Eat Smart: Mushrooms provide the perfect option for Lent

By Dan Jovic |

Published 03/03 2014 09:12AM

Updated 03/03 2014 09:22AM

Lent is beginning soon and finding different meal options to replace the meat in your diet can sometimes be challenging.

Jennifer Gieseke, Owner of Healthy Chef Meals, stopped by NBC 6 News Today to share some delicious mushroom recipe options.

Here's how you can cook up all that Jennifer showed on air.

Portobello Mushroom Fajitas

·     1 tablespoon olive oil
·     4 cups (1/2-inch-thick) slices portobello mushrooms (about 8 ounces)
·     1 cup vertically sliced red onion
·     1 cup (1/4-inch-thick) bell pepper strips
·     2 garlic cloves, minced
·     3 tablespoons chopped fresh cilantro
·     1 tablespoon fresh lime juice
·     1/4 teaspoon salt
·     1/4 teaspoon freshly ground black pepper
·     1 serrano chile, minced
·     12 (6-inch) flour tortillas
·     1 cup (4 ounces) vegan cheddar shreds (optional)
·     3/4 cup pico
·     Avocado or guacamole (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms; sauté 5 minutes or until almost tender. Add onion, bell pepper, and garlic. Reduce heat to medium, and cook for 4 minutes or until bell pepper is crisp-tender, stirring frequently. Remove from heat; stir in cilantro, lime juice, salt, black pepper, and chile.
Warm tortillas according to package directions. Spoon about 1/4 cup mushroom mixture down center of each tortilla; top each tortilla with 4 teaspoons cheese, 1 tablespoon pico and avocado (if using) Roll up.

Balsamic Portobello Steaks

·     1/2 cup balsamic vinegar
·     1/2 cup olive oil
·     1/4 cup fresh lemon juice
·     1/4 cup chopped fresh flat-leaf parsley
·     2 garlic cloves, minced
·     6 large, fresh portobello mushroom caps, each
 about 1/4 lb., brushed clean

In a large, shallow, nonreactive bowl, stir together the vinegar, olive oil, lemon juice, parsley and garlic. Add the mushrooms and turn to coat. Let stand at room temperature for 1 hour, turning once. Drain before grilling.
Prepare grill for direct grilling over medium-high heat. Oil the grill rack.
Place the mushrooms, gill side down, over the hottest part of a charcoal fire or directly over the heat elements of a gas grill. Cook, turning once, until moist on the underside and just firm to the touch on the top, 4 to 6 minutes per side.
Arrange the mushrooms on individual plates and serve hot. Serves 6.
Mushroom Veggie Burger


·     2 tablespoons olive oil

·     3 (8 ounce) packages sliced fresh mushrooms

·     1/2 onion, finely chopped

·     4 cloves garlic, minced

·     1 teaspoon salt

·     1/2 teaspoon black pepper

·     1/2 teaspoon dried oregano

·     2/3 cup rolled oats

·     3/4 cup dry bread crumbs

·     2 replacer with water, whisked

·     1/2 cup vegan Parmesan cheese

·     2 tablespoons olive oil

Heat 2 tablespoons olive oil in a large skillet over medium heat; add mushrooms, onion, and garlic to the hot oil and season with salt, black pepper, and oregano. Cook and stir mushroom mixture until mushrooms have given up their juice and the juice has almost evaporated, about 10 minutes. Transfer cooked mushrooms to a cutting board and chop into small chunks with a knife.
Transfer mushrooms to a large bowl. Mix in rolled oats and bread crumbs; taste for salt and black pepper and add more to taste. Stir vegan Parmesan cheese into the mixture, followed by prepared egg replacer. Let mixture stand for the crumbs to soak up excess liquid, about 15 minutes. (At this point you can refrigerate the mixture to cook later if desired.) Moisten hands with a little vegetable oil or water, pick up about 1/4 cup of mixture, and form into burgers.
Heat remaining 2 tablespoons olive oil in a skillet over medium heat and pan-fry burgers until browned and cooked through, 5 to 6 minutes.

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