Tag Archives: mushroom

Tuscan Chicken Soup

December 9, 2011 admin 1 Comment

Warm soup on a cold day; nothing could be better. This soup is a little bit pasta fagioli, a little bit chicken soup, a little bit minestrone and a little bit straccitella – it’s everything soup 🙂

6 servings
390 calories per serving

1 T olive oil
1 T butter
2 garlic cloves, minced
1 c coarsely chopped carrot
1 medium onion, chopped
13.25 oz. can sliced mushrooms, drained
1 1/2 c diced potatoes
2 15 oz. cans cannellini beans, rinsed and drained – take ½ c and mash them; leave the rest whole
4 cups fat free chicken broth
2 cups vegetable broth
1 c water
1 t garlic powder
1 t onion powder
1 t oregano flakes
1 t parsley flakes
3 c cooked chicken breast, shredded or diced
10 oz. spinach
3 T chopped basil
Salt and pepper to taste
½ c grated parmesan cheese

Heat butter and oil in a soup pot – sauté onion 4 minutes. Add garlic, carrot, mushroom and potato and sauté another 7 minutes. Add broth, beans, mashed beans and seasoning and simmer 10 minutes. Add chicken and cook 3 minutes. Add basil and spinach and cook another 3 minutes. Garnish with parmesan cheese.

Dinner, Sides

Grilled Mushrooms with Couscous

October 18, 2011 admin Leave a comment

Savory with just a bit of sweet from the dried cranberries. An earthy dish that is a great vegetarian main dish or a perfect side to a fish or chicken dinner.

4 servings
208 calories per serving

4 whole Portobello mushrooms
4 T white balsamic vinegar
Pam
½ c chicken or vegetable broth
½ c water
¼ t turmeric
2/3 c couscous
¼ c dried cranberries
½ t lemon zest
¼ t salt
1 t oil
2 cloves garlic, minced
8 oz. chopped fresh spinach
2 T water
1 T margarine
½ red bell pepper, finely chopped

Cut 4 slits in the top of each mushroom about 2 inches long and ½ inch deep. Remove stems and place top facing up in a baking dish. Sprinkle with half the vinegar and spray with Pam. Turn the mushrooms over and sprinkle with the rest of the vinegar. Spray again with Pam. Cover dish with plastic wrap and set aside. Combine broth, water and turmeric in a small pan. Bring to a boil and cook 3 minutes. Stir in the couscous, cranberries, lemon and salt. Remove from heat and cover and let stand 5 minutes or until ready to serve the dish. Heat another saucepan and add oil and then sauté garlic for one minute. Add the greens and 2 T water and cook 3 minutes. Add the margarine and stir in for 30 seconds. Remove from pan and keep warm. Cook mushrooms 3 minutes each side and place stem side up on a serving plate. Spoon the couscous mix on the top and then top with the greens. Sprinkle with bell pepper and serve immediately.

Appetizers, Dinner, Sides, Vegetables

Spinach Stuffed Portobellos

August 27, 2011 admin 1 Comment

What a beautiful aroma as these cook up in the oven – the cheese and spinach make a perfect stuffing for succulent, meaty Portobello mushrooms. Serve as an appetizer or as a dinner side.

4 servings
181 calories per serving

4 large portobello mushroom caps
1 c part skim ricotta cheese
1 c finely chopped fresh spinach
1/2 c grated Parmesan cheese
2 T finely chopped kalamata olives
½ t oregano flakes
1/2 t parsley flakes
Salt and pepper to taste
Pam

Preheat oven to 450 degrees. Spray a baking sheet with Pam and place mushrooms with the gills facing up. Sprinkle with salt and pepper and bake for 20 minutes them take them out and tip each cap to make any juice run out of them. Mix ricotta, spinach, half of the parmesan cheese, olives, herbs, salt and pepper and divide mix among the mushroom caps. Sprinkle the rest of the parmesan on top and then back for another 10 minutes to heat through. Switch to broil and brown the tops just a bit.

Dinner, Kid Friendly, Sides

Quick and Easy Mushroom Risotto

July 12, 2011 admin Leave a comment

This consistently turns out an awesome risotto textured dish yet takes so little time to make ! Be sure to use Arborio rice or it just won’t turn out tasting like risotto. Get creative with your mushrooms – mix it up, use some canned, some fresh, some baby bellas, some portobellos – have fun 🙂

4 servings
164 calories per serving

1/3 c chopped shallots
1 T butter
2/3 c Arborio rice
2 c water
1 t chicken bouillon powder
Salt and pepper to taste
2 c mushrooms (your choice on type of mushroom) diced very small
Pam
½ t onion powder
¼ c grated parmesan cheese

Heat butter and cook shallots until tender. Add rice and cook and stir 2 minutes. Stir in water, flavoring, salt and pepper and bring to a boil. Then reduce heat, cover and simmer 20 minutes. Spray a small skillet with Pam and sauté mushrooms with onion powder for 3-4 minutes. Stir mushrooms into finished rice (it will still be quite moist) and let stand covered 5 minutes. If not a creamy texture, add in some hot water. Finally stir in parmesan cheese.

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Appetizers, Lunch

Pita Rounds with Mushrooms and Cheese

June 29, 2011 admin 1 Comment

Want a great quick lunch or a perfect appetizer? Try one that you are seeing at all the lunch cafes – a goat cheese pita pizza. This one adds and mushroom and tomatoes for an out of this world flavor.

4 servings
283 calories per serving

1 1/2 t minced garlic
1 t oil
4 6-inch pita breads (I love the Sahara Pitas)
Salt and pepper to taste
6 oz. portobello mushrooms
2 medium tomatoes, cut into ¼ inch thick slices
1/3 c goat cheese
1/2 c chopped fresh basil

Preheat oven to 350 degrees. Mix together the garlic and oil and then brush over the pitas. Add tomato slices and mushrooms then sprinkle with the cheese then with salt and pepper and place on a baking sheet. Bake 15 minutes. Sprinkle with basil when done cooking.

Kid Friendly, Lunch

Crunchy Matza Pizza

May 10, 2011 admin Leave a comment

Using matza as your crust is a great change up from your typical personal pizza. This one is light and crunchy and definitely something I will be making again.

1 serving
158 calories per serving

1 matza
2 T tomato paste mixed with 1 T water
3 T low fat mozzarella cheese, shredded
2 T diced green pepper
2 sliced mushrooms
1 t oregano
Salt and pepper to taste

Preheat oven to 375 degrees. Spread tomato mix on matza. Sprinkle with salt, pepper, oregano. Top with cheese and veggies. Bake 10 minutes or until cheese melts.

Dinner, Sides, Vegetables

Sauted Portobellos

May 6, 2011 admin Leave a comment

Portobellos have such a great earthy flavor that you don’t want to douse these with too many spices and cover up the natural flavor. Just a little garlic, salt and pepper will do with Portobellos.

4 servings
51 calories per serving

12 oz portobello mushrooms (or a mixture of your favorite mushrooms including some portobellos)
1 T oil
Salt and pepper to taste
2 cloves garlic, minced
5 large basil leaves, cut in thin strips
½ c chopped parsley

Heat oil in a skillet on medium high heat. Saute garlic for 1 minute. Add mushrooms, salt and pepper, lower heat to medium, and cook to desired doneness. I like my mushrooms cooked down quite a bit. Sprinkle herbs on during the last minute of cooking.

Pasta, Sides, Vegetables

Mushroom and Zucchini Orzo

February 18, 2011 admin Leave a comment

I love side dishes the combine a carb with veggies – it’s one less dish to have to prepare. And this one has orzo, which is one of my most favorite small pastas. It’s a perfect side dish !

4 servings
197 calories per serving

1 c uncooked orzo
Pam
1 c mushrooms, chopped
1 c zucchini, diced
T butter
½ t garlic powder
1/2 t oregano flakes
Salt and pepper to taste

Cook pasta according to package directions. Heat skillet and spray with Pam. Saute mushrooms and zucchini 6-8 minutes. Mix pasta, mushroom mix, butter and spices.

Crock pot, Dinner, Kid Friendly, Soups, Turkey

Meatball and Mushroom Soup (Crock Pot)

February 13, 2011 admin Leave a comment

This did not photograph particularly well – but let me tell you, the meal was DELICIOUS ! You can’t eat this fast enough – you just want more of that awesome broth and the meatballs in your mouth ! You can also use predone turkey meatballs and take a whole lot of the work out of this recipe. Just make sure to do the broth like it says – you won’t be disappointed !

4 servings
200 calories per serving

½ lb. ground turkey
½ t garlic powder
½ t onion powder
¼ t pepper
¼ c Egg Beaters
1 T oil
1 c carrots, sliced
2 cloves garlic, minced
2 c sliced mushrooms
1 can fat free beef broth
1 can fat free cream of mushroom soup
2 T tomato paste
Parmesan cheese for garnish

Mix together turkey and seasonings and then add egg and still until well mixed. Make small meatballs and heat in a skillet coated with the oil. Put meatballs in crock and all the rest except the cheese. Cover and cook on low 6-8 hours or on high 3-4 hours. Garnish with Parmesan cheese once in individual bowls.

Dinner, FiberGourmet, Italian, Kid Friendly, Pasta

Spinach and Mushroom White Lasagna

January 2, 2011 admin Leave a comment

The white sauce in this recipe is so very flavorful ! This is a perfect non traditional lasagna. Without using FiberGourmet lasagna noodles, this one comes in over the 400 calorie mark. Thanks again, FiberGourmet ! I couldn’t do it without you 🙂

6 servings
296 calories per serving

18 uncooked no boil FiberGourmet lasagna noodles
3 c skim milk
½ t oregano flakes
½ t basil flakes
1 t garlic powder
½ t onion powder
½ t salt
1 c chicken broth
3 T cornstarch
1/2 c grated parmesan cheese
1 lb. frozen spinach thawed and squeezed dry in a colander
½ c sliced green onions
4 oz. shredded low fat mozzarella cheese
2 c sliced mushrooms

Heat oven to 350 degrees. In a large pan combine milk and seasonings and bring to a boil. Combine starch and broth and slowly add to milk mix stirring constantly. Cook on medium 5 minutes or until bubbly, stirring constantly then stir in half the parmesan cheese. Spread ½ c sauce in a 13×9 pan and then layer in this way –

Noodles
Spinach
Sauce
A bit of parm
Mozzarella
Noodles
Mushrooms
Spinach
Sauce
A bit of parm
Noodles
Sauce
A dusting of parm

Cover with foil and bake 55 minutes or until hot and bubbly. Sprinkle with last ½ of the mozzarella and let stand 15 minutes.