Do your kids only think of mushrooms as something they see on Mario Brothers Nintendo game? With an earthy, mellow flavor, mushrooms can sometimes be a turn off to kids. As part of National Mushroom Month in September, reintroduce your kids to mushrooms with these creative recipes that are sure to bring them back for seconds – and leftovers. As a bite-sized appetizer, have them help you make cheese ‘n bacon stuffed mushrooms. For a quick lunch or dinner, put together chicken Philly sandwiches or 30-minute portobello pizzas. To make a fancier meal, whip up either beef stroganoff or farfalle with creamy wild mushroom sauce.
To start making these cheese ‘n bacon stuffed mushrooms from Kraft, remove the stems from 12 fresh, large mushrooms. Stir together cream cheese, crumbled and crisped bacon, shredded sharp cheddar cheese and chopped fresh parsley. Fill each mushroom cap with the cheesy combination and bake.
Cut one pound of beef sirloin into thin strips and then sauté. Remove from the pan and add in onion; cook until soft and translucent. Next, stir in cream of mushroom soup and seasonings. Heat. Finally, mix in sour cream. Serve the beef over cooked noodles and covered in the sauce. Add extra sautéed mushrooms on top to make this beef stroganoff from Campbell’s a real showstopper.
Cut boneless, skinless chicken breasts into strips and cook in a nonstick skillet heated to medium-high heat. Remove and then cook bell pepper and onion strips. Put the onions, peppers, chicken and mushrooms back into the pan before putting a big cup of the mixture into each bun – top with a tangy white, cheddar sauce. These chicken Philly sandwiches from Sugar Dish Me go nicely with a side of roasted potato wedges or a green salad.
There’s no need for dough with this 30-minute portobello pizza recipe from Pioneer Woman. Remove the stems from the mushrooms and fill with pasta sauce. Add in pizza toppings like pepperoni, banana peppers and other ingredients. Sprinkle with mozzarella cheese and bake.
Create a meaty sauce using a mixture of crimini and baby bella mushrooms along with vegetable broth, onions, garlic and tomatoes. Heat the mixture in the Crock-Pot for 6-8 hours to let the flavors meld together. Serve the sauce over creamy cheesy polenta. This slow cooker mushroom ragu from Whitney Bond takes only 10 minutes to prepare.
Here’s a great way to use a variety of mushrooms. Sauté the mushrooms with shallots, onions and garlic. Once the mushrooms are heated through, add in cooked pasta, whipping cream, cheese and chopped, fresh parsley. Serve this farfalle with creamy wild mushroom sauce from Cooking Light hot.