Nutrient-dense and savory, mushrooms complement nearly any meals.. Follow these tips to be sure mushrooms taste as good as they should. Mushrooms are low in calories, fat-free, cholesterol-free and very low in sodium, yet they provide important nutrients, including selenium, potassium, riboflavin, niacin, vitamin D and more. Here are some recipes to add to your menus:
Grilled Portabella Caps Stuffed with Herb Cheese
4 Portabella mushrooms, stems removed
1 tablespoon olive oil
2 Roma tomatoes, diced
1 cup baby spinach, rough chopped
1/2 cup spreadable reduced fat herb cheese
1/3 cup buttery crackers, lightly crushed
1. Heat grill to 400F.
2. Brush both sides of mushrooms with oil. Mix tomatoes and spinach with the herb cheese. Spread the gill side of each mushroom with 2 tablespoons of herb cheese mixture. Sprinkle each mushroom with buttery cracker crumbs.
3. Place mushrooms, gill side up, on grill. Close cover and cook 13 minutes. For a more quiche-like consistency, cook 2 minutes more.
Mushroom and Peppers Grill-Fry
8 ounces baby bella mushrooms, sliced
2 cups fresh broccoli florets
1 yellow bell pepper, seeded and cut into chunks
1 red bell pepper, seeded and cut into chunks
1 red onion, cut into chunks
3 garlic cloves, crushed
1/2 cup soy sauce
3 Tablespoons canola oil
Coarse salt and pepper to taste
1/2 pound cooked pasta noodles, such as spaghetti or angel hair
1 bunch green onions, sliced
1. Toss the baby bella mushrooms, broccoli florets, yellow and red pepper chunks and red onion chunks in a bowl. Mix in the crushed garlic cloves, soy sauce and canola oil. Let sit in the marinade for at least 30 minutes.
2. Season with a little salt and pepper before tossing in a grill basket. Drain the marinade and save for the pasta. Toss the marinated vegetables in a grill basket over medium heat on the grill. Grill for 8 to 10 minutes, tossing every few minutes, or until broccoli turns bright green and peppers begin to soften.
3. Meanwhile, soak the cooked noodles in the soy sauce marinade until vegetables are done cooking. Drain the marinade off the noodles and toss them with the cooked vegetables. Sprinkle the sliced green onions over the top.
Stuffed Flank Steak with Mushroom Sherry Cream Recipe
1 beef flank steak (1-1/2 pounds)
1/3 cup garlic-herb cheese spread
2 tablespoons prepared pesto
3/4 pound whole button mushrooms, thinly sliced, divided
2 cups fresh baby spinach
1 jar (7 ounces) roasted sweet red peppers, drained and julienned
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
2 tablespoons olive oil, divided
1 shallot, sliced
2 cups low-sodium beef broth
1 cup sherry
1 cup heavy whipping cream
1. Heat oven to 375F. Split steak horizontally from a long side to within 1/2 inch of opposite side. Turn steak so that a long side is facing you; open steak so it lies flat. Cover with plastic wrap and flatten to 1/4 inch thickness. Remove plastic.
2. Spread cheese over steak to within 1/2 inch of edges. Layer with pesto, 1-3/4 cups mushrooms, spinach, red peppers, pepper and salt.
3. Roll up jelly-roll style, rolling steak away from you; tie with kitchen string at 1-1/2-inch intervals. Rub with 1 tablespoon oil.
4. In a large ovenproof skillet, brown steak on all sides. Bake in the skillet at 375F for 40-50 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145F; medium, 160F; well-done, 170F). Remove from the pan; cover and keep warm.
5. In the same skillet, sauté shallot and remaining mushrooms in remaining oil until tender. Add broth and sherry to the pan. Bring to a boil; cook until liquid is reduced by half, about 15 minutes. Add cream and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Serve with sliced beef.
Recipes courtesy of the Mushroom Council and mushroominfo.com