Portobello Mushroom Pizza

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish. Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick! Basic idea for portobello mushroom pizza The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process. Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt. Roast at 450 degrees for 10 to 15 minutes, until nice and tender. Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.

Portobello Mushroom Pizza

Portobello mushroom pizza sounds like mushrooms are the toppings, right? Well, meet the new best way to use portobellos on pizza: as the crust! There’s no veggie that’s not delicious with pizza on top, and mushrooms are no exception. These meaty giant fungi make the perfect personal pizza size for all your favorite toppings. Use the idea as a tasty gluten free dinner, or a fun side dish. Here’s how to pull off this trick!

Basic idea for portobello mushroom pizza

The concept of portobello mushroom pizza is very simple: roast the mushrooms, add the toppings, and bake until the cheese melts. But as with any recipe, there are a few helpful hints to keep in mind for the process.

  • Brush the portbello caps with oil and spices. Get them fully covered, then sprinkle with salt.
  • Roast at 450 degrees for 10 to 15 minutes, until nice and tender.
  • Drain of all excess water! This is the most important part of the process. Mushrooms are full of water, and release water as they bake. Discard all of the water to avoid watery pizza.
  • Top and bake again. Just a few more minutes in the oven is all they need: just to melt the cheese!
Portobello pizza

Key to the flavor: Pecorino Romano cheese

Here’s a tip we love to use for topping any type of pizza: use Pecorino Romano cheese! Pecorino Romano cheese is an aged Italian cheese that’s similar to Parmesan, but even saltier and more savory. Trust us: this will revolutionize your pizza! Put a few sprinkles on a portobello pizza and it’s gold.

What’s a Pecorino substitute? Parmesan cheese is pretty close, but doesn’t have quite the magic of Pecorino. If you do decide to use it, make sure to add another pinch of salt to the top of each pizza.

More topping ideas for portobello pizza

You can use any toppings you like on portobello mushroom pizza, of course! If you have 5 minutes, our Easy Pizza Sauce is incredible delicious. Then add whatever you like! This recipe is more of a concept than a strict guide to follow. A few topping ideas to try:

  • Pepperoni or Prosciutto
  • Artichoke hearts
  • Jarred bell peppers
  • Olives
  • Feta cheese
  • Herbs like basil, oregano or thyme

Toppings to avoid? Because portobellos do have extra moisture, avoid watery toppings like fresh mozzarella cheese or burrata.

Portobello mushroom pizza

How to serve a portobello mushroom pizza

Last important thing to note: this portobello mushroom pizza is not quite a meal in itself. Whatever way you serve it, a mushroom is not nearly as filling as a traditional pizza crust. So if you’re serving this as a main dish, make sure to add some hearty, filling side dishes. You also can serve the pizzas as a side dish. Here are some ideas for ways to serve portobello pizza as a main:

More portobello recipes

Not sure about you, but we’re a little obsessed with the meaty, succulent portobello mushroom. This mighty fungus is pretty darn special. Here are a few more of our favorite portobello recipes for ideas to serve it:

Portobello pizza

This portobello pizza recipe is…

Vegetarian and gluten-free.

Print
Portobello Mushroom Pizza

Easy Portobello Mushroom Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 pizzas (4 as a side, 2 to 3 as a main)
  • Diet: Vegetarian

Description

This portobello mushroom pizza flips the typical pizza on its head! Use the mushroom as a crust for an easy dinner or side dish.


Ingredients

  • 6 medium portobello caps (about 10 to 12 ounces)
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups Easy Pizza Sauce
  • 1 to 1 1/2 cup mozzarella cheese
  • 1/3 cup Pecorino Romano cheese (highly recommended*)
  • Toppings: sliced Fresno peppers, fresh basil, other toppings as desired

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. 
  2. Clean the portobello mushrooms and remove the stems. Place the mushrooms on a parchment paper-lined baking sheet gill side up. In a small bowl, mix the olive oil with the oregano and garlic powder. Brush the tops and bottoms of the mushroom caps with the oil, adding a little more to the bowl of spices if it runs out. Sprinkle the kosher salt evenly divided among the mushroom caps.
  3. Place the baking sheet in the oven and roast the mushrooms for 10 to 15 minutes until tender. Once baked, drain the caps of all of the excess liquid (this step is important: otherwise the mushrooms are much too watery).
  4. Turn down the oven heat to 425 degrees Fahrenheit. Spread each cap with pizza sauce, then add mozzarella and Pecorino cheese, and desired toppings. Bake 6 to 8 minutes until the cheese is melted. Serve immediately.  

Notes

*Pecorino has the best savory, salty flavor. If you can’t find it, substitute Parmesan cheese but add a few more pinches salt. 

  • Category: Main dish
  • Method: Roasted
  • Cuisine: Pizza

Keywords: Portobello mushroom pizza, Portobello pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Tomato Basil Gnocchi

This tomato basil sheet pan gnocchi recipe is so easy: there’s no boiling required! Bake it up with pesto and prepare to be amazed. Did you know one of the easiest ways to cook gnocchi is…baked on a sheet pan? Nope, no boiling a big pot of water involved! Throw them onto a sheet pan, top with pesto and add veggies, and throw them in the oven. They bake up to a deliciously crispy on the outside, gooey on the inside texture that’s ultra delicious and so so easy. We’ve been wanting to try this method forever, so we jumped on it when Jessica Merchant offered to let us share a recipe from her brilliant new book, Everyday Dinners. This recipe is perfect for summer and totally customizable for any season. Come experience the magic! What you need for this gnocchi recipe Gnocchi (say it like NYOW-kee) is Italian pasta dumplings made with potatoes, egg and flour. For this recipe, we’ll be using store-bought gnocchi, easy to find at your local grocery. Sheet pan gnocchi is a dream, because instead of boiling it all you have to do is pop it on a baking sheet! There are many variations on […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This tomato basil sheet pan gnocchi recipe is so easy: there’s no boiling required! Bake it up with pesto and prepare to be amazed.

Gnocchi recipe

Did you know one of the easiest ways to cook gnocchi is…baked on a sheet pan? Nope, no boiling a big pot of water involved! Throw them onto a sheet pan, top with pesto and add veggies, and throw them in the oven. They bake up to a deliciously crispy on the outside, gooey on the inside texture that’s ultra delicious and so so easy. We’ve been wanting to try this method forever, so we jumped on it when Jessica Merchant offered to let us share a recipe from her brilliant new book, Everyday Dinners. This recipe is perfect for summer and totally customizable for any season. Come experience the magic!

What you need for this gnocchi recipe

Gnocchi (say it like NYOW-kee) is Italian pasta dumplings made with potatoes, egg and flour. For this recipe, we’ll be using store-bought gnocchi, easy to find at your local grocery. Sheet pan gnocchi is a dream, because instead of boiling it all you have to do is pop it on a baking sheet! There are many variations on the concept of baking gnocchi on a sheet pan: Jessica has a few seasonal variations in Everyday Dinners. Here’s what you’ll need for this simple summery version:

  • Packaged uncooked gnocchi: use your favorite brand! Look for gluten-free if desired. See more below!
  • Cherry or grape tomatoes: Use all the best summer produce, or great grocery tomatoes (hydroponic have good flavor)
  • Fresh basil: A must!
  • Basil pesto: Find your favorite purchased brand or make homemade pesto
  • Spices: Garlic powder oregano, basil, red pepper flakes, salt and pepper
  • Parmesan cheese: For topping!
Everyday Dinners
Keep reading for more about Everyday Dinners — recipe excerpted from the book with permission from Jessica Merchant

How to works: throw it all on a sheet pan!

Standard Italian gnocchi is typically boiled, then warmed in a skillet with a sauce or added to sautéed veggies. This sheet pan gnocchi is a brilliant concept where you simply throw the uncooked gnocchi onto the sheet pan with veggies and seasonings. Here’s what to note:

  • Throw it on uncooked: right from the package. It feels strange the first time, but the steam from the veggies and oven cooks the gnocchi right up!
  • It comes out soft with crisp edges. The texture comes out beautifully crisp on the outside and cooked through. Don’t expect it to be as soft and doughy as boiled gnocchi. It’s like a whole new version of itself!
  • Leftovers need to be re-warmed. This gnocchi recipe is best right from the oven, but you can save leftovers refrigerated. Just note that they become hard in the fridge (vs boiled gnocchi that stay doughy). You’ll need to re-warm leftovers before enjoying them!
Gnocchi recipe

Types of gnocchi to use in this recipe

You can use most types of gnocchi that you find at the store for this recipe. Here are some notes on what to use:

  • Potato gnocchi: Use any brand: we like DeLallo (in fact, DeLallo taught us to make potato gnocchi once!)
  • Gluten free gnocchi: Several brands also offer gluten-free gnocchi
  • Cauliflower gnocchi: You can use the massively popular Trader Joe’s cauliflower gnocchi too! See the notes in the recipe below (thanks, Jessica!)
  • Homemade gnocchi: Don’t use homemade gnocchi in this recipe: the texture won’t hold up in the oven. Use the traditional boiling method for those!
Gnocchi recipe

About the book: Everyday Dinners by Jessica Merchant!

This gnocchi recipe and the sheet pan technique comes straight from Jessica Merchant’s delightful new book, Everyday Dinners. The subtitle is “Real-life recipes to set your family up for a week of success,” and my, does it deliver on that promise! This book is one of those where you look at each page and think…I want to make that! And that. And that!

Jessica is a mastermind in the kitchen: mom of two, author of the website How Sweet Eats and overall incredible human. The book is super practical yet full of fresh, inventive flavors. Some recipes we’ve got our eye on: Crispy Orange Cauliflower with Coconut Rice, Burrata Baked Ziti (I mean, burrata!), and Smashed Chili Sweet Potatoes. Congrats to Jessica on an incredible collection of beautiful, creative recipes!

Variations on this gnocchi recipe

There are so many variations on this gnocchi recipe! You can add other types of veggies that cook in 20 to 25 minutes. Just be careful to not crowd the pan: otherwise it may take a little longer to cook! If you’re adding to this recipe, also make sure to increase the seasonings accordingly. Here are some ideas for other veggies that would work well:

  • 1 or 2 bell peppers
  • 1 small zucchini
  • 1 small yellow squash
  • 2 cups broccoli florets (cut small)
  • Sliced onions

When it comes out of the oven, you can also add lots of other fresh herbs: like thyme, oregano, basil, chives, or dill. What would you add to this dish?

Gnocchi recipe

Make it vegan / plant-based!

Last note — you can make this gnocchi recipe vegan or plant-based! Here’s what to do:

  • Make sure the gnocchi is vegan. Some brands’ potato gnocchi is already vegan (like DeLallo). Others sell vegan gnocchi.
  • Make vegan pesto. Our Vegan Pesto recipe is to die for!
  • Omit the Parmesan cheese. Make sure everything is salted well, and you don’t need it!

This gnocchi recipe is…

Vegetarian. For vegan and gluten free, see the notes in the recipe.

Print
Gnocchi recipe

Tomato Basil Gnocchi


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutese
  • Cook Time: 20 minutes
  • Total Time: 35 minute
  • Yield: 2 or 3 as a meal, 4 as a side
  • Diet: Vegetarian

Description

This tomato basil sheet pan gnocchi recipe is so easy: there’s no boiling required! Bake it up with pesto and prepare to be amazed.


Ingredients

  • 1 16-ounce package uncooked potato gnocchi (vegan or gluten free as desired, or cauliflower gnocchi*)
  • 1 pint grape or cherry tomatoes, cut in half
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup basil pesto (use Vegan Pesto for vegan)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 pinch crushed red pepper flakes
  • 1/4 cup freshly shaved Parmesan cheese, for topping (omit for vegan)
  • 1 handful torn or chopped basil leaves, for topping

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Spray a baking sheet with non-stick spray or line it with parchment paper. 
  2. SPread the gnocchi and tomatoes out on the prepared baking sheet in a single layer. Drizzle with the olive oil and toss. Spoon on the pesto and toss until everything is coated. Sprinkle with the garlic powder, salt, pepper, oregano, dried basil, and red pepper flakes and toss well to combine everything. Make sure everything, especially the gnocchi, is seasoned well. 
  3. Roast for 20 to 25 minutes until the gnocchi is tender, tossing once during the cook time. 
  4. Serve the gnocchi immediately. Sprinkle with the Parmesan, additional red pepper flakes, and fresh basil. (As a note, any leftover gnocchi becomes hard in the fridge; you’ll want to reheat it again before eating leftovers.)

Notes

*Look for vegan or gluten-free gnocchi for those diets (some brands are already vegan). You can also make this using Trader Joe’s cauliflower gnocchi. Use them right from the freezer, and make sure the gnocchi are not clumped together. Roast about 25 to 30 minutes, and note the outsides might not get as crisp as the standard potato gnocchi.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian inspired

Keywords: Gnocchi recipe, gnocchi, sheet pan gnocchi

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quick Shrimp Stir Fry

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce. Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!) Ingredients in this shrimp stir fry This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!). Shrimp, fresh or frozen Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems Bell peppers: peppers are quick to cook and pack in the nutrients Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.

Shrimp Stir Fry

Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!)

Ingredients in this shrimp stir fry

This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!).

  • Shrimp, fresh or frozen
  • Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems
  • Bell peppers: peppers are quick to cook and pack in the nutrients
  • Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type of mushroom, like portobello, cremini, oyster, or maitake
  • Green onions: quick to cook and add a fresh flavor
  • Ginger (optional): fresh ginger root adds big flavor if you have it
Shrimp stir fry

More veggie ideas!

There are lots more veggies you can add to customize this shrimp stir fry. All you need to know is the relative cook time. But important: don’t overstuff your pan! More veggies is not necessarily better. Using too many makes them stack on each other and steam instead of stir fry, resulting in soggy veggies. You’ll want to use your largest skillet and approximately 6 to 8 cups of vegetables. Here are a few ideas for more veggies:

What shrimp to buy

There are lots of options at the store when it comes to shrimp! When you’re shopping for this shrimp stir fry, here are a few things to keep in mind:

  • Wild caught. Always opt for wild caught if you can afford it. It’s the most sustainable!
  • Find medium shrimp (or large). Medium shrimp is our favorite, because it’s bite-sized and distributes well with the veggies. Large works too! Medium is labeled as 41 to 50 count, and Large as 31 to 40 count (this indicates how many shrimp there are per pound).
  • Use tail on or peeled. Tail on looks nice, but you do have to remove the tails with your hands as you eat them! Peeled is nice, especially when serving kids.
  • Fresh or frozen. Both have essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
Shrimp stir fry

The stir fry sauce

This shrimp stir fry sauce is customizable to work for any stir fry! We made it first with our Tofu Stir Fry, then realized it would be delicious with just about any protein. Use this sauce for any stir fry that’s intended for 4 servings and 1 pound of protein, be it chicken, tofu, steak or shrimp. You can also make the sauce in advance: whip it up and store in a covered jar or container until you’re ready to cook. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder

How to serve shrimp stir fry

Once you’ve whipped up this shrimp stir fry: how to serve it? Of course, you can add rice and call it a day. But here are a few more options for serving suggestions and side dishes to make it a complete meal.

Shrimp stir fry recipe

A few nutrition notes

Lastly, a few notes on nutrition! This shrimp stir fry is big on both flavor and nutrients! We like to design meals that add a big nutritional punch using our favorite go-to veggies. Here’s what to note:

  • Bell peppers are packed with vitamin C: 1 medium red bell pepper provides 169% of your daily vitamin C. So using two peppers in this recipe knocks this vitamin off the charts (source).
  • Broccoli is full of fiber and Vitamin C. 1 cup of raw broccoli has 2.3 grams of fiber (source) and 140% of your daily vitamin (source). This recipe uses about 4 cups.
  • You also get all the benefits of mushrooms, like anti-oxidants and Vitamin B (source).

This shrimp stir fry recipe is…

Gluten-free, dairy-free, and pescatarian.

Print
Shrimp Stir Fry

Shrimp Stir Fry (25 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.


Ingredients

For the shrimp stir fry

  • 3 tablespoons sesame oil
  • 1 pound shrimp, deveined and shelled (or tail on), wild caught if possible
  • 1 pound broccoli or broccolini (stem on), about 4 cups
  • 2 bell peppers, any color
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon minced ginger, optional

For the stir fry sauce

  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon yellow or white miso
  • 2 teaspoons cornstarch (or arrowroot powder)
  • 1/4 teaspoon garlic powder

Instructions

  1. Thaw the shrimp, if frozen.
  2. Chop the veggies: Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on). 
  3. Make the stir fry sauce: Whisk together all ingredients until a smooth sauce forms.
  4. Cook the vegetables: In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.
  5. Cook the shrimp: Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp and green onions. Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Asian inspired

Keywords: Shrimp stir fry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Hearty Hashbrown Breakfast Casserole

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well. Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole! The elements in this hashbrown breakfast casserole Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need: Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.

Hashbrown breakfast casserole

Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole!

The elements in this hashbrown breakfast casserole

Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need:

  • Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them in right from frozen!
  • Eggs: 1 dozen makes it a super filling recipe for a crowd
  • Sour cream adds just the right richness
  • Milk
  • Shredded cheddar cheese
  • Green onions
  • Red bell pepper
  • Spices: Chili powder, garlic powder, cumin, salt

You don’t even need to saute the veggies! Just throw everything in a 9 x 13″ pan and bake it up. (Of course, whisk the eggs first.) It’s seriously simple. Jump down to the recipe for all the info!

Breakfast casserole recipe

Frozen hashbrowns are easy, or use potatoes

This hashbrown breakfast casserole uses the magic of frozen hashbrowns to make a quick casserole in no time. There’s actually nothing processed about frozen hash browns: they’re simply potatoes! However, some hash brown brands can include extra flours or fillers. Check the package ingredients to make sure!

If you’d like, you can also use potatoes! Use 1 pound of russet potatoes, which is the perfect type for hashbrowns. In the recipe below, we’ve included instructions on how to quick soak them so they’re the consistency of frozen hashbrowns, like in our Homemade Hash Brown recipe. See below for more!

How long does hashbrown breakfast casserole last

This breakfast casserole is super unfussy. To put it together, all you have to do is dump and stir: then bake for 50 to 55 minutes. The best part? Leftovers last for days. The pan makes enough for 8 servings, so we always make it for our family then refrigerate the leftovers.

  • Leftovers are good for 5 days, refrigerated.
  • To serve, you can eat cold, room temperature, or warmed in a 350 degree oven.
Hashbrown breakfast casserole

It’s a vegetarian breakfast casserole, too!

Many breakfast casserole recipes have sausage. This one skips the meat, so it’s a vegetarian breakfast that works for various eaters! The flavor is so savory and delicious, you don’t need the meat. It’s also free of gluten, so it’s a nice gluten free breakfast option, too.

What to serve with hashbrown breakfast casserole

Whether you’re serving it as a vegetarian breakfast, brunch, or dinner, there are lots of great ways to accessorize this into a meal! Here’s what we’d pair with it:

Breakfast casserole

This hashbrown breakfast casserole is…

Vegetarian and gluten-free.

Print
Hashbrown breakfast casserole

Hearty Hashbrown Breakfast Casserole


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.


Ingredients

  • 2 green onions
  • 1 small red bell pepper
  • 16 ounces frozen hash browns*
  • 8 ounces (2 cups) shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 3/4 teaspoons kosher salt, divided
  • 12 eggs
  • 1 cup milk
  • 1/2 cup sour cream, plus more to serve
  • Salsa, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
  2. Finely dice the bell pepper. Thinly slice the green onions.
  3. Add the frozen hash browns, chopped pepper and green onion, and shredded cheese to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 1/4 teaspoons kosher salt over the veggie mix and stir to combine.
  4. In large bowl, whisk the eggs. Then whisk in the milk, sour cream and the remaining 1/2 teaspoon kosher salt until fully combined (small dots of sour cream are ok). Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.
  5. Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed. 

Notes

*Or, use 2 medium russet potatoes (1 pound). Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Hashbrown breakfast casserole

More vegetarian breakfast ideas

This vegetarian breakfast casserole is a fantastic option for a meatless brunch! Here are a few other great meatless ideas:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Pecan Crusted Salmon

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests. Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this Pecan Crusted Salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese. The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose! (And keep reading for a custom side dish that pairs beautifully.) What you’ll need for pecan crusted salmon Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need: Salmon (wild caught if possible, see below) Dijon mustard Honey Pecans Italian panko (see more below) Grated […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.

Pecan Crusted Salmon

Here’s a meal that consistently makes everyone who takes a bite say Wow. Try this Pecan Crusted Salmon! It has an air of restaurant-style fancy, but it’s quick and easy to whip up on a weeknight. It takes basic salmon to the next level, coating it in a crunchy topping of nuts, seasoned breadcrumbs, and Parmesan cheese. The flavors are elevated enough for dinner guests, but also tasty enough for kids to shovel in bites. Pull it out for dinner guests or an easy weeknight meal…you choose! (And keep reading for a custom side dish that pairs beautifully.)

What you’ll need for pecan crusted salmon

Aside from the fish, all the other ingredients in this pecan crusted salmon are pantry ingredients! That makes this preparation great for if you’re looking for a great way to cook salmon but don’t want to think too hard. Once you’ve bought the Italian panko, you can keep it on hand for months. Here’s what you’ll need:

  • Salmon (wild caught if possible, see below)
  • Dijon mustard
  • Honey
  • Pecans
  • Italian panko (see more below)
  • Grated Parmesan cheese (that’s the kind that’s the texture of sand, not shredded)
  • Salt and pepper
Pecan crusted salmon

What salmon to look for

The number one most important part of a salmon recipe? The quality of the salmon. Try to find the best quality salmon you can afford. Here are a few tips on locating a great piece of salmon:

  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
  • Fresh salmon is best. You can find decent frozen salmon. But for the very best salmon, buy it fresh from your local seafood counter.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Try to avoid Atlantic salmon as it is typically farmed salmon.

Italian style Panko, and a substitute

A key to this recipe? Italian-style Panko. Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. Italian panko is panko with herbs and salt added. You can also use breadcrumbs or Italian breadcrumbs here, but we like how panko give it just the right crunch. You should be able to find panko easily at your local grocery store. If you can’t find the Italian-style panko, you can do the following:

  • Use regular panko and add salt and Italian seasonings. Mix the 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil)
  • Or look for Italian or plain breadcrumbs instead, or make your own breadcrumbs! For plain breadcrumbs, use the seasoning recommendations for panko above.
Pecan crusted salmon

Make it gluten-free

Panko is made from bread, so how to make this recipe gluten-free? Look for gluten-free panko or breadcrumbs in stores or online to make this a gluten free recipe. You can also omit the breadcrumbs, but keep in mind the topping will be less delightfully crunchy (but still delicious).

How to store pecans

Another key to this recipe: the pecans! The nuts are great for adding a bit of protein and crunch to the top of the salmon. We like to buy a nice big bag of pecans…but did you know it’s not best to store them in your pantry? Here’s how to keep them fresh longer:

  • Store pecans in the refrigerator for up to 6 months! Most people think of storing nuts in their pantry. But pecans stay freshest in your refrigerator! We place them in our cheese drawer.
  • Store pecans frozen for up to 2 years. Did you know you can freeze pecans? This extends the life for years. They thaw quickly when you remove them!
Arugula Goat Cheese Salad

A great side dish to pair with pecan crusted salmon!

For this pecan crusted salmon, we decided to create a custom side dish to go alongside! Readers often tell us it’s hard to find side dishes that are easy enough to make, fit with the vibe, and fill in the needed nutrients. Here’s one we developed to fit with this recipe: Arugula Goat Cheese Salad! Here’s more about it:

  • Start with a few handfuls baby arugula, fluffy leafy greens. Make sure to buy baby, not standard arugula (which is very bitter). You can also substitute spinach or mixed greens.
  • Drizzle it with this Creamy Balsamic Dressing, which has the best tangy sweet flavor.
  • Top with goat cheese crumbles, sliced shallot, apples, and pecans. It’s simple, but the flavors are tight and it tastes incredible.

Other side dishes to pair

Just a salad and pecan crusted salmon might need a little filling out as a full meal. So here are a few other quick side dishes to consider!

This pecan crusted salmon recipe is…

Pescatarian and gluten-free (with gluten-free panko).

Print
Pecan Crusted Salmon

Pecan Crusted Salmon


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This pecan crusted salmon is fast and easy, with a deliciously crunchy topping! Make it to impress on weeknights or for dinner guests.


Ingredients

  • 1 pound salmon fillet or fillets, skin on (wild caught if possible)
  • 3/4 teaspoon kosher salt
  • Fresh ground black pepper
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 tablespoons honey or maple syrup
  • 1/4 cup finely chopped pecans
  • 2 tablespoons Italian panko (or Italian breadcrumbs; gluten-free if desired)*
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. 
  2. Bring the salmon to room temperature and pat it dry. Season the salmon with the salt and pepper. In a small bowl, mix the Dijon mustard and honey, then brush it on to the fish in an even layer. 
  3. In another small bowl, mix together the finely chopped pecans, Italian panko, and Parmesan cheese. Sprinkle the pistachio mixture on top of the fish.
  4. Bake for 10 to 15 minutes until the salmon flakes with a fork; the internal temperature should be between 125 to 130 degrees Fahrenheit in the center. Serve immediately. 

Notes

*We recommend Italian panko or Italian breadcrumbs because they’re already seasoned. Panko is best since it’s the lightest and crunchiest. If all you can find is regular panko, mix 2 tablespoons panko with 1 pinch kosher salt and 1/2 teaspoon Italian seasoning (or 1/4 teaspoon each dried oregano and dried basil). 

  • Category: Main dish
  • Method: Baked
  • Cuisine: Seafood

Keywords: Pecan crusted salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Mushroom Pasta with Parmesan

You won’t want to stop eating this mushroom pasta recipe! Its savory, buttery flavor pops with garlic, lemon, and Parmesan. Calling all mushroom lovers! Here’s the meal for you: this Mushroom Pasta with Garlic Butter Sauce! It’s creamy and savory, harnessing the power of lemon, butter and Parmesan cheese. It makes the most of the intense umami of mushrooms: one of the most powerful ingredients in all of cooking. This dish has just the right proportion of ‘shrooms to pasta, so that each bite has a generous pop of flavor. We couldn’t stop shoveling in bites. In fact, our 4 year old told us he wanted to eat it forever (the best compliment). 3 elements to this mushroom pasta recipe This mushroom pasta combines three elements to get the very best, mushroom-studded pasta recipe you can find! Here are the essentials: Short cut pasta: Long noodles look lovely, they can clump together and make it hard to get bites mushrooms. Short cut is your best bet here. We used casarecce pasta, which has a lovely twisted shape. Other options: penne, rigatoni, bowties, orecchiette, and gigli. Sauteed mushrooms: This riff on our sauteed mushrooms brings peak flavor! Baby bella or cremini […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

You won’t want to stop eating this mushroom pasta recipe! Its savory, buttery flavor pops with garlic, lemon, and Parmesan.

Mushroom pasta

Calling all mushroom lovers! Here’s the meal for you: this Mushroom Pasta with Garlic Butter Sauce! It’s creamy and savory, harnessing the power of lemon, butter and Parmesan cheese. It makes the most of the intense umami of mushrooms: one of the most powerful ingredients in all of cooking. This dish has just the right proportion of ‘shrooms to pasta, so that each bite has a generous pop of flavor. We couldn’t stop shoveling in bites. In fact, our 4 year old told us he wanted to eat it forever (the best compliment).

3 elements to this mushroom pasta recipe

This mushroom pasta combines three elements to get the very best, mushroom-studded pasta recipe you can find! Here are the essentials:

  • Short cut pasta: Long noodles look lovely, they can clump together and make it hard to get bites mushrooms. Short cut is your best bet here. We used casarecce pasta, which has a lovely twisted shape. Other options: penne, rigatoni, bowties, orecchiette, and gigli.
  • Sauteed mushrooms: This riff on our sauteed mushrooms brings peak flavor! Baby bella or cremini mushrooms have great flavor, but you can use other types too (see below). We also threw in a few breadcrumbs to add texture.
  • Garlic butter sauce: All you need is olive oil, butter and garlic to make a killer sauce. Add grated Parmesan cheese at the end and bam! You’ve got an incredible simple pasta sauce that pairs perfectly with these ‘shrooms.
Mushroom pasta

Best types of mushrooms for pasta

What are the best mushrooms for pasta? Some of our favorites are the standards, but there are lots of more unique varieties to try as well. A mix of mushrooms makes for an even more interesting pasta! Here are our top types of mushrooms to pair with pasta:

  • Baby bella (cremini): Baby bella, aka cremini mushrooms, are a younger version of the portobello; they have a savory, meaty flavor and a lovely shape. They’re one of our top choices for mushroom recipes.
  • Portobello: You can go super-meaty with slices of portobello mushrooms.
  • White button mushrooms: Button mushrooms are younger versions of the baby bella; they have less robust flavor, but work if it’s all you can find.
  • Shiitake: Shiitakes are great for mixing in for texture and have a super meaty flavor. Make sure to remove the tough stems before you use them.
  • Oyster: Oyster mushrooms also add great texture in a mix of mushrooms.
  • Maitake: Maitake or Hen of the woods mushrooms have a peppery flavor and feathery texture that works well in a mix.

How to cook pasta to al dente

The key to this mushroom pasta recipe? Cook the pasta to al dente. Al dente means “to the bite” in Italian: it’s pasta that’s cooked until it’s perfectly tender but with a firm center. Over-cook your pasta and it’s not only rubbery: it actually has less nutrients and makes you less full. Here are a few tips on how to cook pasta perfectly:

  • Check before the package instructions indicate. Most pasta packages have timing that results in overcooked pasta. Start tasting the pasta a few minutes before the package indicates.
  • Taste often! You want to catch it right when there’s a small white fleck at the core, or just when it disappears.
  • Move quickly! Pasta can go from al dente to overcooked in a matter of seconds.
Mushroom pasta

Variation: Creamy mushroom pasta

Love creamy mushroom pasta instead? You can easily make this pasta creamy using our favorite trick: goat cheese! Crumble in up to 4 ounces soft goat cheese (chervre) at the end of the recipe. It combines with the butter sauce and forms a creamy sauce that perfectly coats the pasta. You could also make our Creamy White Sauce instead of the garlic butter sauce.

A note on portion size

This mushroom pasta recipe is for half pound of pasta. Depending on you and your family, this makes about 4 modest sized servings. But if you’ve got big eaters, you may want to increase the amount of pasta. Or, you may want to just make sure you have a few filling side dishes to go with it.

We served this with a few side dishes and it served 2 adults and 1 child. But if you’re serving it as your only vegetarian protein or for teenagers, you might want to make double the recipe and go for 1 pound.

Mushroom pasta

Make it a meal: sides for mushroom pasta

How to make this mushroom pasta recipe into a filling meal? You’ll want to find side dishes that are veggie-filled to infuse fiber and vitamins, and protein-packed sides to make the meal more filling. Here are a few ideas:

This mushroom pasta recipe is…

Vegetarian. For gluten-free, use gluten free pasta.

Print

Mushroom Pasta with Parmesan


1 Star2 Stars3 Stars4 Stars5 Stars (11 votes, average: 4.36 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 modest servings
  • Diet: Vegetarian

Description

This mushroom pasta recipe is all about savory, buttery, creamy flavor! Mushrooms pair perfectly with garlic, lemon, and Parmesan. 


Ingredients

  • 8 ounces* short pasta, like penne, rigatoni, or casarecce, plus saved pasta water
  • 16 ounces baby bella (cremini) mushrooms (or a mix of other types)
  • 1/2 small sweet onion or yellow onion
  • 4 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3 tablespoons salted butter, divided
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons Italian breadcrumbs or panko (optional)
  • 4 garlic cloves
  • 1/4 teaspoon red pepper flakes (or sliced fresno pepper)
  • 1/4 cup grated Parmesan cheese
  • Creamy variation: 3 to 4 ounces soft crumbled goat cheese

Instructions

  1. Cook the pasta (and save the pasta water!): Bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. The pasta should also taste salty from the salted water. Drain the pasta and save out 1/2 cup pasta water (you’ll likely only need a few tablespoons).
  2. Meanwhile, start the mushrooms: Clean the mushrooms, then slice them. Thinly slice the onion. In a skillet, heat 2 tablespoons olive oil over medium high heat. Add the onion and sauté for 2 minutes. Then mushrooms and cook for 2 minutes, stirring often. Add 1/2 teaspoon kosher salt and cook another 3 to 4 minutes, stirring occasionally, until most of the liquid is cooked out and the mushrooms are tender (taste to assess doneness). Add 1 tablespoon butter and lemon juice and increase heat to high. Cook 2 minutes until the edges of mushrooms are golden brown. Taste and add a few more pinches of salt until the flavor pops. Stir in the Italian breadcrumbs or panko and remove the mushrooms to a bowl. 
  3. Make the garlic butter sauce: Mince the garlic. In the same skillet, heat 2 tablespoons olive oil and 2 tablespoons butter over medium low heat. Add the garlic and red pepper and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns.
  4. Serve: Toss with the pasta, grated Parmesan cheese, the remaining 1/4 teaspoon kosher salt, and just enough pasta water until saucy (we used 2 to 3 tablespoons pasta water). Taste again and add a few more pinches of salt if desired. If using, stir in the soft crumbled goat cheese at the end until it makes a creamy sauce. Enjoy warm. 

Notes

*Double this amount for a larger, more filling plate of pasta. Or, complete your meal with a filling vegetable side dish or salad.

  • Category: Main dish or side dish
  • Method: Stovetop
  • Cuisine: Pasta

Keywords: Mushroom pasta, mushroom pasta recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Quesadillas in the Oven!

These baked quesadillas in oven are easy to make on a sheet pan and have the best crispy exterior! Game changer, right here. Want to make quesadillas for a crowd, but don’t want to hover over the stove while making them to order? Enter: quesadillas in the oven! This recipe makes the humble solo meal into a delicious dinner, resulting in a big batch all at once on a sheet pan. All the quesadillas are done at the same time, and they come out with a beautifully crispy exterior. In fact, it feels like a whole new version of this classic: like Quesadillas 2.0. Here’s how to whip up a pan of baked sheet pan quesadillas that are so good, everyone will be begging for more. (Everyone around our table was: true story!) How to make quesadillas in the oven You can use this method to make any type of quesadilla in the oven: fillings are up to you! (Though we’ve shared our favorite filling below with smoked mozzarella…so good!) Here are the basic steps for how to make baked quesadillas instead of using a skillet: Preheat the oven to 425 degrees. Brush a baking sheet with olive oil. Place […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These baked quesadillas in oven are easy to make on a sheet pan and have the best crispy exterior! Game changer, right here.

Quesadilla in oven

Want to make quesadillas for a crowd, but don’t want to hover over the stove while making them to order? Enter: quesadillas in the oven! This recipe makes the humble solo meal into a delicious dinner, resulting in a big batch all at once on a sheet pan. All the quesadillas are done at the same time, and they come out with a beautifully crispy exterior. In fact, it feels like a whole new version of this classic: like Quesadillas 2.0. Here’s how to whip up a pan of baked sheet pan quesadillas that are so good, everyone will be begging for more. (Everyone around our table was: true story!)

How to make quesadillas in the oven

You can use this method to make any type of quesadilla in the oven: fillings are up to you! (Though we’ve shared our favorite filling below with smoked mozzarella…so good!) Here are the basic steps for how to make baked quesadillas instead of using a skillet:

  • Preheat the oven to 425 degrees.
  • Brush a baking sheet with olive oil. Place tortillas on the sheet (rub them in a bit so they get coated with oil).
  • Add toppings, taking care not to overfill!
  • Fold over the quesadilla into a half-circle. (This makes it easier to flip.)
  • Bake 8 minutes, then flip and bake 6 to 7 minutes more until golden brown. Cut into pieces and serve immediately.
Baked quesadilla

Fillings for baked quesadillas

The key to baked quesadillas: don’t overfill them! The quantities in our recipe below seem small, but trust us: they’re more than enough. You don’t want to deal with fillings falling out all over the sheet pan. Here’s what we used for these quesadillas in the oven, which we think was pretty perfect:

  • Smoked mozzarella cheese: the flavor key! It makes this vegetarian quesadilla taste incredible
  • Cheddar cheese
  • Black beans with spices like cumin, onion powder, garlic powder
  • Green onion
  • Pico de gallo

This filling was just the right combination of flavors and tasted like a restaurant-style quesadilla (if we do say so ourselves.) Everyone around the table couldn’t stop eating them. Suffice it to say these disappeared very quickly!

Other filling ideas!

What other fillings to use for sheet pan quesadillas in the oven? There are too many ideas to count, so we’ve curated a few of our favorites:

Baked quesadilla

Sides to serve with sheet pan quesadillas in the oven

How to make these quesadillas in the oven into a filling healthy dinner recipe? Here are a few of our favorite ways to accessorize it:

More easy sheet pan dinners

These sheet pan quesadillas are a fun way to make a quick and easy dinner: throw everything on a sheet pan and use the bake time to clean up and make your side dishes. Here are a few more easy sheet pan dinners we love for weeknights:

This quesadilla in the oven recipe is…

Vegetarian. For gluten-free, use grain free tortillas.

Print

Quesadillas in the Oven!


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 (8 half quesadillas)
  • Diet: Vegetarian

Description

These baked quesadillas in the oven are easy to make on a sheet pan and have the best crispy exterior! Game changer, right here.


Ingredients

  • 1/2 cup canned black beans, drained and rinsed
  • 1 drizzle olive oil
  • 1/4 teaspoon each cumin, garlic powder, onion powder, and kosher salt
  • 1 large or 2 small green onions
  • 1 cup shredded cheddar cheese
  • 1 cup smoked mozzarella cheese
  • 1/2 cup pico de gallo
  • 8 6” tortillas (flour or corn)
  • For topping: Guacamole, sour cream, salsa, cilantro

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Drain the rinse the beans, then mix them with the olive oil and seasonings. Thinly slice the green onion
  3. Brush a baking sheet with a bit of olive oil. Place the tortillas on the sheet and rub them to coat them in olive oil. 
  4. On each tortilla, place 2 tablespoons cheddar cheese, 1 tablespoon seasoned beans, 1 tablespoon green onion, 2 tablespoons smoked mozzarella, 1 tablespoon pico de gallo, and 1 pinch kosher salt. If desired, add a drizzle of hot sauce. Fold over the tortilla into a half circle (this makes it easy to flip, instead of making full quesadillas with 2 tortillas). Complete for each tortilla, then brush the tops with oil. 
  5. Bake 8 minutes. Then flip and bake 6 to 7 minutes more until browned and crisp on the outside. Cut into 3 wedges each with a pizza cutter. Serve topped with cilantro and sour cream, and with guacamole and extra pico de gallo for dipping.
  • Category: Main Dish
  • Method: Baked
  • Cuisine: Mexican inspired

Keywords: Quesadilla in oven, Baked quesadillas, how to make quesadillas in oven, sheet pan quesadillas

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Shrimp Bowl with Cilantro Lime Rice

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing. Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection. Ingredients in this shrimp bowl recipe It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl: Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating. Cilantro lime rice: This bowl features our […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.

Shrimp Bowl

Here’s an irresistible recipe you’ll want to make again and again…this Shrimp Rice Bowl! It got 5 stars in our house. Of course, that’s an unofficial poll judging by how quickly it disappeared! Mix up a batch of cilantro lime rice, then top it with tender shrimp and a black bean and corn salad. This best part is a creamy, zingy chipotle ranch dressing that covers it all in deliciousness. (Yep, that’s the technical term.) This is one of our favorite bowl meals we’ve made in a while. And while it’s basic, every element is seasoned to perfection.

Ingredients in this shrimp bowl recipe

It has several components, but you should be able to finish this healthy dinner recipe in 30 minutes or less. Here’s the breakdown of the elements in this shrimp rice bowl:

  • Shrimp: You can bake, broil, or sauté the shrimp for this recipe! See below to determine your favorite method. We like using tail-on shrimp for the look, but you can use peeled for easier eating.
  • Cilantro lime rice: This bowl features our favorite cilantro lime rice: and it really does step up the recipe vs plain rice!
  • Black bean and corn salad: Here’s a fun trick: mix black beans, corn, and pico de gallo and it becomes and impromptu salad!
  • Chipotle ranch dressing: This healthy chipotle ranch is so easy to make, and you’ll want to drizzle it on everything! It’s got yogurt, mayo, and adobo sauce (see below).
Shrimp bowl recipe

Baked vs broiled vs sauteed shrimp!

There are a few different methods you can use for the shrimp here! Here are the pros and cons of each:

  • Baked shrimp: This method is easy and hands off! Pop the shrimp in the oven and cook 4 to 6 minutes. The only con? You have to preheat the oven.
  • Broiled shrimp: Even easier! It’s even quicker to broil shrimp, and you don’t have to preheat. The con? You’ll have to keep an eye on it in the last few minutes.
  • Sauteed shrimp: Super simple and quick: the fastest method for cooking shrimp! It also comes out more browned than the other methods. The con? You have to be hands-on the entire cooking time, and be good at quickly flipping the shrimp. Be careful not to overcook!

The type of shrimp to buy

There are lots of option at the store for shrimp, and it can get confusing! Here’s the type of shrimp we like to grab for this recipe:

  • Find medium or large shrimp. Medium shrimp is sometimes labeled 41 to 50 count, and Large is labeled as 31 to 40 count.
  • Use tail on or peeled. Tail on looks nice, but you do have to pull them off when eating. So use shelled if you like! Do not use shell on. If you accidentally buy shell on, remove it before cooking.
  • Fresh or frozen. Both are essentially the same freshness since most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
  • Wild caught. Look for wild caught: it’s the most sustainable!
Chipotle ranch dressing
You’ll want to use this chipotle ranch dressing on everything!

The shrimp bowl sauce: a healthy spin on ranch dressing!

Who doesn’t love ranch? For the drizzle for this healthy shrimp bowls recipe, we created a healthy spin on ranch that’s seriously delicious. Here’s what to know:

  • The dressing uses both mayonnaise and yogurt: the yogurt helps to cut down on calories but keeps it deliciously creamy.
  • It has only 38 calories per tablespoon, vs 73 calories in store bought! So we’d call that healthy version. It’s also gluten-free, keto and low carb.
  • You can customize the spice level! Use more adobo sauce if you love the heat, and less if you’re cooking for kids. What’s adobo sauce, you ask?

Using chipotle peppers in adobo sauce

The key ingredient to the chipotle ranch dressing? Adobo sauce. It adds a smoky nuance and complexity that is impossible to replicate! Here’s more about this special ingredient if you haven’t worked with it before:

  • Chipotle peppers in adobo sauce are easy to find at most grocery stores near the Mexican products. The can includes chipotle chiles: smoked and dried jalapeños that are rehydrated and canned, and adobo sauce, a purée of tomato, vinegar, garlic, and other spices.
  • Use only the sauce in this can! Use a spoon to work around the spicy peppers.
  • It’s not ultra spicy. Use 1 tablespoon for a mild ranch, and 2 to 2 1/2 tablespoons for a medium spicy ranch.
  • What to do with the leftovers? Refrigerate or freeze leftovers, and use it for more adobo sauce recipes, like tortilla soup, taco soup, fajitas, or enchilada sauce.
Shrimp rice bowl

Meal prep and storage for this shrimp bowl recipe

Can you make this shrimp bowl recipe ahead? How long do the components last for lunches and easy healthy dinners? Here’s what to know:

  • Cooked shrimp lasts 3 days in the refrigerator. So you can cook in advance and use for lunches and dinners throughout the week.
  • You can make the rice in advance, then reheat. But rice does become dried out in the refrigerator. To reheat it, place on the stovetop or in the microwave with a few tablespoons water. It will re-absorb the water and become moist again!
  • Make the dressing up to 1 week in advance. Then refrigerate! It will likely last even longer.

And that’s it! Let us know what you think of this shrimp bowl recipe in the comments below! Serve it up for healthy dinners or easy lunches throughout the week!

Cilantro lime rice
Cilantro lime rice is a tasty basic staple

This shrimp bowl recipe is…

Pescatarian and gluten-free. For dairy-free and vegan, substitute vegan mayonnaise for the yogurt or go to Chipotle Sauce.

Print
Shrimp Bowl

Shrimp Bowl with Cilantro Lime Rice


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This shrimp bowl recipe gets 5 stars! An easy lunch or dinner, it stars cilantro lime rice, black beans and chipotle ranch dressing.


Ingredients

For the shrimp bowl

  • 1 recipe Cilantro Lime Rice
  • 1 1/2 pounds medium shrimp, deveined (tail on or peeled)
  • 3 tablespoons olive oil
  • 3/4 teaspoon each kosher salt, smoked paprika, garlic powder, onion powder, and cumin
  • 1 can black beans
  • 1 15-ounce can corn
  • 1 cup pico de gallo 
  • For serving: avocado slices, cherry tomatoes (optional)

For the chipotle ranch dressing (or Chipotle Sauce for vegan)

  • 1/2 cup plain whole milk yogurt (or use mayo for dairy-free)*
  • 1/4 cup mayonnaise
  • 1 teaspoon apple cider vinegar
  • 1/2 each teaspoon each dried dill, garlic powder and onion powder
  • 1/4 each teaspoon each kosher salt and ground black pepper
  • 2 to 2 1/2 tablespoons adobo sauce from a can of chipotle chilis**

Instructions

  1. Start the rice: Start the Cilantro Lime Rice (open the rice recipe in a separate tab).
  2. Cook the shrimp: Thaw the shrimp, if using frozen. Preheat the oven to 400 degrees Fahrenheit or preheat the broiler (or you can sauté it: keep reading!). Pat the shrimp dry. Mix it in a bowl with the olive oil, salt and spices. Place the shrimp in an even layer on a baking sheet (lined with parchment paper, if you’re baking). Place the baking sheet in the oven and bake until juicy and opaque, about 4 to 6 minutes depending on the size of the shrimp. Or for broiling, broil for 3 to 6 minutes, until juicy and opaque, rotating the tray as necessary for even cooking. If you prefer, you can sauté the shrimp: In a large skillet, heat the butter on medium high heat. Add the shrimp and cook for 1 to 2 minutes per side until just opaque and cooked through, turning them with tongs.
  3. Make the beans and corn: Meanwhile, drain and rinse the beans. Drain the corn. In a medium bowl, mix the beans, corn, and pico de gallo with 1/2 teaspoon kosher salt
  4. Make the chipotle ranch dressing: Mix all ingredients in a medium bowl. 
  5. Serve: To serve, place the rice, black bean corn salad, and shrimp in a bowl. Add avocado and cherry tomatoes, if using. Drizzle with dressing and top with extra chopped cilantro (leftover from the rice). 

Notes

*Make sure the yogurt has a creamy consistency. Most yogurt brands we’ve used work, but we found one brand that was very runny which didn’t work well for salad dressing. You can also use Greek yogurt, but since it’s thicker, add water 1 teaspoon at a time until the dressing comes to a creamy consistency. 

**Customize to your heat level. For a mild version, use 1 tablespoon adobo sauce. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: Shrimp bowl

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

The Best Focaccia Pizza

Here’s how to make focaccia pizza! This recipe makes a deliciously thick crust for all your favorite toppings: ready in just a few hours. Oh hello, beautifully fluffy crust and melty cheese. Here’s a new style of pizza to add to your repertoire: focaccia pizza! This is the exact opposite of the Neapolitan style pizza with a thin and chewy crust. Instead this pizza is built on focaccia bread: massively thick, pillowy on the inside, and crunchy on the outside. It’s actually reminiscent of a style of Roman pizza you can get in the city today. It makes a massive sheet pan, the equivalent of three pizzas. Oh, and it will make your entire house smell like a pizzeria. (We know from experience.) Ready to get started? How to make focaccia pizza: an overview Focaccia pizza is a style of pizza where you’ll make a homemade focaccia bread, then add toppings and bake it like a pizza. It’s actually similar to Bonci-style pizza that Alex and I had in Rome, though that style has a bubblier crust. Why? Well, most focaccia pizza recipes require making the dough in advance and resting it for 24 hours or more. But for our […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make focaccia pizza! This recipe makes a deliciously thick crust for all your favorite toppings: ready in just a few hours.

Focaccia Pizza

Oh hello, beautifully fluffy crust and melty cheese. Here’s a new style of pizza to add to your repertoire: focaccia pizza! This is the exact opposite of the Neapolitan style pizza with a thin and chewy crust. Instead this pizza is built on focaccia bread: massively thick, pillowy on the inside, and crunchy on the outside. It’s actually reminiscent of a style of Roman pizza you can get in the city today. It makes a massive sheet pan, the equivalent of three pizzas. Oh, and it will make your entire house smell like a pizzeria. (We know from experience.) Ready to get started?

How to make focaccia pizza: an overview

Focaccia pizza is a style of pizza where you’ll make a homemade focaccia bread, then add toppings and bake it like a pizza. It’s actually similar to Bonci-style pizza that Alex and I had in Rome, though that style has a bubblier crust. Why? Well, most focaccia pizza recipes require making the dough in advance and resting it for 24 hours or more.

But for our spin, we wanted a focaccia pizza you can bake in the same day (mainly because we hate thinking ahead!). This is considered a fast focaccia pizza: prep is a little over 2 hours: no advanced planning required! Since it does require a few hours before you eat, this recipe is great for weekends and days off, or anytime if you’re lucky enough to work or watch kids from home. The tradeoff of this fast version is that the crust is slightly less bubbly than a traditional focaccia…but to us it’s worth it. Here’s a breakdown in the timing:

Make the dough15 minutes, active
Rest the dough (Proof 1)45 minutes, inactive
Press the dough into a sheet pan and rest15 minutes, inactive
Rest the dough again (Proof 2)1 hour, inactive
Bake the pizza20 minutes
Focaccia pizza

Making the dough: weights are most accurate

Here’s something to note about focaccia pizza dough. When you’re baking it up, measuring the ingredients by weight is most accurate! Why? The environment and the way you pack the measuring cups can both affect the exact weight. So using a food scale is the most accurate way to measure out quantities when baking something precise like dough.

  • Need a food scale? Here’s the food scale we use. It’s also what we use for our morning pourover coffee!
  • Don’t have one? Use the spoon and level method. Spoon the dry ingredient into the measuring cup, then level it off (instead of plunging the entire cup into the flour container).

Focaccia pizza crust requires two proofs!

What’s the trick to the best focaccia pizza crust? Two proofs. If you’re an experienced baker (or at least watch the Great British Baking Show), you’ll know this means resting the pizza dough. Proofing is when you let bread dough rest after you’ve added yeast so that it rises. The trick to getting a super thick, pillowy crust is resting it twice. This is the same method as in our cast iron skillet pizza.

Of course if you were making true focaccia bread, you’d rest 24 hours to get massive bubbles. But we’re going for a day-of pizza recipe! If you prefer a super bubbly crust, this is not the one.

Focaccia pizza

Otherwise, baking focaccia pizza is easy

So, you have to wait for 2 hours for your pizza dough to rise. But guess what? The rest of the process is much easier than a traditional pizza? Why? You don’t have to bother with shaping a dough, or using a pizza peel or pizza stone, which we do with our traditional method. Just throw it into the sheet pan, and throw that in the oven. Easy as pie! Pizza pie, that is.

One last note: there’s a specific method to baking this sheet pan focaccia pizza:

  • First, bake the crust without toppings for 10 minutes. This is similar to baking up the focaccia bread! It makes it nice and crispy on the edges.
  • Then bake with toppings (another 10 minutes). Pull it out of the oven and add the toppings. Take care since the pan will be hot at this point!
Focaccia pizza

This recipe is equivalent of 3 pizzas in 1!

Another great feature of this focaccia pizza: it’s the equivalent of 3 pizzas in 1! That means you don’t have to make separate pizzas for the family. Just make this one sheet pan, and it’s enough for everyone. You also may want to split up the toppings, so you get a few different topping options. Speaking of that…

Topping ideas for focaccia pizza

There are many ways to top a focaccia pizza! In the recipe below, we shared what we did. We used our amazing Easy Pizza Sauce, which we guarantee you’ll be obsessed with. Then we topped it with smoked mozzarella cheese and fresh mozzarella, which is an irresistible combination. (Try it! Let us know what you think). But if you prefer, go free form or we’ve got some other ideas:

Focaccia pizza recipe

This focaccia pizza recipe is…

Vegetarian. For vegan, top with Vegan Pizza toppings.

Print
Focaccia pizza

The Best Focaccia Pizza (Fast!)


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 12 squares (about 6 servings)
  • Diet: Vegetarian

Description

Here’s how to make focaccia pizza! This recipe makes a deliciously thick crust for all your favorite toppings: ready in just a few hours.


Ingredients

For the focaccia

  • 562 grams (4 1/2 cups) all-purpose flour
  • 1 tablespoon instant or active dry yeast
  • 2 teaspoons kosher salt
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 355 grams (1 1/2 cups) warm water
  • 1 1/2 tablespoons olive oil

For the pizza

  • 3 tablespoons olive oil, for brushing the sheet pan
  • 1 1/4 cups Easy Pizza Sauce
  • 3/4 cup shredded smoked mozzarella
  • 8 ounces fresh mozzarella cheese
  • 1/2 cup shredded Parmesan cheese
  • Kosher salt, for sprinkling
  • Fresh basil, for garnish

Instructions

  1. Make the dough: In a large bowl, stir together the all-purpose flour, yeast, kosher salt, oregano and garlic powder. Add the warm water and olive oil and stir until flour is incorporated.
  2. Knead the dough: Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. Rest the dough (45 minutes): Using floured hands, gently shape the dough into a boule (ball shape) by folding the dough under itself. Place it in a covered bowl and allow it to rest for 45 minutes, until doubled in size.
  4. Rest the dough in a sheet pan (15 minutes): Brush 3 tablespoons olive oil on the bottom and sides of a standard 13″x 18″ sheet pan. Add the dough and press it with oiled fingers until it evenly covers the pan. Cover the pan with plastic wrap and rest for 15 minutes to relax the dough. 
  5. Rest the dough again (1 hour): Press the dough back into the corners of the pan. Dot the entire surface with finger indentations (see the photo above; this helps the thickness to stay even). Brush top of the dough with a bit of olive oil and rest for 1 hour.
  6. Meanwhile, preheat the oven to 515 degrees Fahrenheit.
  7. Bake the pizza dough without toppings: After the 1 hour rest, place the sheet pan in the oven and bake the pizza dough for 10 minutes without the sauce and toppings.
  8. Add the toppings and bake again: Remove the dough from the oven and reduce the oven temperature to 450 degrees Fahrenheit. Add the pizza sauce, smoked mozzarella, fresh mozzarella (torn into pieces), and Parmesan cheese, and top with a few pinches of kosher salt. Take care, since the pan will be hot! Bake an additional 8 to 10 minutes until the cheese is melted and lightly browned. Sprinkle with torn basil. Cut into pieces with a knife (a pizza cutter doesn’t get all the way to the pan edges) and serve immediately. 

Notes

*For vegan, top with Vegan Pizza toppings.

  • Category: Pizza
  • Method: Baked
  • Cuisine: Italian

Keywords: Focaccia pizza, Sheet pan pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Easy Salmon Patties (aka Salmon Cakes!)

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce. Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food? Ingredients for this salmon patties recipe, aka salmon cakes What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.

Salmon Patties

Here’s a delicious lunch or dinner idea that’s worked its way into our regular rotation: Salmon Patties! Otherwise known as Salmon Cakes, these babies are just like crab cakes but they use canned salmon instead. Using canned makes them fast and easy to make — and cheaper than using fresh salmon (like our Salmon Burgers). Pair them with tartar sauce or remoulade sauce, and the contrast of the crisp, herb-scented patties against the creamy dipping sauce is unreal. This was a huge hit in our house, especially with our 4 year old. Who knew salmon cakes are perfect kid food?

Ingredients for this salmon patties recipe, aka salmon cakes

What are salmon patties? Also called salmon cakes, they’re similar to crab cakes but made with canned salmon. Ingredients typically include breadcrumbs or sometimes egg as a binder, and herbs and spices for flavor. The mixture is then formed into patties and pan fried until crisp. How is this different from salmon burgers? Salmon burgers often are made with fresh salmon: they’re larger and served on a bun. (But you could certainly make these into 4 large burgers as well!) Here’s what you’ll need to make this salmon patties recipe:

  • Canned salmon (boneless skinless)
  • Fresh parsley
  • Capers
  • Old Bay, onion powder, and salt
  • Dijon mustard
  • Mayonnaise
  • Olive oil, for pan frying

Can you use leftover salmon for salmon cakes? Yes! Simply use flaked cooked leftover salmon in place of the canned salmon.

Salmon patties recipe

More about canned salmon

What’s canned salmon? This is a fairly new product to us, versus canned tuna which is a pantry staple. But canned salmon is absolutely worth stocking in your pantry too! Here are a few things to note:

  • Canned salmon is much cheaper than fresh! Buying canned is a great way to have a shelf-stable seafood protein that’s much more economical than a fresh salmon fillet.
  • Look for boneless skinless canned salmon. Unlike tuna, you can easily find canned salmon that has edible skin and bones. Try to find a brand that’s boneless skinless for best results here.
  • Substitute it for tuna to make salmon salad. Canned salmon is great for salmon salad: substitute it in this Classic Tuna Salad recipe! Or try it in this Tuna Pasta Salad.

How to make salmon patties

Salmon patties are simple to make: the only part that requires a little technique is flipping them! Here are the main steps for how to make salmon cakes (or see the recipe below for specifics):

  • Mix: Drain the salmon and shred it with a fork. Mix it with the other ingredients (parsley, capers, spices, panko, Dijon mustard and mayonnaise).
  • Form and refrigerate: Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture. At this point, you can also refrigerate for about 1 day before cooking them.
  • Pan fry: Heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes per side until lightly browned on both sides. Make sure to flip them very gently.
Salmon Patties

Panko vs breadcrumbs, and how to make them gluten free

The panko or breadcrumbs are an important component to salmon patties. It gives them just the right texture so they’ll form into cakes (otherwise they easily fall apart). We like using panko since it’s easy to have on hand and very shelf stable. But here are a few more options — and some gluten free ideas:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It’s easy to keep on hand and great in many recipes (like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms).
  • Coarse breadcrumbs also work! Make sure to look for coarse since normal store-bought breadcrumbs are very fine (almost like the texture of sand). Or use homemade breadcrumbs.
  • Try gluten-free panko or homemade. For gluten-free, it’s easy to find gluten-free panko these days online or at your grocery. Or use gluten-free bread or crackers to make homemade breadcrumbs.

Old Bay seasoning and why it’s necessary!

Old Bay seasoning is the perfect seasoning for seafood like salmon patties! Here’s what to know about using it:

  • Old Bay is an American seasoning blend invented in Maryland that’s used to season shrimp, crab, clam chowder, and other seafood dishes. The main ingredients in Old Bay are paprika, celery salt, black pepper, and crushed red pepper flakes.
  • Where to find Old Bay? In the US, you can find Old Bay in your grocery store in the spices aisle. Or, you can buy Old Bay online or make homemade Old Bay!

Serve salmon cakes with tartar sauce or remoulade!

The best part of salmon cakes? Dipping them! The best seafood sauces are tartar sauce and remoulade sauce. What’s the difference? Here’s what they are, and a few other options to try as well:

  • Remoulade is a cold mayonnaise-based sauce that originated in France in the 17th century and is popular in US Cajun and Creole cuisine. Try this Easy Remoulade Sauce.
  • Tartar sauce is similar to remoulade; it’s a mayo-based seafood sauce made with pickles, capers and herbs that’s popular in the US, UK, Australia, South Africa and more. Try our Easy Tartar Sauce.
  • Chipotle ranch dressing is another fun option; it packs a little heat with adobo sauce.
  • Creamy cilantro sauce is a great sauce without mayo: it’s dairy-free and made with blended cashews!
  • Yogurt dill sauce is delicious and has a Mediterranean flair
Tartar sauce

What to serve with salmon patties

How to make salmon patties into a meal? We served this as an easy lunch to Alex’s mom and our 4 year old recently, and they gobbled it up! It’s also a great healthy dinner idea, served over greens with quinoa or rice. Here are some ideas for how to serve salmon patties or salmon cakes:

This salmon patties / salmon cakes recipe is…

Pescatarian, dairy free, and gluten-free with gluten-free panko.

Print
Salmon patties

Easy Salmon Patties (aka Salmon Cakes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 8 patties
  • Diet: Gluten Free

Description

Here’s how to make the BEST salmon patties recipe, aka salmon cakes! Canned salmon makes them fast and easy. Serve with tartar dipping sauce.


Ingredients

  • 18 ounces canned salmon (boneless skinless)
  • 1/4 cup fresh parsley, minced
  • 1 tablespoon capers, drained and minced
  • 1/2 teaspoon each Old Bay seasoning and onion powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons olive oil, for cooking
  • For serving: Tartar Sauce or Remoulade Sauce (required!)

Instructions

  1. Drain salmon and shred it with a fork. In a medium bowl, mix it with the parsley, capers, Old Bay, onion powder, kosher salt, panko, Dijon mustard and mayonnaise. 
  2. Form the dough into 8 patties that are about 1/2 inch thick. Refrigerate 15 minutes to firm up the texture (or up to 24 hours).
  3. Meanwhile, make the tartar sauce or remoulade sauce.
  4. When ready to cook, heat the olive oil in skillet over medium high heat. Add the patties and cook for 3 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 5 minutes more until lightly browned on the other side. Serve with the sauce. 
  • Category: Appetizer or Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Salmon patties, salmon patties recipe, how to make salmon patties, canned salmon patties, salmon cakes, salmon cakes recipe, how to make salmon cakes, salmon cakes with canned salmon

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes