Mediterranean Mushrooms Recipes

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MEDITERRANEAN MUSHROOMS



Mediterranean Mushrooms image

This is excellent over pasta or cous cous. Go easy on the cinnamon and heavy on the mushrooms. Serve warm or cold.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh tomato
2 tablespoons tomato paste
cinnamon
2 shallots, chopped
2/3 cup red wine
1 garlic clove, minced
1 teaspoon rosemary
12 ounces small mushrooms
salt and pepper

Steps:

  • Peel and chop the tomatoes.
  • In a saucepan, combine tomatoes, wine, tomato paste, garlic, shallots and a pinch each of cinnamon, salt and pepper.
  • Simmer for 8 minutes.
  • Add rosemary and mushrooms and cook until mushrooms are just barely tender.

Nutrition Facts : Calories 92.7, Fat 0.7, SaturatedFat 0.1, Sodium 73.7, Carbohydrate 13.4, Fiber 3.6, Sugar 6.1, Protein 3.5

MEDITERRANEAN BALSAMIC MUSHROOMS



Mediterranean Balsamic Mushrooms image

This is such an easy recipe, it really goes together quickly, and really adds "something" to the meal. Serve straight off the stove (nice & hot) or at room temp--either way, these are delicious!

Provided by Debber

Categories     Vegetable

Time 9m

Yield 3 cups, 4-6 serving(s)

Number Of Ingredients 6

1/4 cup olive oil
1 lb white mushroom, halved (quartered if very large)
3 tablespoons balsamic vinegar
1 teaspoon salt
1/4 teaspoon red pepper flakes
pepper, to taste

Steps:

  • In a medium skillet, over medium-high, heat oil and add mushrooms; cook until golden brown (5 minutes).
  • Stir in vinegar, salt and red pepper flakes; season with pepper; cook one minute more.
  • Transfer to a serving bowl.
  • SERVING SUGGESTIONS: Serve alongside your favorite steak OR add to a spinach salad for a VERY different spin on it!

Nutrition Facts : Calories 155.3, Fat 13.9, SaturatedFat 1.9, Sodium 590.1, Carbohydrate 5.8, Fiber 1.2, Sugar 4.1, Protein 3.6

MEDITERRANEAN STUFFED MUSHROOMS



Mediterranean Stuffed Mushrooms image

I had some mushrooms to use up and couldn't find any recipes that I wanted to make or that I had all of the ingredients for. So I decided to play with some of my favorite flavors together to make a vegetarian no bread-crumb stuffed mushroom. I had so much fun with this one that I also made green chile stuffed mushrooms and am going to post that recipe next! I had to write down a few more ideas for the next time I have mushrooms on hand. Playing with food is fun!

Provided by Engrossed

Categories     Cheese

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

12 large mushrooms, cleaned and hollowed out
2 tablespoons tomatoes, seeded and minced
2 tablespoons roasted red peppers, minced
2 tablespoons kalamata olives, rinsed and minced
2 fresh garlic cloves, minced
1 tablespoon fresh parsley, minced
1/2-1 teaspoon oregano, minced (fresh or dry)
fresh ground black pepper, to taste
1 teaspoon fresh lemon juice
2 teaspoons olive oil
1/2 cup feta, crumbled
minced parsley, to serve

Steps:

  • Preheat oven to 350°F.
  • Lightly grease a cookie sheet or 13x9 baking dish.
  • Stir together filling ingredients: tomatoes through feta.
  • Spoon filling into cleaned mushroom caps and place them in prepared baking dish.
  • Bake for 20-25 minutes.
  • Place on a serving platter and sprinkle fresh minced parsley over the top of them.

Nutrition Facts : Calories 31.4, Fat 2.3, SaturatedFat 1.1, Cholesterol 5.6, Sodium 101.1, Carbohydrate 1.4, Fiber 0.3, Sugar 0.8, Protein 1.7

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