mushroom and cheese stuffed jalapenos

·         12 jalapenos, halved, seeds removed

·         8 ounces white button mushrooms, finely minced

·         1 clove garlic, minced

·         8 ounces cream cheese, room temperature

·         1 cup grated aged cheddar

·         Kosher salt/black pepper

Preheat oven to 375 degrees.

Line a baking sheet with parchment paper or a silicone baking mat. Place jalapeno halves on top. Set aside.  Into a large bowl combine: mushrooms, cream cheese, cheddar. Season with salt and pepper.  Scoop mushroom mixture into jalapeno halves. Bake for 20-25 minutes or until cheese is bubbly and jalapenos have softened.



1 pound baker potatoes, peeled, diced, and partially cooked

1 pound white or crimini mushrooms, washed and sliced

1 medium onion, diced

2 cloves garlic, minced

1 celery stalk, diced

1 stick butter

¼ cup flour

4 cups mushroom stock

1 cup heavy cream

salt and pepper to taste


Melt butter in a large pot over medium heat. Add onions, celery, garlic, salt and pepper. Sauté until onions begin to brown.  Gradually add flour to onion mix, stirring constantly. Add stock a little at a time, stirring constantly. Add mushrooms and potatoes; simmer until mushrooms are cooked, stirring as needed. Add cream once mushrooms are cooked. Serve.

Yields 4-6 servings

Fingerling Potato and Mushroom Poutine

 Prep Time: 15        Cook Time: 15         Total Time: 30 minutes      Yield:4


·         1 tablespoon olive oil plus extra for potatoes

·         8 ounces sliced white button mushrooms

·         1 tablespoon unsalted butter

·         2 tablespoons all-purpose flour

·         1 cup chicken or vegetable stock

·         ½ teaspoon ground black pepper, or to taste

·         ¼ teaspoon fine sea salt, or to taste, plus extra for potatoes

·         1 ½ pounds yellow fingerling potatoes, steamed until tender

·         4 ounces cheese curds

·         Sliced scallions for garnish


1.     Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms. Cook until they just begin to darken around the edges, about 4 minutes. Reduce the heat to low. Push all of the mushrooms to one side of the skillet. Add the butter and swirl it around the pan to melt.

2.     Once melted, add the flour and whisk vigorously in the pan until a crumbly paste forms. Continue to whisk as you add the chicken stock, a little at a time. Whisk well to ensure all clumps dissolve into the gravy and begin to work the mushrooms into the gravy as you stir. Increase the heat to medium-low. Let sit and simmer for about 1 minute, until the gravy thickens. Stir in the black pepper and salt.

3.     Add the warm potatoes to a bowl and drizzle with a small amount of olive oil. Sprinkle with a small amount of salt, just to barely season them. Transfer them to a serving platter.

4.     Cover with the mushroom gravy and top with cheese curds. Sprinkle with scallions before serving.

White Bean Dip with Mushrooms

  • 2 tablespoons olive oil, plus extra for garnish

  • 4 garlic cloves, minced

  • 8 ounces white button mushrooms, chopped fine

  • 2 (15.5 ounce) cans cannellini beans (white kidney beans), drained, but not rinsed

  • 1 tablespoon chopped fresh chives

  • ½ teaspoon fine sea salt

  • ¼ teaspoon ground black pepper

  • ¼ teaspoon smoked paprika

  • 2 tablespoons plain Greek yogurt


    1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add the garlic, cook, stirring often, just until it turns golden, but not brown, about 1 minute. Turn off the heat and transfer half the garlic and oil to a food processor and leave the remaining in the skillet.

    2. Return the heat to medium-high. Add the mushrooms and cook until dark brown, 7 to 10 minutes. Remove the skillet from the heat.

    3. Add the beans, chives, salt, pepper, and paprika to the food processor. Pulse 8 to 10 times in short bursts until the beans are chopped, but thick and chunky. Remove the blade and stir in the yogurt.

    4. Transfer to a serving plate or shallow bowl. Top with the mushrooms. Drizzle with more olive oil.



3 ounces wild rice (about ½ cup)

½ pound orzo pasta

2 Tablespoons butter

½ pound baby bella mushrooms, sliced

2 Tablespoons chopped fresh sage

½ cup pecans, chopped

1 cup frozen peas, thawed

Half of a 15.5 ounce can chickpeas, drained



Cook the wild rice according to package directions; transfer to a large bowl. Meanwhile, in a pot of boiling, salted water, cook the orzo until al dente, drain. Add to the wild rice.

In a large skillet, melt the butter over medium-high heat. Add the mushrooms and cook, stirring frequently, until slightly softened, about 3 minutes. Add the pecan and sage and cook, stirring frequently, until the nuts are toasted and the mushrooms are tender, about 3 minutes. Stir in the peas and chickpeas. Add the vegetable mixture to the orzo mixture; season with salt.



6 Kaiser rolls

12 Portabellas, stems removed

1 red onion, cut crosswise into ½ inch thick slices

8 ounces blue cheese


Marinate mushroom caps in favorite marinade or Italian dressing for at least 30 minutes.

Preheat grill to high. Grill rolls until lightly toasted.

Place caps and onion slices on grill, cooking 3-4 minutes, flip and grill 3-4 more minutes.

Transfer onions to a plate. Divide the blue cheese among 6 of the cap and top each with the remaining mushroom. Cover and grill until cheese melts, about 1 minute.

Place a mushroom stack on each of the rolls and top with onion

Shiitake Grilled Cheese

·         4 slices bread 

·         4 slices swiss cheese

·         4 slices havarti cheese

·         1 cup shiitake mushrooms (sliced)

·         3 roasted red peppers (sliced)

·         1 onion (medium, thinly sliced)

·         1 tablespoon butter

Add butter to a skillet and caramelize the onions for a couple minutes. Add mushrooms and saute for another couple minutes after which you can add the roasted pepper and saute one more minute.

Lay slices of cheese, Swiss on one slice, Havarti on the other, repeat for the other sandwich.

Add grilled veggies and grill on skillet, flip when first side browns. Grill until cheese melts

Smothered Mushrooms and Kale


2 tablespoons extra-virgin olive oil

2 tablespoons butter, cut into small pieces

4 cloves garlic, chopped

24 small crimini mushrooms, wiped clean, halved

1 bunch kale, trimmed, stems removed and chopped

1/4 cup Marsala or other sherry

Salt and pepper


Heat a medium skillet with extra-virgin olive oil and butter over medium to medium-high heat. When fat is hot, add garlic and mushrooms and place a lid which is too small for the skillet down into the pan, pressing and smothering the mushrooms. Cook 7 to 8 minutes, stirring once, then wilt the kale into the pan, turning it with tongs to combine with mushrooms. Smother the greens for 1 to 2 minutes, then deglaze the pan with Marsala and season the mixture with salt and pepper, to taste.




1 pound fresh green beans, cut into ¾ inch pieces steamed or blanched until tender

½ pound baby bella mushrooms, sliced thin

1/8 cup chopped parsley

¼ cup green onions chopped


Toss ingredients together in a mixing bowl.


Whisk together:

1 Tablespoon Dijon mustard

2 Tablespoon red wine vinegar

1 Tablespoon minced garlic

salt and pepper to taste

Slowly whisk in 4 Tablespoons olive oil.


Pour dressing over vegetable mix and toss lightly.

Chill and serve.

Italian Style Zucchini and Mushrooms

·         Kosher salt (optional)

·         2 tbsp extra virgin olive oil

·         about 1 large or 2 medium sized zucchini (green and/or yellow)

·         8 oz of mushrooms, sautéed in olive oil with a clove of garlic

·         2 medium sized tomatoes diced

·         salt and black pepper (hot pepper is very good in this dish, too)

Heat the oil in a frying pan, then add the zucchini, and saute for about 6 to 8 minutes.

Next, add the sautéed mushrooms.

Then add the diced tomatoes and continue to sauté, turning occasionally.  Cook for a few more minutes and serve as a side or on toast.

Garlic Mushrooms with Arugula


8 Garlic scapes, minced

2 Large Onions (red or white)

1 lb Crimini Mushroms

3 Stalks of Celery

1 C. arugula

Olive Oil

Salt and Pepper to taste


Julienne onions and celery and place in cold pot on low heat with the oil, garlic and seasoning, cover. Once the onions are melted but not caramelized add the mushrooms and raw garlic and cook for 10-15 minutes covered.  Once the mushrooms have reduced in size by 1/3 add the arugula and remove from heat.  Try adding diced jalapeno for a little kick or a shot of Worcestershire.  This recipe also works very well with Shiitake and oyster mushrooms in place of half of the Crimini



Store fresh mushrooms in the brown paper bag in the lower part of your refrigerator but not in the crisper. Your fresh mushrooms should keep for up to one week.

We suggest rinsing your mushrooms under water just before cooking them



3 Tablespoons olive oil

2 Tablespoons balsamic vinegar

1-2 cloves garlic, minced

sprig of fresh rosemary or basil

salt and pepper to taste

this will cover 2 medium caps


Marinate mushroom caps for 30 minutes, minimum. Grill 4-6 minutes per side, starting with the cap side down first. The mushroom is done when it bends easily with a pair of tongs.



Marinate your mushrooms in your own favorite marinade or Italian style dressing.



Store fresh mushrooms in the brown paper bag in the lower part of your refrigerator but not in the crisper. Your fresh mushrooms should keep for up to one week.

We suggest rinsing your mushrooms under water just before cooking them



4 medium portabella caps, de-stemmed and washed                        

1-26 ounce jar River Valley Kitchens Garlic Lover’s Pasta Sauce

1-29 ounce can tomato sauce                         

2 cups plain bread crumbs                               ½ cup flour

2-3 Tablespoons olive oil                                ¼ cup grated parmesan cheese

4 eggs beaten                                                  12 ounces shredded mozzarella cheese


Preheat oven to 375°

Combine breadcrumbs and parmesan cheese in a shallow bowl. Place flour and eggs in separate shallow bowls. You will have 3 separate bowls.

Dredge Portabella caps through all 3 bowls, starting with the flour, then the eggs, and last the breadcrumbs. Cover completely with all 3 ingredients.

Heat oil in a large skillet over medium-high heat. Once the oil is heated, fry the bread breaded mushroom caps until they are golden brown on both sides, about 5-8 minutes. Mix the Garlic Lovers Pasta sauce and can of tomato sauce together while mushrooms are cooking

Place browned mushrooms in shallow baking dish, pour the sauce mix over them. Place in heated oven and bake for 20 minutes.

Sprinkle mozzarella cheese over the dish until the cheese melts, about 5-7 minutes. Serve over your favorite pasta and ENJOY!

Mushroom and Chive Potato Salad


·         1 ½ pounds small red potatoes, halved

·         1 tablespoon olive oil

·         8 ounces white button mushrooms, halved

·         Pinch of fine sea salt

·         Pinch of ground black pepper


·         2 teaspoons apple cider vinegar

·         1 teaspoon brown mustard

·         ¼ cup extra virgin olive oil

·         2 tablespoons chopped chives

·         ½ teaspoon fine sea salt, or to taste,

·         ¼ teaspoon ground black pepper, or to taste



Place potatoes in a medium pot and fill with water to cover potatoes by 2 inches. Bring to boil and cook until tender, about 10 minutes depending on the size of your potato halves.

While potatoes cook, heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring often, for 10 minutes or until darkened and tender. Sprinkle with pinch of salt and pepper.

Drain potatoes and add to a large bowl. Add mushrooms.

Whisk together vinegar and mustard in a small bowl. Whisk in olive oil until smooth. Add chives, salt and pepper, and whisk until combined.

Pour the dressing over potatoes and mushrooms and toss to coat. Serve at room temperature.



3 pounds small yellow fleshed potatoes, such as Yukon gold, peeled and quartered

1 cup heavy cream or use a bit of the water potatoes were cooked in to moisten

salt and pepper

2 Tablespoons olive oil

12 ounces shiitake mushrooms, stemmed and thinly sliced

½ teaspoon paprika

½ cup hummus, at room temperature


In a medium pot, combine the potatoes and enough salted cold water to cover. Bring to a boil, then lower heat and simmer until tender, 20-25 minutes; drain well. Return to the pan; add the cream or water, season with salt and pepper and mash until fluffy.

Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the shiitakes and cook, stirring occasionally, until crisp at the edges, 5 minutes. Season with the paprika and salt and pepper to taste; set aside.

Fold the hummus into the potatoes. Stir in half of the shiitakes. Top with the remaining shiitakes.



8-12 medium sized shiitake caps

1 small onion, diced finely

3 Tablespoon butter or olive oil

6 cups mushrooms stock

½ pound fingerling potatoes

1 ½ cup fresh, finely packed baby spinach

parsley, finely chopped


Slice shiitake caps into very thin slices. In a 4-5 quart pan, melt butter or heat olive oil, and sauté onion until lightly browned. Add stock and mushrooms, cover and bring to a boil. Add potato and reduce heat, simmer until potato is tender. Once potato is cooked, mash against the side of the pan. Add spinach and cook uncovered about 5 minutes. Serve. Yield 4-6 servings