Mushroom Empanadas

These tasty bites make a great hors d’oeuvres or a light supper when eaten alongside a green salad. They can be prepped the night before you plan on serving them (just bake them the next day) and they also reheat well.

Recipe courtesy of Jeannette from Everybody Likes Sandwiches.

Prep Time: 1 hr. | Cook Time: 25 mins. | Makes: 18 empanadas.


Empanada Dough:
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1/2 cup all-vegetable shortening, cold, cut into cubes
1 large egg
1/3 cup ice water
1 tbsp vinegar
Mushroom Filling:
1 tbsp unsalted butter
1 tbsp olive oil
2 fat cloves garlic, minced
1/2 small red onion
1/4 cup fresh thyme, stems removed
1 lb. button mushrooms, sliced & roughly chopped
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup white wine
2 tbsp heavy cream
1 cup Asiago cheese, grated
1 large egg, lightly beaten with 1 tbsp water


Empanda Dough:
1. Combine flours and salt in a large bowl and stir. Add shortening and use your fingers to blend until the mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg with the ice water and add in the vinegar. Slowly pour into the flour mixture and use a fork to gently incorporate it. Gently knead the dough until it comes together into a ball – two or three times should do it.
3. Wrap the dough in plastic wrap, flatten it slightly with the palm of your hand, and chill in the fridge for at least 1 hour.

Empanda Filling:
1. Heat oil and butter in a large skillet over medium heat. Add garlic and onion and saute until soft. Add mushrooms, thyme, salt and pepper and cook until the ingredients start to turn golden and fragrant. Add wine, stirring, until it evaporates. Turn down heat and add cream, stirring until it absorbs into the mixture. Remove from heat and let cool.
2. Preheat oven to 400F (200C).
3. Roll out dough to 1/8 inch thick on a floured surface. Use a 3 1/2-inch circle cutter to cut out circles of dough. Scraps can be collected, re-rolled and cut into circles.
4. Place about a teaspoon of the mushroom mixture onto each circle, topping with some cheese, while leaving a half-inch border around the filling. Brush the egg wash on the empty side of the circle and fold dough over to create a semi-circle. Use a fork to press the edges tightly together. Brush the egg wash over the tops of all of the completed empanadas and place on cookie sheets lined with parchment or silpat. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky. Let cool slightly before serving.

Mushroom Deviled Eggs

Recipe and photo courtesy of Irina from Hot Stuff.

Prep Time: 15 mins. | Cook Time: 15 mins.


12 eggs, hard-boiled
20 white mushrooms, 5-7mm diced
1 large white onion, 5mm diced
4 T butter
salt and pepper, freshly ground
chives or green onion for garnish, finely chopped


  1. Fry the onions in butter, until golden brown.
  2. Add the mushrooms and fry on high, stirring frequently, until browned, and juices evaporated.
  3. Peel the eggs and cut lengthwise. Scoop out the egg yolks into a bowl.
  4. Add mayo, salt and pepper to the yolks and mash with a fork to a smooth paste.
  5. Add mushroom mix to the yolks, mix, and stuff the egg whites, hipping.
  6. Chill and decorate with the chives just before serving.

Mushroom Crostini with Herbs and Garlic

Recipe and photo courtesy of Chrissie from The Busy Baker.

Prep Time: 5 mins. | Cook Time: 10 mins.


4 oz low-fat cream cheese (use high-fat if you prefer), softened to room temperature
1 clove of garlic, finely grated
a pinch of sea salt
a pinch of pepper
1/4 tsp dried basil
1/2 tsp dried thyme
approximately 1/2 whole grain baguette (about 16 thin slices)
220g Canadian crimini mushrooms, thinly sliced
2 tsp olive oil
1/2 tsp dried thyme
1/4 cup white wine
a pinch of sea salt
a pinch of pepper
fresh chives for garnish


1. Slice the 1/2 baguette into 16 thin slices and toast in a 375 degree oven until they’re a nice light golden brown colour (about 5-6 minutes)
2. Combine the softened cream cheese, the finely grated garlic, salt, pepper, basil and thyme until the mixture is smooth and the herbs and spices are incorporated evenly.
3. Heat a large skillet over medium high heat and add the olive oil, sliced crimini mushrooms, thyme, salt and pepper and saute until the mushrooms just begin to release their juices.
4. Add the white wine, reduce the heat to medium-low, and cover the pan while the mushrooms simmer in the wine until they’ve softened completely and turned a rich, dark brown colour.
5. Spread each toasted slice of baguette with a generous dollop of the herb and garlic cream cheese mixture and spoon several mushroom slices on top.
6. Garnish with some fresh chives, and serve immediate

Mushroom Bruschetta

I made this take on mushroom bruschetta which can serve as a tasty appetizer or in my case, a tasty lunch when topped with a fried egg and served with some greens.

Recipe courtesy of Fabiola from Shamcake.

Prep Time: 15 mins. | Cook Time: 10 mins. | Makes: 6 pieces of bruschetta.


Marinated Mushrooms
1 box Crimini mushrooms, sliced (sub in wild mushrooms, even better!)
a dab of butter (1-2 tsp… I never count)
2-3 sprigs fresh thyme
1/2 clove garlic, finely grated (I used a microplane)
1 tbsp balsamic vinegar
salt and pepper to taste
Arugula Pesto
1/3 cup raw almonds
1 clove garlic
3 cups arugula
1/4 cup grated parmesan cheese
1/4 cup olive oil or enough to bring the mixture together


Marinated Mushrooms 
Heat a pan on medium-high heat with the dab of butter, then add the mushrooms. Season with salt and pepper and let cook for 2-3 minutes to brown a bit before adding the garlic and thyme. Once the mushrooms are cooked remove from heat and add the balsamic vinegar.
Arugula Pesto
In a food processor, process the garlic and almonds until smooth. Add in all the arugula at once along with the parmesan cheese (squish down if necessary) and process while drizzling the olive oil until you have a thick smooth paste.
To assemble bruschetta, slice your bread of choice or use (this recipe) and spread on a layer of pesto. Top with mushrooms, then parmesan cheese. Bake at 400F until the bread is lightly toasted and the cheese is melted and golden brown.
Seriously. Put an egg on it and make it a meal.

Mushroom and Kale Bread Pudding

Bread pudding is often thought of as a comforting dessert, but it also makes a versatile side dish or brunch item. 

Recipe and photo courtesy of Renee from Sweetsugarbean.
Prep Time: 20 mins. | Cook Time: 1 hr. | Serves: 4-6


200 grams bacon, sliced
1 cup chopped onion
2 cloves garlic, minced
225 grams mushrooms, sliced (I used portabella and button)
1 tsp finely chopped fresh rosemary
2 cups baby kale
Salt and freshly ground pepper
4 cups stale bread (I used French loaf), sliced into 1 inch cubes
1 cup smoked cheddar, or aged cheddar, grated
4 eggs
2 cups whole milk


1. Preheat oven to 350F.
2. In a large frying pan over medium high heat, cook bacon until crisp. Remove bacon onto a paper towel lined plate, reserving bacon fat in frying pan. Add the chopped onion and garlic.
3. Cook 5 minutes. Add the mushrooms and rosemary and cook until mushrooms release all of their liquid. Stir in baby kale and season with salt and pepper. Remove from heat.
4. In a large mixing bowl, add the sliced bread and grated cheese. Add the mushroom mixture and cooked bacon to this. Stir well. Season with a little more salt and pepper. Place this into a greased 9×13 baking dish. In a large bowl, whisk together the eggs and milk.
5. Pour this mixture over the bread, squishing it down a little. Let stand 10 minutes before baking.
6. Bake for about 40-50 minutes until golden brown and eggs are set. Let stand 10 minutes before serving.