What to do with 2 pounds of "Baby Bella" mushrooms?

[Papa Deuce]

Our next door neighbor gave us 2 pounds of the small portabella mushrooms. They are still fresh, but I think would best be used by tomorrow ( Sunday ).

Just as a side dish, and not along with steak, how would you prepare them?

( We would LOVE them with steak, but we just had steak last night, so we won't be having it again for a while ).

 

[Mouse House Mama]

You could stuff them. Or slice them and put them in a salad. You can make spicy mushrooms- you slice them up, sautee them with garlic and oinions, a little oil, hot pepper and ketchup. Cook them until the cook down. This tastes so good and you can make it as hot as you want. You can also make chicken marsala with them. You can make cream of mushroom soup. You can just sautee them with some garlic and oil also. You can bread some chicken cutlets, put them in a pan- put shredded swiss cheese over them and put the mushrooms on top and then season to your liking. Hmmmm....what else can I think of?

 

[disneyaggie]

I have taken the stems out of mushrooms, and stuffed the mushrooms with grated mozzarella cheese and chives. Then I cooked them in a pan (cheese side up, of course) with butter. YUMMY! They make really nice appetizers or side dish.

 

[Papa Deuce]

I'll add that I would want to keep the recipe low cab... can have some fat, but not a ton....

Maybe I can try to stuff them, without using too much cheese.... now I just have to figure out what to stuff them with....

Thanks.

 

[okeydokey]

I would saute them in a little olive oil/butter, them add some garlic and maybe some worchester or white wine.

 

[wardfamily1]

Beer batter and deep fry those babies. Put a little lemon juice on top after frying. YUMMY!!!

 

[SwedishMeatball]

Beer batter and deep fry those babies. Put a little lemon juice on top after frying. YUMMY!!!

He said LOW carb. Those do sound delicious though.

Here's a low carb recipe:

Ingredients:
2 pounds medium mushrooms
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
2 Tablespoons chopped green onion

Preparation:
Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter. In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown. Makes about 40 stuffed mushrooms.

Grams per serving (2 mushrooms) carbs 2, dietary fiber 1
Calories per serving 91
Fat grams total 8

 

[disneyaggie]

Here is one I found on google -- you may also want to try the Food Network website at www.foodnetwork.com .

Sauteed Baby Bella Mushrooms Recipe

Mushrooms are a delicious, healthy meal that can be cooked up in no time. Even non mushroom fans will love the flavors in this Sauteed Baby Bella Mushrooms Recipe!

Sauteed Baby Bella Mushrooms Recipe

Ingredients:
1/2 pack baby bella mushrooms (~ 1 1/2 cups)
1/3 cup vinegar
3 Tbsp olive oil
2 cloves garlic, chopped
2 tsp basil
dash salt
dash pepper
dash garlic powder

Soak the mushrooms in the vinegar for 10 minutes. Coat a saute pan with the olive oil, warm it and saute the garlic. Add in the mushrooms, basil, salt, pepper and garlic powder and saute until hot.

Servings: 2
Net Carbs Per Serving: 2.4g

Note - we use red wine or balsamic vinegar to add extra flavor to this dish instead of regular white vinegar, but you can use white vinegar if you want to keep this as low carb as possible. The red wine version is tasty of course, and only adds another carb! If you splurge for the Balsamic, that's 2g per tablespoon - but if you're not in the beginning stages of low carb, that might be quite doable for you.

This tastes very fresh and not very "squishy" at all - usually people who object to mushrooms don't like their texture.

Some people have asked me if you drain off the vinegar or not. This is completely up to you. I personally like my veggies to sit in their sauce while I eat them, for more moisture. Some people like to drain all liquids off of all veggies they eat before serving, so they are more crisp. It's very much a personal style.

 

[Papa Deuce]

He said LOW carb. Those do sound delicious though.

Here's a low carb recipe:

Ingredients:
2 pounds medium mushrooms
6 tablespoons butter
1 (8 ounce) package cream cheese, softened
1/2 cup crumbled blue cheese
2 Tablespoons chopped green onion

Preparation:
Remove stems from mushrooms; chop enough stems to equal 1/2 cup. Cook 1 pound of the mushroom caps in 3 tablespoons of the butter over medium heat for 5 minutes; drain off fat. Repeat with remaining 1 pound of mushroom caps and 3 tablespoons butter. In a medium bowl, combine cream cheese and blue cheese, mixing until well blended. Stir in chopped stems and green onions; fill mushroom caps. Place on cookie sheet and broil until tops are golden brown. Makes about 40 stuffed mushrooms.

Grams per serving (2 mushrooms) carbs 2, dietary fiber 1
Calories per serving 91
Fat grams total 8

That sounds great... I'll just have to cut back on the fat some.

 

[Papa Deuce]

Here is one I found on google -- you may also want to try the Food Network website at www.foodnetwork.com .

Sauteed Baby Bella Mushrooms Recipe

Mushrooms are a delicious, healthy meal that can be cooked up in no time. Even non mushroom fans will love the flavors in this Sauteed Baby Bella Mushrooms Recipe!

Sauteed Baby Bella Mushrooms Recipe

Ingredients:
1/2 pack baby bella mushrooms (~ 1 1/2 cups)
1/3 cup vinegar
3 Tbsp olive oil
2 cloves garlic, chopped
2 tsp basil
dash salt
dash pepper
dash garlic powder

Soak the mushrooms in the vinegar for 10 minutes. Coat a saute pan with the olive oil, warm it and saute the garlic. Add in the mushrooms, basil, salt, pepper and garlic powder and saute until hot.

Servings: 2
Net Carbs Per Serving: 2.4g

Note - we use red wine or balsamic vinegar to add extra flavor to this dish instead of regular white vinegar, but you can use white vinegar if you want to keep this as low carb as possible. The red wine version is tasty of course, and only adds another carb! If you splurge for the Balsamic, that's 2g per tablespoon - but if you're not in the beginning stages of low carb, that might be quite doable for you.

This tastes very fresh and not very "squishy" at all - usually people who object to mushrooms don't like their texture.

Some people have asked me if you drain off the vinegar or not. This is completely up to you. I personally like my veggies to sit in their sauce while I eat them, for more moisture. Some people like to drain all liquids off of all veggies they eat before serving, so they are more crisp. It's very much a personal style.

Also sounds great... No worries about using balsamic.... I hate it... It's the only vinegar that I have tried that I don't like. And I am not on Atkins or anything... just keeping carbs low, as I am diabetic.

 

[It's A Happy Day]

http://www.atkins.com/recipes/b/baked-stuffed-mushrooms-with-sausage-and-mozzarella-8

1 pound (about 24) mushrooms, cleaned
2 tablespoons olive oil, divided
6 ounces bulk Italian sausage
3 green onions, sliced (about 1/2 cup)
1 teaspoon chopped garlic
1/2 teaspoon Italian seasoning
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Preheat oven to 400F. Remove stems from mushrooms; finely chop enough stems to equal 1/2 cup and reserve. Place mushroom caps in a bowl and toss with 1 tablespoon oil. Arrange caps cavity side up on a shallow baking pan and set aside.
Heat remaining oil in a medium skillet over high heat. Add sausage, green onion, garlic, Italian seasoning and reserved chopped mushroom stems. Saut, breaking up sausage into smaller pieces, for about 5 minutes, until cooked through and nicely browned. Remove from heat; add both cheeses and stir just until cheese melts.
Stuff mushroom caps with sausage mixture and bake 10 to 15 minutes, until mushrooms are tender and cheese is slightly golden.

These are UNBELIEVABLE!!! And if you like spicy, I use some red pepper flakes & hot turkey or chicken sausage instead of traditional pork sausage - I just buy the links & remove the casings. I also purchase the bag of Kraft Crumbles - Mediterranean and use that in the place of the above cheeses so you can use different cheese to your own taste.

 

[Papa Deuce]

IAHD.... that sound like we have a winner!

Again, I will just find a way to cut some of the fat.... I have some LF sausages in my freezer.

 

[Kycha]

I have taken the stems out of mushrooms, and stuffed the mushrooms with grated mozzarella cheese and chives. Then I cooked them in a pan (cheese side up, of course) with butter. YUMMY! They make really nice appetizers or side dish.

I make something very similar. I use the stems, chop them up, add garlic, parmesan and a little butter to bind. Stuff the mushroom caps with the chopped stem/cheese/garlic mixture and bake.