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Extra-Cheesy Lasagna with Chanterelle Mushrooms

Extra-Cheesy Lasagna With Chanterelle Mushrooms

This vegetarian Italian cuisine-inspired dish is layered creaminess. In it, your guests will find layer after layer of gooey cheesy delight. Use 4 types of cheese, each one forming their own layers, like Cheddar, or being part of the filling mixture. For the latter, use a blend of chanterelle mushrooms and baby spinach and toss it with ricotta and mascarpone. Top with Bocconcini.

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Ingredients Needed for Extra-Cheesy Lasagna With Chanterelle Mushrooms

1 tablespoon butter
8 ounces of chanterelle mushrooms
salt
pepper
2 ounces of baby spinach
7 ounces of ricotta
4 ounces of mascarpone
7 ounces of cooked lasagna sheets
4 ounces of cheddar
3 ounces of mozzarella bocconcini, crumbled

How to Make Extra-Cheesy Lasagna With Chanterelle Mushrooms

  1. Melt the butter in a skillet over low heat. Add the Chanterelle mushrooms and season with salt and pepper. Cook and stir for 1 -2 minutes. Add the baby spinach and stir it in. Remove from heat.
  2. Blend this mixture until even, then transfer it to a bowl.
  3. Add the ricotta and mascarpone and season with salt and pepper. Mix until even.
  4. Lay 2 lasagna sheets on the bottom of a small 8 x 2 inches baking dish. Equally spread one layer of Chanterelle mixture over them. Lay 3 Cheddar slices, then 2 more lasagna sheets.
  5. Layer the remaining Chanterelle mixture and top with the remaining Cheddar, lasagna, and with the crumbled Bocconcini. Bake for 35 minutes at 350⁰F/175⁰C.
Cheesy Spinach Squares with Pickled Mushrooms

Cheesy Spinach Squares With Pickled Mushrooms

Share this smoother version of the puff pastry squares with your friends. It’s a cheesy finger-food that may be perfect for a soiree. The filling has sour cream, ricotta, and cream cheese. The pickled mushrooms bring a welcomed tangy touch.

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Ingredients Needed for Cheesy Spinach Squares With Pickled Mushrooms


For the spinach-egg mixture:

6 eggs
salt
2 tablespoons of olive oil
3 tablespoons of sour cream
⅔ cup frozen spinach, thawed
½ cup flour
1 teaspoon baking powder

For the filling:

2 tablespoons of gelatin
½ cup cream cheese
½ cup sour cream
½ cup ricotta, crumbled
4 ounces of pickled mushrooms
2 tablespoons of fresh dill, chopped

How to Make Cheesy Spinach Squares With Pickled Mushrooms

  1. Separate the egg whites from the yolks. Place them in different bowls, the egg whites into a large bowl.
  2. For the spinach-egg mixture:

    Season the egg whites with salt and whisk using a hand mixer until you get stiff peaks. Set aside.

  3. Combine the yolks and olive oil into a bowl. Mix them using a hand mixer. Add the sour cream, spinach, flour, and baking powder. Mix more until even. Finally, add the whisked egg and mix using a spatula.
  4. Line an 11 x 7 x 2 inch (28 x 18 x 5 cm) baking tray with parchment paper. Transfer the mixture in it, evenly spread it, and bake for 30 minutes at 360⁰F/180⁰C.
  5. For the filling:

    Add the gelatin and 2 tablespoons of water to a small bowl and mix them. Set aside.

  6. Add cream cheese, sour cream, and ricotta to a bowl. Mix until even. Add the pickled mushrooms and fresh dill. Mix more. Add the gelatin and mix just a little more. Set aside.
  7. Assemble the squares:

    Transfer the baked spinach sheet to the work surface. Cut it lengthwise into 3 equally wide strips.

  8. Evenly spread 1/2 of the filling mixture over one strip, add on top the second strip, repeat the process, then top with the third strip. Refrigerate for 30 minutes.
  9. Portion it and, optionally, serve it with tomato wedges, dill, and pine nuts.
Turkey Breast Roulade with Mushrooms

Turkey Breast Roulade With Mushrooms

This turkey dish is an American twist on the Italian porchetta. Here the most popular bird takes the place of the pork. Let’s fill our cutlets with sweet blueberries and dried mushrooms. This pleasantly stuffing is an excellent pairing for our meat. And let’s serve it with a savory side of mushrooms and other vegetable goodies.

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Ingredients Needed for Turkey Breast Roulade With Mushrooms


For the roulade:

12 ounces of turkey breast (2 cutlets, 6-ounce each)
salt
pepper
¼ cup dried mushrooms
2 tablespoons of dried blueberries
3 fresh thyme sprigs
1 tablespoon vegetable oil

For the veggies:

1 tablespoon vegetable oil
1 medium onion, sliced
1 medium carrot, chopped
2 celery sticks, chopped
3 ounces of mushrooms, halved
salt
1 teaspoon dried thyme
pepper
¼ cup white wine

How to Make Turkey Breast Roulade With Mushrooms

For the roulade:
  1. Place the cutlets on the work surface and season them with salt and pepper.
  2. Distribute the dried mushrooms and blueberries between them.
  3. Roll them. Secure with twine at 1-inch intervals.
  4. Transfer them to a roomy baking dish, season with salt and pepper, add the fresh thyme, and drizzle with vegetable oil. Bake for 40 minutes at 360⁰F/180⁰C.
For the veggies:
  1. Heat the vegetable oil in a skillet over low heat, then add the onion. Stir it in.
  2. Add carrot and celery. Cook and stir until tender.
  3. Add the mushrooms and season with salt, dried thyme, and pepper. Stir them in.
  4. Add the white wine and cook for 5 minutes.
  5. Slice the meat rolls and serve them with veggies. Optionally, season with some sweet sauce.
Greek-Style Stuffed Mushrooms

Greek-Style Stuffed Mushrooms

You can make these Greek-style stuffed mushrooms anytime you want a delicious and calorie-free dinner. If you want to make them for your next party, cook in big batches because they’ll disappear from the table pretty quick! The secret? A delicious stuffing made with broccoli, feta cheese, garlic, and oregano.

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Ingredients Needed for Greek-Style Stuffed Mushrooms

6 portobello mushrooms
extra virgin olive oil
2 garlic cloves, diced
1 onion, diced
4 ounces of broccoli, small florets
salt
pepper
6 fresh oregano leaves
3 ounces of feta cheese

How to Make Greek-Style Stuffed Mushrooms

  1. Preheat the oven to 360˚F/180˚C.
  2. Clean the mushrooms. Remove their stems and set them aside. Place the mushroom caps in a baking dish, stem-side down. Coat them with olive oil on top.
  3. Bake for 10 minutes. Dice the mushroom stems.
  4. Meanwhile, heat about 3 tablespoons of olive oil in a skillet. Cook the garlic for 20-30 seconds, then add the onion. Cook it until soft and translucent.
  5. Add the diced mushroom stems and broccoli. Stir and cook until soft.
  6. Season with salt and pepper, add fresh oregano, and stir again. Set aside.
  7. When the mushroom cups baking time is up, take them off the oven, flip them, and stuff them with the broccoli mixture.
  8. Top each mushroom with feta cheese and return to the oven for 8-10 minutes.
Cheese and Spinach Stuffed Mushrooms

Cheese and Spinach Stuffed Mushrooms

These cheese and spinach stuffed mushrooms are great if you serve them as a starter at a party. But you can also have them as a main dish, if you eat 4 instead of 2, for example. They’re incredibly satisfying and tasty.

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Ingredients Needed for Cheese and Spinach Stuffed Mushrooms

1 cup frozen spinach, thawed
2 spring onions, sliced
½ teaspoon seven spice
salt
pepper
6 ounces of cream cheese
8 medium-sized mushrooms
4 ounces of feta cheese
4 ounces of parmesan, grated

How to Make Cheese and Spinach Stuffed Mushrooms

  1. Squeeze out as much moisture as possible from the thawed spinach.
  2. Combine the spinach, spring onion, seven spice, salt, pepper, and cream cheese in a medium bowl.
  3. Preheat the oven to 350˚F/175˚C.
  4. Clean the mushroom caps with a damp paper towel. Stuff the mushrooms with the spinach and cream cheese mixture.
  5. Place the stuffed mushrooms to a baking dish. Top the mushrooms with feta and parmesan. Move to the oven and bake for 20 minutes.
Mushrooms with Polenta

Mushrooms With Polenta

Impress your family with a creamy, filling, and warming main course. Make it extra-cheesy by mixing polenta with grated parmesan and topping the final dish with diced Cheddar and mozzarella. The buttery, truffle oil-cooked mushrooms are flavored with thyme and rosemary and bring the flavors to a new level.

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Ingredients Needed for Mushrooms With Polenta

For the mushrooms:

1 tablespoon olive oil
1 tablespoon butter
11 ounces of mushrooms, sliced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary
2 garlic cloves, diced
1 tablespoon truffle oil
salt
pepper

For the polenta:

4 cups of water
1 ½ cups of instant cornmeal
2 ounces of butter
1 cup parmesan
1 ounce Cheddar, diced (for the topping)
1 ounce of low moisture mozzarella, diced (for the topping)
1 ounce of parmesan, grated (for the topping)
1 tablespoon fresh thyme, chopped (for garnishing)

How to Make Mushrooms With Polenta

  1. For the mushrooms:Add the olive oil and butter in a skillet over low heat and melt it.
  2. Add the mushrooms. Cook and stir until they turn golden brown.
  3. Add the fresh thyme, rosemary, and garlic. Stir once or twice. Add the truffle oil, season with salt and pepper, and stir for 1-2 minutes. Remove from heat.
  4. For the polenta:Fill a cooking pot halfway with water, salt it, and bring it to a boil.
  5. Add the instant cornmeal. Continually stir and cook until it thickens.
  6. Let it cook for 5 minutes more. Add the butter and whisk to incorporate it. Add the parmesan and mix until even.
  7. Transfer the polenta on a serving plate and add the cooked mushrooms on top. Garnish with diced Cheddar and mozzarella, grated parmesan, and thyme. Bake for 8 minutes at 400⁰F/200⁰C.
  8. Serve garnished with more grated parmesan.
Sea Bream Stuffed with Rice and Mushrooms

Sea Bream Stuffed With Rice and Mushrooms

This is all about mixing the tasty cooked fish with savory onion, garlic, thyme, and parsley. Also, mushrooms and rice make the fish heartier. Splash it with white wine, tomato juice, and olive oil, then bake it wrapped in parchment paper. Wrapping it keeps all the aromas together so that you can fully enjoy it.

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Ingredients Needed for Sea Bream Stuffed With Rice and Mushrooms

1 tablespoon vegetable oil
½ medium onion, chopped
4 ounces of mushrooms, sliced
5 ounces of rice
salt
pepper
1 fresh thyme sprig (chopped)
1 tablespoon fresh parsley, chopped
2 pounds of sea bream gutted (2 fish)
2 tablespoons of tomato juice
⅓ cup white wine
1 tablespoon olive oil
2 garlic cloves, sliced

How to Make Sea Bream Stuffed With Rice and Mushrooms

  1. Heat the vegetable oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the mushrooms. Cook and occasionally stir until golden and softened, or for 5 minutes.
  3. Add the rice and season with salt and pepper. Cook and occasionally stir for about 15 minutes. Add the thyme and parsley in the process. Remove from heat.
  4. Place each fish on a parchment paper and stuff it with rice mixture. Pour the tomato juice, white wine, and olive oil over them and garnish with sliced garlic. Also, top with the remaining rice mixture.
  5. Wrap with parchment paper and place them on a baking tray. Bake for 40 minutes at 380⁰F/190⁰C.
Turkey Stuffed Mushrooms

Turkey-Stuffed Mushrooms

Make a large batch of these turkey-stuffed mushrooms, because there are so many things you can use them for. They work splendidly as an appetizer, a brunch dish or a simple weeknight dinner with a side salad.

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Ingredients Needed for Turkey-Stuffed Mushrooms

3 tablespoons of coconut oil, melted
1 onion, diced
7 ounces of turkey mince
6 ounces of cherry tomatoes, halved
2 ounces of baby spinach
sea salt
pepper
6 portobello mushrooms

How to Make Turkey-Stuffed Mushrooms

  1. Heat 2 tablespoons of coconut oil in a skillet and cook the onion until softens.
  2. Add the turkey mince, stir, and cook until the meat turns opaque-white. Add the cherry tomatoes and baby spinach. Season with sea salt and pepper. Cook until the spinach wilts.
  3. Remove the mushroom stems. Heat the remaining coconut oil in a skillet and place the mushrooms in it, upside-down. Season with sea salt and pepper. When the mushrooms turn golden, flip them over and cook them for 1-2 more minutes.
  4. Stuff the mushrooms with turkey mixture and serve them.
Cream Cheese and Spinach Filled Mushrooms

Cream Cheese and Spinach Filled Mushrooms

Mushrooms are an excellent vegetarian option. They have a meaty texture and a savory flavor, so they work as an excellent substitute for meat. We enjoy cooking them into the oven, topped with a delicious mixture of spinach and cheese. Low in calories and carbs, this recipe is also good for a diet.

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Ingredients Needed for Cream Cheese and Spinach Filled Mushrooms

12 ounces of brown mushrooms
1 tablespoon butter
2 garlic cloves, sliced
salt
pepper
3 ounces of baby spinach
10 ounces of cream cheese
¼ cup parmesan, shredded

How to Make Cream Cheese and Spinach Filled Mushrooms

  1. Remove the stems of the mushrooms and chop them. Keep the empty mushrooms for later.
  2. Heat a skillet over medium heat, add the butter in it and melt it. Add the chopped mushroom stems and cook them for 6 minutes.
  3. Add the garlic and season with salt and pepper.
  4. Add the baby spinach and cream cheese. Cook until you obtain a smooth, creamy mixture.
  5. Preheat the oven to 380 degrees F/190 degrees C.
  6. Line a baking tray with parchment paper and lay the empty mushrooms over it.
  7. Fill the mushrooms with the cream cheese and spinach mixture. Add the shredded parmesan on top.
  8. Slide the tray into the oven and bake the mushrooms for the next 15 minutes.
red wine beef stew with bacon and mushrooms

Red Wine Beef Stew With Bacon and Mushrooms

Sometimes a succulent stew is all you need to recharge your batteries. The tender vegetables and seared meat, all braised together in red wine and heavily flavored, can turn a gloomy day into a sunny one. You can serve it reheated the next day or the day after as we feel it sometimes tastes even better.

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Ingredients Needed for Red Wine Beef Stew With Bacon and Mushrooms

1 tablespoon butter
1 tablespoon vegetable oil
2 ounces of bacon, chopped
1 pound beef tenderloin, chopped
1 onion, chopped
1 large carrot, sliced
3 ounces of mushroom, chopped
1 cup red wine
1 ½ cups of vegetable stock
1 tablespoon dried oregano
1 teaspoon dried thyme
1 tablespoon soy sauce
1 teaspoon grated nutmeg
4 small new potatoes, halved and quartered
1 cup tomato sauce
2 garlic cloves, crushed
salt
pepper

How to Make Red Wine Beef Stew With Bacon and Mushrooms

  1. Start melting the butter in a skillet over medium heat. Add the vegetable oil and bacon in the process. Stir and cook until the bacon starts releasing fat and changing its color.
  2. Add the pieced tenderloin. Stir and cook until it starts browning. Add the onion and cook more until tender.
  3. Add the carrot, mushrooms, and red wine. Bring to a boil, cover with the lid and simmer for 10 minutes.
  4. Add the vegetable stock, dried oregano, dried thyme, soy sauce, and nutmeg. Stir, cover with the lid and simmer for 20 minutes.
  5. Add the potatoes, cover with the lid, and simmer for 20 minutes.
  6. Add the tomato sauce, garlic, and season with salt and pepper. Stir for 1 minute or so, then cover with the lid and simmer for 10 minutes.
  7. Serve it as is or pair it with some mashed potatoes.
Roasted Garlic Mushrooms

Roasted Garlic Mushrooms

What side should you choose for your meat tonight? We recommend mushrooms, which are light, but very savory at the same time. To get the best flavor out of them, we recommend cooking them into the oven and flavoring them with butter, lemon, garlic, and herbs.

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Ingredients Needed for Roasted Garlic Mushrooms

7 ounces of brown mushrooms
2 tablespoons of butter
½ lemon
1 teaspoon dried thyme
1 teaspoon dried parsley
2 garlic cloves, crushed

How to Make Roasted Garlic Mushrooms

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Place the mushrooms on your wooden board and slice them into quarters.
  3. Next, add the butter in a medium-sized bowl. Squeeze the juice out of the lemon, add the thyme and parsley.
  4. Add the garlic and mix everything until smooth.
  5. Line a baking dish with parchment paper and lay the mushrooms on it.
  6. Evenly spread the butter and herb mixture over the mushrooms using a silicone brush.
  7. Slide the tray into the oven and cook the mushrooms for the next 30 minutes.
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