White Mushroom Recipes
Grilled Mushroom Quesadillas
- 4 (6-inch) flour tortillas
- 1 tablespoon vegetable oil
- 1 pound fresh Kitchen Pride medium white mushrooms, sliced (about 5 cups)
- 1/2 cup sliced onion
- 1/2 cup thick and chunky salsa
- 1 cup shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 1 cup thinly sliced romaine or iceberg lettuce
This recipe can be prepared on the grill or stovetop.
If grilling: preheat grill. While grill heats, toss mushrooms with oil and sprinkle with salt. Cook mushroom in one layer in a grill basket, in batches if necessary. Cook until one side is deep brown, about 6 to
10 minutes; turn and grill other side till a similar color is achieved, another 6 to 10 minutes. Cooking times may vary.
If sautéing: heat olive oil in large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Add salt, flip mushrooms and cook about 5 minutes more, until other side is same color.
While mushrooms cook, assemble quesadillas; distribute half the cheeses and all avocado slices on left half of six tortillas. When mushrooms are done, distribute mushrooms and cilantro leaves, if desired, among tortillas and top with remaining cheese. Fold tortilla in half and grill or warm in skillet until cheese begins to melt, then flip to cook other side. Transfer to cutting board, cut into wedges and serve with salsa verde, tomatoes and additional cheese.
Note: If a grill basket is not available, layer several sheets of foil together and fold up sides to make a shallow pan, or use a disposable foil pan. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Flip mushrooms and cook about
5 minutes more, until other side is same color.
MUSHROOM AND CHICKEN CHILI
- 2 tablespoons vegetable oil
- 1 pound boned and skinned chicken breasts, cut in 1/2-inch chunks
- 1 can (28 ounces) crushed tomatoes
- 1 cup chopped onion
- 1-1/2 teaspoons ground cumin
- 4 teaspoons chili powder
- 1 teaspoon minced garlic
- 2 pounds fresh white Kitchen Pride mushrooms, quartered (about 10 cups)
- 2 cans (15-1/2 ounces each) red kidney beans, rinsed and drained
- 1 teaspoon salt
In a Dutch oven or large saucepan heat oil until hot. Add chicken; cook, stirring occasionally, until golden brown, about 5 minutes. Add onion; cook, stirring frequently, until crisp-tender, about 4 minutes. Stir in chili powder, cumin and garlic; cook, stirring frequently, until spices are fragrant, about 1 minute. Add mushrooms, tomatoes, beans and salt; bring to a boil. Reduce heat and simmer until flavors are blended and sauce thickens, about 15 minutes. Serve with grated Monterey Jack cheese, shredded lettuce and sour cream, if desired.
YIELD: 6 Portions
MUSHROOM MEDLEY CHOWDER
- 1/4 cup butter
- 1 pound mixed fresh Kitchen Pride mushrooms, chopped or sliced
(mixture could include white, crimini, portabella, shiitake, oyster) - 1 cup diced peeled potatoes
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
- 1 can (13-3/4 ounces) ready-to-serve chicken broth
- 2 cups half-and-half
- 1 tablespoon cornstarch
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
In a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired.
YIELD: 6 Portions
CHEESE STUFFED MUSHROOMS
Remove stems from caps of white or crimini Kitchen Pride mushrooms; finely chop stems. In melted butter or olive oil, sauté chopped onion for about 5 minutes. Add chopped mushrooms and continue sautéing until all liquid is absorbed, about 3 minutes. Add goat cheese or cream cheese to skillet; stir until melted. Season to taste with thyme, salt and pepper. Brush mushroom caps with oil; stuff with cheese mixture and place on baking sheet. Bake at 425 degrees Fahrenheit for about 10 minutes or until mushrooms are lightly browned.
SKILLET CHICKEN AND VEGETABLES
- 3 Tbs. bottled Italian dressing, divided
- 1 lb. boneless, skinless chicken breasts
- 1 lb. fresh Kitchen Pride white mushrooms, sliced (about 6 cups)
- 2 tomatoes, diced (about 1 cup)
- 1 large carrot, cut in matchsticks* (about 1 cup)
- 3 green onions (scallions), sliced (about 1/3 cup)
In a large nonstick skillet, over medium-high heat, heat 1 Tbs. of the dressing. Add chicken; cook until browned on each side, about 2 minutes; remove and set aside. In same skillet add remaining 2 Tbs. dressing. Add mushrooms; cook, stirring frequently, until mushrooms begin to release their liquid, about 4 minutes. Stir in tomatoes, carrot and reserved chicken. Reduce heat; cover and simmer until juices from chicken run clear when pierced with a fork, about 10 minutes.
Remove chicken and vegetables to a heated platter; cook sauce in skillet over high heat to thicken slightly, about 2 minutes; pour over chicken. Sprinkle with green onions. Serve with steamed rice, if desired.
*For carrot matchsticks, cut carrot into thin diagonal slices; stack 3 or 4 slices and cut in narrow sticks.
YIELD: 4 Portions
PREPARATION & COOKING TIME: about 25 minutes
EASY SPINACH STUFFED MUSHROOMS
* 16 large fresh Kitchen Pride white mushrooms
* 1 package (12 oz) frozen spinach soufflé, thawed
Preheat oven to 400 degrees Fahrenheit. Remove mushroom stems (use in salads, soups, stir-fries, sautés, etc.). Spray both sides of caps with nonstick cooking spray. Place caps, cavity side down, on a shallow baking pan. Bake until tender and golden, about 8 minutes. Turn caps, cavity side up. Fill each cap with spinach soufflé. Bake until hot, about 10 minutes. Serve as an appetizer or side dish sprinkled with grated Parmesan cheese, if desired.
YIELD: 16 stuffed mushrooms
PREPARATION & COOKING TIME: about 25 minutes
GREEK STUFFED MUSHROOMS
- 1 10oz. Pack frozen spinach
- 1/2 cup grated parmesan
- 4 oz. Monterey jack cheese
- 1/2 c. finely chopped parsley salt
- 24 fresh Kitchen Pride large mushrooms cleaned and stemmed
Cook frozen spinach in microwave on high until barely defrosted about 3-4 minutes. Drain well - gently press out moisture. In mixing bowl combine spinach, cheeses, onion, parsley, and salt, mix well. Fill caps with mix mounding high in center. Arrange on baking sheet and cook at 400 degrees for about 20 minutes. Serve and enjoy.
MUSHROOMS SANTA FE
- 1 cup (4 ounces) shredded sharp Cheddar cheese
- 1/4 cup sour cream
- 3 tablespoons sliced green onions
- 2 1/2 tablespoons chopped cilantro or parsley
- 3 tablespoons canned diced, mild green chiles
- 1/4 cup butter or margarine
- 1 clove garlic, pressed
- 16 (8 ounces) fresh Kitchen Pride mushroom caps
- Grated fresh Parmesan cheese
In mixing bowl toss Cheddar cheese, sour cream, onions, cilantro and chiles. In small saucepan combine butter and garlic; warm over low heat to melt butter. Brush mushroom caps on both sides with garlic butter; place on baking sheet. Fill each cap with about 1 tablespoon cheese mixture. Sprinkle generously with Parmesan cheese. Cook at 400 degrees for about 20 minutes. Serve and enjoy.
YIELD: 4 servings
SEAFOOD STUFFED MUSHROOMS
- 1 cup cooked, flaked fish, crab meat or chopped shrimp
- 24 large Kitchen Pride mushrooms
- 2 tablespoons margarine
- 2 tablespoons each finely chopped onion and celery
- 1 cup fresh whole wheat bread crumbs
- 1 tablespoon chopped pimiento
- 1 tablespoon mayonnaise
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon each cayenne and salt
Remove stems from clean mushrooms. Brush mushroom caps with oil and place on a baking sheet. Finely chop half the stems and sauté in margarine with onion and celery. In a small mixing bowl, combine sautéed vegetables with remaining ingredients. Stuff each mushroom cap. Sprinkle with paprika and bake at 400 degrees for about 20 minutes. Serve and enjoy.
MUSHROOMS CROUSTADES
- 24 slices firm-textured white bread
- 3 Tbs.. chopped shallots or onions
- 1/4 cup margarine or butter
- 8 oz. fresh Kitchen Pride mushrooms, finely chopped
- Dash ground black pepper
- 1 cup whipping cream
- 2 Tbs.. snipped chives
- 1 Tbs.. snipped parsley
- 1/2 tsp. lemon juice
- 1/4 tsp. salt
- 1/8 tsp. ground red pepper
- 2 Tbs.. all-purpose flour
- Dairy sour cream (optional)
- Snipped chives (optional)
Making Bread crumbs: Cut a 2 1/2-inch round from each slice of bread. Carefully press each round into a lightly greased muffin cup. Bake in a 400 degree oven for 10 minutes or till golden.*
Meanwhile, for filling, in a medium saucepan cook shallots or onions in hot margarine or butter for 4 minutes. Stir in mushrooms; cook, uncovered, about 15 minutes or till most of the liquid has evaporated. Stir in flour. Add whipping cream all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in chives, parsley, lemon juice, salt, red pepper, and black pepper.
Place bread crumbs in a shallow baking pan; spoon filing into shells. Sprinkle with parmesan cheese. Bake, uncovered, in 350 degree oven for 15 minutes. If desired, top with sour cream and chives.
YIELD: 24 appetizers
* Note: The baked bread cups may be cooled, wrapped, and frozen till needed. You can use the bread scraps to make soft bread crumbs for toppings and stuffings.
SHINER BOCK AND KITCHEN PRIDE MUSHROOM SOUP
- 2 T olive oil
- 2 T chopped garlic
- 5 cups diced Kitchen Pride mushrooms
- 1 bottle Shiner Bock
- 3 cups beef broth
- 1 small carton (approx. 1 3/4 c) half-&-half cream
- 2 t dry thyme
- 1/2 cup sliced or grated cheddar cheese
- 3 T corn starch
- 1/4 cup chopped chives salt and pepper to taste
Over medium heat in a 4-qt saucepan, sauté garlic, and Kitchen Pride mushrooms in olive oil till tender. Add Shiner Bock, beef broth, and half-&-half and season with thyme, salt and pepper. Cook for 5 minutes, stirring frequently. Take half of the soup and pour in blender set on “puree”. Pour blended soup back in pan. Heat to medium and stir constantly till soup is thickened. Stir in cheese and chives. Serve with crusty French bread and enjoy!
SOUTHWESTERN MUSHROOM PIZZA
- 4 (6-inch) flour tortillas
- 1 tablespoon vegetable oil
- 1 pound fresh Kitchen Pride medium white mushrooms, sliced (about 5 cups)
- 1/2 cup sliced onion
- 1/2 cup thick and chunky salsa
- 1 cup shredded cooked chicken
- 1/2 cup shredded Monterey Jack cheese
- 1 cup thinly sliced romaine or iceberg lettuce
Preheat oven to 450 degrees Fahrenheit. On baking sheet place tortillas; with fork tines pierce surface. Bake until crisp, 5 to 7 minutes. Meanwhile, in a skillet heat oil until hot. Add mushrooms and onion; cook, stirring frequently, until mushroom liquid evaporates and onion is tender, 6 to 8 minutes. Spread each tortilla with 2 tablespoons salsa; arrange mushroom mixture over salsa; top with chicken and sprinkle with cheese. Bake until hot, 5 to 7 minutes. Top with lettuce; serve immediately. YIELD: 2 Portions
