Mushroom Trio $ 3.40 per 1/2 lbs mushrooms OR $3.37 per 16 ounces gravy
Basically this will be a 3-in-1 recipe. I had a lot of mushrooms on hand one day and decided to get creative in the kitchen and have some fun. Here I will show you fine budget conscious folks not one, not two, but three recipes all involving mushrooms.
I know, I know, mushrooms are not the most compelling recipe or food for that matter. Although did you know mushrooms are loaded with all kinds of good nutrients? Calcium and Vitamin D alone are worth it to eat these little “fun-gi’s” often…(see what I did there? lol).
I listed all the ingredients you will need and you can choose which recipe you want to make, there are three…
#1) Garlic roasted mushrooms.
#2) Cheesy spinach & garlic stuffed mushrooms.
#3) Meatless mushroom gravy.
The mushroom trio, choose wisely and stay full my friends.
Pre-heat the oven to 395°
Wash and pat the mushrooms dry.
Finely chop have of a large onion-set aside.
*Choose either plain mushrooms or stuffed roasted mushrooms or both with these instructions.
Use either a knife or a small amount of twisting effort to de-stem the mushrooms to make room for the stuffing.
This is what hollowed mushrooms look like before adding any toppings. . .I know, bare with me here.
In a large bowl add the mushrooms, oil, chili powder, 1 tsp garlic powder, chopped onion, and 1/2 tsp salt & pepper. Mix well.
After the mushrooms have been fully coated with the marinade place onto a aluminum foil lined baking dish.
Place a small amount of spinach into each hollowed out mushroom.
If using frozen spinach ,thaw it first to take out any water before baking inside of the mushrooms or else it will be a soggy disgusting mess.
Place cheese on the top of each stuffed mushroom. Sliced cheese was used here and worked very well.
After baking in the oven for 13-15 minutes they should look similar to this. A light golden tint will be showing.
The cheese should be fully melted and will spread over the mushroom to create a delicious cheesy topping.
Another shot for gluttonous fellows.
Mushrooms on their own are not a favorite of mine, but when this was all done it really came together and has changed my mind about eating them as a side dish or as a snack.
Start by washing, drying and slicing up the mushrooms and the other half of the large onion.
In a non stick or coated pan saute the onions and mushrooms on medium high heat for about 2 minutes.
Add milk(almond milk), cornstarch/flour, 1 tsp garlic powder and 1/2 tsp of salt & pepper.
Work the cornstarch/flour into the milk until it is no longer visible.
Add vegetable base for extra flavor and also for vegetarian friends.
Let this cook on the stove top medium heat for 5 minutes or so. "Just get it hot and set it free".
It should be a thick gravy or more milk/water can be added to make it a thinner gravy.
Eat this with or without any meat, but it goes great with mashed potatoes, rice, quinoa, beans, or lentils.
I used some left over shredded chicken which turned out to be a great combination. *Highly suggested*
Now look at that groovy gravy goodness!
Shredded Rotisserie Chicken Breast topped with Spicy Garlic Mushroom Gravy.