Mushroom and Spinach Quesadillas
Quesadillas are a perfect canvas for showcasing the savory flavor of mushrooms. Sautéed mushrooms, spinach and spices are nestled between flour tortillas with melted cheese in this easy and crowd-pleasing recipe.
To make mushroom and spinach quesadillas, first rinse 8 ounces of cremini or button mushrooms and remove the stems. Slice the mushrooms and add them to a skillet with 2 tablespoons of olive oil or melted butter over medium-high heat. Cook, stirring frequently, until the mushrooms release their liquid and start to brown, about 8 minutes. Stir in 3 cloves of minced garlic, 1/2 teaspoon of chili powder, 1/4 teaspoon of cumin and a pinch of salt. Cook for 30 more seconds.
Add 2 cups of spinach to the skillet. Cook, stirring constantly, just until the spinach is wilted, about 1 minute. Transfer the mushroom and spinach mixture to a bowl and stir in 1 cup of shredded Monterey Jack or cheddar cheese.
Wipe the skillet clean and heat 1 teaspoon of olive oil over medium heat. Place one flour tortilla in the skillet, then top with half the mushroom and cheese mixture. Cover with another tortilla and cook until the bottom is golden brown, about 2 minutes per side. Slice into wedges and serve with salsa, guacamole, sour cream or hot sauce on the side.
These quesadillas are irresistibly cheesy and packed with the hearty, savory flavor of mushrooms and spinach. They make a perfect casual dinner or game day snack. This recipe for easy and delicious mushroom recipes highlights how versatile and satisfying mushrooms can be.
Creamy Mushroom and Garlic Pasta
Pasta is the perfect canvas for a creamy mushroom sauce. Sautéed mushrooms and garlic are simmered in a rich parmesan cream sauce and tossed with your favorite pasta for a cozy, satisfying meal. This recipe provides an adaptable creamy mushroom garlic pasta that is soothing and crowd-pleasing.
To make creamy mushroom garlic pasta, start by bringing a large pot of salted water to a boil for the pasta. While the water is heating, rinse 8 ounces of mixed mushrooms such as cremini, shiitake and oyster mushrooms, removing the stems. Slice the mushrooms and set aside.
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil or melted butter. Add 3-4 cloves of minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the sliced mushrooms, 3/4 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
Meanwhile, cook 1 pound of pasta, such as linguine, fettuccine or penne according to package directions; reserve some of the cooking water, then drain the pasta.
Add 1 cup of heavy cream and 1/2 cup of grated parmesan cheese to the mushrooms. Bring to a gentle simmer, then remove from the heat. Add the pasta to the skillet and toss to coat, adding a splash of reserved cooking water as needed to create a creamy sauce. Garnish with parsley, parmesan cheese, lemon zest and black pepper.
Table 1. Nutrition Facts
|Amount Per Serving|Calories|Carbohydrates|Protein|Fat|
|:-:|:-:|:-:|:-:|:-:|
|1 cup| 637|92.9g|16.1g|24.8g|
This creamy mushroom garlic pasta is rich, decadent and deeply satisfying. The earthy mushrooms pair perfectly with the creamy parmesan sauce and al dente pasta. Fresh or dried herbs add brightness and freshness. For extra nutrition, add spinach, sun-dried tomatoes or broccoli. Buon appetito!
Stuffed Portobello Mushrooms
Portobello mushrooms are ideal for stuffing due to their large, curved caps. Spinach, breadcrumbs, and cheese are sautéed and stuffed into portobello mushroom caps, then baked until the mushroom caps are tender and the filling is hot.
To make stuffed portobello mushrooms, clean 4 large portobello mushroom caps by gently brushing away dirt and stem material with a damp paper towel or mushroom brush. Use a spoon to scrape out the gills on the underside of the cap.
Blanch 1 1/2 cups of fresh baby spinach in boiling water for 30 seconds. Drain, plunge in ice water, then squeeze out excess liquid. Chop the blanched spinach and set aside.
In a skillet over medium heat, heat 1 tablespoon of olive oil. Add 1/2 cup of breadcrumbs, 3 cloves of minced garlic, 1/4 teaspoon each of salt and crushed red pepper and cook, stirring frequently, until the breadcrumbs are toasted, about 3 minutes.
Add the chopped spinach, 1/2 cup of shredded mozzarella cheese and 2 tablespoons of grated parmesan cheese. Stir to combine, then remove from the heat.
Place the mushroom caps stem-side up on a rimmed baking sheet. Season the inside of each cap with salt and pepper, then fill each cap with the breadcrumb mixture. Top with more mozzarella cheese if desired.
Roast at 400 F until the mushrooms are tender and the filling is hot, about 15-20 minutes. Broil for 2-3 minutes until the cheese is melted and bubbly. Garnish with parsley, parmesan, lemon zest and serve hot.
Table 2. Nutrition Facts
|Amount Per Serving|Calories|Carbohydrates|Protein|Fat|Sodium|
|:-:|:-:|:-:|:-:|:-:|:-:|
|1 stuffed mushroom| 179 |15.1g|10.5g|9.9g|422mg|
These stuffed portobello mushrooms are savory, satisfying, and perfect for vegetarian main dishes or appetizers. Their earthy, meaty flavor pairs perfectly with spinach, cheese and garlic. For extra nutrition, add sun-dried tomatoes, artichoke hearts or beans to the stuffing. Portobello mushrooms make an ideal hearty replacement for meat in many recipes.
Mushroom and Brie Bruschetta
Bruschetta is an Italian appetizer of grilled bread rubbed with garlic and olive oil, then topped with a variety of ingredients. Mushrooms, melted brie, and a balsamic glaze make a decadent topping for bruschetta.
To make mushroom and brie bruschetta, rinse 8 ounces of cremini mushrooms, slicing them and setting aside. Slice a 8-ounce wedge of double cream brie into 1/4-inch pieces.
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add 3 cloves of minced garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the mushrooms, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8-10 minutes.
Remove from the heat and stir in 2 tablespoons each of chopped fresh basil and balsamic vinegar or glaze. Set the mushroom topping aside.
Preheat a grill, grill pan or broiler to high heat. Brush both sides of 4 slices of crusty bread, such as ciabatta or baguette, with olive oil and rub one side with a garlic clove. Place bread slices oil-side down on the grill grates or under the broiler and cook until lightly charred, about 2 minutes per side.
Top each slice of grilled bread with one quarter of the mushroom topping, then top with 2-3 pieces of brie cheese. Broil the bread for 1-2 minutes until the cheese is melted. Garnish with a drizzle of balsamic glaze and chopped fresh basil.
Table 3. Nutrition Facts
|Amount Per Serving|Calories|Carbohydrates|Protein|Fat|Sodium|
|:-:|:-:|:-:|:-:|:-:|:-:|
|1 bruschetta| 461 |39.2g|17.8g|26.6g|836mg|
These rich and decadent mushroom and brie bruschetta are an ideal appetizer for a dinner party or date night in. The earthy mushrooms pair perfectly with the creamy brie cheese and tangy balsamic glaze. For extra nutrition, top the bruschetta with sautéed spinach or sun-dried tomatoes. Buon appetito!
Mushroom Risotto with Parmesan Cheese
Risotto is a creamy Italian rice dish usually flavored with parmesan cheese and white wine. Sautéed mushrooms stirred into risotto provide an earthy, savory flavor. Lemon zest and parsley add freshness to this comforting dish.
To make mushroom risotto with parmesan cheese, bring 4 to 6 cups of low-sodium chicken or vegetable broth to a simmer in a saucepan over medium heat. In a separate large saucepan, heat 2 tablespoons of olive oil or butter over medium heat. Add 1 diced onion and 3 cloves of minced garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Add 8 ounces of sliced cremini, shiitake or oyster mushrooms and 1/2 teaspoon each of salt and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and start to brown, about 8 minutes. Transfer the mushrooms to a bowl and set aside.
Add 1 1/2 cups of Arborio or Carnaroli rice to the saucepan and stir to coat with the oil. Add 1/2 cup of dry white wine and stir constantly until the wine is absorbed.
Add the simmering broth one ladleful at a time, stirring frequently after each addition. Wait until the liquid is absorbed before adding the next ladleful. The risotto is done when the rice is al dente and the mixture is creamy, about 20 minutes total.
Remove from the heat and stir in 1/2 cup of grated parmesan cheese, 2 tablespoons of chopped fresh parsley, the zest of 1 lemon and the reserved mushrooms. Cover and let stand for 2 minutes. Stir, season with more salt and pepper to taste and serve immediately.
Table 4. Nutrition Facts
|Amount Per Serving|Calories|Carbohydrates|Protein|Fat|Sodium|
|:-:|:-:|:-:|:-:|:-:|:-:|
|1 cup| 522|77.7g|13.7g|20.2g|644mg|
This mushroom risotto is creamy, cheesy and bursting with earthy mushroom flavor. Parmesan cheese and aromatics enhance the natural nutty flavor of Arborio rice. Risotto makes a comforting side dish or main course on chilly evenings. For extra nutrition, stir in peas, Swiss chard or bell peppers with the mushrooms. Buon appetito!
