Stuffed Portobello Caps

Portobello Caps stuffed

Stuffed Portobello Caps

We like mushrooms. They have a wonderful, earthy flavor and they give you something that you can bite into. Their versatility is neverending. Just think of how many different dishes you’ve made, that start out with a can of cream of mushroom soup! By they way, you can make your own, much more flavorful, mushroom soup. But, that’s a post for another time. One of my favorite breakfasts is a simple sauteed mushroom and egg white omelette. Yum! These stuffed caps are made with easy to find ingredients and are a snap to make. The ingredient list –


The fixin’s

portobello mushroom caps, spinach, onion, roma tomato, goat cheese (for creamy yumminess), panko crumbs, red pepper flakes (for a little kick) and some herbes de provence. I like using herbs de provence. It makes me feel swanky. Next thing you know, I’ll be putting truffle oil on everything. If you don’t have herbes de provence, plain old italian seasoning mix will work just fine. You can still feel swanky, too. First thing to do, is to scrape the gills off the mushrooms. You don’t have to, but you can pile in more stuffing if they’re gone, so get them out of there.

removing stems and gills

Snap off the stems and scrape out the gills.

Snap the stems off, too. I don’t use them in the stuffing. Save them for making a vegetable stock. After the caps are clean, set them aside.

cleaned mushrooms

Clean mushrooms.

Now, dice up half an onion. You want about 1/2 a cup.

diced onion

choppity chop chop

Swirl about a tablespoon of olive oil into a large saute pan. Using a medium low heat, cook the onions til tender, about 2 to 3 minutes.

sauteed onion

cooking the onion

Add in the chopped spinach so it can wilt down.

satuee spinach

add the spinach to the pan

It will just take a couple of minutes for it to wilt.

wilted spinach

wilted spinach

Turn the heat off and set the pan to the side. Now, preheat your oven to 375º. Line a baking sheet with foil and set it by the mushroom caps. Time to make the stuffing. Give a roma tomato a rough dice.

roma tomato diced

diced roma tomato

I used a roma, because they are a meatier, less juicy, tomato. If you have to use a regular tomato, dice it, then, blot excess moisture up with a paper towel. Crumble the goat cheese into a medium sized bowl.

goat cheese

crumble with a fork

Combine with the diced tomato, panko crumbs, red pepper flakes and the herbes de provence. Add salt and pepper.

stuffing mix

Stuffing mix

Add in the spinach onion mixture.

stuffing mix

add the spinach onion mix

Mix it well.

mix it up

Combine well

Divide the mixture among the portobello caps.

stuffed caps

Stuff the caps.

Drizzle the caps with a little olive oil. This adds an extra layer of flavor!

oil drizzled caps

Drizzle caps with olive oil.

Bake for about 30 minutes. I roasted some carrots alongside of the mushrooms and served them both with a nice, creamy risotto. A delicious, easy dinner!

Stuffed Portobello Caps

Dinner is served!

Stuffed Portobello Caps

Stuffed Portobello Caps

Stuffed Portobello Caps
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
Flavorful portobello caps, stuffed with a savory blend of spinach, tomatoes and goat cheese.
  • 4 portobello caps, stems and gills removed
  • 4 cups raw spinach, coarsely chopped and lightly packed
  • ½ cup diced onion
  • 2 TBL olive oil - divided
  • 1 diced roma tomato
  • 4 oz goat cheese, crumbled
  • ½ cup panko crumbs
  • 1 tsp herbes de provence
  • ¼ tsp red pepper flakes
  • salt and pepper to taste
  1. Preheat oven to 375º. Line a baking sheet with foil.
  2. Saute the diced onion in 1 tablespoon of olive oil for 2 to 3 minutes. Add spinach to wilt, another 2 minutes. Place the goat cheese in a medium bowl. To it, add in the diced tomato, panko crumbs, red pepper flakes and herbes de provence. Pour the spinach and onion mix over the tomato cheese mixture and combine. Divide mixture among 4 portobello caps. Drizzle remaining tablespoon of olive oil.
  3. Place caps on baking sheet and bake for 30 minutes.


Walnut and Date Stuffed Mushrooms

date and walnut stuffed mushrooms

Walnut and Date Stuffed Mushrooms

This isn’t your ordinary stuffed mushroom. It’s extraordinary! This is a vegan alternative to those cheese stuffed globs that everyone else makes. Make this and you’ll be extraordinary, too. The crunch of the walnuts, the savory tarragon and the sweetness of the dates will tantalize your taste buds. Your mouth will love you for it.

The ingredients:

stuffed mushroom ingredients

Stuffed mushroom stuff

You’ll need a couple dozen whole mushrooms, walnuts, some onion, panko bread crumbs, tarragon and some diced dates. You’ll need some wine, too. The kind really isn’t important, so get what you like. I’m using Marsala just because it’s what I had.

First off, wipe the mushrooms off with a damp paper towel. Then, break the stems off and set them aside.

stemming mushrooms

remove the stems

Get out a large skillet and heat it over medium. Toss in the walnut halves.

toasting walnuts

toast the walnuts

Toast them for a couple of minutes. Then, remove them to a cutting board. Let them cool a bit, then chop them into smaller pieces. Dump the pieces into a large bowl.

chopped walnuts

chopped walnuts

Dice up that sweet onion.

diced onions

diced onion

Add a tablespoon of olive oil to the skillet and scrape the onions into the pan.

cooking onions

cook the onions

Cook them a couple of minutes, while you are chopping up the mushroom stems.

chopped mushroom stems

chop the stems

Now, add the chopped stems, along with that wine, to the cooking onion.

cooking stems

add stems and wine

Let the whole simmer for 2 or 3 minutes until most of the liquid had evaporated and the stems have cooked.

cooked stems

stems are done

Turn the stove off and let the pan cool a bit. While you’re waiting, chop up some tarragon,


chop up the tarragon

and add it to the walnuts bowl.

walnuts and tarragon

walnuts and tarragon

Pile in a half cup of date pieces, some panko, salt and pepper. Pour the mushroom stem mix into the bowl, too.

stuffed mushroom mix

stuffed mushroom mix

Mix it all up.

Preheat the oven to 375º. Get out a 9 x 13 baking sheet and line it with parchment paper. Or foil. Whatever you have, is what works best.

baking sheet

get the pan ready

Stuff the mushroom caps with a very generous tablespoon if filling. Mound it up and pack it tight.

stuffing mushrooms

stuffin’ the ‘shrooms

Line them up on the baking sheet until you run out of mushrooms or stuffing, whichever comes first. This is when I notice Punky, the kitchen kitty is here to supervise. Am I doing a good job, Punky?

kitchen kitty

Punky cat supervises.

When your tray is ready to bake, drizzle the mushrooms with a little olive oil.

oil topped mushrooms

drizzle with olive oil

Bake for around 20 minutes. You want the mushroom cooked but still firm.

baked mushrooms

all baked.

Take them off and arrange on a pretty tray. Garnish with some chopped parsley, if you are so inclined. I was so inclined.

Walnut and date stuffed mushrooms

Walnut and date stuffed mushrooms

They’re slightly sweet, a little savory, a bit crunchy and a whole lotta good!

Walnut and Date Stuffed Mushrooms
Recipe type: Appetiser
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18 to 24
A full of flavor, vegan stuffed mushroom that's easy to prepare.
  • 2 – 10 ounce packages of whole white mushrooms
  • 1 cup walnut halves
  • 1 Tablespoon chopped fresh tarragon
  • 2 Tablespoons olive oil - divided
  • ¼ cup diced sweet onion
  • ¼ cup Marsala or other wine.
  • ½ cup chopped dates
  • ¾ cup panko crumbs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  1. Preheat the oven to 375°F. Cover a 9 x13 rimmed sheet pan with parchment paper.
  2. Remove the stem ends of the mushrooms. Chop stems and set aside.
  3. Toast walnuts in a dry skillet over medium heat for 2 to 4 minutes or until golden brown, stirring constantly. Remove and spread out on a cutting board and let cool slightly. Chop walnuts into smaller pieces and place in a large bowl. Add the chopped tarragon to the walnuts.
  4. Add 1 tablespoon of olive oil to the skillet. Add in the diced sweet onion and cook for 2 to 3 minutes. Pour in the ¼ cup of Marsala and the chopped mushroom stems. Cook until most of the liquid has evaporated, about 2 to 3 minutes.
  5. Pour the mushroom mix to the walnuts in the bowl. Blend in the dates, panko, salt and pepper.
  6. Place a generous tablespoon of stuffing into each mushroom cap.
  7. Place stuffed mushrooms onto prepared baking sheet. Drizzle with remaining tablespoon of olive oil. Bake for 15 to 20 minutes, or until the mushrooms are tender. Remove to platter. Garnish with chopped parsley, if desired.






Vegetable Curry Pot Pie

Vegetable Curry Pot Pie

Vegetable Curry Pot Pie

It’s Fall baby! It’s an to the end of the 100 degree days and a promise of beautiful colors, cool evenings and toasty campfires. It’s also comfort food season. Like pot pie comfort food. I’m all about the comfort food. Food needs to comfort your soul, needs to make you feel all warm and snuggly inside. It helps if that food also tastes great. There’s something about the warm, fragrant smell of curry, that makes my heart sing. Makes my tummy rumble, if you know what I mean. Anticipation! Let’s get this show on the road!

Here’s what you’ll need – One package of puff pastry. Take out one pastry and save the other for another use. Cover the puff pastry with a damp towel, so it won’t dry out.

puff pastry

Puff pastry

I forgot to cover mine up and the edges dried out. It still worked just fine, it was just a mess to look at. You’ll see that later. I share my mistakes as well as my success. So, do what I say, not what I do. Ok?

You’ll also need a few other things –

Veggie curry pot pie

Veggie curry pot pie fixings.

Some cauliflower florets, crimini mushrooms, onion, carrots, celery, frozen peas, vegetable broth, curry powder, flower, parsley, salt & pepper, and some heavy cream. My coop now offers organic milk from some of Alabama’s happiest cows. It’s great stuff. I even used that heavy cream to make the butter you’ll see later, too!

Place your cauliflower in a microwave safe dish.

microwaved cauflower

Ready to nuke

Add in 2 tablespoons of water, cover with plastic wrap, poke a vent hole in it and microwave for a couple of minutes until it’s crisp tender. Drain off the water and set it aside. If you’re not a fan of cauliflower, use a potato. Matter of fact, change out the veggies to what YOU like. It’s your pot pie after all.

Get out a large saute pan and melt some butter in it, over a medium heat. Add in the onions. Now is a good time to preheat the oven to 400º.


Saute the onions

Cook for 2 minutes, then add in the carrots.

saute carrots

Add the carrots

After another 2 minutes, then add in the celery and mushrooms.

celery and mushrooms

Add the celery and mushrooms

Cook for 5 more minutes. While those are cooking, pour the cream and broth in a microwave safe cup and heat in the microwave for 2 minutes. You want it to get hot, but not boil. Set it aside.

cream and broth

Hot broth

Now, add more butter to the veggies in the pan.

butter in pan

Home made butter!

Add in the flour and curry powder.

Flour and curry

Flour and curry powder

Mix it up and cook for a minute.

Curry spice

Breathe deeply

Add in the hot broth mixture and stir it up.

add broth

Add broth mix.

Bring to a boil and cook until thickened, about 8 minutes.

making a sauce

Bubble, bubble

When it’s thickened, add in the cauliflower, frozen peas, parsley, salt and pepper –

add veggies

Frosty peas

and mix it all together. Turn off the heat.

combine mix

Stir it up.

Unfold the puff pastry on a lightly floured board. See how sad mine looks? I didn’t show it the love. It stuck all together and the edges dried out. But, I pinched the tears together and rolled it flat again. All fixed! Almost.

puff pastry

A sad puff pastry

Flip your pie pan upside down over the pastry and cut off whatever sticks out. Like this – hey, where’s that picture. Oh, I forgot to take it. Dang. So here’s a picture of my cutting tools instead. The pizza roller was the best choice for the job.


Use the pizza cutter.

Butter the inside of a large pie pan.

pan butter

Butter your pan

Then, fill it with the vegetable curry mix.

fill the pan

Pour into pie pan.

Top it with the puff pastry, tucking in the sides.

top with pastry

Top with the puff pastry

Cut a couple of vent holes in the top of the pastry. You can cut some decorative leaves or whatever out of the pastry scraps. Just dampen the undersides and stick to the top of the pastry. I put my pie dish on a foil covered pan before I slid it in the oven. A little preventive boil over protection.

in the oven

Into the oven

Bake for about 25 minutes, but check it after 20 minutes. Don’t want the puff pastry to burn. When the top is golden brown and the pot pie has bubbled up around the edges, pull that baby out!

Vegetable Curry Pot Pie

All done!

Give it a little parsley garnish and call the crew in for dinner!

Vegetable Curry Pot Pie

Ready to serve

slice of Vegetable Curry Pot Pie


Vegetable Curry Pot Pie
Recipe type: Casserole
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
A fragrant, curry and vegetable filled, puff pastry pot pie to welcome to cooler temperatures.
  • 1 package puff pastry
  • 2 cups cauliflower florets
  • 1 cup chopped onion
  • 1 cup sliced carrots
  • ½ cup chopped celery
  • 8 oz crimini mushrooms, cut into quarters
  • 3 tablespoons butter - divided
  • 1½ cups vegetable broth
  • ½ cup heavy cream
  • 3 Tablespoons flour
  • 1 Tablespoon curry powder
  • 1 teaspoon salt
  • ½ teaspoon fresh ground pepper
  • ¼ cup fresh chopped parsley
  • 1 cup frozen peas
  1. Preheat oven to 400 degrees F. Butter a large pie dish and set aside.
  2. Open box of puff pastry and remove one pastry. Allow pastry to come to room temperature, covered with a slightly damp paper towel. Re-wrap remaining pastry for another use.
  3. Place cauliflower and 2 tablespoons of water in a microwave safe dish. Cover with plastic wrap, poke a vent hole in it and microwave for 3 to 4 minutes until crisp tender. Drain, set aside to cool.
  4. In a saute pan, over medium heat, melt 1 tablespoon of butter and saute the onions. After 2 minutes, stir in the diced carrots. Cook for 2 more minutes, then, add in the celery and mushrooms. Cook an additional 5 minutes.
  5. While the vegetables are cooking, add the broth and cream to a microwave safe dish. Heat in microwave until hot, but not boiling, about 2 minutes. Set aside.
  6. Add 2 more tablespoons of butter to the vegetable mix, add in the flour and curry and cook, stirring, for 1 minute. Whisk in the hot broth mixture and cook until thickened, about 8 minutes. Add the salt and pepper. Mix in the steamed cauliflower, frozen peas and parsley. Turn off heat.
  7. Unfold puff pastry on a lightly floured cutting board. Pinch together any tears and press seams flat. If necessary, roll the pastry out to fit your baking dish. Place pie pan upside down on the pastry and trim puff pastry to fit.
  8. Pour vegetable curry mix into the buttered pie pan. Top with puff pastry, tucking in edges. If desired, cut decorative shapes out of the scrap pastry, dampen bottoms with water and attach to the pastry. Cut 4 vent holes in pastry for steam to escape. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.


Crispy Tofu and Vegetables

Crispy Tofu and Vegetables

Or – Yes, you too, can eat tofu!

tofu and veg

Crispy tofu and vegetables

Tofu. A simple word that can strike terror in the hearts of mortal men. And women, and kids, too.

It was that mystery block of white stuff that I had to buy for my vegetarian son. I never knew what to do with it. I just cut off slabs, marinated it or glazed it and gave it a grill. Right next to my pork chops. I ain’t eatin’ that mystery white block of stuff!

What a difference a few years make. Now, I always have a couple of pounds of tofu in the fridge and in the freezer! No more pork chops. Family meals are built around tofu. No longer is it an after thought. No longer just  an easy thing to shove at the non-meat eater. It’s a star! I’m going to share an easy recipe to get you headed in the tofu direction. It’s fried, because everything tastes better fried, right? Lets get started.

crispy tofu ingred

A great use for squash. You know, the stuff that shows up on your door step.

You’ll need 3 yellow squash, a red (or any other color) bell pepper, baby bella mushrooms, an onion, tomato sauce and cheese. Oh yeah, you’ll need a block of firm tofu. I use the sprouted kind. It’s easier to digest (read that as – no gas) and has less plant estrogen.


Sprouted tofu

To start everything off, you’ll need to drain and press the tofu to remove the excess water. We really don’t like throwing wet foods into hot oil. Open the pack, pour off the water and set the block onto a paper towel lined plate of board.


Naked tofu

Next, cover it with folded paper towels and a plate, then weight it all down with a cup of water.

pressing tofu

pressing tofu

Set this aside to drain while you chop up your vegetables. Get out a large bowl to pile all the chopped vegetables in. Slice the squash lengthwise and then into slices.

slicing squash

Slice squash

Cut the mushrooms into quarters.


quarter the mushrooms

Chop up the onion.

chopped onion

chop onion

After you’ve dried away your onion tears, chop the bell pepper. This one was extra juicy! And add it to the pile in the bowl.

chopped bell pepper

chop the bell pepper

Now! Let’s get at that tofu! Slice to tofu into 1 inch slabs.

sliced tofu

Tofu slabs

Then, slice the slabs into 1 inch cubes.

tofu cubed

tofu cubes

Everyone in this house loves tofu. Want proof? Look ever there. A little further. See that?

Katie kitty

Katie, the tofu kitty

That is Kitchen kitty’s mom, Katie. Katie the tofu kitty. No relation to Grumpy cat.©.

Ok, everything is ready to cook. Get out a large, non-stick fry pan. Trust my experience on this part. Scraping stuck on, crispy fried tofu is no picnic. Make a few dirty dishes and use a non-stick pan. Crank up the burner to medium high and give the pan a swirl of olive oil. When hot, add the tofu cubes.

fry tofu

pan fried

Let it fry for a couple of minutes, then flip them around to get the other sides.

browning the tofu

browning the tofu

Flip them every couple of minutes to try and get all sides browned. It will take roughly 10 minutes. Remove the tofu to a paper towel lined plate to drain. Not every side has to be golden brown. Unless you want it that way, then go fo it.

fried tofu

Drain the tofu

Grab your grater and grate up a cup of Monterey jack cheese. Use any cheese you want, just try to keep it a milder, white cheese.

grated cheese

grate cheese!

Now, if your non-stick pan is big enough, go ahead and use it. If you are like me, you’ll need to bust out another pan. A BIG pan. Put it on the  stove, over a medium high heat, add some more oil.

oil in pan

a really big pan

Then, dump in the vegetables.

sauted vegetables

saute the vegetables

Stir fry the vegetables for about 10 minutes. You want them to be crisp-tender. I love peppers and onions cooking. The smell always reminds me of the county fairs. All those food booths with the grilled peppers and onions! Memories. Almost done, now. Grab that plate of tofu and stir it back in.

tofu foods

dump in the tofu

Open and add in the little can of tomato sauce. Throw in some salt & pepper. If you like it spicy, toss in some crushed red pepper flakes, too. Yummm.

add sauce

add a little red sauce

Cook it for about 2 minutes or until a little bubbly around the edges.

Sprinkle on the grated cheese.

add cheese

almost done

Turn off the stove and cover the pan. Let it rest for about 2 or 3 minutes for the cheese to melt, then serve! We have this over brown rice. It’s such  nice easy recipe to get into the tofu groove. Give it a try.

Crispy Tofu and Vegetables

supper time

Crispy Tofu and Vegetables
Recipe type: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Crispy fried tofu and sautéed vegetables graced by a light tomato sauce and cheese top.
  • 1 block of extra firm tofu - 12 to 16 ounces, drained, pressed and cubed.
  • 3 summer squash, halved and sliced
  • 8 oz baby bella mushrooms, quartered
  • 1 medium onion chopped
  • 1 red bell pepper, chopped
  • 1 can tomato sauce, 8 oz.
  • 1 cup shredded Monterey jack cheese
  • 3 Tablespoons olive oil, divided
  • salt and pepper to taste
  1. DO AHEAD:
  2. Open the tofu package, drain and remove tofu. Place on a paper towel lined saucer. Cover with paper towels, top with another saucer and weigh down with a water filled cup.
  3. Let it press, at room temperature for 30 minutes.
  4. Once the extra moisture has been pressed out of the tofu, cut it into 1-inch cubes. Heat 2 tablespoons of oil in a large non-stick fry pan, over medium–high heat. Add the tofu and stir-fry until crispy browned on most sides, about 10 minutes. Remove and drain on a paper towel lined plate. Set aside.
  5. If needed, add remaining tablespoon of oil to skillet and add the chopped vegetables.
  6. Sauté until crisp-tender, about 10 minutes.
  7. Return the tofu to the pan along with the tomato sauce. Stir well to combine. Season with salt and pepper. Cook for 2 to 3 minutes or until hot and bubbly. Top with the grated cheese, cover and turn off heat. Let rest for another 2 minutes for the cheese to melt.
  8. Serve over rice or pasta, if desired.


Mushroom Stew in Bread Bowls


vegetarian mushroom stew in bread bowls

Mushroom Stew in Bread Bowls

An easy, elegant vegetarian starter to your holiday meal.

A common reaction from your friends after they hear that you’ve gone veg, is – What do you eat? I tell them, I don’t know about you, but I eat food. What, lettuce? – I hear back. Nope, I eat hearty, healthy foods. This mushroom stew is a perfect example of that. It’s got the 3 H’s covered. Hot, Hearty & Healthy! It’s got a couple of yummys thrown in, too. Plus, it presents beautifully. So, if you want to impress your guests and family, serve them this beautiful, flavorful stew.                                                        The line up for this dish.  

Mushroom stew ingredients

Mushroom stew ingredients

 Dump the dried porcini into a bowl and add the 1 cup of boiling water. Give it a stir and set it aside to soak for 10 minutes.

dried porcini mushrooms soaking

soaking the dry porcini mushrooms

Don’t get ahead of yourself and dump that mushroom flavored liquid out. You are going to need it.

Take the Kaiser rolls, I used whole wheat, and using a serrated knife, slice the tops off. Using your fingers, pull out enough bread from the roll to make a hollowed out bowl.

Hollowed out bread rolls

Hollowed out bread rolls.

Save the pulled out bread for making stuffings or your own panko crumbs. If you can’t find Kaiser rolls, any large bun will do. You want it to be 4 to 5 inches across and at least 3 inches thick. Using a pastry brush, brush a layer of oil on the bread bowls and the tops.

oil on bread bowls

Brush on the olive oil.

Place in a 400º degree oven for about 5 minutes, until light gold and crispy. Set them aside.

toasted bread bowls

Toasted bread bowls.

Slice up all the white, shiitake and baby bella mushrooms and put in a bowl.

chopped mushrooms

Chopped white, shiitake and baby bella mushrooms.

In a large skillet over medium heat, add 1 tablespoon of olive oil and the chopped scallions. Cook, stirring, for 1 minute, add in the diced garlic and cook, stirring for an additional 2 minutes.

sauteed scallions and garlic

Sauteed scallions and garlic.

Dump in the fresh mushrooms and cook,

cooking the mushrooms

Add in the fresh mushrooms.

stirring frequently, until the mushrooms are tender, about 5 minutes.

the cooked mushrooms

cooked and ready for the next step

Scoop the procini out of the liquid and drain on paper towels. Chop up the porcini. Strain the soaking liquid through a lined sieve.

mushroom broth

Straining the flavorful mushroom broth.

Pour the mushroom liquid to the cooked mushrooms in the pan. Add in the chopped porcini. Raise the heat to high and cook for 5 minutes.

adding tomatoes, basil, broth

Add in the tomatoes, vegetable broth, basil, salt & pepper.

Add in the chopped tomatoes, broth, basil, salt and pepper and cook, stirring occasionally until slightly reduced, about 5 minutes. While it’s boiling, add in the cornstarch mixture and cook, stirring until slightly thickened. About 1 minute more. Stir in the parsley. Spoon the stew into the bread bowls. Sprinkle with the shaved cheese and replace tops. Eat, enjoy!

mushroom stew

Vegetarian Mushroom Stew in a Toasted Bread Bowl.

Recipe time!

Mushroom Stew in Bread Bowls
Recipe type: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 Kaiser rolls or any roll 4 to 5 inches across and 3 inches thick
  • 1 ounce package of dried porcini mushrooms
  • 1 cup boiling water
  • 2 tablespoons of olive oil, divided
  • 2 scallions or green onions, chopped
  • 2 teaspoons finely diced garlic
  • 8 to 10 ounce package white mushrooms, sliced
  • 8 ounce package baby portabella mushrooms, sliced
  • 3 ounce package of shiitake mushrooms, sliced with stems discarded
  • 1 cup of chopped tomatoes
  • 1 cup of vegetable broth, divided
  • ¼ cup fresh basil, chopped
  • salt & pepper to taste
  • 2 teaspoons of cornstarch mixed with 2 tablespoons of the vegetable broth
  • ¼ cup fresh parsley, chopped
  • ¼ cup shaved Organic Valley swiss or Cabot monterey jack cheese for topping
  1. Preheat oven to 400º. Place the dried porcini mushrooms into a small bowl and pour in the boiling water. Let stand until softened, about 10 minutes.
  2. Using a serrated knife, slice the tops off the rolls. Using your fingers, carefully pull out enough bread to create a bowl like indention. Using 1 tablespoon of oil, brush the insides of the bread bowl and the undersides of the tops. Place the bread bowls and tops on a baking sheet and bake until light gold and crisp, about 5 minutes. Set aside.
  3. Add the remaining tablespoon of oil to a large skillet. Using medium heat, sauté the scallions for a minute, then add the diced garlic and cook an additional 2 minutes.
  4. Add in the white, shiitake and baby portabella mushrooms and cook, stirring frequently, until mushrooms are tender, about 5 minutes.
  5. Scoop the soaked porcini mushrooms out of the liquid and drain on paper towels. Coarsely chop the porcini. Strain the porcini liquid through a lined sieve and add into the pan, along with the chopped porcini. Increase the heat to high and cook 5 minutes. Add the chopped tomatoes, broth, basil, salt and pepper and cook until slightly reduced, about 5 minutes. While it's boiling, add in the cornstarch mixture and cook, stirring until slightly thickened. About 1 minute. Stir in parsley. Spoon the stew into the bread bowls, sprinkle with shaved cheese and replace bread tops. Serve.


More mushrooms?

We eat a lot of mushrooms around here. We eat a lot of everything. Eating is good.

And since I’m a good eater, I’m sharing another mushroom recipe. This is a hearty, stick to your ribs, dish. Perfectly suited for those cooler nights. For any night!

Gather your ingredients. I used wheat noodles this time. Sometimes, I use the no-yolk kind.

Strip the thyme off the stems. Chop the shallots. (or like me, spoon them out of the jar) Depending on the size of your mushrooms, either cut them in halves or quarter them. Measure out a cup of the low fat sour cream and cut off 4oz. of the low fat cream cheese. In a large sauté pan over medium high heat, melt the butter. Dump in the shallots and the mushrooms. Cook for roughly 5 to 7 minutes, or until the shallots are clear and the mushrooms tender. Add the wine ( I used a delicious Pino Grigio) and swirl it around. Using a spatula, scrape up all the little yummy bits stuck to the bottom of the pan. Add the thyme, salt and pepper. Simmer uncovered until the wine has almost cooked off. Give it a stir a couple of times for good measure. Now, scoot all the mushroom mixture to one side of the pan. Add the sour cream & cream cheese.Let it soften a bit, then combine it with the mushrooms. If it seems a little dry, add some hot pasta water. You want it nice and creamy. Plate up some noodles and top with the stroganoff. Eat, enjoy.

Mushroom Stroganoff

Serves: 4   Prep time: 20 min.    Cook time: 20 min


  • 2 Tablespoons butter
  • 16 oz baby bella mushrooms
  • 2 whole shallots (sliced)
  • 1 cup low fat sour cream
  • 4 oz low-fat cream cheese or neufchatel cheese
  • ½ cups white wine
  • 1 teaspoon fresh thyme
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 10 – 12 oz package of wide egg noodles

Preparation Instructions

Prepare egg noodles according to package directions. Reserve 1/2 cup of pasta water. Keep warm.

Trim stems of mushrooms. Cut the mushrooms in halves or quarters depending on size.

Place large sauce pan on stove over medium-high heat.

Add the butter and melt.

Add shallots and the mushrooms. Cook about 5 minutes, or until the shallots are clear and the mushrooms are tender.

Add the wine and stir the pan, scraping up any stuck on bits. Add the thyme and black pepper.

Cook down the wine until the pan is almost dry. Push the mushroom mix to one side of the pan. Add the cream cheese and sour cream. Allow the heat up and soften. Blend together. Cook until hot and bubbly. Add reserved hot pasta water – if necessary – by the tablespoon until desired creaminess is reached.


Mushrooms Galore

There’s a knock on the door. On the other side is our neighbor with a gift.                             He’s giving us one dozen, eight ounce packages of baby bella mushrooms.

That’s SIX POUNDS! I thank him and stash the ‘shrooms in the fridge. Boy, am I really grateful that we have an extra fridge in the garage. Then, I sit down to think. What am I going to do with six pounds of mushrooms? Fried mushrooms, sautéed mushrooms, mushroom kabobs, creole mushrooms, mushroom gumbo, coconut mushrooms, mushroom stew, mushroom po-boy, wait, wait a minute! How about the Burgundy Mushroom recipe from the pioneer woman’s website! Great idea. I go over and look the recipe over. Hmm, there’s worcestershire, chicken and beef bouillon in there, so that’s gotta change. Easy enough to do, so I did it. Then I took the hints and put it all in a crock pot.

Here are the results – Delicious! A thumbs up from everyone.

Vegetarian Burgundy Mushrooms

First, get your plethora of fungi out of the fridge. This is about the only time that I’ll dump them in a colander and hose them off. Mushrooms are like little sponges and they suck up water like crazy. Since we’ll be using these right away, I figure I’ll save some time here. Otherwise, (when I’m not doing so many) I’d just wipe them off.

Gather the rest of your ingredients. I cut the mushroom stems off flush with the caps. Also, for being “Baby” Bellas, some of these were quite big. I think they were “Teenage” Bellas. Those larger ones, I cut up, trying to keep a uniform size.

Pile all your mushrooms into your very large, crock pot. Turn the crock pot on, so it gets to preheating. It will only be a few minutes, so it will be ok. Now, you’ll need a large stock pot. Not crazy big, just enough to hold six cups of fluids easily. Get your two sticks of butter out and cut them into little cubes. It will melt faster that way. Take your garlic and crush it with the flat of your knife and give it a rough chop. After you remove the paper-like skin. Be sure to do that. Strip the thyme and dump them all in the pot. Add in the soy sauce. Add a pinch of salt and a few grinds of pepper.

Measure out two cups of vegetable broth and pour it in.

Then, get out the wine. This is a very good wine from a local vineyard.Southern Red Get a red wine that you’ll like, because it will take all of one bottle and a little of another. You’ll need four cups of wine. 

Pour it into the stock pot. Heat it all over medium heat until it just simmers and the butter is all melted. Now, carefully, pour all the liquids over the mushrooms in your crock pot. This is why you need a very large crock pot! If possible, give the mushrooms a little stir to distribute the spices evenly.  This is why you’ve heated up all the other ingredients. They are already blended up and you’re not waiting for your butter to melt in the crock pot.

Cover it up and cook on high for nine hours. My crock pot kept it at a good, slight boil, so I used high for the entire time. Low gave me no simmer at all. If your crock pot seem to be boiling all the liquid out, turn it to low after four or five hours. This is a peek after four hours.We really need Smell-O-Vision! The aroma was out standing. My guys said it actually reminded them of a pizzeria. They even smelled pepperoni!

While it’s cooking, either run to the store and get a loaf of crusty bread for soppin’ up the juice or make your favorite bread. I make a rosemary focaccia. It was so good.

Recipe adapted from : the pioneer woman

5.0 from 1 reviews
Mushrooms Galore
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
Vegetarian Burgundy Mushrooms
  • 4 pounds of baby bella mushrooms
  • ½ pound of butter or 2 sticks
  • 4 cups burgundy (red) wine
  • 2 cups vegetable stock
  • 1 Tablespoon soy sauce
  • 1 Tablespoon thyme
  • 5 cloves of garlic, peeled and rough chopped
  • Pinch of salt and pepper to taste
  1. Preheat crock pot.
  2. Rinse mushrooms and trim off stems.
  3. Cut butter into cubes and place into stock pot.
  4. Add in the soy sauce, garlic, thyme, salt & pepper.
  5. Pour in the stock and wine.
  6. Heat over medium until just reaching a boil.
  7. Carefully, pour hot stock mixture over mushrooms in crock pot.
  8. Give a gentle stir. Cover and cook on high for nine hours.
  9. Check and stir after 4 hours. Reduce heat to low if necessary. You don't want it to boil dry.
You can make this vegan by using a soy spread or a coconut oil product. I haven't been able to find a veg version of worcestershire, so I used Tamari soy sauce.

I served the mushrooms with a rosemary focaccia and some oven roasted rosemary potatoes. Yum!