Portobello Cheese "Steak" Sandwich

Oh man!  This Portobello Cheese "Steak" Sandwich is SO GOOD!  Just writing this post and looking at the pictures is making me crave it again.  I can't wait for the next time we enjoy this for dinner.  This is a wonderful alternative to a meat-based sandwich.  Even my non-vegetarian husband loved it.  The biggest amount of time is spent slicing the veggies, but the actual cooking and assembly is quite easy.  I love the colors, the cheesy deliciousness, the garlic mayo, and the addition of Sriracha puts this over the top for those of you who like spice.  My 4 year old actually downed the entire sandwich and the 20 month old gobbled down the filling.  This is a new house staple for sure!

Ingredients

1/2 C mayonaise

4 cloves garlic, crushed

2 Tbsp olive oil

4 large portobello mushrooms, gills removed and cut on an angle

1 red bell pepper, cut into strips

1 green bell pepper, cut into strips

1 large onion, cut into strips

salt and pepper, to taste

1 Tbsp flour

2 Tbsp soy sauce

4 hoagie rolls

4 provolone slices

Sriracha (optional, but recommended!)

 Directions

1. Combine the mayo and garlic in a small bowl.  Keep in the fridge until ready to use.
2. Heat the oil in a large skillet over medium high heat.  Add the mushrooms, bell peppers, and onions.  Allow to cook until the mushrooms release their moisture, about 10-15 minutes.  Add salt and pepper and stir.  Mix in flour.  Then add soy sauce and stir to combine.  
3. Preheat the oven to 475 degrees.
4. Prepare the sandwiches but first putting a layer of the garlic mayo inside the roll.  The fill it up with the mushrooms and veggies.  Top with provolone.  Heat in the oven until the cheese is melted and the buns just begin to brown on the edges.  Enjoy hot and topped with Sriracha if desired. 

This is an original recipe

Mushroom and Walnut Lettuce Wraps

Here is a wonderful and healthier alternative to traditional lettuce wraps.  Using a combination of mushrooms and chopped walnuts makes this vegetarian version hearty, but without the need to cook meat, it comes together in a snap!  I had heard of using walnuts as a meat alternative, but this was my first attempt and I think it worked wonderfully in this application!  Everything but the last five minutes of cooking can be done ahead of time making the dinner rush a breeze.  I can't wait to find other ways to incorporate walnuts into my homemade meat alternatives!  Using them is another great way to cut back on processed fake meats and incorporate healthy whole foods into more meals.  

Ingredients

Filling

3 Tbsp olive oil

8 oz button mushrooms, chopped

1 C walnuts, chopped

1 can sliced water chestnuts, minced

1/2 C onion, chopped

4 cloves garlic, minced

Stir Fry Sauce

3 Tbsp soy sauce

2 Tbsp brown sugar

Special Sauce

1/4 C sugar

1/3 C water

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1 Tbsp lemon juice

1/4 tsp sesame oil

1 Tbsp spicy mustard

2 tsp hot water

garlic chili paste, to taste

8 large lettuce leafs (we used red leaf, but iceberg would work well too)

Directions

1. To make the special sauce, begin by dissolving the sugar in the water in a small bowl.  Add the soy sauce, rice vinegar, ketchup, lemon juice, and sesame oil and whisk to combine.  
2. In a separate small bowl whisk together the mustard and hot water.  Add this mixture to the rest of the special sauce.  Chill until ready to use.
3. Make the stir fry sauce by whisking the ingredients together in a small bowl.
4. Heat the oil in a skillet over high heat.  Add the mushrooms, walnuts, water chestnuts, onion, and garlic to the pan.  Stirring frequently, cook for 3 minutes until the mushrooms begin to release their liquid.  Add the stir fry sauce and cook an additional 2 minutes.  
5. To serve, scoop hot filling into a leaf of lettuce and top with the special sauce.  Add as much garlic chili paste as you like.  I like spice, so I added about 2 tsp to each wrap.  Enjoy!

Crispy Cheesy Mushroom Taquitos

 

This recipe is another amazing find inspired by Mia at Mia's Domain.  She has such amazing recipes that always inspire me.  I took her taquito recipe and tweaked it to fit my taste for slightly cheesier and spicier fare.  This is a favorite dish of my husband and both kids love it too!  This makes a large batch because we always enjoy it two nights in a row.  The filling can be made earlier in the day, leaving the dinnertime rush less stressful.  These taquitos are packed with mushrooms which are loaded with vitamin D, B vitamins, selenium, potassium, and fiber.  They also pair amazingly well with my Pico de Gallo!

Ingredients

14 flour tortillas
2 Tbsp olive oil + about a 1/4 C
24 oz button mushrooms, thinly sliced
1 large red onion, chopped
3 Tbsp minced garlic
1/4 C cream cheese
1 C ricotta cheese
1 C freshly grated Parmesan cheese
cayenne pepper, to taste
salt and pepper

Directions

1. Heat 2 Tbsp olive oil in a large skillet over medium-high heat.  Add the onion and cook until tender, about 5 minutes.  Add the garlic and mushrooms and season with salt and pepper.  Cook until mushrooms have released most of their juices, about 10-15 mins.  If there is a lot of liquid, drain some of it.  Add the cheeses and stir to combine.  Remove from heat and allow to cool.  
2. Preheat your oven to 400 degrees.
3. Fill each tortilla with about 1/4-1/3 C of the mushroom filling.  Sprinkle evenly with cayenne pepper to taste.  Roll up the tortilla and secure with a toothpick. 
4. Arrange all the tortillas on a baking pan that you have sprayed lightly with oil.  Brush the tortillas with the remaining olive oil and bake until crispy and golden, about 10-15 minutes.  Flip them over, brush again with olive oil and bake another 10 minutes.  Serve with Pico de Gallo and enjoy!

Adapted from Mia's Domain

Spinach Mushroom and Feta Quiche

There is something about quiche that is so comforting.  It is warm and hearty in a flaky pie crust.  What's not to love?  This recipe is one of my favorites.  It is packed with fresh spinach and sauteed mushrooms.  I really love that it isn't to egg-y or cheesy so you really taste the fresh veggies.  This is one of the first things I make when spinach is locally available.  It is a family favorite (even for my 1 year old!) and I hope your family gives it a try!

Ingredients

your favorite pie crust 

3 Tbsp olive oil

1 large onion, chopped

8 oz button mushrooms, sliced

2 large garlic cloves, minced

6-7oz fresh spinach, chopped if the pieces are large

3 eggs

1C half and half

freshly ground pepper

7oz feta cheese, crumbled

Directions

1. Prepare your dough as needed.  Roll it out and place it into a 9 inch pie pan.  Pierce the crust all over with a fork.  Place the crust in the freezer for 30 minutes.
2. Preheat the oven to 350 degrees.
3. Heat the olive oil in a large skillet over medium-high heat.  Add the mushrooms, onions, garlic, and salt.  Cook, stirring occasionally, about 10 minutes or until vegetables are soft and golden.
4. Add the spinach and stir until it wilts, adding in batches if necessary.
5. Place the eggs in a bowl with the half and half.  Season with pepper and whisk to combine.
6. Spoon the mixture over the chilled pie crust.  Sprinkle the feta on top.  Pour the egg mixture into the crust.
7. Place the quiche directly on the oven rack and cook until puffed and golden, about 60 minutes.  Remove quiche from the oven and allow to cool for 10 minutes.

*If there are leftovers the next day, I highly recommend reheating it in the oven.  Heat your oven to 350.  Slice the quiche into pieces and heat in the oven for about 20 minutes.

Adapted from Myra Goodman

Sauteed Zucchini and Mushroom Finger Foods

It is so much fun when your little one can be more independent during meal times.  They are learning to do things on their own and it is a joy to witness.  But it can be a true task to keep fresh, healthy foods at the ready when they seem to be eating non-stop!  It is no wonder there are so many pre-packaged snacks, crackers, puffs, fruit squeeze-things on the store shelves.  Even I find myself pacing those aisles thinking about how much they could make my life easier...that is until I realize I want to give her the freshest and purest start possible.  Sigh, back to the kitchen.

This week, I was looking in my fridge to find some finger foods for my youngest and I saw that I had a zucchini left over from the farm last week and some mushrooms.  With that, I decided to cut them into chunks and sauté them into the perfect finger food!  It took about 20 minutes total, and now I have a fresh and healthy snack at the ready (for a couple of days at least).  

Mushrooms and zucchini are a great sources of dietary fiber, protein, vitamin C, vitamin B6, iron, and potassium.  

Ingredients

1/2 a large zucchini
4 oz white mushrooms
1-2 Tbsp olive oil
1/4 tsp thyme
1/4 tsp oregano

Directions

1. Chop the vegetables slightly larger than your child can handle eating.  They will shrink when cooked and can be cut down further after cooking.  
2. Heat the oil in a medium fry pan over medium heat.  
3. Add the vegetables and herbs into the pan.  Cook, stirring occasionally, until very tender (about 15 minutes).  Allow to cool completely before serving to your toddler.  

Portobello, Pesto and Goat Cheese Panini

So I have been on a total panini kick lately.  Melted cheese deliciousness on crispy french bread?  What's not to love?!?  I have been playing around with different combinations and came up with this one.  Fresh pesto with mushrooms and goat cheese makes an amazing sandwich!  I knew it would be good, but it surpassed my expectations.  

The whole family loved it!  The pesto and mushrooms can be prepped earlier in the day, so the dinnertime rush can be kept to a minimum.  Serve with a simple salad or veggies (we chose roasted carrots on this day), and you have a tasty meal to satisfy the masses!  

Ingredients
rustic white bread (we use a french miche)
2 large portobello mushroom caps, remove stem and gills, sliced on angle
4-6 Tbsp olive oil, divided
2-3 Tbsp balsamic vinegar
1/2 C pesto
3-4 oz crumbled goat cheese
butter

 Directions

1. Place the mushroom slices into a bowl and toss with 3-4 Tbsp olive oil and balsamic vinegar.
2. Heat the remaining olive oil in a skillet over medium-high heat.
3. Place the mushroom slices in a single layer on the skillet and cook until softened, about 2 minutes.  Flip and cook an additional 2 minutes.  Remove from heat and set aside.  Chop into large pieces.
4. Heat your panini press to medium-high heat.
5. Butter the outer side of the bottom piece of bread.  Spread a layer of pesto on the inside of the bread.  Top with mushrooms and goat cheese.  Butter the outside of the top piece of bread and place it on top of the sandwich.
6. Cook in your panini press until crust is golden, about 7-10 minutes.  
7. Remove and let cool for a few minutes before slicing.  Eat and enjoy!

(makes 2 adult sandwiches and 1 kid sandwich)

Russian Mushroom Potato and Leek Soup

I know what you're probably thinking.  "Soup?  In the summer?"  But here in Southern California, we have weather we call "June Gloom".  It is cool and often overcast in the mornings and evenings, so for me, it is still good soup weather!   When I started thinking about how to cook leeks for the first time, I knew I wanted it to be in a soup.  This soup is nice and hearty with the mushrooms and potatoes, and other than the chopping prep, there is nothing to it!  My three year old just LOVED it!  The veggies were the perfect size for her, and she got a kick out of spooning them one-by-one out of the bowl.  If you're looking for a great soup, give this a try!

Ingredients

5 Tbsp butter, divided

2 leeks, chopped

2 large carrots, sliced

6 C reduced sodium vegetable broth

2 tsp dried dill weed

2 tsp salt

1/2 tsp pepper

1 bay leaf

2 lb of potatoes, peeled and diced

1 lb fresh mushrooms, sliced

1 C half and half

1/4 C flour

 Directions

1. Melt 3 Tbsp butter in a large saucepan over medium heat.  
2. Add the leeks and carrots.  Cook for 5 minutes.
3. Pour in broth.  Season with dill, salt, pepper, and bay leaf.
4. Add the potatoes.  Cover and cook for about 20 minutes or until potatoes are tender but firm.
5. Remove and discard the bay leaf.
6. Melt the remaining butter in a skillet over high heat.  Saute the mushrooms for 5 minutes, or until lightly browned.  Add to the soup.
7. In a small bowl, whisk the half and half with the flour until smooth.  Stir into the soup to thicken.
8. Adjust seasoning as needed. 

Adapted from DTeresa

My Vegetable Lasagna

I love lasagna.  It's such a comforting and hearty meal.  You can pack it chock-full of veggies loading it up with colors and textures.  Sure, with the cheese it may not be a "health food", but it is a great meal that families can easily enjoy.  

I had been searching for a delicious vegetable lasagna for years, but they always seemed to fall short in my book.  After years of disappointment, I finally decided to create my own recipe.  I chose some of my favorite veggies in a rainbow of colors.  Also, instead of slicing them, I chopped them!  I always found the sliced veggies to be soggy in the finished product.  Chopping them gives the lasagna a more complex texture making it more appealing to meat eaters as well.

This recipe is so easy to make.  When you get down to it, you are basically making an especially chunky sauce layered with a cheese mixture and lasagna noodles.  What could be simpler?  

Ingredients

8oz lasagna noodles

8oz mushrooms, sliced

1 large onion, chopped

5 cloves garlic, minced

1 large red bell pepper, chopped

2 small zucchini, chopped

2 small carrots, chopped

10oz frozen chopped spinach, thawed and drained

2 Tbsp olive oil

2 26oz jars pasta sauce (or make your own)

1 tsp dried basil

salt

pepper

15oz ricotta cheese

3 C shredded mozzarella, divided

2 large eggs

1/2 C freshly grated parmesan cheese

Directions

1. Preheat the oven to 350 degrees.
2. Cook lasagna noodles according to package directions and set aside.
3. In a large pot, heat olive oil over medium-high heat.  Add the mushrooms, onion, garlic, zucchini, carrot, and bell pepper.  Cook until just tender, about 10 mins.  Add the spinach and cook an additional 2 mins.  
4. Stir in pasta sauce and basil, salt and pepper to taste.  Bring to a boil.  Reduce heat and simmer for 15 minutes.  
5. While the sauce is simmering, combine the ricotta, eggs, and 2 cups of mozzarella cheese.  
6. In a 9x13 baking dish, pour 1 C sauce and evenly coat the bottom.  Layer the lasagna noodles.  Spread half the cheese mixture over the noodles and top with half the remaining sauce.  Sprinkle with half the parmesan cheese.  Repeat with a layer of noodles, followed by the remaining cheese, then sauce.  
7. Top with the last cup of mozzarella and remaining parmesan.  
8. Bake, uncovered, for 40 minutes or until the cheese is melted and the sauce is bubbling.  Let sit for 10-15 minutes before serving.