Category Archives: Mushrooms

Mushroom Recipes

Tuna Casserole

The Ingredients:

4 – 5 oz cans Tuna, packed in water, drained

6 oz. Fresh Green Beans, cut in 3rds

12 oz Cauliflower, cooked and chopped, about 2 cups

3 oz. Onions, diced

3 stalks Celery, chopped, 4 oz.

4 1/2 oz. Mushrooms, sliced

4 Tbsp Butter

8 oz. Marscapone or Cream Cheese

1/2 c. Heavy Cream

8 oz. Cheddar Cheese, shredded

2 tsp. Salt

What to Do:

Pre-heat oven to 375*

Cover green beans with water, boil for 10 minutes and drain.

Melt butter in a large saucepan over med-high heat. Add mushrooms, onions, celery and saute for about 5 minutes. Stir in marscapone or cream cheese, heavy cream, salt, green beans and cauliflower. Stir well and heat through, add tuna and mix thoroughly.

Pour into a 9×13″ casserole dish and spread evenly. Top with shredded cheese and bake uncovered for 25-30 minutes until cheese is golden and bubbly.

Makes 8 servings.

I served this over spaghetti squash as shown above in the photo.

Nutritional Information:

Sodium: 1028 mg     Fat: 36.44 g     Total carbs: 6.21 g     Fiber: 1.8 g          NetCarbs: 4.41 g     VeggieNetCarbs: 2.75 g     Protein: 21.88 g     Calories: 437

Porcini & Shiitake Mushroom Sauce

The Ingredients:

6 c. Water

1 oz. Dried Porcini Mushrooms

1 oz. Dried Shiitake Mushrooms

2 Tbsp Butter

8 oz. Marscapone or Cream Cheese

4 c. Mushroom Stock (reserved from soaking mushrooms)

1/4 tsp. Thyme leaves, dried

1/2 tsp. Garlic powder

1/2 tsp. Onion Powder

Salt & Pepper to taste

What to Do:

Bring water to a boil over high heat, add dried mushrooms, cover, turn off heat and let soak for 30 minutes. Drain, reserving mushrooms stock.

In a large saucepan melt butter, add mushrooms, thyme and mushrooms stock and bring to boil over high heat. Cook uncovered for about 15 minutes.

Stir in Marscapone or cream cheese and spices, continue cooking over high heat for 15-20 minutes until reduced to a nice saucy consistency.

Makes 6 servings

I like to use this over a burger patty, as shown, or a steak or chicken breast.

Nutritional Information:

Sodium: 141 mg     Fat: 17.16 g     Total Carbs: 7.6 g     Fiber: 1.9 g           NetCarbs: 5.7 g     VeggieNetCarbs: 4.35 g     Protein: 4.41 g     Calories: 198

Asian Cabbage Soup

The Ingredients:

1 small-med head of Cabbage, sliced or chopped (23.7 oz)

4 stalks Celery, diced (7.2 oz)

2 med. Zucchini, diced (14 oz)

4 clumps of Oyster Mushrooms, woody stems removed (7.6 oz)

7 Green Onions/Scallions, sliced (2.8 oz)

10 c. Chicken Stock

2 Tbsp Sesame Oil

1 tsp Minced Garlic

1 tsp. Ground ginger Paste

1 Tbsp Soy Sauce

What to Do:

Bring Chicken Stock, garlic, ginger, sesame oil to a boil over high heat in a large pot.

Add celery, cover, reduce heat to med-high and cook for about 4 minutes.

Add Zucchini and mushrooms, cover, return to boil and cook for 2 minutes.

Add Cabbage and scallions, cover, return to boil and cook for 10-15 minutes.

Remove from heat, stir in soy sauce and serve.

Makes 10 servings.

Nutritional Information:

Sodium: 638 mg      Fat: 3.02 g     Total Carbs: 8.88 g     Fiber: 3.1 g     NetCarbs: 5.78 g     Veggie Net carbs: 4.6 g     Protein: 6.55 g     Calories: 81

 

Broccoli & Chicken Alfredo Bake

The Ingredients:

4 crowns Broccoli, chopped (18.4 oz)

14 oz. Chicken, cooked and chopped

1 Leek, sliced, rinsed, drained (4 oz)

8 oz. White Mushrooms, stems cut, quartered (6.7 oz after stems removed)

4 links Johnsonville Polish Kielbasa, fully cooked, sliced

1 jar Cheesy Ragu Classic Alfredo

4 Tbsp Butter

3/4 c. Heavy Whipping Cream

1 Tbsp Garlic Salt

1/2 c. Parmesan, grated

7 oz. Provolone (7 deli slices)

What to Do:

Melt butter over med-high in large skillet, add leeks and polish sausages and saute for 5 minutes stirring frequently. Reduce heat to medium, add garlic salt, cream, parmesan, alfredo sauce, and chicken and stir well to thoroughly combine, remove from heat.

In a large bowl, mix broccoli and mushrooms and pour sauce over raw veggies and stir very well to combine.

In a 9X13 casserole dish, pour mixture as evenly into dish as possible and pat down to smooth out surface as much as possible.

Top with the provolone and cover with foil. Bake in a pre-heated 375 degree oven for 30 minutes, uncover and bake for another 15 minutes until cheese is slightly browned.

Makes 8-10 servings

Nutritional Information:

For 8 servings:     Sodium: 1353 mg     Fat: 43.82 g     Total Carbs: 11.90 g       Fiber: 2.2 g     Net Carbs: 9.7 g     Veggie Net Carbs: 4.93 g     Protein: 27.44 g     Calories: 555

For 10 servings:     Sodium: 1083 mg     Fat: 35.06g     Total Carbs: 9.52 g         Fiber: 1.8 g     Net Carbs: 7.72 g     Veggie net carbs: 3.94 g      Protein: 21.95 g     Calories: 444

Ratios:     Carbs: 9%     Fat: 71%     Protein: 20%   (does not change whether you choose 8 or 10 servings)

Turnip Au Gratin

The Ingredients:

3-4 Turnips (25 oz) tops &bottoms cut off, peeled and sliced thinly

3.2 oz Shiitake Mushrooms, stems removed, sliced

6 oz. sweet Onions, sliced, about 1/2 a large onion

3/4 c. Heavy Whipping Cream

1 tsp. Salt

1/2 tsp. White Pepper

1/4 tsp. Nutmeg

6 Tbsp Butter

4 Tbsp Cream Cheese, softened

8 oz. Le Gruyère cheese, shredded

8 oz. Sharp Cheddar cheese, shredded

What to Do:

Melt butter in decent sized pan over medium heat. Add onions, salt, pepper and nutmeg and saute for about 10 minutes until very soft. Add the mushrooms and cook for about another 5 minutes until they are tender.

Add cream cheese to mushrooms and onions and stir to combine. Add cream and stir well, remove from heat.

Mix both cheeses together in a large bowl until well mixed.

Place sliced turnips in a 9X13″ casserole dish distributing as evenly as possible over bottom of dish, evenly cover with 1/2 of the cheeses.

Spread the mushroom and onion mixture as evenly as possible over the top of the turnips and cheese and top that with the remaining cheese, spreading it as evenly as possible again.

Cover the casserole dish with foil, bake in a pre-heated 375 degree oven for 30 minutes, then remove foil and bake for another 15 minutes until cheese is nicely browned.

Makes 10 servings

This reheats really well, but gets oily.

Nutritional information:

Sodium: 531 mg     Fat: 29.92 g     Total Carbs: 7.38 g     Fiber: 1.6 g                         Net Carbs: 5.78 g     Veggie Net Carbs: 4.62 g     Protein: 13.99 g     Calories: 354

Ratios:     Carbs: 8%     Fat: 76%     Protein: 16%

Pork Chops with Mushroom Gravy

The Ingredients:

6 Pork Chops, approx 6 oz each

salt & pepper to season chops

2 Tbsp. Olive Oil

8 oz. Mushrooms, drained, canned

1 can Campbell’s Beefy Mushroom Soup, condensed

3 cans Water (use soup can)

2 Beef Bouillon cubes

2 Tbsp Minced dried Onions

1/2 tsp. Thyme, dried

What To Do:

Combine soup, water, bouillon cubes, minced onions, thyme and canned mushrooms all together in large soup pot, bring to boil, cover, reduce heat to medium and cook for 15 minutes.

Meanwhile, season pork chops very simply with salt and pepper,  heat oil in a saute pan over med to med-high heat and sear the chops on each side, about 2 minutes per side.

Add the seared pork chops to the soup mixture, cover, reduce heat to medium low and allow to cook for 1 1/2 hours rearranging the chops a couple of times during the cooking time.

After the hour and a half, remove chops from liquid, set aside to rest. Turn heat up to high and let the gravy thicken, stirring occasionally for about 15 minutes.  Spoon gravy evenly over the 6 chops and serve.

Makes 6 servings

Nutritional Information:     Sodium: 981 mg     Fat: 14.61 g     Total carbs: 6.72 g  Fiber: 1.1 g     Net Carbs: 5.62 g     Veggie Net Carbs: 2.3 g     Protein: 39.68 g      Calories: 325

Ratios:     Carbs: 9%     Fat: 40%     Protein: 51%

Spinach & Mushroom Egg Drop Soup

The Ingredients:

9 c. Chicken Stock

4 oz. Spinach leaves

4.4 oz. White Mushrooms, sliced

4 Tbsp. Soy Sauce

6-8 drops EZ Sweets

1 tsp. Garlic Powder

1 Tbsp Minced Onions, dried

1 Tbsp. Chives, dried

4 large Eggs, whisked well

What to Do:

In large soup pan, bring chicken stock to a boil over med-high heat, add spices and mushrooms and cook for about 4 or 5 minutes, add spinach and cook until wilted. Stirring soup in one direction only, slowly add eggs, making sure to only stir in one direction. Remove from heat and serve!
Makes 6 servings at approx 13 oz ea.

Nutrition Information:

Sodium:  1429 mg   Fat:  3.47g   Total Carbs:  4.99g   Net Carbs:  4.09g          Fiber:  0.9g   Protein:  12.21g   Veggie Net Carbs:  1.36g   Calories: 98

Ratios:     Carbs:  20%   Fat:  32%   Protein:  48%

Eggplant Lasagna

 

The ingredients:

1 lb. Johnsonville Sweet Italian Ground Sausage

1 lb. Ground Beef 93/7% fat

7 oz. Onions, diced

16 oz. Crimini Mushrooms, sliced

24 oz. Mozzarella, whole milk, fresh (I like to use perilini’s)

2 jars Mezzetta Homestyle Marinara sauce

30 oz. Ricotta, whole milk

4 large Eggs

5 oz. Parmesan, shredded

2 large Eggplant (25 oz.) peeled and very thinly sliced

8 cloves Garlic (1.6 oz.) halved and thinly sliced

1 large Red Bell Pepper (7 oz) chopped

4 Tbsp. Olive Oil

1 Tbsp. Basil, dried

What to Do:

Pre-Heat oven to 375 degrees and have 2 – 9×13″ casserole pans ready

Brown ground beef and sausage in large saucepan, add onions and bell pepper and cook until softened, add marinara sauce, heat through and set aside.

Heat olive oil in another large skillet and saute mushrooms and garlic until soft  and set aside.

Mix ricotta, parmesan, eggs and basil until mixed thoroughly, set aside.

Pour 2 cups meat sauce in bottom of each casserole dish and spread evenly, layer each pan with 1/4 of eggplant slices, spread ricotta mixture evenly over eggplant in both pans, using all of mixture in both pans.

Layer remaining eggplant slices over the top of the ricotta mixture in both pans, divide mushrooms between the two pans and spread evenly over the eggplant.

Top mushroom layer with the rest of the meat sauce, about 3 cups for each pan and spread evenly over mushrooms.

Top with the mozzarella, using half of the cheese on each pan, spreading evenly over the sauce.

Cover each pan tightly with non-stick foil and bake for 45 minutes, remove foil and continue baking for 15 minutes until cheese is slightly browned.

Makes 16 servings, 8 large slices per pan and freezes really well.

Ratios:    Carbs 11%      Fat: 61%      Protein: 28%

Sodium: 1110mg      Fat: 35.67g     Fiber: 2.9g      Net Carbs: 10.69g

Protein: 33.74g      Calories: 525      Veggie Net Carbs: 7.22g

Vegetable & Shrimp Stirfry

The Ingredients:

1-1/4 lbs. Large Shrimp, peeled & deveined (I used 18.7 oz.)

8 oz. Asparagus, cut into 2″ pieces

1 Orange Bell Pepper, chopped into 1″ pieces (5.7 oz)

1 Green Bell Pepper, chopped into 1″ pieces (5.9 oz)

8 oz. Mushrooms, stems cut off and halved

2 Zucchini squashes, halved and sliced (13.4 oz)

1/2 oz. Green onions/Scallions, chopped

5 oz. Sweet Onions, chopped into 1″ pieces

1/2 head of Cabbage slice thinly (13.9 oz)

4 cloves Garlic, smashed and minced

1 tsp. Gourmet Garden Ginger Paste (found in the produce aisle)

3 Tbsp. Soy Sauce

1 Tbsp. Corn Starch

2 packets of Truvia

1/3 c. Water

3 Tbsp. Canola Oil

1/4 – 1/2 tsp. Crushed Red Pepper Flakes, depending on what spice level you like

What to Do:

Combine water, soy sauce, Truvia and corn starch in a bowl and set aside.

Heat 2 Tbsp oil in a large Wok over Medium to Medium-high heat, Add all veggies except cabbage and ginger paste to hot Wok and stir-fry for 4 minutes, add cabbage and 4 Tbsp of soy mixture to veggies in the Wok and stir-fry for another 4 minutes. Remove from the Wok into another dish and cover.

Add last 1 Tbsp of oil to the Wok on stove, add Shrimp, ginger paste, red pepper flakes and remaining soy mixture. Stir fry Shrimp until cooked through, about 3-5 minutes.

Makes 8 servings

Sodium: 455mg     Fat: 6.77g     Fiber: 3.6g     Net Carbs: 8.68g          VeggieNet Carbs: 6.8g     Protein: 17.3g     Calories: 172

Ratios: Carb: 29%     Fat: 35%     Protein: 36%

My good friend Sandra asked me to remake her non-Atkins friendly recipe of this dish. I added more veggies and I like it a lot, I hope she, as well as all of you, enjoy it too.

Mexican Shrimp & Scallop Scampi

The Ingredients:

6 oz. Sea Scallops

8 oz. Shrimp, peeled and deveined (I used 51-60 count for this)

6 oz. White Mushrooms, halved

1/4 lg. Sweet Onion, sliced (5.3 oz)

4 Tbsp Butter

1/2 tsp. Ground Cumin

1/2 tsp. Chili Powder

2 Tbsp. Ketchup, reduced sugar

1/4 tsp. Cayenne Pepper

What to Do:

Melt butter in a large skillet over medium to medium-high heat.

Add onions, saute for 2 minutes, add mushrooms, saute for 2 more minutes, add spices and ketchup, stir well, add shrimp and stir and cook for about 4 minutes until shrimp are cooked through.

Remove from heat, cover and let rest for 2-3 minutes before serving.

Makes 3 servings

Sodium: 506mg     Fat: 17.74g     Fiber: 1.2g     Net Carbs: 8.28g          VeggieNet Carbs: 4.61g     Protein: 30.46g     Calories: 317

Ratios:     Carbs: 12%     Fat: 50%     Protein: 38%

This is also really good topped with some sliced avocado and sour cream.