Monterey Recipes

Quick and Easy Summer Recipe

Posted by Monterey Mushrooms on Aug 10, 2017 10:21:09 AM

Quick and East Summer Recipe

Celebrate the season with this healthy recipe, using the freshest mushrooms around, Monterey Mushrooms.

Fresh mushrooms are the perfect ingredient to add dimension and flavor to favorite grilled vegetables and meat. From family picnics to backyard BBQs, mushrooms are a fun, easy-to-cook ingredient that everyone will love.

Kebabs are a great way to use mushrooms, veggies and small pieces of meat, poultry or seafood.  Mix it up this summer and host a kebab party!  Ask your friends and family to bring ingredients and then mix, match and share. Kebabs are easy, fun and they don’t make a big mess in the kitchen.

Here's one of our favorite recipes for kebabs; try it and let us know what you think! 


Topics: Grilling, Summer Dinner Recipes

Grilled Mixed Mushrooms With Sesame Dressing Recipe

Posted by Monterey Mushrooms on Jul 31, 2017 1:02:41 PM
  • This recipe is courtesy of Serious eats


    1 1/2 pounds mixed mushrooms, such as portobello, button mushroom, cremini, enoki, shiitake, and king trumpet
    Extra-virgin olive oil, for drizzling
    Kosher salt
    3 tablespoons unsalted butter, melted
    4 teaspoons soy sauce, divided
    1 tablespoon toasted sesame seeds, roughly chopped
    2 teaspoons mirin
    Type of fire: two-zone indirect
    Grill heat: medium-high

    1. Clean and prepare the mushrooms: Remove woody stems of portobello, shiitake, cremini, and button mushrooms. Keep portobello and shiitake caps whole. Slice large button or cremini mushrooms 1/2 inch thick, then skewer with bamboo skewers. Leave smaller cremini and button mushrooms whole and skewer through the caps with bamboo skewers. Separate enoki mushrooms into large bunches and tie each with butcher's twine. Slice large mushrooms with edible thick stems lengthwise 1/2 inch thick, then skewer with bamboo skewers.
    2. Place mushrooms in a large bowl, drizzle evenly with olive oil, and toss to coat. Season with salt.
    3. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate.
    4. Meanwhile, stir together melted butter and 2 teaspoons soy sauce. Set aside.
    5. Arrange mushrooms near, but not over, the coals. Cook, turning and basting frequently with soy sauce glaze, until mushrooms are cooked through and browned outside, 4 to 8 minutes depending on the mushroom type and size.
    6, Transfer cooked mushrooms to a plate as they are ready and let rest 5 minutes.
    7. In a small bowl, stir together sesame seeds, mirin, and remaining 2 teaspoons soy sauce.
    8. Slice mushrooms into bite-size pieces and discard skewers and twine. Toss with sesame dressing and serve at room temperature.

Topics: Meatless Monday

Mushroom and Garlic Spaghetti Dinner

Posted by Monterey Mushrooms on Jul 11, 2017 12:41:41 PM

Mushroom and Garlic Spaghetti Dinner

 Courtesy of Sheela Prakash @Kitchn

May 4, 2017
Serves 4 to 6


1 pound dry spaghetti
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
1 pound cremini mushrooms, cleaned, caps removed, and sliced
Kosher salt
Freshly ground black pepper
6 cloves garlic, minced
1/2 cup grated Pecorino Romano cheese, plus more for serving 
2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes, or according to package instructions. Reserve 3/4 cup of the cooking water, drain the pasta, and set it aside.

Meanwhile, heat 1 tablespoon of the butter and the oil in a large skillet over medium heat. Add the mushrooms, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the garlic and remaining 2 tablespoons butter and sauté for 1 minute more.

Add the cooked spaghetti, reserved cooking water, and 1/2 cup cheese. Toss and stir until the water has just evaporated and the cheese has melted into the pasta, about 2 minutes. Add the parsley and toss once more to combine. Serve in shallow bowls, sprinkling with additional grated cheese over each serving.

Recipe Notes

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Topics: Entrees, Meatless Monday

Grilled Portobello Burgers

Posted by Monterey Mushrooms on Jul 3, 2017 9:05:40 AM
These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise.
Makes: 4 burgers
Preparation time: 30 minutes
Cook time: 15 minutes
 2 teaspoons chili powder
 1 teaspoon dark or light brown sugar
 1 teaspoon fine sea salt
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 teaspoon smoked paprika
 ½ teaspoon ground black pepper
 1/3 cup extra virgin olive oil
 4 portobello mushrooms, stems and gills removed
 1/3 cup mayonnaise
 1 teaspoon chopped chives
 ¼ teaspoon garlic powder
 ¼ teaspoon fine sea salt
 1 small red onion, sliced (keep rings intact)
 4 buns
 4 lettuce leaves

Topics: Meatless Monday, Summer Grilling

Chef John's Meatless Meatballs

Posted by Monterey Mushrooms on May 22, 2017 12:17:56 PM
Recipe By:Chef John
"I made this recipe to celebrate Earth Day. Thanks to a thorough browning, mushrooms provide more than enough savoriness. The garlic, cheese, and parsley do the rest. What really blew me away was how close the texture was to actual meatballs. They are officially approved for use on spaghetti!"


  • 1 tablespoon olive oil
  • 1 pound fresh white mushrooms, finely chopped
  • 1 pinch salt
  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, minced
  • 1/2 cup quick-cooking oats
  • 1 ounce very finely shredded Parmigiano-Reggiano cheese
  • 1/2 cup bread crumbs
  • 1/4 cup chopped flat-leaf (Italian) parsley, packed
  • 2 eggs, divided
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch dried oregano
  • 3 cups pasta sauce
  • 1 tablespoon very finely shredded Parmigiano-Reggiano cheese, or to taste
  • 1 tablespoon chopped flat-leaf (Italian) parsley, or to taste


  1. Heat olive oil in a skillet over medium-high heat. Add mushrooms to the hot oil, sprinkle with salt, and cook and stir until liquid from mushrooms has evaporated. Stir butter into mushrooms, reduce heat to medium, and cook and stir mushrooms until golden brown, about 5 minutes.
  2. Stir onion into mushrooms and cook, stirring often, until onion is translucent, 5 minutes. Remove skillet from heat and stir garlic into mushroom mixture until fragrant, about 1 minute. Transfer mixture to a mixing bowl.
  3. Mix oats into mushroom mixture until thoroughly combined. Gently stir 1 ounce Parmigiano-Reggiano cheese into mixture. Add bread crumbs, 1/4 cup parsley, and 1 egg; season with salt, black pepper, cayenne pepper, and oregano. Mix together with a fork until crumbly. Stir in remaining 1 egg. Mixture should hold together when pressed.
  4. Cover bowl with plastic wrap and refrigerate at least 4 hours. For best flavor and texture, refrigerate overnight.
  5. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  6. Form mixture into small meatballs using a 2-tablespoon scoop. Roll meatballs lightly between your hands until smooth, if desired; arrange meatballs on prepared baking sheet.
  7. Bake in the preheated oven until meatballs are lightly golden brown, 12 to 15 minutes.
  8. Bring pasta sauce to a boil in a large saucepan; reduce heat to low. Gently stir meatballs into sauce until coated. Simmer meatballs in sauce until cooked through, 45 minutes to 1 hour. Transfer to a serving bowl and garnish with 1 tablespoon Parmigiano-Reggiano cheese and 1 tablespoon parsley.

Shiitake Pork Burger with Banh Mi Slaw

Posted by Monterey Mushrooms on May 18, 2017 12:16:56 PM

Recipe Courtesy of Chef Billy Parisi’s
Infuse umami in your grill game with this burger, complete with shiitake mushrooms and banh mi slaw served on a brioche bun.




1 Cup balsamic vinegar
2/3 Cups soy sauce
1 Tablespoon sugar


2 Cups shredded green cabbage
1 Cup shredded red cabbage
1 Cup matchstick carrots
1/2 red bell pepper, sliced
1/2 cucumber, sliced
1 jalapeño, seeds removed, sliced
2-3 radishes, sliced
1 Cup fresh cilantro leaves
2 Tablespoons sesame seeds
1/4 Cup rice wine vinegar
1 Tablespoon honey
1/4 Cup sesame oil
Kosher salt and fresh cracked pepper to taste
 Burger Patty 
2 Cups packed shiitake mushrooms
2 Pounds ground pork
1/2 small diced sweet onion
1 Teaspoon finely grated ginger
 Kosher salt and fresh cracked pepper to taste
cloves of finely grated garlic

toasted brioche buns


  1. Preheat the grill to high heat.

  2. Glaze: Add the ingredients into a medium size pot and cook over medium-low heat until it becomes thick, about 10 minutes. Remove and let stand.

  3. Slaw: Combine all ingredients in a large bowl and mix until completely combined. Keep cool before serving.

  4. Burgers: Add shiitake mushrooms to food processor and finely chopped. In a large bowl combine mushrooms, pork, onion, ginger, garlic, salt and pepper and mix together. Form 6 patties.

  5. Place burgers on grill on high heat and cook for 5 to 6 minutes per side, or until dark grill marks are formed and they are cooked throughout.

  6. Place burger on toasted brioche bun. Glaze the burger with the soy-balsamic glaze and top with a heaping scoop of banh mi slaw. Top with bun and enjoy.

Topics: Blend

Best Beef and Mushroom Burger

Posted by Monterey Mushrooms on May 9, 2017 1:49:39 PM

Mushrooms at extra meatiness to these juicy burgers!beef-mushroom-burgers.jpg

YIELD: 4 servings


  • 8 oz. mushrooms
  • 1 tbsp. Worcestershire sauce
  • 12 oz. ground beef sirloin (90% lean)
  • 1/4 c. grated onion, squeezed dry
  • 1/4 tsp. pepper
  • 1 tbsp. canola oil
  • 1 slice American or Cheddar cheese
  • toasted buns
  • Lettuce
  • tomato


  1. In food processor, pulse mushrooms and Worcestershire sauce until finely chopped; combine with beef and onion. Form mixture into 4 patties (about 4" wide); sprinkle all over with pepper.
  2. In a 12" nonstick skillet, heat canola oil on medium; add patties. Cook 5 minutes. Turn patties over; increase heat to medium-high. Top each patty with cheese. Cook 4 minutes or until cheese melts. Serve on toasted bun with lettuce and tomato.

Nutritional Information (per serving): Calories 350; Protein 27g; Carbohydrate 28g; Total Fat 14g; Saturated Fat 6g; Dietary Fiber 2g; Sodium 660mg.

Topics: Blend, National Burger Month, Blenditarian

Happy Burger Month

Posted by Monterey Mushrooms on May 8, 2017 3:28:41 PM

These portobello mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise.

Makes: 4 burgersGrilled-Portobello-Burger1-high.jpg
Preparation time: 30 minutes
Cook time: 15 minutes


2 teaspoons chili powder
1 teaspoon dark or light brown sugar
1 teaspoon fine sea salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon ground black pepper
1/3 cup extra virgin olive oil

4 portobello mushrooms, stems and gills removed
1/3 cup mayonnaise
1 teaspoon chopped chives
¼ teaspoon garlic powder
¼ teaspoon fine sea salt
1 small red onion, sliced (keep rings intact)
4 buns
4 lettuce leaves
Olive oil for grilling


Mix all marinade ingredients in a small bowl. Place mushrooms on a baking sheet. Drizzle marinade over mushrooms and rub liberally to coat all sides. Let sit for 15 minutes.

Preheat grill to high heat.

To make garlic mayo, stir together mayonnaise, chives, garlic powder and salt in a small bowl. Refrigerate until ready to serve.

Brush grill grate with olive oil. Place mushrooms and onion rings on grill. Cook for 5 to 7 minutes on each side, until both are darkened and tender.

To serve, spread bottom of each bun with mayonnaise, top with lettuce and a few onion rings. Add mushroom and cover with top bun.



Topics: Meatless Monday

Oyster Mushroom Spring Rolls for the 1st Day of Spring!

Posted by Monterey Mushrooms on Mar 20, 2017 10:28:44 AM

Oyster Mushroom Spring Rolls

Recipe courtesy of Adrianna from A Cozy Kitchen

Enjoy a cool yet zesty spring favorite during the summer using meaty, flavorful oyster mushrooms in this Oyster Mushroom Spring Roll recipe.

1 tablespoon sesame oil
1/2-inch knob of ginger, grated
3 tablespoons low-sodium soy sauce
1 tablespoon light brown sugar
1 teaspoon Chile oil (optional)
1 garlic clove, minced
4-5 oyster mushrooms, sliced
6 round rice wrappers
Small handful of micro greens
1 carrot, peeled and thinly sliced

Dipping sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 garlic clove, minced
Pinch of sesame seeds
In a small sauté pan, set over medium heat, add the sesame oil, ginger, soy sauce, light brown sugar, chile oil and garlic clove. Cook until the garlic clove has softened and the brown sugar has dissolved. Add the sliced oyster mushrooms and cook in the sauce until softened, about 3 minutes. Turn off the heat and cover the pan while you get the other ingredients ready.
Fill a shallow, wide bowl with warm water. Dip 1 rice paper into the water for 10 seconds or so, rotating it so all parts of the sheet hit the water. Transfer the softened rice paper to a cutting board, laying it out flat. Place a few tablespoons of the sautéed mushrooms in the center. Top with a small handful of sliced carrots and micro greens.
Fold the bottom edge of the rice paper over the filling and then fold in the 2 sides, the top and then roll the entire wrapper tightly. Repeat with the rest of the spring rolls.
To make the dipping sauce, whisk all of the ingredients in a small bowl. Serve the spring rolls immediately with dipping sauce on the side.

Topics: Appetizers

Pesto Portobello Pizzas on National Pi Day

Posted by Monterey Mushrooms on Mar 14, 2017 2:11:43 PM

Recipe courtesy of Paula of Bell'alimento
When you’re wanting a “lighter” pizza option this one will fit that bill perfectly. Our personal pesto portobello pizzas are the perfect portion for a light lunch or even can be served as an hors de vors for all your summer entertaining.

Yield: 2
Prep Time: 10 minutes
Cook Time: 10-15 minutes


2 large portobello mushrooms – cleaned and gills removed
2 teaspoons pesto
1/2 -3/4 cup grated mozzarella cheese
3-4 cherry tomatoes – halved
kosher salt/pepper
fresh basil leaves


1. Preheat oven to broil.
2. Place mushroom caps upside down on a muffin pan. Bake for 5-10 minutes until mushrooms have just begun to soften. Discard liquid.
3. Equally divide pesto between mushroom caps. Using a silicone brush, spread pesto on inside of mushroom caps.
4. Equally divide cheese between mushroom caps.
5. Equally divide tomatoes between mushroom caps. Arrange on top of cheese. Season with salt and pepper.
6. Turn oven to broil. Return mushrooms to oven and bake for additional 5 minutes OR until cheese has melted.
7. Garnish with fresh basil.



Tags: , , , ,

Topics: Pizzas