Recipes

Ingredients:

• MMM'Shrooms (any variety) - two cups, chopped or torn to bite sizes

• Garlic - a teaspoon or one clove, minced

• Butter or EVOO - two tablespoons

• Salt and pepper to taste

Directions: 

Heat the fat source (butter or EVOO) in a medium sized nonstick, stainless, or cast iron skillet, just until the butter is melted or oil is shimmery but not smoking.

Add the mushrooms, being sure not to crowd the pan. Putting too many in at once will cause them to steam and not brown, compromising the flavor. Cook over medium heat until they have released their juices and become flexible. Stir occasionally.

Add the garlic, salt, and pepper. Continue to cook, stirring occasionally, until most of the liquid has evaporated and garlic is fragrant. Serve alongside chicken, roasted vegetables, or as a crostini with grilled bread.

Ingredients:

• MMM'Shrooms (any variety) - about a cup, very finely chopped

• Portabella Caps (baby ones preferred) - approximately 12

• One shallot, finely minced

• Cream cheese - 1/2 block (can swap for nonfat or six Laughing Cow spread wedges)

• Heavy cream or half-and-half - 3-6 tablespoons

• Grated fresh parmesan - 1/4 cup, plus a handful for sprinkling

• Fresh spinach - 2 cups (or 1/2 package of frozen chopped spinach, thawed and well drained)

• Garlic - one clove, minced

• Fresh or partially dried basil - one tablespoon or to taste

• Salt and pepper to taste

• EVOO or butter - one tablespoon

Directions:

Preheat a medium skillet with fairly deep walls, adding the oil or butter once it is warmed up. When butter is melted, add minced mushrooms and shallot. Let them cook, stirring occasionally, until they release their juices.

While that's cooking, remove the stems from the baby bella caps and place them on a baking sheet, tops-up. Spray them lightly with EVOO or brush them with butter, and flip them over.

Once the mushrooms have released their juices, add the garlic and continue to cook until the juice is reduced by half and the garlic is fragrant. This will only take a minute or so. 

Add the cream cheese and heavy cream/half and half. Stir until cream cheese has melted.

Add spinach, basil, salt and pepper, and parmesan cheese, Cook just until spinach is wilted or until everything is heated through. 

Remove from heat. Spoon filling into mushroom caps. Top with grated parm. Air fry at 375 degrees for 12 minutes or longer, depending on your air fryer. When the cheese is brown and bubbly and the mushroom cap has begun to wrinkle, they are ready!