Grilled Creamy Shrimp and Mushroom Pasta

It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.

The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.
Creamy Grilled Shrimp and Mushroom PastaDon’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.

When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!

Also try my creamy Cajun sausage ravioli.

Grilled Creamy Shrimp and Mushroom Pasta

Note: I throw the shrimp onto the grill while the mushrooms are sauteeing.
Course Main
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 1 hour
Total Time 2 hours 40 minutes
Servings 4 servings
Author Mike

Ingredients

For the grilled shrimp

  • 6 tablespoons unsalted butter melted
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried marjoram
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • Kosher salt and freshly ground black pepper
  • 1 pound large shrimp 20-24 count, peeled and deveined

For the mushrooms and pasta

  • 8 ounces pasta fettuccine, linguine or angel hair
  • 10 tablespoons unsalted butter divided
  • 8 ounces mushrooms sliced
  • 2 garlic cloves minced
  • 3 ounces cream cheese cubed
  • 2 tablespoons fresh parsley chopped, plus a bit more for garnish
  • 1 teaspoon dried basil
  • 1 cup water from the cooked pasta you may not need the entire cup

Instructions

For the grilled shrimp

  • Combine all but the shrimp in a medium bowl.
  • Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
  • Remove from fridge and let set at room temperature for 30 minutes.
  • Fire up your grill.
  • Thread shrimp onto skewers and place on grill.
  • Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
  • Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
  • Remove from grill.

For the mushrooms and pasta

  • Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
  • Melt 2 tablespoons of the butter in a large skillet.
  • Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
  • Remove the mushrooms and reserve.
  • Add remaining butter to the skillet and melt.
  • Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
  • Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
  • Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
  • Serve garnished with freshly chopped parsley.

Cream of Mushroom Soup

This is quite easily and most definitely the best cream of mushroom soup we’ve ever had. Eating it was an absolute pleasure. Packed with mushroom flavor and velvety smooth, it’s divine. Perfect on a cool fall day with flurries coming down.
Cream of Mushroom SoupIt’s hard to take a great picture of what is essentially a brown soup, but I tried. The picture definitely does not do the flavor of this cream of mushroom soup justice. No picture could.

To get such great mushroom flavor, this soup is packed with mushrooms, both fresh and dried that have been reconstituted. If you really, really love meaty mushrooms, then you’ll love this soup right out of the pot. If you love mushrooms but don’t prefer a lot of them, serve the creamy soup with a few spoonfuls of the mushrooms added in at the end.

Also try my delicious cream of celery soup and my creamy cheddar soup.

Cream of Mushroom Soup

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 servings

Ingredients

  • 4 ounces dried Porcini mushrooms
  • 4 cups chicken stock
  • 1/2 pound unsalted butter
  • 1 small onion diced
  • 3 stalks celery diced
  • 8 ounces baby Portobello mushrooms sliced thin
  • 8 ounces Shitake mushrooms sliced thin
  • 1 cup all-purpose flour
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Place the dried porcini mushrooms into a small bowl and cover with hot water. Set aside to allow to reconstitute until soft. Reserve the liquid and slice the mushrooms.
  • Meanwhile, warm the chicken stock in a small pot.
  • Melt the butter in a medium pot over medium-high heat.
  • Add the onion and celery and saute for 5 minutes.
  • Add the sliced mushrooms and cook another 10 minutes.
  • Add the flour and stir. The mixture will get thick.
  • Reduce heat to low and cook for 10 minutes.
  • Stir in the warmed chicken stock, the liquid from the reconstituted porcini mushrooms, and the heavy cream..
  • Season with salt and pepper to taste.
  • Bring to a simmer and let simmer for 30 minutes, stirring occasionally.
  • Serving: There are a lot of mushrooms in this soup. They are needed to give it such a fantastic mushroom flavor, but if you find them to be too much in the soup, just serve the creamy liquid portion with as little or as much of the mushroom 'meat' as you wish. We enjoyed the soup served both ways, with or without the mushrooms.

Alpine Hot Dogs

I love mushrooms on a burger, so why not load up a hot dog with tons and tons of sauteed mushrooms and a good helping of Swiss cheese? These Alpine hot dogs combine great mushroom flavor with yummy all-beef hot dogs and great creamy nutty Swiss cheese. Every bite is delicious.
Alpine Hot DogsBeefy dogs and beefy mushrooms go together perfectly. I would definitely recommend bigger, juicier, fatter dogs. Don’t be tempted to add mustard to these Alpine hot dogs. They stand on their own. No condiments needed. Nothing. Resist!

Also try my bacon-wrapped hot dogs with Fire-Eater sauce. They’re crazy good too!

Alpine Hot Dogs

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 servings

Ingredients

  • 2 jumbo all-beef hot dogs
  • 2 hot dog buns
  • 1 teaspoon olive oil
  • 8 ounces mushrooms sliced
  • Italian seasoning to taste
  • 4 slices Swiss cheese

Instructions

  • Grill the dogs and toast the buns.
  • Heat the oil in a medium skillet over medium-high heat.
  • Add the mushrooms and cook until they start to soften.
  • Add the Italian seasoning, stir, and continue cooking until the mushrooms are mostly soft. Remove
  • Add one slice of Swiss cheese to each bun.
  • Add a hot dog, top with half of the mushrooms, and another slice of cheese. Place under the broiler to melt the cheese, if desired.

Mushroom Grilled Cheese

I’m going to have a hard time ever eating any other kind of grilled cheese sandwich after devouring these mushroom grilled cheese sandwiches. They are incredible. Creamy, gooey cheese. And the best part, sauteed, earthy mushrooms. Absolutely fantastic.
Mushroom Grilled CheeseIt takes a bit of time to make these sandwiches. You can’t rush it since you want the onions to be soft and golden. Remember that you want the cheese to be melted and you just can’t rush that. Your efforts will be rewarded.

I like to cook these mushroom grilled cheese sandwiches on my Cuisinart Griddler. It does sandwiches like nobody’s business.

Also try my grilled grilled cheese and my crab grilled cheese sandwiches..

Mushroom Grilled Cheese

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 2 sandwiches
Author Mike

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 small sweet onion sliced thin
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup white wine or chicken broth
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon fresh parsley chopped
  • 1 cup fontina or gruyere cheese shredded (shredded mozzarella or provolone are also great!)
  • 1/4 cup Parmigiano Reggiano cheese grated
  • 4 slices bread
  • 2 tablespoon butter softened

Instructions

  • Add the 1 tablespoon of butter and the oil to a large skillet over medium heat and heat until the butter has melted.
  • Add the onion and saute until tender.
  • Add the garlic and thyme and saute 1 minute.
  • Add the mushrooms and saute until they start to caramelized and turn golden brown in color, 10-15 minutes.
  • Add the wine or broth and deglaze the pan. Stir and cook until most of the liquid has evaporated.
  • Add salt and pepper, to taste.
  • Remove from heat and stir in the parsley.
  • Let cool slightly then stir in the cheeses.
  • Heat another large skillet over medium-high heat.
  • Butter one side of each slice of bread with the remaining butter and place two slices butter side down in the pan.
  • Divide mushroom mixture between the two slices of bread and add remaining slice butter side up.
  • Cook until bread is golden brown, then flip and cook on other side until golden brown and cheese mixture is nice and gooey.
  • Remove. Let cool slightly before slicing then serve.

Mushroom Swiss Melt Dog

A different day, a different dog! This is another great idea from Dougie Dog from Vancouver, Canada. I’ve never been there, but I caught the truck on an episode of Eat Street and instantly knew that I was going to have to make my take on some of their dogs, like this mushroom Swiss melt dog.

Mushroom Swiss Melt DogYou can’t go wrong with the combination of grilled, woodsy mushrooms, smokey bacon, Swiss and the kick of Dijon mustard. This is a mighty fine dog, easy to make, and definitely different.

I get my hot dog buns from our local bakery, Taylor’s. Their buns blow the store-bought ones away by a country mile. Why make a fru-fru dog and put it on a poo-poo bun? Oh, I might have to trademark that saying…

Also try my New Jersey Italian dogs.

Mushroom Swiss Melt Dog

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • Hot dogs
  • Buns
  • Grilled sliced mushrooms
  • Swiss cheese
  • Bacon cooked crumbled
  • Dijon mustard

Instructions

  • Grill or cook your dogs.
  • Warm your buns, if desired.
  • Place dogs in buns. Top with mushrooms and cheese. Put under the oven broiler or back onto the grill long enough to melt the cheese.
  • Add crumbled bacon and Dijon and serve.

Derby Dog

I’m borderline addicted to food trucks. Which also means I love watching Eat Street, the show about food trucks that airs on the Cooking Channel. Host James Cunningham travels around North America visiting all of the great trucks. What a dream job that would be.An episode aired the other day on Dougie Doug, a truck in Vancouver. Every hot dog on the menu looked absolutely scrumptious, so I decided to make a few of them here at home. I started with the delicious Derby Dog. Topped with Swiss, grilled mushrooms, onion, jalapeno and BBQ sauce, this is one mighty fine dog.

Derby DogA great dog needs a great bun, so I’ve ditched the grocery store offerings and have been ordering fresh buns from our local bakery, Taylor’s Bakery. The buns are so fantastic. Soft, tasty, with a wonderful bread aroma. They barely cost more than the ones in the store that just can’t even compare at all in quality or flavor.

Also try my seriously-yummy French Connection dogs.

Derby Dog

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients

  • 4 hot dogs or sausages
  • 4 hot dog buns
  • 8 ounces fresh mushrooms sliced
  • 4 slices Swiss cheese
  • 1/4 cup white or sweet onion chopped
  • Diced pickled jalapeno to taste
  • 1/4 cup BBQ sauce

Instructions

  • Cook dogs as desired. Since you're going to also grill the mushrooms, might as well grill the dogs too!
  • Warm buns.
  • Grill mushrooms until starting to get tender.
  • Serve dogs on buns. Top with mushrooms and cheese. Place under the broiler for a few minutes until the cheese melts.
  • Add onion, jalapeno and BBQ sauce.

Sausage Mushroom Kale Hash

After visiting the Citizen Hash food truck the other day, and seeing (and tasting) how great the hash was, I decided to make a copycat version of the spring hash, a sausage mushroom kale hash. My version is a little heavier on the sausage, but you can adjust it as you like. I also added a fried egg, but next time I’ll add a poached egg instead.

Sausage Mushroom Kale HashThis sausage mushroom kale hash is an easy dish to make, and it has great flavor to boot. I used hot Italian sausage for a little extra kick.

Also try my Hobo hash. Just as easy, just as great.

Sausage Mushroom Kale Hash

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

  • 2 large Russet potatoes peeled, chopped into 1/2" cubes
  • 1/2 pound bulk Italian sausage
  • Olive oil
  • 1/2 large white onion chopped
  • 2 cloves garlic minced
  • 1 pound small mushrooms sliced
  • 1 large bunch kale washed and chopped
  • Pinch of dried basil oregano and crushed chili peppers
  • 4 eggs fried or poached (optional)
  • Fresh parsley chopped, for garnish, if desired

Instructions

  • Salt a large pot of water and bring to a boil. Add the potatoes and cook until nearly done, 5-8 minutes. Drain.
  • Heat a teaspoon of oil in a large skillet over medium heat.
  • Crumble sausage into the pan and cook until done. Remove to a paper towel-lined plate.
  • Add 2 tablespoons of oil to the skillet.
  • Add the onions and cook for a few minutes.
  • Add the garlic and cook until the onions are softened.
  • Add the potatoes. Turn up the heat to high and cook until the potatoes are golden brown and crisped on one side. Flip and crisp the other side.
  • Add the cooked sausage, mushrooms, kale, and the spices and gently stir fry until the mushrooms start to soften and the kale has wilted. Add more oil if it is too dry.
  • Season with salt and pepper.
  • Serve topped with a cooked egg and garnished with parsley if desired.

Bratwurst-Stuffed Mushrooms

I glanced into the fridge while trying to think of something for dinner, and noticed that I had a few bratwurst leftover from a recent cookout. I was going to just slice them and serve them with some spicy mustard for dipping, but I wanted something a bit more… different. So I added them to some portobella caps along with a few other goodies. I served these bratwurst-stuffed mushrooms as a main dish, but you could size them down, using smaller mushrooms, and serve them as appetizers.

Bratwurst-Stuffed MushroomsTo make these bratwurst-stuffed mushrooms even more incredible, grill them over indirect heat on a cedar plank that has been soaked in water ahead of time for 30 minutes. The cedar really adds an amazing flavor. You can also substitute other types of sausage, like andouille (my favorite), Spanish chorizo, or smoked sausage.

My Buffalo chicken stuffed mushrooms are good too! Give them a try!

Bratwurst-Stuffed Mushrooms

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Mike

Ingredients

  • Leftover cooked bratwurst cut into 1/2" thick pieces
  • Mushrooms stems removed
  • Cheese shredded (I used pepper jack)
  • Pickled jalapeno slices optional

Instructions

  • Fill insides of mushrooms with the bratwurst.
  • Top with cheese.
  • Cook on grill over indirect heat until mushrooms start to soften, about 15 minutes. Alternatively, you can cook them in a 350 F oven.
  • Serve topped with jalapeno slices.

Creamy Mushroom Burger

Thick, creamy mushroom burger goodness awaits you! Oh, and there’s the added bonus of a little crunch from some French fried onions too! Now, you could up and ‘cheat’ and just warm up some canned cream of mushroom soup and make these burgers, but believe me, making the creamy mushroom sauce is very easy, and it tastes soooo much better than anything you’d ever get out of a can.

Creamy Mushroom BurgerIt’s almost like having a mushroom stroganoff on a bun. This delicious burger is another fantastic recipe from Chef Aaron McCargo, Jr, from the Food Network.

Also try my Cuban burgers.

Creamy Mushroom Burger

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4

Ingredients

For the mushroom topping

  • 1/4 cup olive oil divided
  • 2 shallots sliced
  • 1 tablespoon garlic minced
  • 2 cups mushrooms sliced
  • Dash balsamic vinegar
  • 1/4 cup beef broth
  • 1 teaspoon onion powder
  • 4 ounces 1/4 block cream cheese, softened
  • Salt and freshly cracked black pepper

For the burgers

  • 1 pound ground beef
  • 4 slices smoked Cheddar
  • 4 hamburger buns
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 cup french fried onion pieces

Instructions

For the mushroom topping

  • Heat 2 tablespoons of oil in a saute pan.
  • Add the shallots, garlic and mushrooms until lightly golden, 3-4 minutes.
  • Add remaining oil and a splash of balsamic vinegar.
  • Whisk in the beef broth and onion powder. Reduce heat to a simmer and continue simmering until the sauce thickens, about 5 minutes.
  • Remove pan from heat and stir in the cream cheese, Season with salt and pepper.

For the burgers

  • Form beef into patties. Season with salt and pepper and grill until done.
  • Top patties with cheese.
  • Lightly toast the buns.
  • Stir together the mustard and mayonnaise and slather it onto the bun halves.
  • Assemble burgers by topping buns with patties and a large spoonful of the mushroom topping. Sprinkle with French fried onions and serve.

Mushroom Pork Tenderloin

I was hankerin’ for some comfort food. Something that cooks slow all day, filling the house with a delicious aroma. This mushroom pork tenderloin was it. You know when you’ve hit the spot when all you hear are moans of delight when everyone starts eating. No one says a word. Perfect! I could sit down and eat a bowl of the mushroom gravy by itself, actually.

Mushroom Pork TenderloinWe served this mushroom pork tenderloin with garlic mashed potatoes and roasted carrots. Also try my crazy-yummy pork medallions in mushroom Marsala sauce.

I always run to the store whenever pork tenderloin goes on sale. It’s the pork equivalent of filet mignon.

Mushroom Pork Tenderloin

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 5 hours 20 minutes
Total Time 5 hours 35 minutes
Servings 6 -8

Ingredients

  • 2 pork tenderloins trimmed
  • 2 tablespoons oil divided
  • 2 10 3/4 ounce cans cream of mushroom soup
  • 2 10 3/4 ounce cans golden mushroom soup
  • 2 10 3/4 ounce cans French onion soup
  • 8 ounces fresh mushrooms sliced (any variety will do)
  • A few pinches of dried thyme

Instructions

  • Add 1 tablespoon of the oil to a Dutch over high heat.
  • Add the tenderloins and quickly sear on all sides. You're not trying to cook them, just get a little color.
  • Reduce heat to medium-low.
  • Combine soups on a bowl and pour into the Dutch oven.
  • Cover and cook for 4 hours or until pork begins to fall apart.
  • Heat remaining oil over high heat in a small skillet.
  • Add the mushrooms. Stirring, saute the mushrooms until they start to soften.
  • Remove mushrooms from heat and sprinkle with thyme. Toss to mix.
  • Add mushrooms to Dutch oven and stir. Cook 30 minutes-1 more hour until the pork completely falls apart.
  • Remove any large pieces of pork and chop or shred. Return them to the pot.
  • Serve with mashed potatoes and loads of the gravy.