Posts tagged ‘mushrooms’

April 21, 2011

Portobella Mushroom Burger

portobella mushroom burger

Portobella mushroom burger topped with grilled onions, sauteed spinach and tomato


The perfect alternative to a hamburger and french fries! 

The portobella mushroom is tasty, hearty, and full of the flavor of your choice.  Mushrooms are said to be a good source of potassium and are much lower in calories than any burger.  One of everyone’s favorite sides to a burger is french fries, so, simple as that, serve it with baked sweet potato fries. 





Portobella Mushroom Burgers

2 portobella mushrooms, washed and stems removed

1/4 c. balsamic vinegarette salad dressing

1 T. worstershire sauce

1 T. olive oil

100% whole wheat hamburger buns

Hamburger toppings of your choice


Place washed portobella mushrooms in a shallow container.  Drizzle each mushrooms with balsamic vinegarette, and worstershire.  Flip to be sure both sids are covered.  Let sit with stem side up so that marinade can soak in.  Cover container and let marinate for at least 1 hour.  Heat olive oil over medium high heat.  Add mushrooms and cook about 7-10 minutes per side.  Remove from skillet and serve just like you would your favorite burger!

April 20, 2011

Spinach Stuffed Mushrooms

Spinach Stuffed Mushrooms are the perfect appetizer for almost any crowd.  They can be prepared and then heated when ready to serve.  They can also be frozen then thawed and reheated.  This recipe is very light.  You can also make this recipe omitting the breadcrumbs, if desired by those carb-friendly dieters!  I used a small food processor to chop the mushroom stems.  However a large food processor could be used to mix all of the ingredients in one step!  It’s super easy and delicious!





Spinach Stuffed Mushrooms

1 pkg. baby portobello mushrooms, washed

1 10 oz. pkg. frozen chopped spinach, thawed and drained well

1/3 c. breadcrumbs (I use whole wheat)

1/2 c. Romano cheese, plus

2 T. Romano or parmesan cheese

1/2 onion, chopped

2 T. parsley, chopped

1 egg



Remove stems from mushroom caps.  Place caps on lightly greased baking sheet.  Chop stems.  Combine chopped stems, spinach, breadcrumbs, Romano cheese, chopped onion and parsley.  Stir in egg.  Season with salt and pepper.  Fill each mushroom cap with about 1 heaping tablespoon of spinach mixture.  Sprinkle each filled mushroom evenly with the remaining 2 T. Romano or parmesan cheese.  Preheat oven to 350 and bake 15-20 minutes.

Hope you enjoy!