Grilled Portobello Burger

6 large portobello mushroom caps
1/2 cup roasted garlic Teriyaki sauce, divided
6 (1-ounce) slices part-skim mozzarella cheese
1/4 cup mayonnaise
6 sourdough buns or rolls, split

1. Combine mushroom caps and teriyaki sauce in a heavy-duty zip-top plastic bag, turning to coat; seal and let stand 20 minutes.
2. Grill, covered with grill lid, over medium-high heat (350* to 400*F / 175*C to 205*C) 2 minutes on each side. Top with cheese, and grill 2 minutes.
3. Spread mayonnaise on cut sides of buns. Grill buns, cut sides down, 1 minute or until toasted. Place mushrooms in buns, and serve immediately.

Mini Vegetable Quiche

1/2 leek, finely sliced
1 tablespoon oil
5 eggs, beaten
1/2 cup reduced fat milk
1/2 cup milk
1/2 cup curd style cottage cheese
1 tablespoon parmesan cheese, finely grated
1/2 cup corn, canned, cream style
1 large zucchini , grated
2 mushrooms, finely diced
1 cup baby spinach
pepper

1. Pre heat oven to 350ºF
2. In a saucepan, fry the leek, mushroom, zucchini and spinach in oil until just softened. Set aside.
3. In a large mixing bowl combine eggs, cream, milk, cheese and corn. Season with pepper.
4. Add leek mixture to bowl and stir well.
5. Spoon the mixture into a greased-shallow patty tins (or use small muffin tray).
7. Place in the oven for 15-20 minutes or until golden brown and firm.
8. Allow to cool then remove from tray and serve.

Tamali Pie

• 1 (15 ½ oz.) can red kidney beans
• 1 (15 ½ oz.) can Niblets corn
• 2 ½ lb. lean ground beef
• ½ tsp. garlic powder
• 1 tsp. chili powder
• 1 large onion
• ½ bell pepper
• 3 (6 oz.) cans tomato paste (unsalted)
• 6 oz. water
• 12 fresh mushrooms, washed
• Water for corn meal
• 1 ¼ c. corn meal

Rinse beans and corn in a collander, using cold water, and set aside. Sauté meat in large Teflon pan. Add seasoning, onion, and bell pepper which have been finely chopped. Mix tomato paste with water and add to meat. Add corn, beans, and sliced mushrooms. Cover and let simmer 1 hour. Watch carefully and add water, if necessary. Boil 2 ½ cups water and slowly mix in corn meal, stirring constantly. Cook over low heat about 5 minutes. Line 13 x 8 ½ inch casserole dish with corn meal, carefully pressing up sides of dish, reserving some for top. Pour meat mixture into dish and cover with reserved corn meal. Sprinkle with additional chili powder. Place in 350 degree oven and bake for 35 minutes.

for Hot Tamali Pie, add 1 - 2 tsp. cayenne pepper

Italian Mushrooms

• 1 lb. fresh mushrooms
• 1 (10 oz.) can tomato juice (unsalted)
• 1 c. tomato puree (unsalted)
• 2 tbsp. herb vinegar
• 1 tsp. dehydrated onion flakes
• 1/8 tsp. garlic powder
• ½ tsp. dried salad herbs
• 1/8 tsp. oregano
• ¼ tsp. tarragon
• 2 tbsp. frozen unsweetened apple juice concentrate

Wash mushrooms; remove stems. Set aside in large mixing bowl. Mix rest of ingredients well. Add mushrooms to marinate overnight, stirring occasionally. Serve with toothpicks.

Balsamic Mushrooms

1 lb mushrooms
2 T balsamic vinegar
1 T red wine
1\2 t sesame oil
4 sprigs of parsley

separate parsley crowns and finely chop stems.
Braise the parsley stems with mushrooms in the vinegar ,wine and sesame oil and reduce to sauce like thickness.

Serve and sprinkle with parsley crowns

Mushrooms with garlic and butter

1 kg mushrooms
1 onion, finely chopped
4 cloves garlic, crushed
1 tablespoon olive oil
1 tablespoon butter
pinch salt
pinch pepper
1/2 cup vegetable stock

Wipe and roughly chop mushrooms. Heat butter and oil in a large saucepan. Add garlic and onions to oil and cook over medium heat until soft but not brown. Add mushrooms and cover. Cook over low heat for a further 8-10 minutes or until mushrooms have softened. Blend together until desired consistency. If necessary add vegetable or chicken stock to create desired consistency. Serve warm or at room temperature.