Sauceless Garden Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:your mom

"This is a tasty lasagna that I developed to help use up the abundance of tomatoes and zucchini from my garden. I didn't have any pasta sauce on hand, so I just added the herbs to the vegetable mixture. Even my daughter and her picky friends ate it!"

Ingredients

• 1 medium zucchini, halved lengthwise and sliced
• 1/3 cup chopped red onion
• 1 cup shredded mozzarella cheese, divided
• 1/2 cup crumbled feta cheese
• 2 portobello mushrooms, sliced
• 4 cups fresh baby spinach
• 1/4 cup chopped fresh basil
• 1 tablespoon chopped fresh oregano

• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (8 ounce) package no-boil lasagna noodles
• 9 roma (plum) tomatoes, thinly sliced

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x9 inch baking dish with cooking spray.
2. In a large bowl, toss together the zucchini, mushrooms, spinach, garlic, red onion, 1/2 cup mozzarella cheese, and feta cheese. Drizzle with olive oil and balsamic vinegar, and stir in basil, oregano, sugar, salt and pepper. Stir the mixture until evenly blended.
3. Place a layer of lasagna noodles into the bottom of the prepared pan. Make a layer of tomato slices over the noodles. Spread a generous amount of the spinach mixture over the tomatoes. Don't worry, it shrinks a lot while cooking. Lay slices of tomatoes over the spinach mixture, then another layer of noodles. Start with another layer of tomatoes on top of the noodles, and repeat layering until the dish is heaped with lasagna, ending with the vegetable mixture. Sprinkle remaining cheese on the top.
4. Bake for 35 to 45 minutes in the preheated oven, until noodles, and vegetables are tender. Let stand for a few minutes to set, then slice and serve.

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18.00

Portobello Sandwiches - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHOLLE

"Quick, juicy burgers. My friends and I eat them at least once a week!"

Ingredients

• 2 cloves garlic, minced
• 6 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• 4 large portobello mushroom caps

• 4 hamburger buns
• 1 tablespoon capers
• 1/4 cup mayonnaise
• 1 tablespoon capers, drained
• 1 large tomato, sliced
• 4 leaves lettuce

Directions

1. Turn on broiler, and adjust rack so it is as close to heat source as possible.
2. In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
3. Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
4. Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
5. In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.

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16.59

Hearty Vegetable Lasagna - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Sue

"This hearty, vegetable lasagna is the only lasagna my husband will eat. We love it!!! Hope you all enjoy as much as we do."

Ingredients

• 1 (16 ounce) package lasagna noodles
• 1 pound fresh mushrooms, sliced
• 3/4 cup chopped green bell pepper
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil

• 2 (26 ounce) jars pasta sauce
• 1 teaspoon dried basil
• 1 (15 ounce) container part-skim ricotta cheese
• 4 cups shredded mozzarella cheese
• 2 eggs
• 1/2 cup grated Parmesan cheese

Directions

1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain.
2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in pasta sauce and basil; bring to a boil. Reduce heat, and simmer 15 minutes.
3. Mix together ricotta, 2 cups mozzarella cheese, and eggs.
4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese.
5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

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22.41

Portobello Burgers with Goat Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Carlie

"Delicious broiled portobello mushrooms layered with goat cheese, roasted beets, and a pseudo aioli sauce. Yum!"

Ingredients

• 2 medium beets
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried rosemary
• 2 cloves garlic, minced and divided
• 4 portobello mushroom caps

• 1/2 cup goat cheese
• 4 sandwich buns, split and toasted
• 1 1/2 cups baby spinach leaves
• 3 tablespoons mayonnaise
• 2 cloves garlic, minced
• 2 limes, juiced

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Cut the tops off the beets and place them in a baking dish with enough water to cover the bottom of the dish.
3. Roast the beets in the preheated oven until they are easily pierced with a knife, 40 to 50 minutes. Refrigerate until cool. Slice and set aside.
4. Preheat the oven's broiler and set the oven rack to the second level from the heat source.
5. Whisk the olive oil, balsamic vinegar, rosemary, and 2 cloves minced garlic together in a bowl. Spread about half of this mixture over the ribbed side of the portobello mushroom caps; arrange the mushrooms on a baking sheet with the ribbed sides facing upwards.
6. Broil the mushrooms until tender, making sure to not burn the garlic, 5 to 7 minutes. Flip the mushrooms and brush the remaining olive oil mixture over the tops of the caps. Return to the oven and broil until tender, about 5 minutes more.
7. Spread equal amounts of the goat cheese on one half of each of the sandwich rolls. Top each with a portion of the sliced beets and the spinach. Whisk the mayonnaise, garlic, and lime juice together in a bowl; spread evenly over the remaining sandwich roll halves and top with one mushroom cap each. Bring the two halves together to form the sandwiches to serve.

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21.39

Grilled Mediterranean Vegetable Sandwich - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHRIS M

"Roasted vegetables taste delicious in this sandwich. It is great to take along on a picnic!"

Ingredients

• 1 eggplant, sliced into strips
• 2 red bell peppers
• 2 tablespoons olive oil, divided
• 2 portobello mushrooms, sliced

• 3 cloves garlic, crushed
• 4 tablespoons mayonnaise
• 1 (1 pound) loaf focaccia bread

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Brush eggplant and red bell peppers with 1 tablespoon olive oil; use more if necessary, depending on sizes of vegetables. Place on a baking sheet and roast in preheated oven. Roast eggplant until tender, about 25 minutes; roast peppers until blackened. Remove from oven and set aside to cool.
3. Meanwhile, heat 1 tablespoon olive oil and cook and stir mushrooms until tender. Stir crushed garlic into mayonnaise. Slice focaccia in half lengthwise. Spread mayonnaise mixture on one or both halves.
4. Peel cooled peppers, core and slice. Arrange eggplant, peppers and mushrooms on focaccia. Wrap sandwich in plastic wrap; place a cutting board on top of it and weight it down with some canned foods. Allow sandwich to sit for 2 hours before slicing and serving.

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20.26

Vegan Portobello Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Percy Lee Owen

"A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original."

Ingredients

• 8 ounces vegan sour cream (such as Tofutti(R))
• 1/2 cup water
• 3 tablespoons dried minced onion
• 2 tablespoons all-purpose flour
• 2 teaspoons vegan no-beef bouillon
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper

• 1/2 cup dry red wine
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 2 large portobello mushroom caps, stems and gills removed
• cooking spray
• 1/4 cup water, or as needed (optional)

Directions

1. Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
4. Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
5. Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
6. Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
7. Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.

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11.54

Portabella Basil Sub - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Dave Espionage

"Portabella mushrooms are cooked in butter with spinach, yellow pepper, garlic, basil and shallots, and served on a roll."

Ingredients

• 1 tablespoon butter
• 1/4 cup chopped red shallots
• 2 tablespoons chopped fresh basil leaves
• 1 tablespoon minced fresh garlic
• 1 teaspoon hot paprika
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

• 1 cup fresh spinach leaves
• 1/4 cup diced portabella mushroom caps
• 1/4 cup diced yellow bell pepper
• 1 tablespoon sweet Jamaican pepper sauce (such as Pickapeppa Sauce (R))
• 1 tablespoon balsamic vinegar
• 1 hoagie roll, split lengthwise

Directions

1. Melt the butter in a skillet with a lid over medium heat, and cook and stir the red shallots, basil, and garlic until fragrant, about 1 minute. Stir in the hot paprika, salt, and pepper. Add the spinach, portabella mushrooms, and yellow bell pepper, stir a few times, cover with lid, and reduce the heat to medium-low. Cook the mixture until the spinach and mushrooms give up their liquid and the peppers are softened, about 4 minutes.
2. Uncover the skillet, and pour in the pepper sauce and balsamic vinegar. Increase the heat to medium, and let the mixture cook down and thicken slightly, about 2 minutes.
3. Spoon the hot mushroom mixture onto the split hoagie roll, and serve.

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18.00

Vegetable-Stuffed Portobello Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Elise

"This is the perfect way to eat your vegetables and add another recipe to your list of vegetarian meals. The dish can be served alone or over angel hair pasta. Any leftover stuffing can be used the next day in an egg white omelet."

Ingredients

• 1 cup balsamic vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 4 large portobello mushrooms, wiped clean and stems removed
• 2 tablespoons olive oil
• 1 small eggplant, peeled and diced

• 1 cup frozen spinach
• 1/2 cup shredded mozzarella cheese
• 2 plum tomatoes, diced
• 1 (6 ounce) jar artichoke hearts in brine, drained and chopped
• 1/4 cup grated Parmesan cheese

Directions

1. Stir the balsamic vinegar, garlic powder, and onion powder together in a small bowl until blended. Place the mushrooms into a large resealable plastic bag. Pour in the balsamic vinegar mixture, seal bag, and turn gently to coat mushrooms evenly with marinade. Place in refrigerator for 1 hour.
2. Place the olive oil into a skillet, and heat over medium-high heat. Stir in the eggplant and spinach; cook and stir until eggplant turns golden brown, about 5 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9x13 inch baking dish.
4. Remove mushrooms from marinade, shake off any excess, and discard marinade. Place mushrooms in prepared dish, top side down. Spoon the eggplant and spinach mixture evenly over the mushrooms. Sprinkle with mozzarella cheese. Divide the tomatoes and artichoke hearts evenly between the mushrooms. Top each mushroom with Parmesan cheese.
5. Place in preheated oven, and bake until the cheese melts, about 12 minutes. Serve hot.

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14.08

Corny Spaghetti - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Denyse

"Family favorite for years, great way to get veggies into kids, and no separate side dishes. Top with fresh chopped parsley and/or parmesan if desired. This stuff reheats great and I have used ground beef in it before, just brown it with the onions, drain then continue recipe. I hope you all enjoy it as much as we have."

Ingredients

• 10 ounces angel hair pasta
• 2 tablespoons butter
• 1/2 red onion, chopped
• 1 teaspoon minced garlic
• 3 zucchini, diced

• 1 pound button mushrooms, quartered
• 1/4 cup red wine
• 1 (16 ounce) jar pasta sauce
• 1 (15 ounce) can whole kernel corn, drained

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. While pasta is cooking, in large skillet over medium heat, saute onion in butter 2 minutes. Stir in garlic and zucchini and cook 3 minutes more. Add mushrooms and cook 5 minutes more, until mushrooms are soft. Pour in red wine and pasta sauce, reduce heat to low and simmer. Add corn and bring back to a simmer again to heat through.
3. Serve sauce over pasta with a dab of butter, or toss together.

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17.48

Asian Noodles - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Christine L.

"This simple dish is a good accompaniment for grilled chicken or tofu."

Ingredients

• 1 (8 ounce) package capellini pasta
• 1/2 cup fresh shiitake mushrooms, stemmed and sliced
• 1 red bell peppers, sliced
• 1/4 cup rice vinegar

• 3 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon grated fresh ginger
• 1 tablespoon chopped fresh parsley

Directions

1. Bring a large pot of water to a boil. Cook pasta according to package directions; add mushrooms and pepper during last 2 minutes of cooking.
2. Combine vinegar, soy sauce, oil, and ginger to make dressing.
3. Drain pasta and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with parsley before serving.

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21.27

Spinach Mushroom Quiche - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mindy Spearman

"This spinach mushroom quiche is fast and easy, thanks to the crescent roll crust and soup mix 'spice packet'."

Ingredients

• 2 tablespoons butter
• 2 cups fresh sliced mushrooms
• 2 cups torn spinach leaves
• 6 green onions, chopped
• 1 (8 ounce) package refrigerated crescent rolls

• 1 (1 ounce) package herb and lemon soup mix
• 1/2 cup half-and-half
• 4 eggs, beaten
• 1 cup shredded Monterey Jack cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt margarine in a skillet over medium heat and cook mushrooms, spinach and onions for 5 minutes or until tender, stir continuously. Remove the skillet from heat.
3. In a 9 inch round pan or pie plate coated with non-stick cooking spray arrange crescent roll triangles in a circle, with narrow tips hung over the rim of the pie plate about 2 inches. Press dough onto the bottom and side of the pie plate to fill in any gaps.
4. In a medium bowl stir together the soup mix, half and half cream and eggs. Stir the cheese and cooked vegetables into the egg mixture until blended. Pour into the prepared crust. Fold the points of dough that are hanging over the edge back in over the filling.
5. Bake the quiche for 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean.

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18.12

Portobello Mushroom Stroganoff - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CHORDATA

"This is a rich and meaty vegetarian stroganoff made with portobello mushrooms, and served over egg noodles. It is quick to make, and tastes delicious."

Ingredients

• 3 tablespoons butter
• 1 large onion, chopped
• 3/4 pound portobello mushrooms, sliced
• 1 1/2 cups vegetable broth

• 1 1/2 cups sour cream
• 3 tablespoons all-purpose flour
• 1/4 cup chopped fresh parsley
• 8 ounces dried egg noodles

Directions

1. Bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until al dente, about 7 minutes. Remove from heat, drain, and set aside.
2. At the same time, melt butter in a large heavy skillet over medium heat. Add onion, and cook, stirring until softened. Turn the heat up to medium-high, and add sliced mushrooms. Cook until the mushrooms are limp and browned. Remove to a bowl, and set aside.
3. In the same skillet, stir in vegetable broth, being sure to stir in any browned bits off the bottom of the pan. Bring to a boil, and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion to the skillet.
4. Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushrooms. Return the skillet to the burner, and continue cooking over low heat, just until the sauce thickens. Stir in the parsley, and season to taste with salt and pepper. Serve over cooked egg noodles.

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16.34

Portobello Stuffed Mushroom Burger - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Questoria

"This mushroom is so big, you don't need beef in your burger! We don't normally add more toppings, but a slice of Vidalia(R) onion would be good."

Ingredients

• vegetable cooking spray
• 4 portobello mushroom caps
• 2 cups fresh spinach leaves
• 1/4 cup shredded aged Cheddar cheese

• 1/4 cup 1% cottage cheese
• 1/8 teaspoon garlic powder
• 1/8 teaspoon salt
• 4 thin, multi-grain hamburger buns

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spray rounded ends of mushroom caps with vegetable spray and place oiled side down on baking sheet.
3. Place spinach in microwave-safe bowl, sprinkle with a few drops of water, and microwave on high for one minute. Chop cooked spinach; mix with Cheddar cheese, cottage cheese, garlic powder, and salt. Spread spinach mixture onto prepared mushroom caps.
4. Bake in preheated oven until the mushrooms are tender, about 12 minutes. Serve on hamburger buns.

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17.23

Garbanzo Stir-Fry - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JDS

"This garbanzo bean and veggie stir-fry is great because you can add as many or as few ingredients as you like."

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 clove garlic, crushed
• ground black pepper to taste

• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 large zucchini, halved and sliced
• 1/2 cup sliced mushrooms
• 1 tablespoon chopped fresh cilantro
• 1 tomato, chopped

Directions

1. Heat oil in a large skillet over medium heat. Stir in oregano, basil, garlic, and pepper. Add the garbanzo beans and zucchini, stirring well to coat with oil and herbs. Cook, covered, for 10 minutes, stirring occasionally.
2. Stir in mushrooms and cilantro, and cook until tender, stirring occasionally. Place the chopped tomato on top of the mixture. Cover, and let the tomatoes steam for a few minutes, but don't let them get mushy. Serve immediately.

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22.53

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jasmine

"From my friend Tasneem - an easy recipe to prepare, resulting in a downright sophisticated dish. Asparagus and pasta are tossed with a cheesy mushroom sauce."

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 pound portobello mushrooms, stems removed
• 1/2 teaspoon salt

• 1 1/4 cups low-sodium chicken broth
• 1 (5.2 ounce) package pepper Boursin cheese
• 3/4 pound uncooked pasta shells
• 1 pound fresh asparagus, trimmed

Directions

1. In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
2. Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.

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20.51

Fettuccini al Fungi - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Marah

"This creamy mushroom and pesto sauce is an easy dish to prepare, inspired from Seattle's Poor Italian restaurant. It is excellent for entertaining. It is best served hot from the stove!"

Ingredients

• 1 pound crimini mushrooms, sliced
• 2 fresh shiitake mushrooms, stemmed and sliced
• 1 large portobello mushrooms, sliced
• 2 cloves crushed garlic
• 1/4 cup olive oil

• 2 tablespoons pesto
• 1 cup milk
• 2 tablespoons cream cheese
• 12 ounces dry fettuccine pasta

Directions

1. Cook the pasta according to package directions.
2. Meanwhile, saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix, milk, and cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.
3. Drain pasta. Pour sauce over noodles, and toss to coat. Serve.

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14.45

Overnight Asparagus Mushroom Strata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Shandeen Gemanis

"This recipe of my mom's is a colorful make-ahead dish that makes brunch a breeze! Substitute the asparagus with other veggies such as broccoli or zucchini, or add a cup of cooked diced ham or sausage for a non-vegetarian twist."

Ingredients

• 2 teaspoons butter, or as needed
• 1 3/4 cups sliced crimini mushrooms
• 5 English muffins, split and toasted
• 1 cup shredded Colby-Monterey Jack cheese
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped red bell pepper
• 1/2 onion, finely chopped

• 8 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard powder
• 1/4 teaspoon ground black pepper
• 1 cup shredded Colby-Monterey Jack cheese

Directions

1. Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
2. Grease a 9x13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
3. Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
4. The next day, preheat oven to 375 degrees F (190 degrees C).
5. Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterey Jack cheese in a layer over the casserole.
6. Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.

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11.29

Portobello Mushroom Burger With Bruschetta Topping - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:CNM CATERING

"I'm always looking to do something new since my wife and daughter turned vegetarian. She brought home some fresh picked portobellos from work so I made them into burgers and had some tomatoes to use up, which I made into bruschetta topping, and thus this burger was born."

Ingredients

• 8 roma (plum) tomatoes, diced
• 1/3 cup chopped fresh basil
• 1/4 cup shredded Parmesan cheese
• 1 tablespoon balsamic vinegar
• 2 cloves garlic, minced
• 1 teaspoon olive oil

• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 2 large portobello mushroom caps, stems removed
• 2 tablespoons shredded horseradish Cheddar cheese, or to taste (optional)
• 2 kaiser rolls, split

Directions

1. Mix roma tomatoes, basil, Parmesan cheese, balsamic vinegar, garlic, olive oil, kosher salt, and black pepper in a bowl and refrigerate to blend flavors, 1 to 2 hours.
2. Preheat grill for medium heat and lightly oil the grate.
3. Grill portobello mushrooms with gill sides up on an upper rack of the grill until juicy and hot, about 15 minutes. Spoon tomato mixture into mushroom caps to cover entire cap. Continue grilling until topping is heated through, another 15 to 20 minutes. Top with horseradish Cheddar cheese if desired; grill until cheese has melted, 1 to 2 more minutes. Serve on kaiser rolls.

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21.27

Penne with Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:pigmrtn

"Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells."

Ingredients

• 1 (8 ounce) package dry penne pasta
• 1/4 cup olive oil
• 1 clove garlic, finely chopped
• 1 pound button mushrooms, sliced

• salt and freshly ground black pepper to taste
• 1 tablespoon butter
• 1 1/2 teaspoons chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
3. In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.

Penne with Mushrooms - Vegetarian Recipes - Best Vegetarian Recipes
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Mushroom and Onion Vegetarian Tacos - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Old El Paso(R)

"Vegetarians and meat-lovers will both love these delicious tacos. Mushrooms provide 'meaty' and filling flavor, balanced out by sweet caramelized onions."

Ingredients

• Tacos:
• 1 tablespoon vegetable oil
• 1 medium red onion, sliced
• 3 large fresh portabella mushrooms, sliced, cut in half, stems removed
• 2 tablespoons Old El Paso(R) taco seasoning mix
• 2 tablespoons water

• 8 Old El Paso(R) flour tortillas for soft tacos & fajitas
• Toppings, as desired:
• 1 cup guacamole
• 1/2 cup sour cream
• 1/2 cup crumbled queso fresco cheese

Directions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion in oil, stirring occasionally, until brown. Add mushrooms. Cook 6 to 8 minutes or until tender. Reduce heat to low. Add taco seasoning mix and water. Cook about 5 minutes or until water is absorbed. Remove from heat.
2. Spoon filling on tortillas. Add toppings. Roll up tortillas.

Mushroom and Onion Vegetarian Tacos - Vegetarian Recipes - Best Vegetarian Recipes
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