Preparation
Slice each mini bagel in half, place on a cookie sheet facing up.
Top each bagel half with pizza sauce, follow with mushroom, onion and pepper blend. Finally top with mozzarella cheese.
Bake in a 350 degree oven until cheese is golden brown. (About 8-10 minutes)

Yield 3-5 servings - Click here for a printer friendly version of this recipe

Italian Panini
Ingredients
• 1 6oz. package Chef’s Advantage Sautéed Portabella with Roasted Red Pepper and Onion
• 4 large slices Sliced Italian bread
• 10 slices Pepperoni, sliced
• 4 slices Salami, sliced
• 4 slices Ham, or prosciutto, sliced
• 4 slices Provolone cheese, sliced
• 4 Tablespoons Italian Dressing
• Butter as needed

Preparation
Butter one side of each piece of bread, place one slice, butter side down on a plate and fill with vegetables, meat and cheese.
Top with Italian dressing and finish by topping with the other slice of bred, buttered side up.
Grill in Panini press, or in a sauté pan (as you would a grilled cheese sandwich.)

Yield 2 sandwiches - Click here for a printer friendly version of this recipe

Pollo Chili Verde Stew
Ingredients
• 2 6oz. packages Chef’s Advantage Sautéed Portabella with Roasted Red Pepper and Onion
• 1 pound Chicken breasts, boneless skinless
• 1 tablespoon Ground cumin
• 2 teaspoons Mexican oregano, dried
• 1/2 teaspoon Cayenne
• 2 cups Salsa Verde, prepared, mild
• 3 cups Chicken stock
• 1 package Corn Tortillas
• 1 cup Diced, seeded tomatoes
• 1/2 cup Sour cream

Preparation
Place chicken breasts, cumin, Mexican oregano, salt and cayenne in a large saucepan and cover with water by 1-inch. Season with salt and pepper. Bring to a boil.
Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface occasionally. Drain in a colander.
Shred the drained chicken and return to the pot. Add the Chile Verde, and sautéed portabella, onion and pepper blend and stir well.
Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas, sour cream and diced tomatoes.

Yield 6-8 servings - Click here for a printer friendly version of this recipe

Portabella Shrimp Stir-Fry
Ingredients
• 1 6oz. package Chef’s Advantage Sautéed Portabella with Roasted Red Pepper and Onion
• 1/4 cup Snow Peas
• 1/4 cup Carrots, julienne
• 1/4 cup Bamboo shoot, canned and drained
• 2 Tablespoons Sesame Oil, toasted
• 1/2 cup Stir fry sauce, prepared
• 1 cup Prepared white rice
• 2 cups Shrimp, peeled and deveined, tail off

Preparation
Heat large sauté pan or wok over high heat, add sesame oil and swirl around pan to evenly coat.
When pan is hot add shrimp, cook while stirring for one minute, add carrots, bamboo shoots and snow peas. Cook for 2 minutes.
Add Sautéed portabella, onion and pepper blend. Cook until all vegetable reach desired temperature and shrimp is cooked through. Finish by adding stir fry sauce and mixing to coat each ingredient.
Serve hot with white rice.

Yield 4 servings - Click here for a printer friendly version of this recipe