Blendability
Mar 27, 2017
Create delicious, healthy meals with one simple ingredient – mushrooms.
Research shows that people who eat mushrooms have better diet quality and increased intake of some nutrients1, making them the go-to ingredient for delicious family meals.
It’s never been easier to use mushrooms to transform meals, starting with those that may already be in the weekly rotation. Simply chop mushrooms to match the texture of ground meat – beef, pork, chicken, turkey (or tofu) – and use in place of some of the meat in recipes such as burgers, tacos, meatloaf, lasagna, pasta sauce, or meatballs to make every day dishes more healthful and delicious. This technique is referred to as The Blend.
This simple blending strategy plays on mushrooms’ compatibility with meat in terms of taste and texture. All you have to do is:
- Chop up your favorite mushroom variety to match the consistency of the ground meat;
- Blend the chopped mushrooms with the ground meat;
- Cook your mushroom-meat blend to complete the recipe.
No extra pans. No complicated techniques. Just great tasting food with a healthy twist.
Optional: Prior to chopping, roast mushrooms for 10-15 minutes to enhance flavor. Cool, then chop and blend.
- See more at: http://www.mushroominfo.com/mushroom-blendability/#sthash.Ogburfig.dpuf
Turkey & Mushroom BBQ Stuffed Sweet Potatoes
This recipe uses a blend of lean ground turkey and white button mushrooms to create a hearty filling for tender sweet potatoes. Skip the oven and simply microwave the potatoes until tender for a quick dinner. Pair with a simple salad for a meal.
Makes 8 servings Preparation time: 15 minutes Cook time: 30 minutes
Ingredients
4 large sweet potatoes, about 1 pound each 16 ounces white button mushrooms 1 pound lean ground turkey 1 small yellow onion, diced 2 cups prepared barbecue sauce 2 cups shredded Monterey Jack cheese 4 green onions, white and green portion sliced
Instructions
Pierce potatoes in several places with a fork and cook in the microwave according to your unit’s instructions, 13 to 15 minutes, until fork-tender. Let sit until cool enough to handle.
Add mushrooms to the bowl of a food processor and pulse until finely chopped (or finely dice by hand if preferred). Blend ground turkey and mushrooms in a large bowl.
Preheat a large skillet over medium-high heat and add the turkey and mushrooms. Cook, stirring often, until it begins to brown, about 5 minutes. Add onion. Continue to cook, until the turkey is browned and no longer pink, about 7 more minutes. Drain excess liquid.
Add barbecue sauce and stir until heated through, about 2 minutes. Cut each sweet potato in half lengthwise. Place cut-side up on a baking sheet. Use a fork to mash some of the potato and move to the sides to create a space for the filling. Spoon barbecue filling into each of the 8 potato halves. Sprinkle with an equal amount of cheese.
Broil on high for five minutes, until cheese is browned and bubbling. Serve warm.
Note: This recipe makes enough for eight servings. Depending on how many servings you need, consider cooking only two potatoes and refrigerating the rest of the filling for a meal later in the week. It will keep for up to three days and makes delicious sandwiches, or use the filling to top a dinner salad.
Recipe and information courtesy of: http://www.mushroominfo.com/mushroom-blendability/
Hope Danielson, Director of Health and Wellness for County Market
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