Mushroom Recipes

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Stuffed Portobello Mushroom Recipe Recipe

Portobello mushrooms make an excellent main course for vegetarians. The mushrooms are quite large and provide good portions for a meal, they have a meaty texture and they're very flavorful, especially when they're grilled. What's not to love?

To make this entrée, I filled the mushrooms with rice mixed with black beans. A sprinkle of Irish cheddar cheese completes the dish. I'm not a vegetarian, and this is one of those rare vegetarian meals (along with fake chicken and sunken fried tofu) I truly enjoy without having the urge of adding meat. You won't miss it either!


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Moroccan Inspired Chickpeas Recipe

Moroccan Inspired Chickpeas

09.08.10 by Jackie

After the interview with Las Vegas Chef Pinisetti, I was determined to try out his version of harissa. We made a batch over Labor Day Weekend using red chiles from the garden. I had about 2-3 tablespoons leftover that I didn't want to go to waste.

I decided to make a loose interpretation of an Indian dish called chole, where I replaced the garam masala, ginger garlic paste and amchur (dried mango powder) with Moroccan flavors. I added the leftover harissa to the dish and made a spicy cream cheese sauce to season the chickpeas. Sautéed mushrooms added a "meaty" texture and pieces of preserved lemons, raw onions and tomatoes cut the richness of the dish.

It was such a hit in my house with both the vegetarians and meat eaters that I’m sure to make it again soon. They said it was like a spicy mushroom stroganoff. That wasn’t exactly what I was going for, but they liked it. It’s interesting how flavor combinations can evoke memories of totally different foods. Over the summer I made Earl Grey ice cream and everyone said it tasted like Fruit Loops. Go figure!


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Grilled Portobello Mushrooms in Phyllo Cups Recipe

The basics of these appetizers are grilled Portobello mushrooms mixed with caramelized shallots. I added the mixture to layers of phyllo dough squares molded in a muffin pan and sealed with a piece of Reblochon cheese. I then topped the appetizers with a mound of herbed cream cheese and a little  sprinkle of Gruyère cheese. A quick turn in the oven and the phyllo cups came out crisp, golden and absolutely gorgeous.

Even though we have all sorts of gadgets in our kitchen, I'm not a fan of "uni-taskers" because they generally become a waste of space. I spent Labor Day de-cluttering our cupboards, pantry and garage, removing any unnecessary items. I found many different-sized muffin pans, but contrary to what you might think, they are excellent "multi-taskers". For this recipe, I used a 12-cup tinplate. The cavities of the pan form cups, which are ideal for individual servings. I’ve also used muffin pans to make parmesan cups, popovers and many other appetizers, as well as muffins, of course!

Mushroom Appetizers Recipe with Picture


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Pasta Shells with Grilled Portobello Mushrooms (Pasta Salad Recipe) Recipe

Pasta dishes are always a favorite in my house and this green pasta shell dish is no exception. I decided to experiment with the new barbecue we bought over Memorial Day weekend, so I grilled some tandoori chicken for an alternate version of this recipe. Before cooking the meat, I also grilled large Portobello mushrooms for the vegetarians in my family. I love using this kind of mushroom; they are meaty and add so much flavor to a dish. To finish the preparation, I flavored the pasta with a sweet basil oil, green and pink peppercorns, lentils and onions. The sweet basil oil has a pungent flavor, thanks to the addition of garlic.

I consider the dish relatively healthy as it's vegan. No cheese, butter or cream are involved, but that doesn't mean the dish lacks flavor. What I love most though about making this pasta dish is that you could serve it warm, or bring it along with you for a picnic and serve it at room temperature as a pasta salad. The weather is getting so warm in the Bay Area that it's time for us to get all the blankets, picnic bags and ice cooler from the attic and enjoy meals outdoors for many weekends to come!  


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Pineapple Tofu Recipe with King Mushrooms Recipe

Pineapple tofu with king mushrooms is a great dish for both vegetarians and "meat-atarians", as my little munchkin would say. King mushrooms, also known as "abalone mushrooms", have a very meaty, chewy texture that I love. They complement the pineapple really well. If you can’t find fresh pineapple, canned crushed pineapple will work fine. I made a sweet and sour sauce using canned pineapple and dipped the fried tofu in the sauce with the mushrooms.

Even if you are a "meat-atarian", it’s worth working some vegetable dishes into your diet. It’s good for your health, and if you try recipes like this one, it will be good for your tastebuds as well.


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