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Three Mushroom and Garlic Grilled Pizza

1 Tbsp unsalted butter
4 cloves garlic, minced
5 leaves basil, minced
2 Tbsp all-purpose flour
3/4 cup half and half
2 Tbsp parmesan cheese, grated
1/2 tsp fine sea salt
1/4 tsp ground black pepper.

In a medium skillet, melt butter over medium-high heat. Whisk in garlic and basil, cook for 1 minute. Sprinkle in flour while whisking quickly, a paste will form. Reduce heat to medium. Slowly pour in cream while whisking, continue whisking until there are no longer clumps. Increase heat slightly and bring to a simmer. Stir as mixture thickens into a sauce (approx. 1–2 minutes). Remove from heat; stir in parmesan, salt, and pepper; set aside.

2 Tbsp extra virgin olive oil
3 oz crimini mushrooms, sliced
3 oz shiitake mushrooms, stemmed and sliced
3 oz white button
mushrooms, sliced
1 oz dry white wine (or
chicken stock)
1/4 tsp fine sea salt

In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until tender (approx. 2 minutes). Carefully pour in wine (or stock) and continue to cook until liquid evaporates (approx, 1 minute). Sprinkle with salt.

Dough for 14-inch pizza
Olive oil
4 oz whole milk mozzarella cheese, chopped
For garnish: shaved parmesan and fresh basil leaves.

Preheat oven to 425 degrees. Stretch dough to make a 14-inch pizza, either circle or oval. Brush grill grate generously with olive oil. Place dough on grill and cook until the underside is browned and removes easily from grill (approx. 3 minutes). Spray a baking sheet with cooking spray. Remove dough from grill and flip onto baking sheet, cooked side up. Spread sauce over pizza, evenly spread mushrooms, and add mozzarella cheese. Return pizza to grill, topping side up. Close lid and allow to cook for 3–5 minutes, watching closely. Once top crust browns, cheese melts, and begins to bubble, the pizza is ready. Allow to cool for 2–3 minutes. Garnish with parmesan and basil leaves, slice to serve.

Kale and Basil Pesto Zoodles with Mushrooms

2 cups kale leaves, chopped
1/4 cup basil leaves, lightly packed
8 Tbsp extra-virgin olive oil, divided
2 cloves garlic, chopped
2 Tbsp pine nuts
4 Tbsp parmesan cheese, freshly grated, divided
1/2 tsp fine sea salt
8 oz white button mushrooms, chopped
3 medium zucchini, cut into zoodles

Place kale, basil, and 4 tablespoons of olive oil in a small food processor. Pulse for 10-second intervals, until all ingredients are combined and kale is finely chopped. Add 2 additional tablespoons of olive oil, garlic, 2 tablespoons of parmesan cheese, pine nuts, and salt. Pulse for 10-second intervals, until all ingredients are finely chopped and transformed into a thick dressing. In a deep, skillet heat remaining 2 tablespoons of olive oil over medium-high heat. Add mushrooms and cook for 2 minutes, until they begin to soften. Add zoodles and cook 2–3 minutes more, until they become tender. Pour in pesto mix and cook for 1 additional minute, to heat all ingredients. Garnish with remaining 2 tablespoons of parmesan and season with additional salt to taste before serving.

Classic Stuffed Mushrooms

16 oz white button mushrooms
1/2 lb pound pork (or turkey) sausage
4 oz cream cheese, softened
1/4 cup panko breadcrumbs
2 Tbsp parmesan cheese, freshly grated, divided
1/4 tsp fine sea salt
Small or chopped basil leaves

Remove stem from each mushroom. Grease an 8×10-inch baking dish with non-stick cooking spray. Place mushroom caps upside down in baking dish. In a large skillet over medium-high heat, cook sausage until no longer pink (approx. 7 minutes), break sausage into small pieces as it cooks. Reduce heat to medium and stir in cream cheese until melted (approx. 2 minutes). Add panko breadcrumbs and remove skillet from heat. Stir skillet until all ingredients are combined. Add 1 tablespoon of parmesan cheese and salt, stir well. Allow to cool. Preheat oven to 375 degrees. Fill each mushroom cap with an equal amount of sausage stuffing, mounding it high over the mushroom. Bake for 25 minutes, until filling is bubbly and mushrooms are tender. Sprinkle remaining 1 tablespoon of parmesan over mushrooms as they are removed from the oven. Garnish with basil before serving.

Mushroom Soup

3 Tbsp unsalted butter, divided
2 cloves garlic, minced
1 shallot, finely chopped
4 oz crimini mushrooms, chopped
2 Tbsp all-purpose flour
3 cups chicken stock
1/4 tsp fine sea salt or to taste
1/4 tsp ground black pepper or to taste
Optional ingredients for garnish: sliced sautéed mushrooms, chopped parsley

In a Dutch oven over medium-high heat, melt 2 tablespoons of butter. Add garlic and shallot, cook until they begin to soften (approx. 1 minute). Add mushrooms and cook until tender and browned (approx. 3 minutes). Transfer contents to a bowl. Add remaining 1 tablespoon of butter to Dutch oven. Once melted, sprinkle flour and whisk it quickly into a paste. Reduce heat to medium. Add stock, a little at a time, whisking out the clumps after each addition. Increase heat back to medium-high and allow soup to simmer well for 3 minutes. Add mushrooms and continue to cook for 2 additional minutes, the stock will thicken slightly to be somewhat creamy. Allow to cool for 3–4 minutes. Ladle into bowls. Garnish with mushrooms and parsley, if desired.

Pepper Burrito Bowls

3 large red, green, or orange bell peppers
1 Tbsp olive oil
3 large fresh portabella mushrooms, diced
1 small red onion, diced
1 clove garlic, minced
2 cups brown rice
1 can (28 oz) diced tomatoes,
partially drained
1 pkg Tex-Mex seasoning
3/4 cup canned black beans
3/4 cup frozen corn
1/2 cup mozzarella cheese, shredded
Optional ingredients: cilantro, diced
avocado, sour cream, and salsa

Preheat oven to 350 degrees. Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. In a large frying pan, heat oil over medium-high heat. Add diced portabellas and sauté 4–5 minutes, or until most of the moisture has released. Add onion and garlic; sauté an additional 1–2 minutes. Cook brown rice as per directions on packet. Add diced tomatoes, Tex-Mex seasoning, black beans, corn, and rice to pan. Simmer over medium-low heat, occasionally stirring until mixture thickens slightly (approx. 6–8 minutes). Spoon rice mixture into each pepper half (approx. 1/2 cup in each). Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 20–30 minutes or until peppers are softened. Serve with chopped cilantro and diced avocado on top, sour cream and salsa on the side.


Recipes and photos courtesy of the Mushroom Council.