Appetizer Spotlight FBC2017: Tourtière Stuffed Mushrooms by The Cookie Writer

Our appetizer contest is now closed, but we’re not through sharing this year’s submission! Wow, what a tough job we have ahead of us!!Bloggers are sharing their favourite appetizers, this time with a Canadian twist, for a chance to win their way in to FBC2017! FBC members are invited to join the contest, but get your entries before the August 7th deadline. For those of you who are just here for delicious eats, watch the competition unfold, as we share each entry and help us decide!

We’re excited to welcome back Kacey of The Cookie Writer, a former winner, to our contest.  She’s back with another tasty submission, packing a secret family recipe into bite-sized treats!Tourtière Stuffed Mushrooms
A classic French-Canadian recipe that has been reinvented into appetizer form!

Prep: 15 min | Cook: 30 min | Total: 45 min
Yield: 40 (depending on the size of mushrooms)


1 1/2 – 2 lbs button mushrooms, washed and stems removed
Store-bought or homemade pie dough (raw)
Salt and pepper
1/2 lb ground beef & pork mix (all beef works perfectly!)
1/2 lb button mushrooms, finely chopped
1 small onion, diced
Salt and pepper
1/2 tbsp. fresh, finely chopped rosemary
1/2 tbsp. fresh thyme
1/2 tbsp. fresh, finely chopped sage
1/2 cup water
1/4 cup breadcrumbs
Pinch of ground cinnamon


1. Place large frying pan over medium heat. Add meat, mushrooms, onion, salt, pepper, and water. Cook, stirring occasionally, until meat is browned.
2. Stir in breadcrumbs, fresh herbs, and cinnamon. Cook until only a bit of liquid remains (it has almost like a creamy texture: it should not be dry!) Remove from heat.
3. Preheat oven to 425F.
4. Roll out dough and use a maple leaf cookie cutter to cut out toppers.
5. Place mushrooms onto baking sheet (or two!) and season with salt and pepper. Add one tablespoonful of meat filling to each mushroom (may need more or less depending on their size.) Top with pie dough leaves.
6. Bake for 15 minutes, or until pie toppers are golden brown (you can always use an egg wash to help them brown quicker!)
7. Sprinkle with additional fresh herbs if desired and serve!

Kacey is the face behind The Cookie Writer! She loves cooking and writing, so it just made sense to break into the food blogging world 🙂 Her recipes may not always be quick (being that she loves spending all day in the kitchen!) but they are sure to please! You can find an array of vegetarian and meat recipes on her blog as she comes from a blended family.


FBC Members were encouraged to join the competition with their own recipe! The contest is now closed.

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