healthy recipes mushrooms
Simple and healthy mushroom recipes?
Here are a couple ideas sweety, hope you like em!
Portobello Salad
6 Tbsp. GOOD SEASONS Sun Dried Tomato Vinaigrette with Roasted Red Pepper Dressing, divided
2 large portobello mushroom caps
1 medium yellow squash, cut diagonally into 1/2-inch-thick slices
1 bag (5 oz.) torn mixed salad greens (about 5 cups)
1/2 cup chopped roasted red peppers
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
2 Tbsp. pine nuts, toasted
PREHEAT grill to medium heat. Brush mushrooms and squash evenly with 2 Tbsp. of the dressing. Grill 3 to 4 min. on each side or until tender. Remove from grill. Cut mushrooms into 1/2-inch-wide strips.
PLACE salad greens in large serving bowl. Add mushrooms, squash and peppers; mix lightly. Add remaining 1/4 cup dressing; toss to coat.
SPRINKLE with the cheese and pine nuts.
Spinach Stuffed Mushrooms
4 large portobello mushrooms (about 1 lb.), cleaned
1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing, divided
1/4 cup chopped red pepper
2 cloves garlic, minced
2 bags (10 oz. each) fresh spinach
1/4 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 375°F. Twist or cut off stems from mushrooms. Chop stems; set aside. Use a spoon or sharp knife to scrape out the gills from mushroom caps; discard gills. Brush 1 Tbsp. of the dressing onto rounded sides of mushroom caps; place, rounded sides down, in foil-lined 15×10x1-inch baking pan.
HEAT remaining 3 Tbsp. dressing in Dutch oven on medium-high heat. Add mushroom stems, red pepper and garlic; cook and stir 2 min. Add spinach. Reduce heat to medium-low; cover and simmer 4 min. or until spinach is wilted, stirring after 2 min. Spoon evenly over mushroom caps; sprinkle with cheese.
BAKE 18 to 20 min. or until mushrooms are tender.
Mozzarella Mushroom Burgers
2 portobello mushrooms (4 oz. each), stems removed
2 plum tomatoes (3 oz. each), cut in half lengthwise, seeded
1/4 cup SEVEN SEAS VIVA Italian Dressing
2 Italian bread rolls, partially split
1/4 cup pesto
2 KRAFT 2% Milk Mozzarella Singles
PREHEAT grill to medium heat. Place mushrooms, cap-sides up, on grate of grill. Brush with about half of the dressing; grill 6 min.
TURN mushrooms over. Add tomatoes to the grill. Cook 3 to 5 min. or until mushrooms are tender and tomatoes are heated through, turning tomatoes after 3 min.
SPREAD cut sides of rolls with pesto. Fill evenly with mushrooms, tomatoes and 2% Milk Singles.
Mushroom Risotto
1 can (15.75 oz.) low-sodium chicken broth
1 can (4 oz.) sliced mushrooms, drained
1 Tbsp. butter or margarine (optional)
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
3 cups MINUTE Brown Rice, uncooked
1/3 cup KRAFT 100% Grated Parmesan Cheese
BRING broth, 3/4 cup water, mushrooms, butter and seasonings to boil in medium saucepan.
STIR in rice; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Stir in Parmesan cheese.
Pepper, Mushroom and Eggplant Salad
1 green pepper
1 red pepper
1 yellow pepper
8 oz. portobello mushroom caps
6 eggplant slices (1/4-inch thick)
1 cup KRAFT Balsamic Vinaigrette Dressing, divided
CUT peppers lengthwise into quarters.
PLACE vegetables on rack of broiler pan 2 to 3 inches from heat. Brush vegetables with 3/4 cup dressing. Broil 6 to 8 minutes or until tender, turning and brushing occasionally with remaining dressing.
SLICE mushrooms; toss with peppers, eggplant and remaining 1/4 cup dressing.
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