By posting this recipe I am entering a recipe contest sponsored by the Mushroom Council and I am eligible to win prizes associated with the contest. I was not compensated for my time.
In my world summer meals mean sweet tea, gingham tablecloths, and daisies! Yes, I love daisies…(and the daisy petal plucking LOVES ME GAME!) But whatever pumps you up for summer entertaining, keep it simple, healthy and delicious with this mantra, The Trend is to Blend. Blend… as in blending mushrooms.. with ground meats including beef, pork and poultry to make your family’s favorite meals healthier and more flavorful. This is a technique chefs have used for years. Mushrooms have a savory flavor and meaty texture, making them perfect for extending meats. Mushrooms not only extend your portions saving you money, they save you calories and boost the nutritional value of foods you add them to, without altering taste or texture. How is that for packing in good nutrition!? A simple how to video explains all you need to get started enjoying Americas’ iconic food, but a little healthier. And the Mushroom Council’s website is a great place to learn more about nature’s hidden treasure and even sign up for recipes!
Here are 3 simple strategies to help you enjoy more vegetables, and healthier meals :
• Substitute mushrooms for a portion of the higher calorie ingredient, like meat, to boost the nutrition value and cut both saturated fat and calories.
• Swap mushrooms completely for meat to make a vegetarian meal.
• Top a burger with mushrooms as an ingredient.
Now here is where things get really exciting, you can win $5000 by entering your recipe in the Mushroom Council’s consumer Recipe Contest, Swap it or Top it !
You will soon discover mushrooms come in a variety of flavors and textures and adapt to a wide range of cuisines. To demonstrate the first strategy of using mushrooms for a portion of a higher calorie meat, I deveoped an appetizer recipe perfect for a summer bbq. I started with lean ground turkey and added in finely chopped cremini mushrooms. Then I added a twist to the traditional bbq sauce with a bit of Asian flair. It’s simple, can be done ahead, and yes, mushrooms reduce the calories and fat, boost the vitamins and minerals, making this a nutrient rich appetizer everyone will love, even your kiddos. Please be sure to check out the links at the bottom of this post where the recipes will be mushrooming all week long!
makes 4-5 dozen meatballs
- 1 Tablespoon olive oil
- 4 Tablespoons green onions
- 2 cups chopped cremini mushrooms (baby portabella)
- 2 pounds ground turkey
- 1 egg
- cooking spray
for the Teriyaki BBQ sauce
- 1 cup ketchup
- 1/4 cup packed light brown sugar
- 2 Tablespoons cider vinegar
- 2 Tablespoons dry mustard
- 2 minced garlic cloves
- 1/2 teaspoon chili powder
- 1 cup teriyaki sauce
for the bbq teriyaki sauce
Place all ingredients in bowl and stir to combine. Set aside.
for the meatballs
1. Heat 1 tablespoon of olive oil in a medium skillet. Add green onions and cremini mushrooms. Sautee 3 to 5 minutes until tender.
2. In a large bowl combine ground turkey, sauteed mushroom and onion mixture, and egg.
3. Roll turkey/mushroom mixture into one inch meatballs.
4. Spray a large skillet with cooking spray and cook meatballs over medium high heat until brown. Drain on plate covered with a paper towel.
5.Place meatballs in the bottom of a slow cooker and pour teriyaki bbq sauce over the top.
6. Cook on high for 2 hours, stirring once after one hour.