Italian Meaty Casserole

Ingredients:
8 oz Ricotta cheese, Part-Skim
6 oz Mozzarella cheese
1 egg
1.5 c tomatoes, chopped

8 oz mushrooms, sliced

1 onion diced
1 lb Beef, ground
3 tbsp Parmesan Cheese
1/4 tsp Ground Black Pepper
1/2 tsp Garlic Salt
2 tsp Italian Seasonings

Preparation:

1. Preheat oven to 350 degrees.
2. Cook ground beef.
3. Add tomatoes, onions, mushrooms, ¼ tsp. garlic salt and 1/8 tsp. pepper. Simmer for 5 minutes, stirring constantly. Remove from heat and set aside.
4. Mix ricotta cheese, 3/4 cup (3 oz) of mozzarella, Parmesan cheese, egg substitute, Italian seasoning, and remaining garlic salt and pepper in a separate bowl.
5. Fill the bottom of a medium-sized baking dish with the meat mixture and top with the cheese filling.
6. Sprinkle the remaining 3/4 cup mozzarella cheese on top.
7. Bake for 35 minutes and let cool 10 minutes before slicing.

Makes 4 servings.

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Stuffed Portobello Mushrooms

So good and only 4 WW points per mushroom! Did I mention they are super easy to make?

• 4 portobello mushrooms, wiped clean and gills and stem removed
• 6 oz artichoke hearts in water, chopped
• 1 tomato, chopped
• 8 kalamata olives, chopped
• 4 oz mozzarella cheese, diced
• Panko breadcrumbs
• Olive oil spray
• Parsley
• Salt and pepper
• Chili flakes or Aleppo pepper

Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.

In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.

Serves 4 as a side, 2 as a main. 4 ww points per mushroom.

Truffled Mushroom Mac and Cheese

This is so good and it’s vegan and gluten free. It is a super quick meal and it’s filling. There will be extra sauce you can use for another quick meal.

Cheese Sauce

1 c raw macadamia nuts, soaked for 8 hours

3/4 c water

3 tbsp lemon juice

1/4 c nutritional yeast

1/2 tsp salt

1 tsp smoked paprika

1/4 tsp mustard powder

1 clove garlic

Pepper

Place all ingredients in a high speed blender and process till smooth. Add water 1 tbsp at a time if too thick.

Mac & Cheese:

• 1 package zita miracle Noodles, rinsed
• 2 tsp avocado oil
• 6 oz mushrooms, chopped
• 1/2 c cheese sauce
• 1 bag baby spinach
• Nutritional yeast
• Truffle oil to drizzle

In a medium pan heat oil and sauté the mushrooms until brown.

Add noodles, sauce and spinach, cook stirring until spinach has melted.

Serve with nutritional yeast sprinkled on top and truffle oil.

Serve 2.

Garlic and Walnut Stuffed Mushrooms

These are so good and filling!

• 4 portobello mushrooms, steamed and gills scraped out
• 2 tbsp olive oil
• 1/2 c onion, minced
• 4 cloves garlic, minced
• 1 tsp thyme
• 1 c walnuts, chopped
• Salt and pepper to taste
• 1/2 tsp poultry seasoning
• 1/2 tsp paprika
• 1/4 sour cream or coconut cream
• 1/4 c parsley, minced

Preheat oven to 350.

Heat 2 tbsp olive oil in a skillet, cook onions and thyme until tender.

Add walnuts, salt, pepper, paprika and poultry season and sauté until fragrant.

Spoon mixture into the mushrooms, packing them tightly.

Place in a baking dish and bake 30 – 40 minutes.

Garnish with parsley and serve.

Serves 4.

Baby Kale and King Trumpet Stir Fry

This is so yummy and quick!

• 2 tsp oyster sauce, plus more to taste
• 1 tsp fish sauce or Coconut Aminos
• 4 tsp neutral oil
• 1 1/2 tsp red chili pepper
• 1 1/2 tbsp finely chopped garlic, divided
• 2 tsp water
• 1 tsp cornstarch
• 2 (5-ounce) packages baby kale
• 8 oz king Trumpet mushrooms, sliced thin
• Black pepper

Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until combined. If desired, stir in chile and sugar. Add additional oyster sauce, if desired. Stir in 1 1/2 teaspoons garlic; set aside. Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

Heat remaining 1 tbsp oil in a pan over high until shimmering. Add mushrooms cooking until browned on both sides. Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds. Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.

Add oyster sauce mixture to kale; stir to fully coat greens. Cook, stirring often, until greens have released most of their liquid, about 40 seconds. Stir in cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and greens take on a silky finish, about 30 seconds. Transfer greens to a platter; garnish with black pepper.

Chickpea Crepes with Mushrooms

This recipe is from crazy sexy kitchen it is wonderful and gluten free!

Artichoke Aioli

• 1 c raw cashews, soaked for 4 hours
• 1/8 – 1/4 c water
• 3 tbsp lemon juice
• 1/4 c artichoke hearts + 1 tbsp marinade
• 2 tbsp tarragon
• 2 tbsp parsley
• 1 1/2 tbsp shallot
• Salt and pepper

Chickpea Crepes

• 1 1/2 c water
• 1/2 c olive oil
• Salt and pepper
• 1 1/3 c chickpea flour
• 2 tbsp rosemary

Mushrooms

• 2 tbsp vegan butter
• 1 1/2 c mixed mushrooms, chopped
• 2 tbsp chives

Tomatoes

• 8 oz cherry tomatoes
• Olive oil spray
• Salt and pepper

For artichoke Aioli: Combine all ingredients in a high spread blender until smooth, add more water if needed.

Chill.

Crepes: Combine all ingredients until smooth. Heat a griddle over medium, spray with olive oil. Ladle 3/4 c on the mixture and spread to a thin circle, cook 3 – 4 minutes per side. Repeat.

Tomatoes: Toss tomatoes with other ingredients and roast at 425 for 10 – 15 minutes until they start to crack.

Mushrooms: heat a pan over medium heat, melt butter and add remaining ingredients and sauté for 10 minutes until they have release their moisture and the pan Is almost dry.

Divide the mushrooms and tomatoes among the crepes and top with Aioli.

Serves 4 – 6.

Mushroom Pasta

This may be my new go to pasta – the sauce is rich and creamy, it’s packed full of veggies and is the perfect winter comfort food! The recipe comes from Vegan Comfort Classics.

The Sauce:

• 1 1/2 c raw cashews soaked in hot water for 20 min
• 1 c water
• 1 tsp Apple cider vinegar
• 2 tbsp lemon juice

Place in a blender and blend until smooth

The Parm:

• 2/3 c raw cashews, almonds or pistachios
• 1/4 c nutritional yeast
• 1 tsp salt

Pulse in a food processor until it resembles fine meal.

The Pasta:

• 6 oz pasta
• 1 onion, sliced thin
• 2 tbsp olive oil
• 2 portobellos, sliced thin
• 10 oz cremini mushrooms, sliced thin
• 4 cloves garlic, minced
• Salt and pepper
• 1/2 c dry white wine or stock
• 1/4 c chopped basil
• 1 tsp dried parsley
• 4 c baby spinach
• 1/4 c the parm

Cook pasta according to package.

Heat oil in a 12 skillet over medium heat, cook the onion till soft. Add the mushrooms and cook until they release their moisture. Add the garlic and season with salt and pepper, cook for 3 – 4 more minutes. Once mushrooms have started to shrink, stir in wine or stock and simmer for 7 minutes. Reduce to low and stir in the basil, parsley, spinach and cashew sauce, stirring slowly. Cook until heated through and spinach is wilted.

Add pasta and stir to coat, cook for 2 minutes.

Serve with The Parm.

Serves 4.

Mushroom Bread Pudding

This is a vegan version of Tartine’s Mushroom Bread Pudding, it turned out great. If your not vegan just Google Tartine Mushroom Bread Pudding – it was published on a bunch of sites.

• Vegan butter, for greasing
• 1 1⁄2 lb. mixed mushrooms, such as cremini, oyster, and porcini, sliced 1⁄4″ thick
• 2 1⁄2 cups almond milk
• 1⁄2 cups almond 1/2 & 1/2
• 1⁄2 c vegan grated parmesan
• 1⁄3 c roughly chopped parsley
• 2 tsp. minced thyme
• 3 tbsp flax meal, mixed in 3/4 c water
• Salt and pepper
• 1 loaf country bread, torn into 1″ pieces (6 cups), lightly toasted
• 1 cup shredded Vegan mozzarella cheese
• large leek, cut into 1⁄2-inch pieces

Heat oven to 350°. Grease a 3-qt. oval baking dish with butter. Add leek to a skillet and cook until soft, 3–4 minutes with 1 tbsp olive oil, transfer to a bowl when done. Working in two batches, cook mushrooms in remaining oil until golden, 6–8 minutes; add to leaks. Whisk milk, 1/2 and 1/2, parmesan, 1⁄4 c parsley, the thyme, flax mixture, salt, and pepper in a bowl. Stir in the bread; let sit 15 minutes.

Transfer to prepared baking dish and sprinkle with “Mozzarella” cheese and bake until golden brown and set, about 45 minutes. Garnish with remaining parsley.

Serves 8.

Mushroom Pasta

This is from Ottolenghi – and it is amazing! This is vegetarian and so good!

• 2 tbsp olive oil
• 3 c mushrooms, your choice
• 1/4 c white wine
• 1 bay leaf
• 3 thyme sprigs, leaves picked & chopped
• 6 oz cream fraiche
• Grated zest of one lemon
• 1 garlic clove, minced
• 3 tbsp chopped parsley
• 1 c panko breadcrumbs
• 8 oz broccolini
• 10 oz pasta
• Salt and black pepper

Blanch the broccolini in boiling salted water for 2mins before draining the water (I did this in the pasta water before I cooked the pasta).

Cook the pasta according to the package.

Heat the oil in a large saucepan and sauté the mushrooms until they start to take on a lovely golden color. Add the wine, bay leaf and thyme. Bring to the boil, reduce the liquid to a third. Add the cream, stir and cover and set aside.

In a bowl, mix the lemon zest, garlic and parsley

Toast the breadcrumbs until crisp and golden. Add the breadcrumbs to the lemon, garlic and parsley mix.

Drain the pasta reserving a cup of the pasta water. Stir the pasta into the cream sauce.

To serve: divide the pasta among plates, top with broccolini and breadcrumb mixture.

Serves 4.

Oyster Mushroom Rockefeller

This vegetarian version of oysters Rockefeller is out of this world!! I was not sure if you could substitute nut milk in a béchamel sauce, so this dish is not vegetarian. I served it on toasted sourdough – so good! It comes together pretty quickly so it is doable on a weeknight.

• 3 tbsp butter or vegan butter
• 1 tbsp olive oil (more for drizzling)
• 1 lb oyster mushrooms, broken into pieces if they are large12 large
• salt and pepper
• 1/4 c shallot, minced
• 3 cloves garlic, minced
• splash of Pernod
• 1 tbsp vermouth
• 1 tbsp flour
• 1/2 c whole milk
• 8 oz fresh spinach
• 1/2 c parmesan, grated
• 1/4 c bread crumbs
• 1/4 c chopped parley
• lemon slices
• 4 pieces of toasted bread

In a 12-inch frying pan over medium heat, melt 1 tbsp butter and olive oil. Once the oil has come up to temperature, sear the mushroom caps until lightly browned on both sides, season with salt and pepper. Remove from pan.

Add 1/2 tbsp of butter to the pan, stir in shallot and garlic. Cook for a few minutes until softened. Add the Pernod and vermouth to the pan. Once the alcohol has evaporated, remove the shallot and garlic mixture, and set aside in a separate bowl.

Melt the remaining butter in the pan. Add the flour and it starts to brown a little. Whisk in the milk making sure there are no lumps. Once the mixture starts to thicken, add the spinach and the garlic and shallot mixture, cook until spinach starts to wilt.

Mix the parmesan, parley and breadcrumbs together

Turn your oven on medium broil.

Grab a 8×8 baking dish, spread the spinach mixture on the bottom, top with mushrooms and breadcrumbs.

Broil for 3 – 4 minutes or until browned.

Spread on toast and serve.

Serve with lemon slices.

Serves 4.