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Mushroom Overload

by Meghann on October 7, 2009

As per usual I got a little over zealous at Sam’s Club the other weekend and bought 4 HUGE portobello mushroom caps.


What seemed like a good idea at the time, now presents the challenge of discovering delicious unique mushroom recipes so that I don’t have a problem eating a meal of mushrooms 4 nights in a row. 🙂

Last night I got a little creative on my own with my Mushroom Cap Pizza, but today I decided to do a little digging. I scanned The Mushroom Channel for anything interesting and stumbled upon Kath’s Butternut Squash and Mushroom Risotto. I already had almost everything needed in my fridge/pantry and the photos looked delicious. Perfect!


I did make a few slight alterations to Kath’s original recipe with what I had in hand:

  • Addition of Roasted Brussel Sprouts
  • 1/3 cup of beer in place of the wine
  • Goat Cheese in place of Parmesan
  • Portobello Mushrooms in place of Cremini
  • Acorn Squash in place of Butternut
  • Fresh Basil in place of Sage

A 1/3 cup of my first Harvest Blue Moon Beer of the season went in the risotto and the rest found its way to my belly. 🙂


I really loved Kath’s substitution of steel cut oats in place of the traditional arborio rice. I happened to have a big container of steel cut oats in my pantry and am looking forward to using them as a rice substitution in the future.


Overall this recipe rocked. It was easy to follow, tasty to eat and very adaptable to what I had on hand in my pantry. If you are on a mushroom overload like myself, then I highly suggest you give this recipe a try.


Tomorrow I have another Mushroom Channel recipe that I can’t wait to try. 🙂

Somehow, I was able to resist the tempting Pumpkin Ice Cream in my freezer and instead nibbled on a piece of chocolate and Sour Patch Watermelons to tame my sweet tooth.


In case you were wondering the Hazelnut & Almond is officially my favorite Merci Chocolate.

This afternoon I finally worked up the nerve to try the Blueberry Fruition Bar I obtained at the Healthy Living Summit back in August.


Usually I am not a fan of fruit based bars, but after sampling the Peach Fruition bar a month ago I had high hopes for this one.


Conclusion? Loved it! The taste and texture was very similar to blueberry muffin batter straight from the mixing bowl. Can’t believe I waited so long to try it.  

I have a good book and a comfy bed waiting for me in the other room and a puppy snoring at my feet. Time to call it a night. 🙂

1 Kath October 7, 2009 at 9:21 pm

Looks delicious!!

2 Jenna October 7, 2009 at 9:29 pm

your dinner looks great! full of yummy veggies!

3 angieinatlanta October 7, 2009 at 9:30 pm

Yum! Your dinner looks comforting and veggie dense!

4 Meg October 7, 2009 at 9:43 pm

I am loving all the mushroom meals! Yum!

I need to try one of those Fruition bars 🙂

5 Nicci@NIftyEats October 7, 2009 at 9:51 pm

great dinner tonight, i should include mushrooms into something later this week, try to learn to like them…not big fan unless on my veggie pizzas.

6 munchysimone October 7, 2009 at 10:16 pm

I am always scared to try “savory” style oats, but your dinner looked SO yummy that I might just have to give it a whirl. Also, not that it is that original, but one of my favorite ways to eat mushrooms (besides in an omelet) is sauteed with garlic and onion and served over lettuce/spinach greens. Sprinkle with some parm and/or gruyere cheese and you have a DIVINE meal. Just another mushroom suggestion! 😉

7 Emily October 7, 2009 at 10:27 pm

You could make stuffed mushrooms….(you could even use oats as the filling for that)

8 Brie (The Fit Bride) October 7, 2009 at 11:01 pm

Those Fruition bars always look so good but I’ve never seen them around here. Boo!

9 Julia October 8, 2009 at 12:11 am

That risotto looks awesome! I love portabello mshrooms!
You could make a mushroom burger with one of them.
Have a great Thursday!

10 peaceloverunning October 8, 2009 at 1:56 am

blue moon is my favorite beer! but ive never had harvest moon. must remember to pick up a pack next time im at the store :]

11 chasingthenow October 8, 2009 at 2:02 am

I LOVE blueberry muffins. I’m betting I would love that bar too! 🙂

12 Marina October 8, 2009 at 2:39 am

wow, the beer addition is so cool! Is the taste noticeable?

13 Pam (Pamcakes and Eggs) October 8, 2009 at 6:22 am

Portabella mushrooms are the best! I always spell portabella wrong… Lately my blog reading has made me want to eat Brussels sprouts while drinking pumpkin beer…

14 lessonstolearn October 8, 2009 at 6:46 am

I’ve been looking for those bars and haven’t seen them. Hmmm…

I guess I’ll just keep looking. They look really good!

15 Emily October 8, 2009 at 7:20 am

I might have to borrow Kath’s recipe as well – thanks for pointing it out .
I’ve never thought of using beer – do you think that added to the recipe? My boyfriend and I don’t really drink wine (gasp!) but I’m always annoyed when we don’t have it in the house to cook with…

16 Diana October 8, 2009 at 7:21 am

I love portobello mushrooms! Haven’t had one in a long time. Might have to buy one soon. 🙂

17 Jessica October 8, 2009 at 7:55 am

Wow that looks incredible. I also have a recipe for mushroom and onion quinoa on my blog!

18 dailygoods October 8, 2009 at 8:10 am

oh sour patch watermelons… i love you so

19 Katrina (gluten free gidget) October 8, 2009 at 8:58 am

YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!! Mushrooms are seriously the best ever! I love your substitutions! You are so brave! 😉

20 Brandi October 8, 2009 at 9:04 am

i love using steel cut oats as “rice”, too. Such a great switch!

21 Ami October 8, 2009 at 10:27 am

Beer works really well in chili or thick stews too. You can’t really taste it, but adds a little bitterness to offset the spice.

22 Sarah (from See Sarah Eat) October 8, 2009 at 10:45 am

Aww, snoring puppies are the best 🙂 I had never thought to use steel cut oats instead of rice, I’m going to have to try that, thanks!

23 Kasey at Thrifty Little Blog October 8, 2009 at 12:30 pm

What a colorful recipe! Definitely an interesting and delicious looking mushroom dish 🙂

24 Evan Thomas October 8, 2009 at 12:41 pm

I love meaty mushroom caps. They hold sauces so well.

25 Erin October 8, 2009 at 6:13 pm

Oo great idea to sub steel cut oats for the rice! Thanks Meghann – and Kath!

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