Warm Mushroom Dip with Baked Pita Crisps

Warm Mushroom Dip with Baked Pita Crisps

This light dip is superb with these easy low fat crisps. The crisps keep well in an airtight container – so make a big batch.

Ingredients

2 tbsp butter or vegetable oil
1 lb fresh mushrooms, finely chopped
2 tsp lemon juice
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup light sour cream
2 tsp dried dill weed
1 tsp paprika
1/2 tsp salt
1/4 tsp pepper
Baked pita crisps (recipe below)

Directions

In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions sauté until tender and the liquid given off by the mushrooms has evaporated, about 5 –7 minutes. Reduce heat to simmer; mix in sour cream, dill weed, paprika, salt and pepper and simmer until slightly thickened and warm.
Serve warm with pita crisps, multigrain, low-fat crackers or breadsticks

Makes 1 cup (250 mL) or 16 servings

Tip: Substitute 2 tbsp (25 mL) fresh minced dill for the dried and garnish with fresh dill sprigs.

Baked Pita Crisps: Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife. Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake in 400ºF(200ºC) for 8-10 minutes or until lightly browned.

Variation: Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.

Nutritional Information

Per Serving: 61 Calories, 139 mg Sodium, 2.8 g Protein, 2.5 g Fat, 7.9 g Carbohydrates, 1.2 g Dietary Fibre.

0 comments

Easy BBQ Pulled Mushrooms

A plant-based dish that is sure to satisfy that pulled meat craving! Mushrooms are considered a “meaty” vegetable high in umami flavour making them a perfect plant-based option for a pulled sandwich or taco.

Try these quick and easy pulled mushrooms on top of your favourite taco or sandwich tonight!     

Prep time: 15 minutes      
Cook time: 30 minutes
Serves: 4

Ingredients

  • 6 large portobella mushrooms*
  • 1 tsp (5 mL) vegetable oil
  • 2 cups (500 mL) sliced onions
  • 1/4 tsp (2 mL) each salt and pepper
  • 1/2 cup (125 mL) favourite BBQ sauce

Directions

Preheat oven to 425°F (220°C). Remove the stems of the portobella and set aside. Remove the gills from the mushroom caps and place mushroom caps, bottom side up, on a parchment lined baking sheet. Cook for 20 minutes.

Heat oil in a large skillet over medium heat. Add in onions, salt and pepper. Cook for 8 minutes stirring. Meanwhile, use your hands or two forks to “pull” the mushroom stems apart. Remove mushrooms from the oven and once cool enough to handle shred the mushrooms using your hands or two forks.

Stir shredded mushrooms into the onions and BBQ sauce. Cook stirring over medium-low for five minutes. Serve as a sandwich, in lettuce wraps or use in tacos.

*If using king oyster mushrooms, follow same process but use 1 lb (500 g).

Enjoy!

 

0 comments

Mushroom Veggie Burgers

The plant-based cuisine movement continues to grow in popularity and this wholesome mushroom veggie burger recipe packs a nutrition and flavour punch! These burgers are full of nutrients and the hearty mushrooms leave you feeling satisfied.

Prep time: 20 minutes
Cook time: 13 minutes
Makes: 5 burgers

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 2 cups (500 mL) 1 cm x 1cm cubed hearty mushrooms (portobella, shiitake, crimini)
  • 1 cup (250 mL) diced zucchini
  • 1/2 cup (125 mL) onion, minced
  • 1 19 fl oz can (540 mL) black beans, drained and rinsed
  • 2 eggs, beaten
  • 3/4 cup (180 mL) panko breadcrumbs
  • 1 tbsp (15 mL) Montreal steak spice
  • 1 tsp (5 mL) garlic powder
  • 1 tsp (5 mL) vegetable oil

Directions

Heat oil in a large non-stick skillet over medium-high heat. Stir in mushrooms, zucchini and onions, cook for 3 minutes. Set aside in a large bowl and allow to cool for 5 minutes.

In a medium sized bowl, mash 3/4 of the black beans (around 1 ½ cups) with a fork or potato masher. Add into the large bowl with the mushroom mixture. Next, stir in remaining black beans, eggs, breadcrumbs, steak spice and garlic powder. Mix until well combined and let sit for 10 minutes.

Form burgers by squeezing 1/2 cup (125 mL) of the burger mixture in your hand and forming a patty, make sure to press the burgers together tightly.

Heat oil in a large non-stick skillet over medium-low heat. Cook burgers for 5 minutes on each side making sure to flip gently. Cook until golden brown on each side.

Serve and dress the burger however you like.

Enjoy!

0 comments

Mushroom and Teriyaki Chicken Rice Bowl

Quick and easy teriyaki chicken with mushrooms, chicken and bok choy is a perfect weeknight dinner. Serve with a side of rice. For fast and delicious meals throughout the week, stir fry options like this dish are your best friend!

Prep time: 15 minutes      

Cook time: 10 minutes

Serves: 2    

 

Ingredients

  • 1/2 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) garlic powder
  • 1/2 lb (8 oz) boneless, skinless, chicken breasts cut into 1 inch cubes
  • 1 tsp (5 mL) vegetable oil
  • 2 large Portobella mushrooms, diced
  • 2 cups (500 mL) baby bok choy, sliced

Sauce:

  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) water
  • 3 tbsp (45 mL) honey
  • 2 tsp (10 mL) rice vinegar
  • 1 tsp (5 mL) ground ginger
  • 2 tsp (10 mL) garlic powder
  • 2 tsp (10 mL) cornstarch
  • 1 tsp (5 mL) sesame seeds
  • 1/4 cup (60 mL) fresh chives

 

Directions

  1. In a small bowl, mix together salt, pepper, and garlic powder. Season chicken with half of the seasoning mixture. In a medium sized bowl, toss together mushrooms, bok choy and the rest of the seasoning mixture. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken for 4 minutes, stirring often. Stir in mushrooms and bok choy and cook for 1 minute.
  2. In a small saucepan whisk together soy sauce, water, honey, rice vinegar, ground ginger, garlic powder, cornstarch, and sesame seeds until smooth. Bring sauce to a simmer over medium heat and cook for 1 minute or until sauce is thickened. Remove from heat.
  3. Add teriyaki sauce to chicken and vegetable mixture and remove from heat.
  4. Serve over rice and garnish with fresh chives.
0 comments

Mushroom Farro Risotto

Prep time: 20 minutes
Cook time: 45 minutes     
Servings: 4

 

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 1 small onion, diced
  • 2 cups (500 mL) sliced hearty mushrooms (crimini, portobella and shiitake)
  • 1/4 tsp (1 mL) black pepper
  • 1 tsp (5 mL) dried thyme
  • 1/4 cup (60 mL) white wine
  • 1 cup (250 mL) farro
  • 2 cloves garlic, minced
  • 3 cups (750 mL) sodium reduced chicken broth
  • 1/2 cup (125 mL) frozen peas
  • 1/4 cup (60 mL) shredded parmesan cheese
  • 1/4 cup (60 mL) chopped fresh parsley

 

Directions

  1. Heat oil in a large pot over medium heat. Stir in onions, mushrooms, pepper, and thyme. Cook for 3 minutes. Pour in wine to deglaze the pot, cook stirring for 30 seconds. Stir in farro and garlic, cook for 1 minute.
  2. Stir in broth and bring to a boil. Reduce heat to medium-low, cover, and cook for 30 minutes or until the farro is tender.
  3. Remove lid, stir in frozen peas and continue cooking and stirring for 8 minutes, uncovered, until desired thickness has been reached.
  4. Remove from heat, stir in parmesan cheese and garnish with fresh parsley.

 

 

 

0 comments