Type what you have

Ingredients

• ✓ baby bella mushroom
• aluminum foil
• onion
• garlic
• butter
• steak seasoning

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Fold an 18-inch wide piece of aluminum foil so it is square.
3. 3 Place onions, mushrooms, and garlic in the middle of the foil. Arrange butter pieces on top of vegetables and drizzle with steak seasoning. Bring 4 corners of the foil together in the center, and crimp any open spaces to seal packet.
4. 4 Place the foil packet on the preheated grill and cook until vegetables are tender, about 45 minutes. Remove from grill, open packet carefully, and serve.

By Tigerflip

Ingredients

• ✓ baby bella mushroom
• cream of celery soup
• beef stew seasoning mix
• beef chuck roast
• beef broth
• yellow onion
• red potato
• baby carrot

Instructions

1. 1 Combine soup and stew seasoning in a small bowl until a creamy paste forms.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add chuck roast; cook until juices start to render and outside is browned, about 5 minutes per side. Add soup paste mixture, broth, onion, and mushrooms. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add potatoes and carrots. Close and lock the lid. Return cooker to high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 30 minutes. Transfer roast to a large bowl and shred with 2 forks; remove any excess fat. Strain remaining liquid through a sieve into a separate bowl. Whisk liquid until well combined and emulsified, about 1 minute.
5. 5 Serve shredded roast on top of vegetables; pour gravy over top.

By Heather Dunn

Ingredients

• ✓ baby bella mushroom
• green bell pepper
• beef steak
• olive oil
• sweet onion
• garlic
• montreal steak seasoning
• provolone cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place bell peppers cut-side up on a baking sheet. Set aside.
2. 2 Heat a large skillet over medium heat. Cook and stir steak until lightly brown, about 10 minutes. Remove from the skillet.
3. 3 Heat oil in the skillet until hot. Add onion, mushrooms, garlic, and steak seasoning; cook until tender, about 5 minutes. Return steak to the skillet; cook until warmed through, 3 to 5 minutes more.
4. 4 Divide steak mixture evenly between pepper halves; top with cheese.
5. 5 Bake in the preheated oven until cheese is golden, about 15 minutes.

By Alyshia Wesley

Ingredients

• ✓ baby bella mushroom
• olive oil
• shallot
• garlic
• spinach
• coconut milk
• white wine vinegar
• salt
• black pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
2. 2 Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
3. 3 Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
4. 4 Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• olive oil
• spinach
• garlic powder
• red chili pepper flakes
• salt
• black pepper
• parmesan cheese
• cream cheese

Instructions

1. 1 Preheat a large skillet over medium heat. Add oil and heat until shimmering. Add spinach and mushrooms; cook and stir until spinach is almost completely wilted and mushrooms are cooked, 3 to 4 minutes.
2. 2 Add garlic powder, pepper flakes, salt, and pepper; stir to combine. Add Parmesan cheese and cream cheese and stir until completely incorporated.

By summer28

Ingredients

• ✓ baby bella mushroom
• pork sausage
• red potato
• onion
• garlic
• egg
• parsley
• mexican cheese blend
• sea salt
• black pepper

Instructions

1. 1 Place sausage in a large cast iron skillet over medium heat; cook and stir until crumbly and starting to brown, about 5 minutes. Stir in potatoes; cook until starting to brown, about 5 minutes. Add onion and garlic; cook and stir until fragrant, about 3 minutes. Stir in mushrooms; cook until tender, about 5 minutes.
2. 2 Push mixture to the sides of the skillet with a spatula to make space in the center. Crack eggs into the center and sprinkle with parsley. Sprinkle Mexican cheese blend around mixture on the edges. Cover skillet and cook until egg whites are set but yolk is still runny, 2 to 3 minutes. Remove from heat, pierce yolks and mix to combine. Season with salt and black pepper.

By torysresort

Ingredients

• ✓ baby bella mushroom
• turkey bacon
• cauliflower
• sour cream
• mayonnaise
• garlic
• salt
• black pepper
• colby monterey jack cheese
• chive

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. 2 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 15 to 20 minutes.
4. 4 Combine sour cream, mayonnaise, garlic, salt, and black pepper in a large bowl; add cauliflower, 1/2 of the bacon, 1 cup Colby-Monterey Jack cheese, mushrooms, and 3 tablespoons chives and mix well. Transfer mixture to the prepared baking dish and top with remaining bacon and cheese.
5. 5 Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Sprinkle remaining chives over casserole.

By Amy Smathers

Ingredients

• ✓ baby bella mushroom
• cheese tortellini
• butter
• heavy cream
• parmesan cheese
• lemon zest
• nutmeg
• sea salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and are tender yet firm to the bite, 2 to 3 minutes; do not overcook. Drain, reserving some pasta water.
2. 2 Meanwhile, melt butter over medium heat in a large skillet. Add mushrooms, and saute until tender and golden brown, about 5 minutes. Reduce heat to low, pour in 1 1/2 cups of cream, and simmer, stirring occasionally, 4 to 5 minutes.
3. 3 Remove the skillet from the heat and add drained tortellini; toss to combine. Stir in remaining 1/2 cup of heavy cream, 1 1/2 cups Parmesan cheese, lemon zest, nutmeg, sea salt, and pepper; toss until well incorporated.
4. 4 Place the skillet over low heat and cook until Parmesan has melted and sauce has thickened slightly, 1 to 2 remaining Parmesan and parsley.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• olive oil
• chicken thigh
• leek
• white wine
• chicken broth
• cornstarch
• sour cream
• mustard
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add chicken; cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover, and keep warm.
2. 2 Add mushrooms and leeks to the skillet. Cook over medium heat, stirring often, until most of the moisture has evaporated and mushrooms begin to brown, 4 to 6 minutes. Add wine; cook for about 1 minute. Mix broth and cornstarch together in a small bowl; add to the skillet and cook until thickened, 2 to 3 minutes. Stir in sour cream and mustard; cook and stir until combined, about 1 minute. Season sauce with salt and pepper.
3. 3 Nestle chicken thighs into the sauce. Cook until an instant-read thermometer inserted into the thickest part of a thigh reads 165 degrees F (74 degrees C), 8 to 10 minutes more.

By Deana R Okun

Ingredients

• ✓ baby bella mushroom
• chicken bouillon
• water
• farfalle pasta
• olive oil
• garlic
• salt
• white wine
• white pepper
• red pepper
• asiago cheese

Instructions

1. 1 Dissolve bouillon cube in hot water. Set chicken broth aside.
2. 2 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite. Drain.
3. 3 Meanwhile, add olive oil to a medium skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add mushrooms and salt; cook until mushrooms begin to release liquid, about 3 minutes. Add wine, increase heat to medium-high, and cook until slightly reduced, 1 to 2 minutes. Add reserved chicken broth, white pepper, and pepper flakes; cook until liquid is reduced by about half, 8 to 10 minutes more.
4. 4 Toss mushroom mixture with cooked pasta. Top servings with Asiago cheese.

By julie a

Ingredients

• ✓ baby bella mushroom
• vegetable stock
• olive oil
• onion
• celery
• garlic
• arborio rice
• white wine
• thyme
• salt
• black pepper

Instructions

1. 1 Pour vegetable stock into a large pot and bring to a boil over medium heat. Reduce heat to low, cover, and keep warm.
2. 2 Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add mushrooms and cook, stirring occasionally, until softened, about 10 minutes. Add onion and cook until soft and translucent, about 5 minutes. Stir in celery and garlic, and cook until garlic is fragrant, about 3 minutes.
3. 3 Add remaining 2 tablespoons olive oil and Arborio rice to the Dutch oven. Cook, stirring often, until rice is opaque and smells slightly toasted, 2 to 4 minutes. Stir in white wine; cook until it evaporates, an additional 2 to 3 minutes. Season with thyme, salt, and pepper.
4. 4 Begin stirring in reserved warm vegetable stock, one cup at a time; allow each addition of stock to be fully absorbed before adding in the next, stirring continuously. Continue adding broth gradually, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with additional salt and pepper.

By Kim

Ingredients

• ✓ baby bella mushroom
• cooking spray
• olive oil
• onion
• garlic
• salt
• black pepper
• puff pastry
• gruyere cheese
• parmesan cheese
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray cups of two 12-cup mini muffin pans with nonstick cooking spray.
2. 2 Heat olive oil in a skillet over medium heat. Add onion and cook until the edges of the onion begin to brown and caramelize, about 3 minutes. Add mushrooms and garlic, and cook until mushrooms are soft, 3 to 4 minutes. Season with salt and pepper. Transfer vegetables to a paper towel-lined plate with a slotted spoon.
3. 3 Roll out puff pastry sheet into a horizontal rectangle on a large, lightly floured cutting board. Use a pizza slicer to cut pastry into 4 rows horizontally and 6 rows vertically so that you have 24 (2 1/2-inch) squares. Press each dough square into each mini muffin cup and prick with the tines of a fork.
4. 4 Divide mushroom mixture amongst pastry cups. Top with shredded Gruyere and Parmesan cheeses. Sprinkle with thyme.
5. 5 Bake in the preheated oven until the pastry is puffed up and the corners are golden brown, 14 to 16 minutes. Cool in the pans on a wire rack for 3 minutes before transferring the bites to a serving dish.

By fabeveryday

Ingredients

• ✓ baby bella mushroom
• butter
• onion
• garlic
• all-purpose flour
• beef broth
• parsley
• cooking spray
• pork chop
• salt
• black pepper

Instructions

1. 1 Make gravy: Melt butter in a 3-quart saucepan over medium-low heat. Sauté onion and garlic in hot butter until onion is browned, 7 to 10 minutes. Use a slotted spoon to remove onion and garlic to a plate.
2. 2 Stir flour slowly into remaining butter in the pan. Cook and stir over low heat until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Return sautéed onion and garlic to the pan. Stir in mushrooms and parsley. Bring to a boil, stirring constantly. Remove gravy from heat.
3. 3 Cook pork chops: Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper. Cook in the hot skillet until browned, 5 to 7 minutes per side.
4. 4 Pour in gravy from the saucepan. Cover and cook over low heat until pork chops are tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

By TXRachel

Ingredients

• ✓ baby bella mushroom
• bourbon
• soy sauce
• brown sugar
• worcestershire sauce
• basil
• rosemary
• black pepper
• clarified butter
• shallot
• heavy cream
• salt

Instructions

1. 1 Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
2. 2 Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
3. 3 Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.

By Big Poppa T

Ingredients

• ✓ baby bella mushroom
• pork loin roast
• garlic
• parsley
• thyme
• salt
• black pepper
• olive oil
• white wine
• chicken broth
• cornstarch
• water

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x10-inch casserole dish.
2. 2 Use a sharp knife to make 1/2-inch slits in pork roast. Slice 2 garlic cloves; place garlic slices into the slits. Set aside.
3. 3 Place mushrooms in the bottom of the prepared casserole dish. Sprinkle parsley, thyme, salt, and pepper over mushrooms. Using a microplane, grate remaining garlic clove over mushrooms.
4. 4 Heat olive oil in a large skillet over medium-high heat. Place pork in the hot skillet and cook, turning occasionally, until lightly browned on all sides, about 5 minutes. Transfer pork to the casserole dish.
5. 5 Stir together white wine and chicken stock in a cup; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture over pork.
6. 6 Roast in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a serving dish; tent with aluminum foil to keep warm.
7. 7 Pour drippings into a saucepan; bring to a boil and cook until liquid is reduced by half. Stir cornstarch into water until smooth; pour into drippings and boil until thickened, about 3 minutes. Slice pork roast and serve with mushrooms and pan sauce.

By Bren

Ingredients

• ✓ baby bella mushroom
• bacon
• butter
• onion
• garlic
• nutmeg
• black pepper
• chicken broth
• balsamic vinegar
• soy sauce
• cornstarch
• heavy cream
• parsley

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
2. 2 Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
3. 3 Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
4. 4 Adjust seasoning and serve immediately garnished with chopped parsley.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• avocado oil
• butter
• chicken breast
• sweet vermouth
• fennel
• parsley
• lemon
• black pepper
• chicken bone broth
• buttermilk
• heavy cream
• red pepper flakes
• himalayan salt
• black pepper

Instructions

1. 1 Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
2. 2 Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
3. 3 Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
4. 4 When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

By christyH

Ingredients

• ✓ baby bella mushroom
• pork chop
• salt
• black pepper
• vegetable oil
• butter
• onion
• sugar
• bourbon
• beef broth
• heavy cream
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Season pork chops with salt and pepper. Heat oil in a frying pan over medium-high heat. Add pork chops; cook until browned, 3 to 4 minutes per side. Place browned chops in a 9x13-inch baking dish. Wipe out any residual oil from the pan.
3. 3 Melt butter in the same pan over medium heat. Add onion, mushrooms, and sugar. Cook and stir for 1 minute. Cover pan and reduce heat to medium-low. Simmer mixture until onions are softened, about 10 minutes. Uncover pan and stir the mixture, scraping up browned bits from the bottom. Continue cooking onions for about 3 minutes more.
4. 4 Pour bourbon into the onion mixture; cook until mostly evaporated, 3 to 4 minutes. Add broth and cream; bring to a simmer. Cook for 10 minutes; pour over the browned chops in the baking dish. Cover with aluminum foil.
5. 5 Bake in the preheated oven until an instant-read thermometer inserted into the pork reads 145 degrees F (63 degrees C), 25 to 30 minutes.

By Tracy M

Ingredients

• ✓ baby bella mushroom
• olive oil
• butter
• chicken breast
• salt
• black pepper
• onion
• garlic
• parsley
• puff pastry
• cream cheese
• dijon mustard
• egg

Instructions

1. 1 Heat olive oil and butter in a large skillet over medium heat. Season chicken breasts with salt and black pepper. Cook chicken in the hot oil until golden and almost cooked through, about 4 minutes per side. Transfer to a plate.
2. 2 Place onion, mushrooms, and garlic in the same skillet; cook and stir until mushrooms lose their moisture and onions are tender, about 5 minutes. Stir in parsley.
3. 3 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
4. 4 Roll out each puff pastry sheet into a 14-inch square on a floured work surface. Cut each sheet into 4 equal squares. Place a chicken breast in the center of each square.
5. 5 Combine cream cheese and Dijon mustard in a small bowl. Spread some of the cream cheese mixture over each chicken breast. Top each with 2 tablespoons of the mushroom mixture. Brush the edges of each square with water and wrap around the chicken. Place seam-side down on a baking sheet. Brush the tops with the beaten egg.
6. 6 Bake in the preheated oven until puffed and golden brown, about 20 minutes. Remove from oven and slice in half before serving.

By What's Cookin' Mom?

Ingredients

• ✓ baby bella mushroom
• butter
• olive oil
• onion
• portobello mushroom
• oyster mushroom
• tarragon
• chicken broth
• potato
• thyme
• oregano
• heavy cream
• salt
• black pepper

Instructions

1. 1 Heat 1/4 cup butter and oil in a large pot over medium heat until butter melts, 1 to 2 minutes. Add onion; cook and stir until soft, about 5 minutes. Add remaining 1/4 cup butter, portobello mushrooms, baby bella mushrooms, and oyster mushrooms, and tarragon; cook and stir until tender, 5 to 7 minutes.
2. 2 Stir chicken broth, potato, thyme, and oregano into the pot. Bring to a boil; let soup simmer until potato is tender, 15 to 20 minutes.
3. 3 Remove soup from heat and puree with an immersion blender until smooth.
4. 4 Return soup to heat and simmer until heated through, about 5 minutes. Stir in heavy cream. Season with salt and pepper.

By Dregun

Ingredients

• ✓ baby bella mushroom
• rib-eye roast
• olive oil
• salt
• black pepper
• garlic
• rosemary
• rosemary
• white mushroom
• chicken broth
• red wine
• mustard
• cornstarch
• water

Instructions

1. 1 Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C).
2. 2 Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with oil, salt, and pepper. Turn on the exhaust fan, add roast to the hot skillet, and brown it on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
3. 3 Pour off all but 2 tablespoons of beef drippings. Add mushrooms to the hot skillet and sauté until well browned, about 8 minutes. Mix broth, wine, and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
4. 4 Set a wire rack over the skillet and set roast on the rack. Slow-roast in the oven until roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare. For medium, 140 degrees F (60 degrees C) for medium, about 2 1/2 to 3 hours.
5. 5 Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Stir together cornstarch and water in a liquid measuring cup. Add cornstarch slurry and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with sauce.

By Allrecipes Member

Ingredients

• ✓ baby bella mushroom
• butter
• puff pastry
• carrot
• celery
• sweet onion
• vegetable oil
• pork sausage
• all-purpose flour
• milk
• garlic salt
• onion powder
• garlic powder
• black pepper
• poultry seasoning
• chicken

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Melt butter in a pan over medium heat. Cook and stir mushrooms until browned, 5 to 10 minutes. Set aside.
3. 3 Arrange thawed puffed pastry shells on the prepared baking sheet. Bake in the preheated oven for 18 to 20 minutes. Cool on a wire rack for 5 minutes. Use a knife to remove the tops; reserve.
4. 4 Meanwhile, heat 2 tablespoons oil in a large pot over medium-low heat. Add carrots, celery, and onion. Cover and cook, stirring frequently, until vegetables are soft, 15 to 20 minutes. Remove from heat and mix in mushrooms.
5. 5 Add sausage to a large skillet over medium heat. Cook and stir with a spatula, breaking apart the sausage until cooked, about 8 minutes. Drain and set aside.
6. 6 Heat remaining oil in a pot over medium-low heat. Add flour and cook, stirring constantly with a wire whisk, until browned, 2 to 30 minutes. Slowly pour in milk and stir constantly until blended. Add garlic salt, onion powder, garlic powder, black pepper, and poultry seasoning. Whisk until well blended. Cook and stir gravy until boiling, 3 to 5 minutes. Reduce heat to a simmer.
7. 7 Stir the vegetable mixture, sausage, and chicken into the gravy. Taste and add more garlic salt if needed.
8. 8 Spoon a generous serving of the sausage-chicken mixture into the puff pastry shells. Cover with the tops.

By Lela

Ingredients

• ✓ baby bella mushroom
• chicken thigh
• salt
• black pepper
• olive oil
• onion
• garlic
• chicken broth
• white wine
• sherry
• greek yogurt
• dill
• dijon mustard
• butter
• flour

Instructions

1. 1 Season chicken with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 minutes.
3. 3 Reduce heat to medium and add onion; cook until translucent and soft, about 3 minutes. Add mushrooms and cook, stirring occasionally, for 4 to 5 minutes. Stir in garlic and sauté until fragrant, about 30 seconds.
4. 4 Pour in chicken broth, wine, and sherry and bring to a boil. Stir in Greek yogurt, 1/4 cup dill, and Dijon mustard until well incorporated. Add butter and stir until melted.
5. 5 Place flour in a small bowl. Add a ladle of hot broth and whisk until smooth and no lumps remain. Pour mixture into the skillet and stir until well incorporated.
6. 6 Reduce heat to low and simmer until the sauce starts to thicken, 3 to 4 minutes. Taste and adjust seasoning and/or add additional dill if necessary.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• sirloin steak
• butter
• onion
• salt
• vegetable oil
• green pepper
• salt
• pepper
• garlic powder
• keto pizza crust
• sour cream
• garlic
• parmesan cheese
• provolone cheese

Instructions

1. 1 Place the steak in the freezer about 30 minutes before it is needed.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion, season with salt, and saute, stirring frequently, for 4 minutes. Add 1 tablespoon oil to the skillet along with bell pepper and mushrooms. Saute until mushrooms and bell pepper are tender, about 8 minutes. Remove vegetables from the skillet and set aside. Clean the skillet and allow it to cool down.
3. 3 Preheat the oven to 400 degrees F (200 degrees C).
4. 4 Remove steak from the freezer and slice into very thin slices. Season steak with freshly cracked salt, pepper, and garlic powder.
5. 5 Add remaining 2 tablespoons oil to the skillet and heat over medium-high heat. Drop seasoned steak pieces into the hot oil and sauté until the meat is no longer pink, about 5 minutes. Remove steak from the skillet and drain any drippings.
6. 6 Place 2 pizza crusts on pieces of foil or baking sheets, depending on their weight. Spread about 1/4 cup sour cream over each crust. Sprinkle each with 1 teaspoon minced garlic and 2 tablespoons Parmesan cheese. Top each crust evenly with steak, followed by vegetable mixture. Top pizzas with Provolone cheese pieces.
7. 7 Bake in the preheated oven until the cheese has melted nicely and the edges of the crust are brown, about 10 minutes.

By fabeveryday

Ingredients

• ✓ baby bella mushroom
• butter
• onion
• carrot
• white button mushroom
• pea
• garlic
• thyme
• beef broth
• sherry
• soy sauce
• tomato paste
• heavy cream
• salt
• black pepper
• parsley

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in onions and carrot and cook for about 3 minutes. Add mushrooms, stirring occasionally, and cook for about another 5 minutes. Stir in the peas, garlic, and thyme. Keep cooking until the moisture from the mushrooms starts to evaporate, about 4 minutes.
2. 2 Stir in the beef broth, sherry, soy sauce, and tomato paste until well combined. Reduce heat to medium-low, and simmer for about 5 minutes.
3. 3 Pour heavy cream over the mushroom mixture, and season with salt and pepper. Stir until well combined and mixture starts to thicken, 2 to 3 minutes. If stew is too thick, add a little beef broth. If too thin, allow to cook down for a while longer until you arrive at your desired consistency.
4. 4 Garnish with chopped parsley and serve.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• parmesan cheese
• baby spinach
• bay leaf
• basil
• chicken stock
• italian seasoning
• tomato
• red wine
• garlic
• black pepper
• salt
• red pepper flake
• shallot
• olive oil
• gnocchi
• hot sausage

Instructions

1. 1 Add 1/2 inch water to a 10-inch frying pan. Place sausage links in the pan, cover, and heat over medium heat for 10 minutes. Remove the lid, turn the links, and cook for another 10 minutes, adding more water as needed to prevent scorching. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer sausages to a cutting board and let cool.
2. 2 While the sausages are cooking, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain.
3. 3 At the same time, heat olive oil in a 12-inch saute pan over medium heat. Add mushrooms, shallots, and red pepper flakes and sprinkle with salt and pepper. Cook, stirring frequently, until mushrooms are soft and onions are translucent, about 5 minutes. Add diced tomatoes and Italian seasoning; cook and stir for 2 to 3 minutes.
4. 4 Stir in chicken stock, basil, and bay leaf and bring to a low boil. Add spinach, cover, and reduce heat to a simmer; cook for 5 to 7 minutes.
5. 5 Slice sausage links and add to the pan. Simmer soup for 5 minutes.
6. 6 Place gnocchi in serving bowls and ladle soup mixture over top. Season with salt and pepper and sprinkle with Parmesan cheese.

By Florida Nomad

Ingredients

• ✓ baby bella mushroom
• pea
• vegetable broth
• white wine
• black pepper
• salt
• bay leaf
• oregano
• thyme
• onion powder
• garlic powder
• farro
• garlic
• celery
• carrot
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook mushrooms, onion, carrot, celery, and garlic in hot oil, stirring occasionally, until vegetables have softened and moisture has evaporated, 7 to 10 minutes.
2. 2 Add farro to the pot and cook, stirring frequently, for 2 to 3 minutes. Season with garlic powder, onion powder, thyme, oregano, bay leaf, salt, and pepper. Pour in white wine and cook until wine has mostly evaporated, 3 to 5 minutes. Pour in broth and bring to a boil. Cover, reduce heat to low, and cook until farro is softened, 20 to 25 minutes.
3. 3 Stir in frozen peas and cook until heated through, 1 to 2 minutes. Adjust salt and pepper to taste. Remove soup from heat and discard bay leaf before serving.

By Kim

Ingredients

• ✓ baby bella mushroom
• cooking spray
• salt
• paprika
• black pepper
• chicken breast
• butter
• artichoke heart
• flour
• thyme
• chicken broth
• sherry
• dijon mustard
• salt
• black pepper
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
2. 2 Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
3. 3 Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
4. 4 Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
5. 5 Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

By lutzflcat

Ingredients

• ✓ baby bella mushroom
• tomato
• black pepper
• salt
• brown sugar
• chicken broth
• lemon
• white wine
• gorgonzola cheese
• garlic
• onion
• chicken breast
• olive oil
• garlic
• parmesan cheese
• walnut
• olive oil
• basil

Instructions

1. 1 Make the pesto: Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until smooth.
2. 2 Prepare the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
3. 3 Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
4. 4 Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by a quarter, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
5. 5 Serve each chicken breast on a plate topped with sauce.

By Spirited Sarah

Ingredients

• ✓ baby bella mushroom
• honey
• orange juice
• salad dressing
• feta cheese
• bacon
• red onion
• papaya
• mango
• mixed salad greens
• dill
• red pepper flakes
• garlic
• italian seasoning
• honey
• lemon
• orange juice
• olive oil
• black pepper
• kosher salt
• halibut fillet

Instructions

1. 1 Pat halibut dry and season with salt and pepper. Combine oil, orange juice, lemon juice, honey, Italian seasoning, garlic, and red pepper flakes in a glass or ceramic bowl for marinade with a whisk to make sure it is well blended. Add halibut and let marinate for 45 minutes to 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove fish from marinade and shake off excess. Discard the remaining marinade.
3. 3 Cook halibut on the preheated grill horizontally for 5 to 7 minutes. Flip and cook vertically for perfect grill marks until it springs back with a mild resistance and flakes easily with a fork, 5 to 7 minutes more; be careful not to overcook. Remove from grill and sprinkle with fresh dill.
4. 4 Combine salad greens, mushrooms, mango, papaya, onion, bacon, and feta cheese in a bowl.
5. 5 Whisk salad dressing, orange juice, and honey for dressing together in another bowl. Pour over salad and toss to coat. Serve with grilled halibut.

By MsChae916