Rosemary, Brie and Hazelnut Stuffed Mushrooms

Recipe courtesy of Kath from Kath Eats Real Food.

Prep Time: 5 mins. | Cook Time: 12 mins.


12 cremini mushrooms, washed and dried
24 whole hazelnuts plus 1 tbsp crushed hazelnuts
2-3 oz triple cream brie cheese
1/4 cup dried cranberries or mixed dried berries
2 tbsp hazelnut oil
1 spring fresh rosemary, chopped
1/4 tsp kosher salt


1. Preheat oven to 350*.
2. Remove stem from mushrooms by cutting around and twisting off.
3. Pour hazelnut oil into a mixing bowl and add mushrooms. Toss to evenly coat.
4. Place mushrooms stemless side down onto baking sheet. Place in oven for about 3 minutes.
5. Remove mushrooms from oven and turn over. (If your mushrooms are particularly watery, you may need to pat sheet dry or use a clean baking sheet).
6. Add 1-2 whole hazelnuts to the bowl, depending on mushroom size.
7. Top with 1-2 half-inch, thin slices of brie.
8. Top with cranberries.
9. Mix rosemary and salt evenly and sprinkle over mushrooms.
10. Return to oven for additional 5 minutes baking, depending on mushroom size.
11. You may wish to rest on paper towel for a moment to absorb moisture.

Roasted Mushroom Tart with Herbed Goat Cheese and Onion Jam

A savoury onion jam is slow-cooked and spread onto the bottom of the pastry. Top with the balsamic-roasted mushrooms and goat cheese enhanced with herbs and lemon.

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 5 mins. | Cook Time: 25 mins.


2 tbsp olive oil
2 onions diced
good pinch of salt
2 tbsp balsamic vinegar
1 tbsp brown sugar
2 portabella mushrooms, stem removed, thickly sliced
8 cremini mushrooms, thickly sliced
3 tbsp olive oil
3 tbsp balsamic vinegar
coarse salt and pepper
a few sprigs of fresh thyme, or 1 tsp dried
140 grams (about 1/2 cup) goat cheese,
softened at room temp
zest of 1 lemon
2 tsp fresh thyme leaves or 1/2 tsp dried
1/2 tsp salt
1 sheet frozen puff pastry, thawed( I used the kind already pre-rolled. If not, roll yours out to about 8 inches by 11)
fresh pea shoots, for garnish


1. To make onion jam, heat olive oil over medium/high heat in medium size sauce pan. Add onions, stirring well, reduce heat to medium/low and stir in salt. Cook until translucent, stirring often.
2. Reduce heat to low and cook for 20 minutes, scraping up brown bits every so often. You may need to add a bit more olive oil if it seems too dry.  Add the balsamic vinegar and brown sugar and cook about 20 minutes longer, over low heat, stirring often. Once soft and jammy, let cool and set aside.

3. Meanwhile, toss the sliced mushrooms in a large bowl with olive oil, balsamic vinegar, salt, pepper and thyme. Place on a parchment-lined bake sheet and roast in a preheated 400*F oven for about 20 minutes, until golden. Remove from oven and set aside.
4. Mix the goat cheese with lemon zest, thyme and salt.
Lay the sheet of puff pastry onto a parchment-lined bake sheet. With a sharp knife, score the perimeter of the pastry about 1 inch all around. Using a fork, poke holes all around inside the border – this will ensure the pastry doesn’t rise in the inside, but it does around the edges.
5. Spread the onion jam  evenly in the middle. Top with roasted mushrooms and goat cheese. Bake at 400*F for about 20 -25 minutes. Garnish with pea shoots. Serves 2 for main or 4 for appetizer.

Roasted Mushroom Tart with Bechamel and Fried Sage

I can’t imagine a vegetarian who wouldn’t welcome this roasted mushroom tart with béchamel and fried sage on their holiday table. While it makes an impressive vegetarian main course to complement the array of Thanksgiving sides, it’s also perfect as an appetizer for any mushroom lover.

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 15 mins. | Cook Time: 55 mins. | Serves: 4-6 (as a main)


2 ½ lbs. mixed mushrooms*
1 head of garlic, cloves removed and peeled
½ small lemon, sliced in rounds
3 tbsp olive oil
5 sprigs each fresh thyme and rosemary
salt and pepper, to taste
1 sheet puff pastry, thawed
6 tbsp butter
6 tbsp flour
2 cups milk
¼ tsp nutmeg + more to taste
½ cup grated Parmigianino Reggiano
fried sage:
¼ cup oil
bunch of fresh sage, stems removed
*whole cremini, whole button, halved King oyster, whole enoki


1. Preheat oven to 425. Toss together the mushrooms (except the enoki), garlic, lemon, olive oil, herbs, and a pinch of both salt and pepper. Spread onto a parchment lined baking sheet. Roast until golden brown but still tender, about 30 minutes, stirring once halfway through. If using enoki mushrooms, add in the last 5 min. Remove the herb stalks and lemon slices.
2. Meanwhile make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 min, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking frequently, until thick and smooth, 8-10 minutes. Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg if desired.
3. On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½“ to create a border. Prick the center lightly with a fork. Bake 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 min more or until the pastry is golden brown.
4. For the fried sage, heat oil in a skillet over medium high heat. Add 1/3 of the sage leaves and cook until crisp, only 2-3 seconds. Transfer to paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve.

Roast Portabello Mushroom and Bread Salad

Recipe courtesy of Jules Clancy from Stonesoup.

Prep Time: 5 mins. | Cook Time: 35 mins.


3/4 lb medium portabello mushrooms, about 7 350 g
1-2 cloves garlic, finely sliced
1/2 bunch thyme
1/2 stick butter, diced 2oz/60g
2 tbsp sherry or red wine vinegar
1 tbsp wholegrain mustard
3 tbsp extra virgin olive oil
large chunk rustic bread, approx 200g
1 bunch flat leaf (continental) parsley, leaves picked
shavings of parmesan cheese, to serve


1. Preheat oven to 400F (200C).
2. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme and butter. Cover with aluminum foil and bake 15 minutes.
3. Remove the foil and bake for another 10 – 15 minutes or until mushrooms are browned and tender.
4. Meanwhile, whisk together vinegar, mustard and oil. Taste and season with salt and freshly cracked black pepper.
5. Remove thyme stalks and discard. Carefully tear the mushrooms into halves or quarters, you want bight sized pieces.
6. Remove the bottom crust from the bread and tear into bight sized chunks.
7.  Toss bread and dressing in with the mushrooms, encouraging the bread to soak up the dressing. Taste and season, if needed.
8. Toss in parsley leaves and sprinkle over the parmesan shavings. Serve warm.

Potato Salad with Broccoli and BBQ Mushrooms

I love potato salad but not if it’s goopy. I’ve played around with a few versions and love this one which uses BBQ mushrooms.

Instead of smothering potatoes in a creamy dressing, this recipe uses a simple vinaigrette. Feel free to take a shortcut and sub in 1/3 cup (75 ml) fresh poppyseed dressing instead of the vinaigrette.

Recipe and photo courtesy of Zannat from Food for Happiness.
Prep Time: 25 mins. | Cook Time: 15 mins. | Serves: 6-8


1 ½ lbs mini potatoes
3 cups (750 ml) quartered cremini mushrooms
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) balsamic vinegar
¼ tsp (1 ml) each of salt and dried oregano
3 cups (750 ml) broccoli florets
Mustard vinaigrette
¼ cup (60 ml) olive oil
? cup (75 ml) chopped green onions
1 Tbsp (15 ml) cider vinegar
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) honey
¼ tsp (1 ml) salt


1. Bring large pot of water to boil. Add potatoes and cook until tender (20-25 minutes). Cut potatoes in half.
2. While potatoes are cooking, marinate mushrooms for 5 minutes in olive oil, balsamic vinegar, salt and oregano. Grill mushrooms until tender.
3. Steam broccoli until tender crisp.
4. In a small bowl, mix vinaigrette ingredients. Set aside.
5. In a large serving dish, toss potatoes, mushrooms and broccoli with vinaigrette.