and toasty hazelnuts provide your party with a creamy, festive taste

What mushroom-filled recipe is your go to for a quick and savory appetizer?