“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream MONDAY

July 19, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Eggplant “Steak” with Blue Cheese Cream. To make this week’s Recipe you’ll be needing Eggplant, Portabella Mushrooms, Spices, Garlic, Heavy Cream and more! Also included is a recipe for Wisconsin Blue Cheese Cream. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Eggplant “Steak” with Blue Cheese Cream
Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:
8 slices (1/2 inch thick, 4 inches wide) eggplant, peeled
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:
1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.

Makes 4 servings.
https://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

“Meatless Monday” Recipe of the Week – Baked Portabella with Cheddar-Garlic Mashed Potatoes

March 8, 2021 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Baked Portabella with Cheddar-Garlic Mashed Potatoes. To make this week’s Dish you’ll be needing Butter, Portabella Mushrooms, Salt, Black Pepper, Shredded Cheddar Cheese, and Chives. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Baked Portabella with Cheddar-Garlic Mashed Potatoes
Recipe Ingredients:
1 1/2 cups (3 sticks) butter
24 (about 2.5-ounces each) Portabella mushrooms (stems reserved for other use)
Salt
Freshly ground black pepper
1 pound 5 ounces shredded cheddar cheese – divided use
3 quarts well-seasoned hot garlic mashed potatoes
Thinly sliced chives, for garnish

Cooking Directions:
1 – Preheat oven to 500°F (260°C).
2 – Melt butter.
3 – Brush each portabella cap with butter; season well with salt and ground black pepper. Arrange on a baking sheet pan.
4 – Bake at 500°F (260°C) until mushrooms are tender, about 8 minutes; reserve.
5 – Stir 1 pound 2 ounces cheese into mashed potatoes until incorporated thoroughly.
6 – Fill each Portabella cap with 1/2 cup mashed potatoes; sprinkle top with 1/2 tablespoon reserved cheese.
7 – Heat mushrooms in 500°F (260°C) oven until heated through, about 5 minutes; sprinkle with chives.
Makes 24 servings.
https://www.cooksrecipes.com/mless/baked_portabella_with_cheddar-garlic_mashed_potatoes_recipe.html

Appetizer of the Week – Chicken, Mushroom and Tofu Dumplings

January 23, 2021 at 6:02 AM | Posted in Appetizer of the Week, Appetizers, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Chicken, Mushroom and Tofu Dumplings. Some of the ingredients that you’ll be needing are Chicken Breast, Shiitake Mushrooms, Portabella Mushrooms, Tofu, Green Onions, Spices, Package of Dumpling Skins and more! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2021! https://www.cooksrecipes.com/index.html

Chicken, Mushroom and Tofu Dumplings
Recipe Ingredients:

1 pound minced chicken breast
5 ounces fresh shiitake mushrooms
12 ounces fresh portabella mushrooms
3 1/2 ounces firm tofu, drained and crumbled
4 to 5 green onions, finely sliced
1 large large egg
3 cloves garlic, minced
1/3-inch piece of fresh ginger, grated
1 tablespoon corn starch
Salt and ground black pepper, to taste
1 package dumpling skins
1 large egg white, lightly whipped

Cooking Directions:
1 – Place the chicken mince, mushrooms and tofu into a food processor and pulse till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)
2 – Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.
3 – Take a dumpling skin and place a teaspoon of filling in the center. Dip your finger in the large egg white and lightly run it around the edge of the wrapper, then fold the sides together. (Feel free to get a little creative and experiment with different dumpling shapes!)
4 – Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.
5 – Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1/3-inch layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.
6 – Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chili and garnish the dish with some freshly chopped spring onion.

Makes 24 appetizer servings.
https://www.cooksrecipes.com/appetizer/chicken_mushroom_and_tofu_dumplings_recipe.html

“Meatless Monday” Recipe of the Week – Baked Mushroom Parmesan

May 11, 2020 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Baked Mushroom Parmesan. Portabella Mushrooms, Tomato Pasta Sauce, Basil Leaves, Shredded Mozzarella Cheese, and Parmesan Cheese are the main ingredients in this dish. With these meaty Portabella Mushrooms you’ll never miss the “Meat”. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Baked Mushroom Parmesan

Recipe Ingredients:
4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce – divided use
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese

Cooking Directions:
1 – Heat oven to broil, with top rack about 4-inch from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9-inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes
2 – Remove mushrooms from baking dish, drain excess liquid.
3 – Reduce oven temperature to 400°F (205°C).
4 – Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and Parmesan.
5 – Bake 5 to 10 minutes, until the cheese begins to brown. Remove and serve.
Makes 4 servings.
https://www.cooksrecipes.com/mless/baked_mushroom_parmesan_recipe.html

“Meatless Monday” Recipe of the Week – SOUTHWESTERN ROASTED VEGETABLES

October 15, 2018 at 5:01 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s Meatless Monday” Recipe of the Week – SOUTHWESTERN ROASTED VEGETABLES. Sweet Potatoes, Zucchini, Portabella Mushrooms, and Taco Seasoning make up this hearty meatless dish! It’s off the Diabetic Gourmet Magazine website which has a huge selection of Healthy and Diabetic Friendly Recipes. So check it out today and also subscribe to the Diabetic Gourmet Magazine, one of my favorite Recipe Magazines. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

SOUTHWESTERN ROASTED VEGETABLES

Ingredients

4 cups peeled, cubed sweet potatoes (yams), cut in 1-inch cubes
1 1/2 cups zucchini, cut into small chunks
1 small red onion, cut into small chunks
1 6-ounce package portabella mushroom slices, halved
2 tablespoons olive oil
3 tablespoons reduced-sodium taco seasoning mix (about half a 1.25-ounce packet)
Salt to taste (optional)

Directions

Preheat oven to 425F. Coat baking sheet with nonstick cooking spray or line with foil.
In large bowl, combine sweet potatoes, zucchini, onion and mushrooms. Toss with olive oil to coat. Sprinkle with taco seasoning and spread vegetables on baking sheet.
Bake 40 minutes, shaking pan every 15 minutes, until vegetables are tender and roasted.

Recipe Yield: Yield: Makes 8 (1/2-cup) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 110
Fat: 4 grams
Sodium: 209 milligrams
Protein: 2 grams
Carbohydrates: 17 grams
https://diabeticgourmet.com/diabetic-recipes/southwestern-roasted-vegetables

“Meatless Monday” Recipe of the Week – Mushroom Napoleon

July 9, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mushroom Napoleon. Portabella Mushrooms is the star of dish with toppings of Light Vinaigrette Salad Dressing, Red Onion, Tomatoes, Basil, Soft Goat Cheese, and Thyme. You can find this recipe at the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Mushroom Napoleon
Recipe Ingredients:
4 Portabella mushrooms, stems removed
1/4 cup light vinaigrette salad dressing
1 red onion, cut into 8 slices
4 tomatoes, cut into 4 slices each
8 fresh basil leaves
1 cup crumbled soft goat cheese
2 tablespoons fresh thyme, removed from stem and chopped
Salt and freshly ground black pepper

Cooking Directions:
1 – Place Portabellas, onions and vinaigrette in a large zip top bag. Let marinate for at least 30 minutes Reserve marinade, if grilling.
2 – To Grill: Preheat grill. Once hot, grill Portabella gill side down for about 5 to 7 minutes, turn over and cook for another 5 to 7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the Portabellas are done.
3 – Drain and reserve excess juices from the mushrooms and onions. Plate the Portabella cap gill side up. Layer slices of onion, tomato and basil leaves on top of the Portabella cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs; drizzle with reserved marinade and serve warm.
4 – To Microwave: Place the mushrooms (gill side up) and the onions on a large, microwaveable plate. Cover and microwave for 3 minutes Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.
5 – Plate the Portabella cap gill side up. Layer slices of onion, tomato and a basil leaf on the Portabella and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 210; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 20mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 290mg.
https://www.cooksrecipes.com/mless/mushroom_napoleon_recipe.html

“Meatless Monday” Recipe of the Week – Beer-Battered Portabella Strips with Spicy Dipping Sauce

March 12, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Beer-Battered Portabella Strips with Spicy Dipping Sauce. Who needs meat with this week’s Meatless Monday Recipe of Beer-Battered Portabella Strips with Spicy Dipping Sauce. Made using Portabella Mushrooms with a Beer Batter made of Ale or Beer along with some Flour. Perfect Game time snack! You can find this recipe at the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, or cuisines. Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Beer-Battered Portabella Strips with Spicy Dipping Sauce

Recipe Ingredients:
3 cups beer or ale
3 cups all-purpose flour
1 1/2 quarts mayonnaise
1 tablespoon plus 1 teaspoon lemon zest
3 tablespoons lemon juice
1/4 cup chopped cilantro
1/4 teaspoon cayenne pepper
24 Portabella mushrooms, slice about 3/8-inch thick (about 2.5 ounces each; stems reserved for other use)
Lemon zest, for garnish as needed

Cooking Directions:
1 – Whisk together beer and flour; let sit at least 2 hour
2 – To make sauce, mix mayonnaise, zest, lemon juice, cilantro and cayenne pepper until well combined; reserve.
3 – Dip Portabella strips into reserved beer batter.
4 – Deep fry until crisp and golden brown, about 3 minutes.
5 – mServe with 1/4 cup Spicy Sauce on the side. Garnish with lemon zest, if desired.
Makes 24 servings.
https://www.cooksrecipes.com/mless/beer-battered_portabella_strips_with_spicy_dipping_sauce_recipe.html

“Meatless Monday” Recipe of the Week – Mushroom Wellington

March 5, 2018 at 6:01 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mushroom Wellington. I found this recipe on several sites but I’m went with the one from the CooksRecipes website. The Cooks site usually has the healthier version of most recipes. Plus at the Cooks site (https://www.cooksrecipes.com/index.html) you’ll find a huge selection of recipes for all cuisines and tastes. With this week’s recipe of Mushroom Wellington you’ll never miss the meat! So Enjoy and Eat Healthy in 2018!

Mushroom Wellington

Recipe Ingredients:
6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons olive oil
2 tablespoons butter
3.5 ounces baby spinach
4 sprigs thyme
1 sheet frozen puff pastry, partially thawed
1 large egg, beaten
1 tablespoon Dijon mustard
Salt and ground black pepper to taste

Cooking Directions:
1 – Preheat the oven to 400°F (205°C).
2 – Place a large frying pan over medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and ground black pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelized, remove the onions from the pan and set aside.
3 – Return the pan to the heat and add the baby spinach and cook until wilted. Remove the baby spinach from the pan and set aside.
4 – Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and ground black pepper, and cook for 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the Dijon mustard.
5 – Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelized onions over the middle third of the pastry, making sure to leave 1-inch at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.
6 – Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.
7 – Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.
8 – Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.
Makes 4 servings.
https://www.cooksrecipes.com/mless/mushroom_wellington_recipe.html

“Meatless Monday” Recipe of the Week – Baked Mushroom Parmesan

December 11, 2017 at 6:46 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is a Baked Mushroom Parmesan. Portabella Mushrooms, Tomato Pasta Sauce, Basil Leaves, Shredded Mozzarella Cheese, and Parmesan Cheese are the main ingredients in this dish. With these meaty Portabella Mushrooms you’ll never miss the “Meat”. It’s from one of my favorite sites, CooksRecipes. Be sure to check the Cooks site out for any recipe you are looking for. Enjoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

Baked Mushroom Parmesan

Recipe Ingredients:
4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce – divided use
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red pepper flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) freshly grated Parmesan cheese

Cooking Directions:
1 – Heat oven to broil, with top rack about 4-inch from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9-inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes
2 – Remove mushrooms from baking dish, drain excess liquid.
3 – Reduce oven temperature to 400°F (205°C).
4 – Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and Parmesan.
5 – Bake 5 to 10 minutes, until the cheese begins to brown. Remove and serve.
Makes 4 servings.

http://www.cooksrecipes.com/mless/baked_mushroom_parmesan_recipe.html

“Meatless Monday” Recipe of the Week – Eggplant “Steak” with Blue Cheese Cream

February 13, 2017 at 5:55 AM | Posted in CooksRecipes, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is Eggplant “Steak” with Blue Cheese Cream. This is from the CooksRecipes website. The Cooks site has a fantastic selection of recipes for all tastes and cuisines. Ejoy and Eat Healthy! http://www.cooksrecipes.com/index.html

 

 

Eggplant “Steak” with Blue Cheese Cream

Eggplant ‘steak’ is topped with a savory portabella mushroom ‘paste’ and cap, and served with a tangy blue cheese cream.

Recipe Ingredients:

8 slices (1/2 inch thick, 4 inches wide) eggplant, peeledCooksrecipes 2
4 portabella mushrooms, stems removed and reserved
6 tablespoons basil oil
Kosher or sea salt and freshly ground black pepper, to taste
4 teaspoons finely chopped onion
1 clove garlic, mashed and chopped
1 tablespoon finely chopped mushrooms
1/2 cup heavy cream
Kosher or sea salt and freshly ground pepper to taste
Nutmeg to taste

Polenta, flavored with marjoram for accompaniment

Wisconsin Blue Cheese Cream:
1 cup vegetable stock
1 cup heavy cream
1/2 cup (2 ounces) blue cheese, crumbled

Cooking Directions:

1 – Lightly brush eggplant slices and mushroom caps with basil oil; season with salt and pepper. Bake in a preheated oven at 400°F (205°C) for 20 minutes, turning over at halfway point; set aside to cool.
2 – Meanwhile, in a sauté pan, heat remaining basil oil. Add onions and garlic; cook until translucent.
3 – Chop the reserved mushroom stems; add to pan with 1 tablespoon chopped mushrooms. Cook for 10 minutes over medium heat, or until no moisture remains.
4 – Add cream; reduce mixture to a light mushroom paste, or until a creamy mushroom mixture remains. Season with salt, pepper and nutmeg.
5 – To assemble, layer four (4-inch) molds, first with 1 slice eggplant then with 1/2 inch of mushroom mixture. Repeat layer; top each mold with 1 mushroom cap.
6 – Reheat in oven.
7 – Serve with marjoram-flavored polenta; pour Wisconsin Blue Cheese Cream around each plate.
8 – For Wisconsin Blue Cheese Cream: Bring stock to a boil; reduce to 1/2 cup. Add cream; reduce to a total volume of 1 cup. Add blue cheese; season with salt and pepper to taste.
Makes 4 servings.
http://www.cooksrecipes.com/mless/eggplant_steak_with_blue_cheese_recipe.html

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