Mushrooms Monterey Recipes

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MONTEREY CHICKEN



Monterey Chicken image

Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!

Provided by Leigh

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h

Yield 4

Number Of Ingredients 8

4 (5 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
½ pound bacon
2 tablespoons butter
1 small onion, cut into long slices
1 small green bell pepper, cut into thin strips
1 (8 ounce) package fresh mushrooms, coarsely chopped
4 slices mozzarella cheese

Steps:

  • To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
  • Bake chicken in the preheated oven for 20 to 30 minutes, or until cooked through and juices run clear.
  • Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  • In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
  • Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 642.2 calories, Carbohydrate 27.5 g, Cholesterol 140.2 mg, Fat 37.5 g, Fiber 1.3 g, Protein 46.4 g, SaturatedFat 15.4 g, Sodium 2806.6 mg, Sugar 23.8 g

CHICKEN MONTEREY



Chicken Monterey image

This is a delicious entree - easy to make and elegant enough for a dinner party!!!

Provided by DOREENB

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Breaded

Time 1h25m

Yield 8

Number Of Ingredients 13

½ cup butter, divided
½ cup chopped onion
8 large mushrooms, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
½ cup chicken stock
1 teaspoon celery salt
½ teaspoon white pepper
½ cup white wine
1 ½ cups shredded Monterey Jack cheese
1 cup all-purpose flour
salt and pepper to taste
8 skinless, boneless chicken breast halves - pounded thin

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium baking dish.
  • Melt 1/4 cup butter in a medium skillet over medium heat. Stir in onion, mushrooms and garlic. Cook until tender, about 10 minutes. Stir in 2 tablespoons flour, chicken stock, celery salt, white pepper and white wine. Reduce heat to low, and cook, stirring frequently, until thickened and well blended, about 10 minutes. Mix 1/2 cup Monterey Jack cheese into the thickened sauce mixture, and stir until melted.
  • In a shallow medium bowl, mix 1 cup flour with salt and pepper. Dredge chicken breast halves in the flour mixture to coat. Melt remaining 1/4 cup butter in a large skillet over medium high heat. Cook chicken until lightly browned on all sides. Arrange breast halves in the prepared baking dish, and cover with the sauce.
  • Top chicken breast halves with remaining Monterey Jack cheese. Bake in the preheated oven 25 minutes, or until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 399 calories, Carbohydrate 16 g, Cholesterol 116.6 mg, Fat 21.1 g, Fiber 0.9 g, Protein 32.6 g, SaturatedFat 12.2 g, Sodium 484.8 mg, Sugar 1.4 g

MONTEREY CHICKEN WITH POTATOES



Monterey Chicken with Potatoes image

This is a delicious dinner recipe developed by my mom. Roasted potatoes and chicken breasts are topped off with a cheesy cilantro and salsa topping at the last minute before serving.

Provided by KELLY624

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 4

Number Of Ingredients 8

6 medium red potatoes, cubed
½ cup butter, melted and divided
4 skinless, boneless chicken breast halves
1 tablespoon fresh lime juice
1 ½ cups shredded Mexican blend cheese
¼ cup chopped fresh cilantro
½ cup salsa
1 lime, cut into wedges

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  • Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
  • Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
  • Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

Nutrition Facts : Calories 766.8 calories, Carbohydrate 56.7 g, Cholesterol 176.6 mg, Fat 42.5 g, Fiber 6.5 g, Protein 42.8 g, SaturatedFat 26.8 g, Sodium 824.9 mg, Sugar 4.6 g

PERFECT CRAB-STUFFED MUSHROOMS



Perfect Crab-Stuffed Mushrooms image

These little goodies are the perfect addition to your next holiday gathering or even the perfect appetizer to serve before a cozy dinner at home. Everyone will be dazzled by every delicious bite (they won't be able to keep their hands off of them!) You can smile while you think of how easy they were to toss together! And the best part - I usually end up with leftover stuffing, which freezes beautifully until the next carry-in!

Provided by Lisa Felton Nash

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
2 tablespoons minced green onion
1 cup cooked crabmeat, finely chopped
½ cup dry bread crumbs
¼ cup shredded Monterey Jack cheese
1 egg, beaten
1 teaspoon lemon juice
½ teaspoon dried dill weed
½ cup butter, melted
1 ½ pounds fresh button mushrooms, stems removed
½ cup shredded Monterey Jack cheese
¼ cup dry white wine

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt 2 tablespoons butter in a skillet; cook and stir green onion until softened, about 2 minutes. Transfer green onion to a bowl. Stir in crabmeat, bread crumbs, 1/4 cup Monterey Jack cheese, egg, lemon juice, and dill weed until well mixed.
  • Pour 1/2 cup melted butter in a 9x13-inch baking dish; turn mushroom caps in butter to coat. Fill mushroom caps with the crab mixture and sprinkle with remaining 1/2 cup Monterey Jack cheese. Pour white wine into baking dish.
  • Bake in preheated oven until cheese is melted and lightly brown, 15 to 20 minutes.

Nutrition Facts : Calories 329.1 calories, Carbohydrate 11.1 g, Cholesterol 111.5 mg, Fat 25.4 g, Fiber 1.6 g, Protein 14.5 g, SaturatedFat 15.3 g, Sodium 381.2 mg, Sugar 2.7 g

MUSHROOMS MONTEREY



Mushrooms Monterey image

This recipe is a nice accompaniment to a roast or poultry, or a simple vegetarian first course. For a lighter version, nonfat sour cream can be used with good results, still being creamy and satisfying. It was adapted from a recipe I clipped from a womens magazine years ago.

Provided by BonnieZ

Categories     Vegetable

Time 30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 9

1 lb fresh mushrooms, cleaned & sliced
2 cloves garlic, minced
2 small shallots, minced
2 teaspoons butter or 2 teaspoons margarine
1 tablespoon flour
1/2 cup sour cream (fat free or low fat is fine)
1/2 cup grated parmesan cheese (the real stuff)
1/4 cup chopped fresh parsley
1/8 teaspoon fresh ground black pepper

Steps:

  • Blend together the flour, sour cream and pepper, and set aside.
  • In a large saute pan, saute garlic and shallots in olive oil 2-3 minutes until soft but not brown.
  • Add the sliced mushrooms and saute stirring occasionally about 5-10 minutes until the mushrooms have given up their liquid.
  • Add the sour cream mixture and just heat through until bubbly.
  • Turn this mixture into a shallow baking dish or pie plate.
  • Sprinkle with the parmesan cheese and then the parsley.
  • Bake in a 425F oven about ten minutes, or until the parmesan is melted and the mixture is bubbly.

SPINACH, MUSHROOM AND MONTEREY JACK CHEESE QUESADILLAS



Spinach, Mushroom and Monterey Jack Cheese Quesadillas image

Add a dash or two of hot sauce to this Monterey Jack quesadilla with spinach, shallot and mushroom.

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons unsalted butter
3 cups white mushrooms (about 5 ounces), sliced
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
1 large shallot, sliced (about 3/4 cup)
One 10-ounce package baby spinach leaves, washed but not dried
Four 10-inch (burrito-size) flour tortillas
2 cups shredded Monterey Jack cheese
A few dashes of hot pepper sauce
Sour cream, chopped scallions, guacamole and salsa, for serving

Steps:

  • Heat 1 tablespoon of the butter in a 10-inch skillet over medium heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are dry, about 4 minutes. Transfer the mushrooms to a small bowl.
  • To the same skillet, add the oil. Add the shallots and cook over medium heat until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves and season with salt and pepper. Increase the heat to high and stir, incorporating any browned bits from the bottom of the pan; cover and cook until the spinach is wilted, about 1 minute.
  • Lay a tortilla on a work surface and top evenly with 1/2 cup of the Monterey Jack. Add one-quarter of the mushrooms, one-quarter of the spinach mixture and a few dashes of hot sauce, depending on how spicy you like it. Fold the tortilla in half to enclose the fillings. Repeat with the remaining tortillas and ingredients.
  • Melt 1/2 tablespoon of the remaining butter in a large nonstick or cast-iron skillet over medium heat. Cook a quesadilla, flipping once, until the cheese is melted and it is golden brown on both sides, about 3 minutes per side. Transfer to a cutting board and repeat with the remaining butter and quesadillas.
  • Cut into triangles and serve topped with sour cream, chopped scallions, guacamole and salsa.

SPICY SAUSAGE STUFFED MONTEREY MUSHROOMS



Spicy Sausage Stuffed Monterey Mushrooms image

I don't remember what cookbook this is from. I think it was a compilation of restaurant recipes. These are excellent! They disappear everytime I make them. They are spicy so if you don't like heat, you can try making them without the red pepper flakes.

Provided by Engrossed

Categories     Lunch/Snacks

Time 50m

Yield 24 mushrooms, 8 serving(s)

Number Of Ingredients 6

24 medium mushroom caps
1 (16 ounce) package hot ground pork breakfast sausage (Jimmy Dean is good) or 1 (16 ounce) package regular ground pork breakfast sausage (Jimmy Dean is good)
8 ounces cream cheese or 8 ounces neufchatel cheese, I use Neufchatel
2 ounces monterey jack cheese or 2 ounces monterey jack pepper cheese, shredded
1 tablespoon crushed red pepper flakes, less for less heat
2 tablespoons parmesan cheese, shredded

Steps:

  • Wash the mushrooms and pat dry with paper towels.
  • Remove the stems and set aside (they can be minced and added to the sausage mixture later is desired).
  • Preheat oven to 350.
  • Cook and crumble the sausage in a large skillet until done, drain, and place in a mixing bowl. Add the cream cheese, jack cheese, crushed red pepper flakes and minced stems if desired. Mix well.
  • Place 1 heaping teaspoon of the mixture into each mushroom cap.
  • Place the stuffed mushroom caps on a rimmed baking pan, sprinkle with parmesan, and bake for 20 minutes.
  • Remove from oven and let cool for 5 minutes.
  • Serve stuffed mushrooms on a decorative serving platter.
  • Sometimes I make them ahead and line a tupperware with papertowels and put them in it. Then they are ready to bake just before the event.

Nutrition Facts : Calories 315.8, Fat 27.6, SaturatedFat 12.2, Cholesterol 79.9, Sodium 514.2, Carbohydrate 3.2, Fiber 0.6, Sugar 2.1, Protein 14.3

EASY MONTEREY CHICKEN CASSEROLE



Easy Monterey Chicken Casserole image

Chicken twist on traditional nachos. It is very easy to change up spices per taste. This is a great way to use leftover rotisserie chicken. Serve with salsa or fresh tomatoes and lettuce if desired.

Provided by troutonsteroids

Categories     Chicken Casserole

Time 1h5m

Yield 10

Number Of Ingredients 14

1 tablespoon olive oil
2 pounds diced boneless chicken
½ cup chopped onion
1 (10.5 ounce) can condensed cream of chicken soup
1 (7 ounce) can chopped green chile peppers
1 cup sour cream
¼ cup milk
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon ground coriander
½ teaspoon cayenne pepper
½ teaspoon crushed red pepper flakes
1 (14.5 ounce) package tortilla chips, or as needed
3 cups shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil in a skillet over medium heat. Add chicken and saute for about 5 minutes. Add onion and saute until softened, another 5 minutes. Stir in condensed soup, chile peppers, sour cream, milk, cumin, chili powder, coriander, cayenne pepper, and pepper flakes.
  • Transfer 1/2 of the chicken mixture into a 9x13-inch pan. Layer with 1/2 of the tortilla chips and 1/2 of the Monterey Jack cheese. Repeat layers once more and cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 more minutes.

Nutrition Facts : Calories 521.1 calories, Carbohydrate 32.9 g, Cholesterol 90 mg, Fat 30 g, Fiber 3 g, Protein 31.2 g, SaturatedFat 11.9 g, Sodium 840.3 mg, Sugar 2.1 g

MUSHROOMS DIANE



Mushrooms Diane image

I found this on Epicurious and was impressed enough to want to post it here and share. This is really quite easy, has a ton of flavor and is impressive. I use the Soy Vay Teriyaki in a bottle which is in the condiment section of my supermarket. The Soy Vay brand is thick, rich and first class! Delicious with a grilled steak.

Provided by CASunshine

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 garlic clove, minced (to taste)
1/2 teaspoon hot red pepper flakes (to taste)
1/4 cup unsalted butter
1 lb mushroom, halved
1/4 cup medium-dry sherry
1/4 cup teriyaki sauce
2 tablespoons finely chopped fresh parsley leaves

Steps:

  • In a heavy skillet, cook garlic and red pepper flakes in butter over moderately low heat, stirring 1 minute.
  • Add mushrooms, sherry and teriyaki sauce and cook over moderate heat, stirring occasionally, until mushrooms are tender.
  • Transfer mushrooms with a slotted spoon to a bowl and boil liquid until reduced to a thick glaze.
  • Return mushrooms to skillet and stir to coat with glaze.
  • Stir in parsley and salt and pepper to taste.

Nutrition Facts : Calories 168.5, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 699.8, Carbohydrate 9, Fiber 1.3, Sugar 6, Protein 4.8

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