Kitchen Pride Mushrooms

	Portabella Mushroom Recipes
	GRILLED PORTABELLAS • 4 medium-sized (about 12 ounces)fresh Kitchen Pride portabella mushrooms • 2 tablespoons butter • 1 tablespoon chopped fresh basil or parsley • 2 tablespoons balsamic vinegar • 1/4 teaspoon salt • 1/8 teaspoon ground black pepper • 2 teaspoons minced garlic Preheat outdoor grill or broiler. Separate mushroom caps from stems; set caps aside. Coarsely chop stems (to about 1 cup). In a medium saucepan melt butter. Add chopped stems and garlic; cook, stirring frequently, until stems are tender, 5 to 6 minutes. Stir in vinegar, salt and black pepper; remove from heat. Transfer to the bowl of a food processor; process until finely chopped; set aside. Place mushroom caps, gills down, on a grill in a broiler pan. Grill or broil 3 inches from heat for 5 minutes. Turn; spread each mushroom with 1/4 of the chopped mushroom stem mixture; cook until mushrooms are tender, 6 minutes longer. Serve on toasted rolls with sliced tomato and arugula or watercress, if desired. YIELD: 4 Portions PORTABELLA FAJITAS • 6 oz. fresh Kitchen Pride Portabellas (sliced or whole caps) • 2 tablespoons olive oil • 1 teaspoon Bolners Fiesta Fajita Seasoning GRILL: Brush portabellas with olive oil. Lightly season portabellas with fajita seasoning. Place portabellas 3 inches from medium heat for about 5 minutes per side. Season with remaining 1/2-teaspoon of Fiesta Fajita Seasoning during the last minute of grilling. or SAUTÉ: Lightly season portabellas with fajitta seasoning. Sauté portabella slices in olive oil on medium heat for about 8-10 minutes. Season with remaining Fiesta Fajita Seasoning during the last minutes of sautéing. Serve from the grill or place slices in a flour tortilla with all the fixings. SAUTÉED PORTABELLO MUSHROOMS • 3-4 fresh Kitchen Pride portabellos olive oil (enough to lightly cover) • 1/4 cup sliced red onions • 1 clove garlic • 1 tsp. chicken stock • 3 Tbs. balsamic vinegar • salt and pepper (to suit your taste) Remove stems from mushrooms and either slice caps or leave whole. Place in pan and lightly cover with olive oil. Sauté mushrooms along with remaining ingredients for 8-12 minutes over medium heat. Serve warm. PORTOBELLO MUSHROOM FAJITAS




•	3 Tbs. water	•	10 oz. Kitchen Pride portabello mushrooms, thinly sliced
•	3 Tbs. lime juice	•	1 medium red, green, or yellow
•	1 Tbs. olive oil or cooking oil	•	sweet pepper, cut into thin strips
•	2 large cloves garlic, minced	•	4 green onions, cut into 1 1/2-inch pieces
•	1/2 tsp. ground cumin	•	6 7-inch flour tortillas
•	1/4 tsp. dried oregano, crushed	•	Lime wedges (optional)
For marinade, in a large plastic bag combine water, lime juice, oil, garlic, cumin, and oregano. Add mushrooms, pepper strips, and green onions; turn bag to coat. Marinate at room temperature for 15 to 30 minutes. Meanwhile, wrap tortillas in foil. Heat in a 350 degree oven for 10 minutes to soften. For filling, in a large nonstick skillet cook undrained vegetables over medium-high heat about 8-12 minutes or till peppers are tender and most of the liquid has evaporated; stirring occasionally. To serve, spoon mushroom filling onto tortillas; roll up. If desired, serve with lime wedges. YIELD: 6 side-dish servings GRILLED PORTABELLOS WITH SAUTÉED SPINACH Trim the stem from the fresh Kitchen Pride portabello mushrooms and gently wipe the cap clean with a damp paper towel. Follow these 4 easy steps to prepare a delicious appetizer or side dish to accompany your favorite meal. STEP 1 Lightly coat the portabello cap with olive oil and squeeze lemon juice over it. Place on grill for 5 minutes per side. STEP 2 Sauté fresh cut spinach in olive oil, garlic, and lemon juice. STEP 3 Melt butter in sauce pan or microwave and add lemon to taste. STEP 4 Place portabello caps on platter, slice, and top with spinach and lemon butter. Serve warm. (Always a party pleaser). PORTABELLO-BBQ MELT • 1 fresh Kitchen Pride portabello cap • 1/2 small onion, sliced • 1 slice mozzarella or Monterey Jack cheese • vegetable oil • 2-3 ounces ground beef • 3 Tbs. BBQ sauce salt Preheat the oven to 350 degrees. Brush the cap with oil, place on an oven rack, and bake for 5 minutes at 400 degrees. In sauce pan add 1 tablespoon oil, sauté the onion. Add the meat and sauté until the meat is browned. Stir in the barbecue sauce and season, if necessary. Remove the cap from the oven and cover with the meat mixture. Cover with the cheese and return to the oven until cheese melts, about 3 minute. Serve and enjoy YIELD: 1 serving PORTABELLO BURGERS • 4 fresh Kitchen Pride portabello caps • 1 Tbs. olive oil • 4 toasted hamburger buns • salt • 4 slices of American or Jack cheese PORTABELLO AND BACON QUICHE
•	2 Tbs. butter	•	3/4 cup sharp Cheddar cheese, grated
•	1 garlic clove, minced	•	1 small onion, finely diced
•	3 pieces bacon, cooked and crumbled	•	16 oz. package sliced Kitchen Pride portabello caps
•	1/2 cup milk	•	1/2 cup heavy cream
•	2 eggs	•	1/4 tsp. dried savory (optional)
•	1 prebaked 9 inch pie crust	•	3/4 cup Roquefort cheese, crumbled
Preheat the oven to 450 degrees. Place the butter in a large skillet over medium heat. Sauté the onion and garlic for 30 seconds. Add the mushrooms and bacon, and continue to sauté until the mushrooms become very limp and any liquid is evaporated, 6-7 minutes. Salt to taste. Combine the milk, cream, eggs, and savory. Spread the mushroom-bacon mixture evenly over the bottom of the crust. Then sprinkle the cheese over the mixture. Cover with the egg mixture. Bake for 10 minutes, then reduce heat to 350 degrees and bake for 20 minutes more. Check for doneness by piercing with a fork, which should come out clean. Let rest for 15 minutes, or cool to room temperature. YIELD: 6 servings MUSHROOM MEDLEY CHOWDER
•	1/4 cup butter	•	1 can (13-3/4 ounces) ready-to-serve chicken broth
•	1 pound mixed fresh Kitchen Pride mushrooms, chopped or sliced (mixture could include white, crimini, portabella, shiitake, oyster)	•	2 cups half-and-half
•	1 cup diced peeled potatoes	•	1 tablespoon cornstarch
•	1 cup diced carrots	•	1 tablespoon salt
•	1/2 cup diced celery	•	1/4 teaspoon ground black pepper
•	1/2 cup chopped onion
I n a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired. YIELD: 6 Portions