Type what you have

Ingredients

• ✓ portabella mushroom
• red bell pepper
• orange bell pepper
• red onion
• olive oil
• salt
• sugar snap pea
• zucchini
• yellow summer squash
• garlic
• balsamic vinegar
• basil
• walnut

Instructions

1. 1 Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
2. 2 Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
3. 3 Drizzle with balsamic and toss well. Sprinkle with basil.

By California Walnuts

Ingredients

• ✓ portabella mushroom
• chicken breast
• butter
• garlic
• thyme
• cream cheese
• salt
• toothpick
• dijon mustard
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Set an oven rack in the center of the oven.
2. 2 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
3. 3 Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes. Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes. Reduce the heat to medium-low. Stir in cream cheese and season with salt. Cook and stir until cream cheese has completely melted. Remove from the heat.
4. 4 Spoon the mushroom-cream mixture onto chicken breasts. Wrap chicken around the mixture and secure with toothpicks. Set chicken bundles, seam-side up, in a baking dish.
5. 5 Bake in the preheated oven for 20 minutes. Remove from the oven and brush with Dijon mustard. Sprinkle with Parmesan cheese and return to the oven.
6. 6 Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Discard toothpicks before serving.

By fabeveryday

Ingredients

• ✓ portabella mushroom
• aluminum foil
• pizza crust
• olive oil
• garlic
• red onion
• tomato
• artichoke heart
• basil
• mozzarella cheese

Instructions

1. 1 Preheat grill to medium-high. Place each pizza crust on a sheet of Reynolds Wrap® Aluminum Foil; set aside.
2. 2 Heat olive oil in a small skillet over medium heat. Add garlic and onion; cook, stirring frequently, until onion is softened.
3. 3 Brush pizza crust with olive oil mixture; arrange the onion, tomatoes, artichoke hearts, mushrooms and basil on crust. Sprinkle with cheese.
4. 4 Grill pizza on foil sheets in covered grill for 5 to 7 minutes or until cheese is melted.

By Reynolds KitchensR

Ingredients

• ✓ portabella mushroom
• butter
• red shallot
• basil
• garlic
• paprika
• black pepper
• salt
• spinach
• yellow bell pepper
• pepper sauce
• balsamic vinegar
• hoagie roll

Instructions

1. 1 Melt butter in a skillet with a lid over medium heat. Add shallots, basil, and garlic; cook and stir until fragrant, about 1 minute. Stir in paprika and black pepper; season with salt. Add spinach, mushrooms, and bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook until spinach and mushrooms give up their liquid and peppers are softened, about 4 minutes.
2. 2 Uncover the skillet. Add pepper sauce and balsamic vinegar. Increase the heat to medium, and let mixture cook down and thicken slightly, about 2 minutes.
3. 3 Spoon hot mushroom mixture onto split hoagie roll. Serve immediately.

By Dave Espionage

Ingredients

• ✓ portabella mushroom
• aluminum foil
• butter
• garlic
• provolone cheese
• hamburger bun
• sour cream
• red wine vinegar
• dijon mustard
• sugar
• cayenne pepper

Instructions

1. 1 Preheat grill to medium-high. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Aluminum Foil with a large fork; set aside.
2. 2 Combine butter and garlic. Baste mushroom caps with mixture. Place foil on grill grate with non-stick (dull) side facing up. Immediately place mushrooms on foil.
3. 3 Grill uncovered 6 to 8 minutes, turning once, until mushrooms are browned and tender. Place 1 slice of cheese on each mushroom during the last minute of grilling.
4. 4 Combine sour cream, vinegar, mustard, sugar and pepper in small microwave-safe bowl to make sauce. Microwave on HIGH power 30 seconds or until warm. Serve sauce over burgers in buns. Add lettuce and tomato, if desired.

By Reynolds KitchensR

Ingredients

• ✓ portabella mushroom
• parmesan cheese
• chicken breast
• thyme
• cumin
• basil
• garlic powder
• onion powder
• black pepper
• garlic
• artichoke heart
• egg
• feta cheese
• ricotta cheese
• thyme
• paprika
• black pepper
• salt
• olive oil

Instructions

1. 1 Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
3. 3 Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
4. 4 Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
5. 5 Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
6. 6 Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.

By Katrina Miller

Ingredients

• ✓ portabella mushroom
• parsley
• caper
• carrot
• mushroom
• thyme
• nutmeg
• cayenne pepper
• black pepper
• salt
• vegetable base
• water
• rice vinegar
• all-purpose flour
• garlic
• red onion
• shallot
• olive oil
• artichoke heart

Instructions

1. 1 Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
2. 2 Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
3. 3 Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
4. 4 Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
5. 5 Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
6. 6 Stir in capers and parsley, season with salt and serve.

By Eleanor Lorie Peowie Policastr

Ingredients

• ✓ portabella mushroom
• penne pasta
• butter
• shallot
• asparagus
• sun-dried tomato
• chicken broth
• marsala wine
• rotisserie chicken
• heavy cream
• butter
• flour
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook penne pasta at a boil until cooked through yet firm to the bite, about 11 minutes; drain.
2. 2 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir shallot in melted butter until fragrant, about 5 minutes. Stir mushrooms, asparagus, and sun-dried tomatoes into shallot and butter mixture; cook and stir until asparagus begins to soften, about 10 minutes more.
3. 3 Pour chicken broth and Marsala wine into the skillet; bring to a boil, reduce heat to medium-low, and stir chicken and cream into mixture.
4. 4 Mix softened butter and flour into a paste in a bowl; stir into chicken mixture. Cook, stirring continually, until the flour is cooked and the liquid thickens, 1 to 2 minutes; ladle over the cooked penne pasta and top with Parmesan cheese to serve.

By Challengergurl

Ingredients

• ✓ portabella mushroom
• almond
• paprika
• parmesan cheese
• orange zest
• couscous
• tomato
• chickpea
• cilantro
• salt
• cardamom
• paprika
• vegetable broth
• yellow bell pepper
• red bell pepper
• carrot
• yellow squash
• zucchini
• red onion
• olive oil

Instructions

1. 1 Heat oil in large pot over medium-low heat. Place onion, zucchini, yellow squash, and carrot in pot and cook, stirring occasionally, until onions begin to soften and turn translucent, about 5 minutes. Stir in the red and yellow peppers and mushrooms; cook another 3 minutes. Vegetables should still be firm.
2. 2 Pour in the vegetable stock and season with paprika, cardamom, salt, and cilantro. Bring mixture to a boil; reduce heat to low. Stir in chickpeas and tomatoes. Slowly pour in the couscous; stir. Cover pot immediately and remove from the heat. Let stand, covered, for 5 minutes. Fluff couscous with a fork. The couscous should have absorbed about half the cooking liquid.
3. 3 Serve at slightly warmer than room temperature. Garnish with orange zest and the grated cheese, paprika, and almonds.

By girlandagun