Drunk Mushrooms

This is so, SO good over pork chops, chicken breasts, and especially steaks or other red meat. It’s very easy to fix, doesn’t take a lot of time, and looks (and tastes) much fancier than it is. We like ours with LOTS of dill, so be sure to taste along the way to make sure you’ve got the seasonings like you like ‘em!

2 8 oz. pkgs. whole or sliced white mushrooms
1 cup red wine
1 beef bullion cube
1 and a half sticks of butter
1 T. dill or more, to taste
Salt & pepper to taste
Sprinkling of dried sage
A few tablespoons of soy protein powder or flour (optional)

Cook all together over medium heat until mushrooms are softened and have absorbed some of the cooking liquid, turning them a darker brown color. If you prefer, thicken the gravy by sprinkling in 1 T. soy protein powder or flour at a time, combining thoroughly and letting the flour taste cook out before adding more.

Sausage-Stuffed Mushrooms

What a great discovery! The grocery had some great-looking mushrooms on sale and buy one-get one free sausage, so I thought – what can I do with this? It’s a cross between TJ’s favorite game day sandwich and stuffed mushrooms, plus it’s Atkins-friendly at only 3 carbs per serving.

1 lb. hot bulk pork sausage (If you count carbs, check the carb count – some are made with sugar/fillers)
½ medium onion, diced
1 green pepper, diced
5-6 white button mushrooms, chopped
2 T. mustard
1 egg, beaten
1 c. shredded mozzarella cheese
8 slices deli-style provolone cheese
4 Portobello mushroom caps

Preheat oven to 350 degrees. In a skillet, cook the sausage, onion, pepper and mushrooms together until the sausage is cooked through. Make sure to break up the sausage into small chunks as you cook it. Drain off the fat and mix in the mustard, egg and mozzarella. Place mushroom caps gill-side up in a glass baking dish and pile sausage mixture on top. Cover loosely with foil and bake for 20 minutes. Remove foil, top each mushroom with 2 slices of provolone and continue cooking 7-10 minutes until cheese is good and melty on top.