After School Snacking Made Easy With Mushrooms

How’s everyone settling back into their school year routine?

With such a mild summer, the cooler weather wasn’t the shock it typically is when the school year rolls back around. For me, I think this has made the September transition that much easier, though it seems very obvious that fall is nearly here.

Now that we’ve all had a couple of weeks to adjust, we can get a little more creative with our time when we get home. Pulled from The Cap Crew recipe library, I’m sharing a tasty snack that will have the kids ready to sit down and chat about their day.


Walrus Tusks
A thick chili con carne with cubes of melting cheese is enclosed in tortillas to form a burrito. See other variations to serve it in a bowl or on top of baked potatoes or cooked pasta.

Preparation Time: 12 minutes | Cooking Time: 33 minutes

8 oz pre-sliced fresh Mushrooms
1 medium onion
2 tbsp olive oil or vegetable oil, divided
8 oz lean ground chicken
1 clove garlic
1 can (213 mL) tomato sauce
1 can (398 mL) beans in tomato sauce
1- 1 ½ tbsp chili powder
½  tsp cumin powder
Pinch hot red pepper flakes (optional)
6 large (10 “25 cm) tortillas
½  (200g) block cheddar cheese

Dipping Sauce:
½ cup low fat sour cream
½ cup mild, medium or hot salsa

1. On cutting board stack 2 mushrooms slices one on top of the other; with sharp
knife slice crosswise into narrow short strips; repeat with remaining mushrooms; set side. With sharp knife cut onion in half on cutting board, place flat side down and cut in both directions to coarsely chop.
2. Add 1 tbsp (15 mL) oil to skillet and place on burner; turn to medium high heat. Add ground chicken and with large spoon stir while cooking (about 3 minutes) to break up into small pieces. Stir in onion and mushrooms; crush garlic into pan and continue cooking and stirring until lightly browned, about 5 minutes. Stir in beans with sauce, tomato sauce,1 tbsp(15 mL) chili powder, cumin and hot red pepper flakes if desired. Lower heat to medium-low and cook stirring occasionally 8-10 minutes or until very thick. Turn off burner and move skillet to a cold burner. Taste and add more chili powder if desired.
3. Preheat oven to 400ºF. On cutting board cut cheese into 30 (½”/1cm) cubes.
4. Lay tortillas on counter; spoon ½ cup (125 mL) filling on to the bottom third of each tortilla, leaving a 1”(2.5 cm) border; arrange 5 cubes of cheese on top each one. Fold the bottom of tortilla over filling and fold the sides in to seal filling. Roll up tightly from bottom to enclose completely.
5. Using pastry brush lightly coat baking pan with 1 tsp (5 mL) oil and place rolled tortillas, seam side down on the pan. Brush remaining oil on tops and sides of filled tortillas.
6. Place baking pan in middle of oven; bake for about 15 minutes or until lightly browned on the bottom. If desired turn on broiler for 2-3 minutes to crisp and brown the tops.
7. Cool 4-5 minutes; mix sour cream and salsa in small serving dish. Using serrated knife cut tortilla rolls in half diagonally. Serve with dipping sauce.

Makes 6 servings


What’s your favourite dish to serve up after school?


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