Flavorful fungus

Simple mushroom salad

High in fiber and vitamin-rich, mushrooms are a healthy and versatile way to enhance any meal.

Simple Mushroom Salad
Print Recipe
Servings Prep Time
4 servings 5 minutes
Servings Prep Time
4 servings 5 minutes
Simple Mushroom Salad
Print Recipe
Servings Prep Time
4 servings 5 minutes
Servings Prep Time
4 servings 5 minutes
Ingredients
  • Leaves from 1 large head bibb lettuce (washed)
  • 16 ounces white mushrooms (sliced thin)
  • 2 tablespoons oregano
  • 2 teaspoons garlic salt
  • 1/2 teaspoon pepper
  • 1 lemon (juiced)
Servings: servings
Instructions
  1. On four salad plates or a large platter, lay down lettuce leaves.
  2. Top with sliced mushrooms and sprinkle with oregano, garlic salt, and pepper. Drizzle with olive oil and lemon juice. Serve cold.
Recipe Notes

Per serving: 172 calories, 15 grams fat (2 grams saturated fat), 7.4 grams total carbs, 3 grams fiber, 4.6 grams protein

Portobello Beef Burgundy
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Servings Prep Time
6 servings 20 minutes
Cook Time
7-9 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
7-9 hours
Portobello Beef Burgundy
Print Recipe
Servings Prep Time
6 servings 20 minutes
Cook Time
7-9 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
7-9 hours
Ingredients
  • 1/4 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoons thyme
  • 1 teaspoon rosemary
  • 1/2 teaspoon pepper
  • 2 pounds stew beef
  • 3 tablespoons canola oil
  • 1 1/2 cups dry red wine
  • 1 tablespoon beef bouillon
  • 1 pound sliced baby portobello mushrooms
  • 1 pound egg noodles (cooked)
  • parsley for garnish (optional)
Servings: servings
Instructions
  1. In a large bowl, combine first six ingredients. Add beef, tossing to coat.
  2. Heat oil in a large skillet over medium heat. Brown beef in a single layer, flipping to brown all sides. When done, transfer to slow cooker.
  3. Add wine to skillet, stirring to loosen browned bits from pan. Add bouillon and bring to a boil. Transfer to slow cooker.
  4. Cover and cook on low for 7 to 9 hours, until meat is tender.
  5. Stir in mushrooms. Cover and cook on high 30 minutes longer, until sauce is slightly thickened. Serve hot over noodles and garnish with parsley if desired.
Recipe Notes

Per serving: 474 calories, 18 grams total fat (1 gram saturated fat),
28 grams total carbs, 2 grams fiber, 40 grams protein

Mushroom and Sun-Dried Tomato Crostini
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Mushroom and Sun-Dried Tomato Crostini
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Ingredients
  • French or Italian baguette
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound white mushrooms
  • 8 ounces sun-dried tomatoes in olive oil
  • 4 ounces Parmesan cheese (divided)
  • 2 tablespoons Dijon mustard
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon crushed red pepper
Servings:
Instructions
  1. Preheat oven to 350 F. Cut baguette into ½-inch slices.
  2. In a shallow dish, pour olive oil and mix in salt and pepper. Dip each slice into olive oil, coating both sides, and place on an ungreased baking sheet. Bake for 20 minutes or until bread is golden brown and crispy, flipping halfway through. Remove crostini and let cool.
  3. In a food processor, finely chop mushrooms, sun-dried tomatoes, and 2 ounces of Parmesan cheese. Stir in Dijon mustard, garlic powder, and crushed red pepper. Place mushroom mixture in large skillet and sauté on medium heat until hot and bubbling.
  4. Serve on top of crostini, garnished with Parmesan cheese. 
Recipe Notes

Per serving: 158 calories, 11 grams fat (2.5 grams saturated fat),
10 grams total carbs, 1.6 grams fiber, 6 grams protein

Baked Mushroom and Spinach Taquitos
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Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Baked Mushroom and Spinach Taquitos
Print Recipe
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
15 minutes
Ingredients
  • 1/2 pound portobello mushrooms (sliced thin)
  • 6 ounces lite cream cheese (softened)
  • 1/3 cup light sour cream (plus 1/2 cup)
  • 4 chipotle peppers in adobo sauce (divided)
  • 1 teaspoon cumin (plus 1/4 teaspoon)
  • 2 cups spinach
  • 1 1/2 cups shredded colby jack cheese
  • 12 6-inch corn tortillas
  • Cooking spray
  • 1 tablespoon minced fresh cilantro
  • 1 teaspoon lime juice
  • 1/2 teaspoon garlic powder
Servings: servings
Instructions
  1. Preheat oven to 425 F.
  2. Cook mushrooms in a single layer in a dry skillet over medium heat for 2 to 3 minutes to release moisture. 
  3. In a food processor, blend cream cheese, 1/3 cup sour cream, 2 chipotle peppers, and 1 teaspoon cumin until smooth. Add mushrooms, spinach, and colby jack cheese, pulsing to combine. 
  4. In batches of 4, spread tortillas out on a microwave-safe plate. Cover with a damp paper towel and microwave for 30 seconds. Take out of microwave and remove one tortilla at a time from plate. Place filling on one end of tortilla and roll tightly, careful not to overfill.
  5. Place seam-down in a 9 x 13-inch baking dish coated with cooking spray. Repeat with remaining tortillas and filling. Spray top of taquitos with cooking spray. Bake 13 to 15 minutes or until golden brown and crispy.
  6. To make dipping sauce, chop remaining two peppers and combine them with remaining 1/2 cup sour cream, 1/4 teaspoon cumin, cilantro, lime juice, and garlic powder. Serves 4 as appetizers, 2 as a meal. 
Recipe Notes

Per appetizer serving: 496 calories, 27 grams fat (17 grams saturated fat), 45 grams total carbs, 8 grams fiber, 21 grams protein