Baked Mushroom Parmesan

Prep Time: 10 mins. | Cook Time: 10 mins.

Ingredients

4 large Portabella mushrooms 4
2 tbsp olive oil 30 mL
1 cup tomato pasta sauce, divided 250 mL
4 fresh basil leaves, thinly sliced 4
1/2 tsp crushed red peppers flakes 2 mL
1 cup shredded part skim mozzarella cheese (4 oz) 250 mL
1/4 cup grated parmesan cheese (1 oz) 50 mL

Method

  1. Heat oven to broil, with top rack about 4” from broiler.
  2. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9 inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes.
  3. Remove mushrooms from baking dish, drain excess liquid. Reduce oven to 400 degrees.
  4. Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and parmesan; bake 5-10 minutes, until the cheese begins to brown. Remove and serve.

 

Nutritional Information

230 calories
16g fat
6g saturated fat
20mg cholesterol
520mg sodium
2g dietary fiber
13g protein

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Baked Mushroom and Leek Risotto

This is an easy version of the classic Italian recipe. Mild flavoured leeks combine with wonderful woodsy shiitake mushrooms to create a delicious treat. Serve with a green salad or as an accompaniment to veal or chicken.

Prep Time: 20 mins. | Cook Time: 30 mins. | Serves: 2 mains or 4 sides
Tip: Arborio rice is a short-grain rice imported form Italy used specially for risotto.

Ingredients

1 leek 1
2 tbsp olive oil 30 mL
2 garlic cloves, minced 2
2 cups chicken or vegetable broth 500 mL
1 cup arborio rice 250 mL
1/3 cup dry white wine or broth 75 mL
1/4 tsp salt 1 mL
1/8 tsp freshly ground pepper 0.5 mL
8 oz fresh shiitake mushrooms 250 g
1/4 cup table cream (18%) 50 mL
2 tbsp chopped fresh Italian parsley 25 mL
1 oz Parmesan cheese, shaved (about 1/3 cup/75mL) 30 g

Method

  1. Cut dark green tops and root off leek; halve lengthways, wash and thinly slice.
  2. Heat 1 tbsp(15 mL) oil in a large, deep skillet or saucepan over medium heat. Add leek and garlic; cook, stirring occasionally, for 5 minutes or until the leeks are soft.
  3. Meanwhile, bring the broth to boil in a medium saucepan over high heat or in microwave. Stir rice into the leek mixture; cook over medium heat for 1-2 minutes. Stir in wine, salt and pepper; cook about 1-2 minutes.
  4. Transfer mixture to covered 2 qt (2 L) oven –proof casserole or baking dish. Stir hot broth into rice mixture; cover and bake in 400ºF (200ºC) oven for 20 minutes.
  5. Remove stems from mushrooms. Wipe caps with a damp cloth and slice. Heat remaining 1 tbsp (15 mL) oil in same skillet or saucepan over medium- high heat. Add mushrooms, cook, stirring often, for 5 minutes or until just lightly browned . Set aside and cover to keep warm.
  6. Remove risotto from the oven; stir in cream, mushrooms and parsley. Cover and let stand
    for 5 minutes. Spoon into serving bowls and serve immediately garnished with shaved
    Parmesan cheese.

Variation: A mixture of shiitake, oyster and crimini mushrooms may be used if desired.

Nutritional Information

Per Serving
Calories: 333
Sodium: 731 mg
Protein: 8.7 g
Fat: 12.0 g
Carbohydrates: 45.3 g
Dietary Fibre: 1.6 g

Baked Feta with Spicy Thyme Mushrooms

This appetizer is impossible to keep your fork out of and a breeze to whip together on a whim.

Recipe by Kelly of The Gouda Life.

Prep Time: 10 mins. | Cook Time: 40 mins.
Tip: Clean mushrooms by dampening a clean towel or paper towel and gently wiping the caps of the mushroom. Don’t submerge or rinse them in a colander as the water will mess with the texture.

Ingredients

1 1/2 cups spicy mushrooms, recipe to follow
1 8-10oz block of feta
2 tbsp scallions or chives, sliced thin or minced
2 tsp high olive oil
fresh ground pepper
1 tbsp fresh parsley, minced
bread, crackers, chips, sliced cucumbers etc, for serving

Spicy Thyme Mushrooms

1 tbsp unsalted butter
1 tbsp olive oil
1/2 lb crimini mushrooms, sliced thin (cleaned* + stems removed)
2 cloves garlic, sliced thin
1/4 – 1/2 tsp red pepper flakes
1/4 tsp fresh thyme
2 tbsp brandy, optional
zest from 1/2 lemon
1 tbsp fresh lemon juice
1 tbsp fresh parsley, minced
generous pinch seal salt
few pinches of fresh ground pepper

 

Method

1. Preheat the oven to 375.
2. Place the feta, sliced into two pieces lengthwise, into a baking dish or oven-safe skillet. Top the feta with the thyme mushrooms, drizzle with the olive oil and bake for 20 minutes or until everything is warmed through and feta is softened slightly.
3. Garnish with parsley and fresh ground pepper. Serve right from the pan with thinly sliced toasted baguette, crackers or slices of cucumber.

 

Spicy Thyme Mushrooms
1. Preheat oven to 400.
2. Place butter and olive oil in a large skillet over med-high heat. When hot, add the sliced mushrooms and let them sit without stirring for 5-8 minutes [note: do not salt them until they are crisped up]. They’ll release their moisture and might look watery, but it will evaporate. They should be beautifully golden on the one side by after 5-8 minutes. Let them sit a little longer if not. Stir them around and let sit for another few minutes.
3. Add the garlic, red pepper flakes and thyme leaves and cook for another 2 minutes. Add the brandy, if using, and cook until fully reduced, 1 minute. Remove from heat, add the lemon zest + juice and parsley. Add ground pepper. Taste for seasoning and add more salt if needed.

Baked Eggs with Mushrooms

Recipe by Isabelle of Crumb: A Food Blog.

Prep Time: 10 mins. | Cook Time: 10 mins. | Serves: 4

Ingredients

1 1/2 lbs mixed mushrooms, thinly sliced (ie. crimini, shiitake, oyster, etc)
2 tbsp butter
2 tbsp dry sherry or white wine
1/2 tsp dried thyme
Salt and pepper to taste
4 eggs
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
Finely chopped parsley, for garnish

Method

1. Preheat oven to 400F. Lightly butter four large oven-safe ramekins, and arrange on a baking sheet.
2. In a large saute pan set over medium-high heat, sauté the mushrooms in butter until soft and lightly browned, about 5 minutes.
3. Add the sherry and thyme, and continue cooking for 2-3 minutes or until most of the sherry has evaporated. Remove from heat and season to taste with salt and pepper.
4. Spoon the sauteed mushrooms into the prepared ramekins, dividing evenly, then gently crack an egg into each one. Top with 1 tbsp cream and 1 tbsp grated Parmesan.
5. Bake in preheated oven until the egg whites are set and the yolks are done to your liking, about 10-15 minutes. Serve immediately with a sprinkling of chopped parsley and thick slices of toast for dunking.

Baja Salmon With Mushrooms

Recipe Courtesy of the Mushroom Council www.mushroominfo.com.

Prep Time: 7 mins. | Cook Time: 8 mins.

Ingredients

1 tbsp olive oil, divided
6 oz white button mushrooms, quartered or halved
1 packet dry citrus marinade
3/4 cup frozen white sweet corn kernels, thawed
1/2 cup red onion, diced, run under cold water
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves, minced
2 tbsp lime juice, freshly squeezed
1/2 tsp kosher salt
4 salmon filets (about 5 ounces each)
1/4 cup water

Method

  1. Heat a large sauté pan over medium high heat. Add 2 teaspoons oil and swirl to coat bottom of pan. Add mushrooms and sauté 2 minutes. Add 1 tablespoon of dry citrus marinade mix to the mushrooms and continue cooking another 3 minutes.
  2. Remove mushrooms from the pan and place in a large mixing bowl. Add the corn, onion, red pepper, cilantro, lime juice and salt to the cooked mushrooms and toss to combine. In same sauté pan, add remaining teaspoon of oil and swirl to coat pan.
  3. Sprinkle the top of each salmon filet with 1 teaspoon dry citrus marinade mix. Add salmon, seasoned side down, to hot pan and sear 1 minute. Flip over and add water to the pan. Cover and cook another 2 minutes, or until done to taste preferences. Remove from the heat and uncover.
  4. Place a spoonful of the mushroom salsa on each serving plate, top with a salmon filet. Garnish with a sprig of cilantro and a lime wedge.

 

Nutritional Information

340 calories
19g fat
5g saturated fat
70mg cholesterol
830mg sodium
2g dietary fiber
31g protein

25% Daily Value for vitamin A
8% Daily Value for iron
70% Daily Value for vitamin C
6% Daily Value for calcium
129% Daily Value for vitamin D
27% Daily Value for potassium
81% Daily Value for selenium

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