Simple and healthy mushroom recipes?

Answer 1

Here are a couple ideas sweety, hope you like em!

Portobello Salad

6 Tbsp. GOOD SEASONS Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing, divided
2 large portobello mushroom caps
1 medium yellow squash, cut diagonally into 1/2-inch-thick slices
1 bag (5 oz.) torn mixed salad greens (about 5 cups)
1/2 cup chopped roasted red peppers
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. pine nuts, toasted

PREHEAT grill to medium heat. Brush mushrooms and squash evenly with 2 Tbsp. of the dressing. Grill 3 to 4 min. on each side or until tender. Remove from grill. Cut mushrooms into 1/2-inch-wide strips.
PLACE salad greens in large serving bowl. Add mushrooms, squash and peppers; mix lightly. Add remaining 1/4 cup dressing; toss to coat.
SPRINKLE with the cheese and pine nuts.

Spinach Stuffed Mushrooms

4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup KRAFT 100% Grated Parmesan Cheese

PREHEAT oven to 375°F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15x10x1-inch baking pan.
HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.
BAKE 18 to 20 min. or until mushrooms are tender.

Mozzarella Mushroom Burgers

2 portobello mushrooms (4 oz. each), stems removed
2 plum tomatoes (3 oz. each), cut in half lengthwise, seeded
1/4 cup SEVEN SEAS VIVA Italian Dressing
2 Italian bread rolls, partially split
1/4 cup pesto
2 KRAFT 2% Milk Mozzarella Singles

PREHEAT grill to medium heat. Place mushrooms, cap-sides up, on grate of grill. Brush with about half of the dressing; grill 6 min.
TURN mushrooms over. Add tomatoes to the grill. Cook 3 to 5 min. or until mushrooms are tender and tomatoes are heated through, turning tomatoes after 3 min.
SPREAD cut sides of rolls with pesto. Fill evenly with mushrooms, tomatoes and 2% Milk Singles.

Mushroom Risotto

1 can (15.75 oz.) low-sodium chicken broth
1 can (4 oz.) sliced mushrooms, drained
1 Tbsp. butter or margarine (optional)
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
3 cups MINUTE Brown Rice, uncooked
1/3 cup KRAFT 100% Grated Parmesan Cheese

BRING broth, 3/4 cup water, mushrooms, butter and seasonings to boil in medium saucepan.
STIR in rice; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Stir in Parmesan cheese.

Pepper, Mushroom and Eggplant Salad

1 green pepper
1 red pepper
1 yellow pepper
8 oz. portobello mushroom caps
6 eggplant slices (1/4-inch thick)
1 cup KRAFT Balsamic Vinaigrette Dressing, divided

CUT peppers lengthwise into quarters.
PLACE vegetables on rack of broiler pan 2 to 3 inches from heat. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
SLICE mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.

Answer 2

MUSHROOM SALAD

450g mushrooms
salt and black pepper
1 dessertspoon Worcestershire sauce
1 tablespoon soy sauce

Wash and trim the mushrooms, and slice them thinly as possible into a deep serving dish.
Season to taste with salt and black pepper, and sprinkle over the Worcestershire sauce and soy sauce.
Mix the salad well and set aside for about 1 hour, turning the mushroom slices from time to time in the dressing.
The mushrooms will have made quite a lot of juice by the time they are ready for serving, this is an essential part of the dressing and should not be drained off.

Answer 3

"Tarragon Marinated Mushrooms" - 8 servings

1 1/2 cups olive or salad oil
1/2 cup white wine vinegar
1 tbsp. tarragon leaves; crushed
1 tsp. salt
1/2 tsp. pepper
3 cloves garlic; minced
1 lb. small whole mushrooms

1) In large bowl, combine the first 6 ingredients until well mixed; stir in mushrooms. Cover; refrigerate overnight, stirring once or twice.
2) To serve: Drain mushrooms. Arrange mushrooms on serving plate; spear with cocktail picks.
(TIP: Use this marinade for other vegetable appetizers such as carrot sticks, green pepper strips, green beans or cauliflowerets. Cook vegetables in boiling water just until tender-crisp; drain well. Marinate overnight.)

Answer 4

SHRIMP STUFFED MUSHROOMS (INGREDIENTS): 1 Tbsp. unsalted butter ( can use salted if desired) 1 large garlic clove, smashed., 1/4 cup plain, dried bread crumbs (I used crumbs from a box of stuffing mix) 1/8 tsp. salt., 1/8 tsp. pepper, 1/8 tsp. oregano., 12 medium shrimp, peeled and cut in 1/2- inch dice (12 oz.), 1 Tbsp mayonnaise, 1 package white mushrooms, stem removed (10 oz.) (DIRECTIONS): Preheat oven to 400. Melt butter in a small skillet with garlic over medium heat. Cook for 1 minute, add bread crumbs, then cook until golden brown, about 5 minutes. Stir in salt, pepper and oregano. Remove from heat. Combine shrimp, mayo and 1 Tbsp. bread-crumb mixture in a medium bowl. Stuff into mushroom caps, then sprinkle remaining crumbs. Transfer mushrooms to baking sheet. Bake mushrooms until cooked through, about 10 minutes. Hope you enjoy, they are good

Answer 5

Potato and cauliflower salad with mushrooms

Ingredients

- 24 mushrooms
- 3 potatoes, cooked, peeled and sliced
- Cooked cauliflower florets, 1 cup
- 1 small onion, sliced into rings
- 1 hard-boiled egg, sliced
- 1 bay leaf
- Pepper corns, 1/2 tsp
- Prepared mustard, 1 tsp
- Salt and pepper to taste
- Salad oil and wine vinegar

Directions

- Boil morels for about 8 minutes in salted water with pepper corns and bay leaf
- Drain and alow to cool
- Slice cooked morels into thick rings
- Prepare the marinade with mustard, salad oil, wine vinegar, salt and pepper
- Toss morels, potatoes, cauliflower and onions with marinade; decorate with egg slices and cool for some 20 minutes before serving.

Note
Mushroom dishes must always be eaten freshly cooked; discard any leftovers. Use only non-reactive cooking vessels.



Italian mushroom stewed with chicken

Ingredients

- 1 tablespoon vegetable oil
- 1 pound boned and skinned chicken breasts
- 1 pound fresh white mushrooms, quartered (abt 5 cups)
- 1 cup coarsely chopped onion
- 1 cup diced celery
- 1 teaspoon minced garlic
- 2 cans (14-1/2 ounces each) Italian stewed tomatoes
- 1/2 teaspoon salt
- 8 ounces fresh green beans, trimmed & halved (2 cups)

Directions

- In a large nonstick skillet heat oil until hot.
- Add Chicken, cook until brown,
- 3 to 4 minutes a side, remove from skillet
- To skillet add mushrooms, onion, celery and garlic
- Cook, stirring frequently, until tender, 6 ~ 8 minutes
- Add tomatoes, salt and chicken, top with green beans
- Cover and simmer until chicken cooked through, 5 ~ 6 minutes longer


Menu Suggestions
- Serve over hot cooked rice

Answer 6

Coat Portabello mushrooms with olive oil ,salt &pepper bake 350 until slightly darkened. Serve like a hamburger on a really good roll with fresh mozzarella and sliced tomato and basil leaf.