Meals in Minutes with Nourish Bowls and Fun with Mushrooms on Indy Style

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If you’re looking for ways to add more produce to your meals, I’ve got some great ideas for you! Today on Indy Style, I introduced you to Mann’s Nourish Bowls and a simple mushroom blend that your family will think is all ground beef!

First up, let’s talk about Mann’s Nourish Bowls. They’re one of my go-to lunches. I find myself eating them several times each week!

Nourish Bowls are filled with superfoods like kohlrabi, butternut squash, kale, and sweet potatoes along with prepackaged sauces and toppings. Simply mix everything together, microwave for three to four minutes, then enjoy a single serve, warm meal on the go or from the comfort of your own home.

Nourish Bowls come in five different flavors, and new flavors will be arriving in stores soon.

While Nourish Bowls are great on their own, you also can use them as you prepare meals for your family! Serve the Smokehouse Brussels as a delicious side dish, try the Southwest Chipotle as a taco topping, or use the Monterey Risotto to make these Stuffed Portabella Mushroom Caps.


Stuffed Mushrooms from The Produce Mom

Step 1 – Prepare the Monterey Risotto Nourish Bowl according to package directions.
Step 2 – Wipe portabella mushroom caps with a damp cloth.
Step 3 – Fill the mushroom caps with the Monterey Risotto. Top with feta cheese.
Step 4 – Bake at 350 degrees for 20 minutes or until the cheese is brown and bubbly.

See the Nourish Bowls in action here!

For an easy way to sneak some healthy veggies into your family’s diet, try adding mushrooms to your ground beef. Blend the mushrooms in a food processor and add them as you brown the ground beef. (I suggest a ratio of 60 percent beef to 40 percent mushrooms.) Your family will never know the difference! They’ll still love your meat dishes, and you’ll feel better knowing that you’re feeding them a healthier alternative.


Blended Spaghetti from The Produce Mom

This blend is great for tacos and traditional spaghetti.


Blended Chili and Mac from The Produce Mom

Or try this Blended Chili & Macaroni from Monterey Mushrooms:

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chili seasoning
1 can beef broth
1 can (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups elbow macaroni, uncooked

Step 1 – Pulse the mushrooms in a food processor until they are finely chopped.
Step 2 – In a large saucepan, brown meat and mushrooms with chili seasoning.
Step 3 – Add broth, kidney beans, tomato paste, salsa, and macaroni to the saucepan. Mix well.
Step 4 – Bring mixture to a boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.
Step 5 – Serve topped with cheese, sour cream, and cilantro.


Portabella Lasagna from Monterey Mushrooms

Let’s keep the mushroom love going with this Portabella Lasagna from Monterey Mushrooms:

Kosher salt
Olive oil
3/4 lb. dried lasagna noodles
4 c. whole milk
12 T. (1 1/2 sticks) unsalted butter
1/2 c. all‑purpose flour
1 t. freshly ground black pepper
1 t. ground nutmeg
24 oz. Monterey® Portabella® Mushrooms (6 caps)
5 oz. fresh spinach leaves
1 c. freshly ground Parmesan


Portabella Lasagna from Monterey Mushrooms

Step 1 – Preheat oven to 375 degrees F.
Step 2 – Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
Step 3 – Bring the milk to a simmer in a saucepan. Set aside.
Step 4 – Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter‑flour mixture.
Step 5 – Add 1 tablespoon salt, the pepper, and nutmeg and cook over medium‑low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Step 6 – Slice the portabella caps 1/4‑inch thick.
Step 7 – Heat 2 tablespoons of oil and 2 tablespoons of butter in a large (12‑inch) sauté pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
Step 8 – In the same pan, add a tablespoon of oil and sauté the spinach. Sprinkle lightly with salt and pepper.
Step 9 – To assemble the lasagna, spread 1/3 cup of the sauce in the bottom of an 8x12x2 baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, spinach and 1/4 cup grated Parmesan. Repeat two more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Step 10 – Bake the lasagna for 45 minutes or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

Is your mouth watering yet?
I hope these ideas will help you start your New Year on a healthy note! See you next month on Indy Style!

xoxo Lori

About Lori

Lori Taylor is the Founder & CEO of The Produce Moms. For ten years she sold fresh produce to over 300 grocery stores throughout the United States, and today she is fully focused on working with the produce supply chain, media, and government to increase fresh produce access & consumption in the US and around the globe. Connect with Lori on LinkedIn.

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1 Comment

  1. Saw you on Indy Style. I don’t actually like mushrooms but I add small amounts to casseroles because I need more veggies. Adding them to ground beef rocks?