Disclosure: Freshmushrooms.com sent me mushroom samples but I was not compensated for writing this post. My thoughts and opinions are my own and I’m a life-long mushroom lover!
Ahh, mushrooms. The humble yet hearty vegetable. I’ve loved them since I was a kid (Campbell’s Cream of Mushroom was my hands-down favorite soup) but I honestly don’t cook with them as often as I’d like.
Back when I attended the Eat Write Retreat conference in June, we had the privilege of meeting Tony and Joe D’Amico of To Jo Mushrooms– fourth generation mushroom growers in Kennett Square, PA – the mushroom growing capital of the world.
Photo credit: Dottie Foley Photography for Eat Write Retreat 2013
The D’Amico brothers walked us through the fascinating process of mushroom growing, the different types of mushrooms (did you know that criminis are just portabellas that are harvested earlier?) along with how they run a succesful growing operation by continuing to be innovative when it comes to the world of mushrooms.
Case in point, they have an online retail store, that delivers fresh mushrooms to your doorstep.
So, when I was offered a free delivery from them, I of course said yes.
These beauties (white buttons and portabellas) arrived the next day and I went to town. If it wasn’t so stinking hot, I would have made this Coconut Lime Tofu Soup from Kiersten @ Oh My Veggies. Instead I sautéed them with onions, garlic & spinach, tossed them into salads and then grilled up these hearty “pizzas.”Print
Grilled Veggie Portabella Mushroom Pizzas
Vegetarian griling can be meaty and hearty as with these grilled veggie portabella mushroom pizzas. Serve as appetizers or entrees.
- Yield: 6 - 8 mushroom pizzas 1x
- 3 cups chopped mushrooms (I used white button and portabellas)
- 2 medium summer squash or zucchini, chopped
- 1 cup chopped tomatoes
- 1/2 of medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme
- 3 tablespoons olive oil
- Salt and pepper
- 6 large or 8 medium portabella mushrooms, stems and gills removed
- 4 ounces fresh mozzarella cheese, sliced
- Olive oil for grilling
- Dried oregano
- Preheat oven to 375 degrees. Add chopped mushrooms, squash, tomatoes, onion, garlic and thyme to a roasting pan. Drizzling with olive oil, add salt and pepper. Mix well.
- Roast for about 30 minutes, stirring occasionally (this should make about 3 cups of roasted vegetables.)
- Heat grill or grill pan. Brush olive oil over portabella mushrooms then put on grill. Cover and grill, stemless sides down for about 5 minutes. Flip portabellas over, add 1/2 cup roasted vegetables into each mushroom cap, top with 3/4 ounces of mozzarella and a shake of dried oregano. Cover and grill about 4 – 5 minutes or until cheese melts. Let sit five minutes before serving.
Mushrooms are both a dietitian’s and food lover’s dream – one of the rare foods that naturally contain Vitamin D along with being a tasty, lower calorie and fat-free substitution for meat in many recipes as they deliver “umami” – the fifth taste (along with sweet, sour, bitter and salty) that is described as savory or meaty.
Now that mushrooms are on my mind, some more recipes I’m wanting to make and remake:
Mushroom, Corn & Poblano Tacos – Cooking Light
Baby Bella “Cheesesteak” Panini – Jackie @ Tasteovers by Jackie
Gnocchi with Spring Greens & Crimini Mushrooms – my farmers’ market finds recipe
Wild Mushroom Pastino – Cooking Light
Cheesy Mushroom Lasagna – Serena’s way of getting her kids to enjoy mushrooms
Goat Cheese Pizza with Spinach, Mushrooms & Onions – EA @ The Spicy RD
Are you a mushroom lover? What type are your favorites and how to you like to use them in recipes?