Posts Tagged ‘mushrooms’

These were some vegetarian pizzas we made on New Years Eve. On the left we have roasted grape tomatoes, fresh mozzarella, and basil. The middle is ricotta mixed with fresh garlic and rosemary, provolone, mozzarella, parmesan, and basil, with a brushing of balsamic vinegar on the crust under all of the cheese. On the right is sauteed baby bella mushrooms and cipollini onions, roasted asparagus, havarti and smoked gouda cheese.

We bought the dough from the local italian deli. Yum!!!!!

For dessert, my friends made this amazing recipe


and it looked like this !!!!


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This was like a fancy lower fat mac and cheese.

Serves 2:

2 servings whole wheat pasta

2 “chicken patties” microwaved half way

3/4 tbs butter

3/4 tbs flour

3/4 cup skim milk

1 oz low fat cheese

8 baby bella or similar mushrooms

1 medium onion

1 clove garlic

1/3 cup white wine

salt, pepper, rosemary

Everything can be prepared in the time it takes to boil water and cook the pasta.

1. Chop and saute the onion and garlic in a large pan with a little olive oil or cooking spray.

2. Chop the mushrooms and add to the pan.

3. Cook until the mushrooms are soft then add cubed “chicken” and wine.

4. When the chicken is cooked empty everything from the pan and set aside.

5. Melt the butter in the pan and then add the flour. Mix together and cook until it becomes a light caramel color.

6. Whisk in the milk and season with salt, pepper, and crushed rosemary. Whisk until it thickens.

7. Add the vegetables and chicken back into the pan and cook for a couple of minutes to get the mushroom flavor into the sauce.

8. Add the cooked pasta and cheese and mix until everything is coated with the sauce.

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P1010265This made enough soup to easily serve 4 as a meal

1 32 oz. container mushroom stock, or other vegetable stock

8 baby bella mushrooms

1 head bok choy

1/4 large head of cabbage

1/2 onion, chopped

1 large garlic clove, chopped

1 tsp asian chili sauce

3 servings buckwheat noodles

1 package of tofu, cubed

4 hardboiled eggs

1. Saute the onion in the bottom of your soup pot, add the garlic after a couple of minutes and cook for another couple of minutes.

2. Add the mushrooms and let brown.

3. Add the cabbage and bok choy, salt and pepper, a splash of soy sauce, and the chili sauce. Allow the greens to cook down over medium heat, about 8 minutes.

4. Add the stock and tofu and bring to a boil.

5. Add the noodles and cook another 5 minutes until the noodles are done.

6. Garnish with sliced hard boiled eggs.

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P1010258Serves 2

1 Vegetarian Italian sausage, cut into bite sized pieces

6 Vegetarian meatballs

1 jar tomato sauce

6 baby bella mushrooms, diced

2 servings whole wheat pasta

ricotta cheese

1. Cook frozen vegetarian meatballs in the tomato sauce while it heats with the lid on and bring a large pot of water to a boil.

2. While the water for the pasta is boiling and the tomato sauce is heating, brown the mushrooms and sausage in a small amount of olive oil or cooking spray.

3.  When the water is boiling add the pasta and at the same time add 3/4 of the sausage/mushroom mixture to the tomato sauce.

4. The timing on this always works out for me, if I start heating the sauce and the water at the same time, the meatballs are cooked by the time the pasta is done.

5. Top the pasta with sauce and the remaining sausage and mushrooms. Serve with a scoop of ricotta cheese and sprinkle with black pepper.

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This serves 2:

2 vegetarian Italian sausages. I LOVE the Trader Joe’s brand, cut into bite sized pieces.

1/2 red onion, diced

1 zucchini, cut into half rounds

1 cup chopped mushrooms

1 cup halved grape tomatoes

salt, pepper, pepper flakes

This dish is as easy as you would imagine.  The key is to brown the sausage first (in a pan coated with cooking spray). Then put it aside and cook everything else until it reaches the consistancy that you lik. At the end add the sausage back in and make sure everything is evenly heated.  I seasoned it with a liberal amount of black pepper and a little bit of salt and red pepper flakes.

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We received some more vegetables from our CSA yesterday, so I added some amazing rainbow chard and fresh organic romaine lettuce to the burritos.

Serves 2

2 veggie burgers, any type (partially microwaved and then chopped)

2 handfuls halved grape tomatos

2 handfuls chopped mushrooms

10 inches of rainbow chard stalk cut into tiny piece, and the accompanying leaves

1 cup drained black beans

1/2 red onion chopped

3/4 cup salsa

salt, pepper, chili flakes

whole wheat tortillas

lettuce, sour cream, cheddar cheese, and salsa for garnish


1. Saute the onion and chard stems in a pan coated with cooking spray.

2. Add the mushrooms and cook until browned.

3. Add the tomatos and greens and allow to wilt.

4. Add the veggie burgers and salsa and cook until all of the flavors have blended and the vegetables are the desired consistency. Season with salt, pepper, and chili flakes.

5. Serve in a whole wheat tortilla topped with sour cream, cheddar cheese, salsa, and lettuce.

The filling is very substantial and can stand on it’s own without the tortilla if you are trying to stay away from extra carbs.

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Well, this is not the most innovative thing, has no fake meat, and is not really a much of a recipe. But… it’s what I made for dinner tonight, and I was really good, so I wanted to share.

whole wheat pizza dough

1/2 carton of baby bella mushrooms and 2 handfuls of shredded baby spinach lightly sauteed with 1 garlic clove

1/2 medium ball of fresh smoked mozzarella

8 tablespoons of ricotta cheese

fresh ground pepper

olive oil

1. Roll out the dough to the desired thickness, and lightly brush with olive oil

2. Assemble the other ingredients on top and sprinkle with ground pepper.

3. Bake on a pizza stone in a very hot oven for 7-10 minutes.img00070-20090213-1932

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