Game Day Recipes that are Sure to Knock-Out the Competition!
It’s finally here! The big football game we’ve all been waiting for! And in honour of this huge event, we’ve put together a list of awesome recipes that you can share with friends while you cheer on your favourite team!
Recipe #1: Sautéed Mushroom Guacamole
This new twist on traditional guacamole is sure to be a great way to watch the game with friends or family! Great served along as an appetizer, or on tacos and burritos. Try grilling the mushrooms on BBQ with bit of olive oil, salt, and pepper. Remember to taste as you go and add more lime or salt if needed!
Prep Time: 10 mins. | Cook Time: 15 mins.
- 5 medium-sized avocados, ripe (soft, not squishy)
- 8 oz white, cremini, or mini bella mushrooms, halved then sliced
- 1 tbsp. olive oil
- 1/4 cup white wine or vegetable broth for deglazing
- 3 garlic cloves, minced
- 1 small lime, juiced
- 1 medium tomato, diced (or 1/2-pint cherry tomatoes, halved.)
- 1 small red onion, diced (roughly 1/8-1/4 cup)
- Set frying pan over medium-high heat. Add olive oil. Once hot, stir in mushrooms. Cook for a few minutes, or until beginning to brown. Sprinkle with some salt.
- Continue cooking, stirring occasionally, until nicely browned, about 10 minutes. Pour in wine (or broth) to deglaze, cooking until liquid dissipates. Remove from heat to cool.
- Cut your avocados in half and remove pit. Spoon out avocado into a medium-sized bowl. Mash until you reach desired consistency (chunky or smooth.
- Add garlic, salt, and freshly squeezed lime. Stir to combine.
- Add mushrooms, tomatoes, and onion, stirring until combined.
- Cover and refrigerator until chilled, probably a good hour minimum.
- Give it a taste test to see if it needs more salt or lime.
Recipe and photo courtesy of Kacey of The Cookie Writer.
Recipe #2: Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce
Nothing beats pizza and football, right? What about a unique twist on it with this stuffed mushroom that will surely be a hit with all ages! Not only are they a perfect way to celebrate Super Bowl Sunday and National Stuffed Mushroom Day, but they are gluten-free, vegan, healthy and taste great!
Prep Time: 10 mins. | Cook Time: 12 mins. | Serves: 3-4
- 8 Portabella mushrooms
- 2 cups pizza sauce
- Vegan Cashew Basil Cheese Sauce (recipe below)
- 1/3 cup each red, green, orange pepper, diced
- 1/3 cup sweet onion, diced
- 2-3 large basil leaves, finely diced
- 1 tsp red pepper flakes
Vegan Cashew Basil Cheese Sauce
- 1 cup raw cashews
- 1/3-1/2 tsp Himalayan sea salt, to taste
- 1/2 tsp cold-pressed sunflower oil
- 1 fresh basil leaf
- 1 small clove garlic
- 1.5 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up.
- Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside.
- Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew Basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top.
- Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy!
Vegan Basil Cheese Sauce:
- Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge.
- When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.
- Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!
Recipe and photo courtesy of Angela from Oh She Glows.
Recipe #3: Cheeseburger Quesadillas
Another great twist on a classic is this delicious cheeseburger quesadilla! Stuffed with traditional burger toppings and using the Blend & Extend technique is sure to be a favourite!
Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4
- 8 oz (227g) fresh crimini mushrooms
- 1 small onion, finely chopped
- 1/2 lb (225g) lean ground beef
- 1 clove garlic, minced
- 8 (8 inch) flour tortillas
- 2 cups cheddar cheese
- ½ small red onion, sliced
- 2 small roma tomatoes, thinly sliced
- ¼ cup (60 mL) dill pickles, sliced
- 1 cup (250 mL) shredded lettuce
- ½ cup (125 mL) Miracle Whip
- 2 tbsp (30 mL) ketchup
- 2 tbsp (30 mL) yellow mustard
- 2 tbsp (30 mL) relish
- 2 tbsp (30 mL) onion, finely dice
- 1 tsp (5 mL) white sugar
- Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
- In a large saucepan, brown mushrooms until moisture has been released, approximately 5-6 minutes. Add onion, beef and garlic, continue to cook for 10 minutes or until ground beef is cooked through.
- Meanwhile, combine all burger sauce ingredients in a bowl. Set aside.
- Place one tortilla in the bottom of a dry grill pan. Sprinkle with cheese, red onion, tomatoes, and dill pickles. Spoon on meat mixture. Top with the second tortilla. If your grill pan comes with a Panini press (lid) place preheated press on top of tortilla. If no press is available, carefully flip the quesadilla over using a spatula.
- Remove from skillet and cut into wedges. Serve topped with fresh shredded lettuce and burger sauce.
Recipe developed in partnership with Ontario Beef.
Recipe #4: Bacon Wrapped King Oyster “Sea Scallops”
Mmm… bacon. Not only is it just bacon, but its fresh crispy bacon wrapped around medallions of king oysters in place of traditional scallops. Delicious, crisp and tender, (& super easy!) this appetizer is sure to make your mouth water!
Prep Time: 10 mins. | Cook Time: 45 mins.
- 6 large king oyster mushrooms
- 6 pieces of bacon, cut in half
- Sea salt
- Preheat over to 375F
- Slice king oyster mushroom stem width-wise, into 1 inch thick medallions. From 6 mushrooms you should get about 12 medallions. You can reserve the cap to use in another recipe.
- Wrap 1/2 a slice of bacon around each round and secure with a toothpick.
- Bake on foil lined baking sheet for 35-45 minutes, or until bacon starts to crisp. Turn once halfway through.
- Sprinkle with sea salt just before serving.
Recipe and photo by Brittany of My Daily Randomness.