Whole Roasted Mushroom Chili

Healthy, vegan, gluten-free, and just plain delicious, the whole roasted mushrooms lend a ton of flavour to this meal! 

Recipe and photo by Kacey of The Cookie Writer.

Prep Time: 20 mins. | Cook Time: 1 hr. 15 mins.


24 oz button and mini portobello mushrooms, whole
2 tbsp. olive oil
1 tsp. dried thyme
Salt and pepper
1 tbsp. olive oil
1 (28 oz) can diced tomatoes
1 (19 oz) can kidney beans, drained and rinsed
1/2 tbsp. chili powder
1/2 tsp. cumin
2 tsp. dried oregano
1 tsp. Hungarian paprika
Salt and pepper
1/4 cup tomato paste
1 red pepper, diced
1 green pepper, diced
2 medium onions, diced
4 garlic cloves, minced
2 medium carrots, chopped small
1 tsp. granulated sugar
Freshly chopped chives for garnish if desired


1. Preheat oven to 425F. Line baking sheet with parchment paper or silicone liner for easy clean up.
2. Add mushrooms, oil, salt, pepper, and thyme to a large mixing bowl. Toss until well combined.
3. Pour onto baking sheet in a single layer and roast for 15 minutes. Flip, and cook for another 5-10 minutes, or until mushrooms are nice and golden.

1. In a large pot over medium-high heat, add olive oil. When hot, add in onions and carrots. Cook for 5 minutes. Add in the garlic and cook for another minute.
2. Stir in seasonings, making sure to add salt and pepper. Stir in tomato paste and cook for a few more minutes. Add in tomatoes, mushrooms, and beans. Reduce heat to a simmer and cook, uncovered, for 30 minutes. Add in your peppers and sugar. Taste for seasoning. Cook for another 30-45 minutes, or until veggies are tender-crisp.
3. Serve as is, or with freshly chopped chives, sour cream, and/or cheese (my favourite topping!)

Note: You can make this meal in the slow cooker (but definitely still want to roast those mushrooms!) Save time by prepping the chili while your mushrooms are in the oven.

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Cheese-Stuffed Sweet & Spicy Mushroom Meatballs

These Cheese-Stuffed Sweet & Spicy BBQ Mushroom Meatballs make the most delicious appetizer for your next potluck or party – just make sure to have plenty of these on hand because you’ll run out quick!

Recipe and photo by Taylor of The Girl on Bloor.

Prep Time: 15 mins. | Cook Time: 15 mins. | Serves: 20 meatballs


1 lb ground beef
1 package button mushrooms, finely chopped
1 tsp garlic powder
1/2 small yellow onion, grated
¼ cup parmesan cheese
¼ cup breadcrumbs
2 tsp ketchup
1 tsp Dijon mustard
1 egg
1 tsp salt
½ tsp pepper
10 mini buffalo mozzarella or bocconcini balls, sliced in half
1 tbsp olive oil
1 tsp hot sauce
1 tbsp honey
1 cup sweet and spicy BBQ sauce

20 toothpicks for serving 


1. In a large mixing bowl, combine all ingredients except for cheese, olive oil, hot sauce, honey and BBQ sauce.
2. Take about 1-2 tbsp of meatball mixture and form it around each cheese ball half.
3. Heat olive oil in a large frying pan on med-high heat, then add meatballs. Fry for 10-12 minutes until meatballs are fully cooked and browned on the outside.
4. Meanwhile, mix hot sauce, honey and BBQ sauce together.
5. Remove meatballs from heat, then transfer to a large bowl. Toss in BBQ sauce mixture until fully coated.
6. Serve immediately on a platter with toothpicks inserted. Meatballs can also be prepared ahead of time and reheated in a 375F oven for 15 min.


Stuffed Mushroom Stuffed Potatoes

Recipe and photo courtesy of Wanda from Bakersbeans.

Prep Time: 20 mins. | Cook Time: 55 mins.


6 small potato nuggets (not baby potatoes)
12 white BC mushrooms (small)
8oz cream cheese, softened
4 tbsp blue cheese, crumbled
3 tbsp pecans, toasted and chopped small
1 tbsp green onion, finely chopped
½ tsp basil, dried
salt and pepper to taste
sprinkle of fresh parsley, chopped


1. Place potatoes in a steamer and steam 40-45 minutes or until soft. Set aside and let cool. Once cooled slice in half and carefully scoop out the insides of the potato leaving the outsides walls sturdy and intact. Set aside potato pulp.
2. Preheat oven to 350F.
3. Remove stems from mushrooms and reserve for another use. Set aside caps.
4. In a bowl beat together cream cheese, blue cheese, pecans, green onion, basil, a pinch of salt and pepper and 2 tbsp potato pulp, until blended.
5. Stuff mushroom caps with cheese mixture, mounding slightly. Fit stuffed mushrooms carefully inside cooled potato halves. I even placed a small dab of the cream cheese filling on the inside bottom of the potato half to help the mushroom stick and stay in place. Place stuffed potatoes on a parchment lined baking pan and sprinkle with salt and pepper.
6. Bake in oven for 10 minutes or until cheese bubbles & browns a little. Sprinkle with parsley and even some cooked crumbled bacon. Serve immediately.
7. Do not freeze.

Steak and Ale Mushroom Pie

It’s bold, it’s hearty, it’s delicious, and it’s everything a savoury pie should be.

Recipe and photo courtesy of Jenny from The Brunette Baker.

Prep Time: 30 mins. | Cook Time: 2 hrs. 20 mins.


1.5 pounds bottom round beef, trimmed and cut into small chunks
4 tablespoons all purpose flour, divided
2 carrots, peeled and roughly cut
1 large onion, chopped coarsely
2 cloves garlic, finely chopped
1 punnet of button or crimini mushrooms
12 ounces brown or red ale beer
2 teaspoons liquid beef bouillon or 2 beef bouillon cubes
½ cup boiling water
1 teaspoon Worcestershire sauce
3-4 whole sprigs of fresh thyme
Several pieces of whole fresh parsley, stems included
1 large bay leaf
Salt and pepper, to taste
For pastry:
1 box of ready-made frozen puff pastry, thawed


1. In a frying pan over medium-high heat, sweat onions and garlic until transparent. Add in mushrooms and cook for 2 minutes. Remove from heat and set aside.
2. Place a large stewing pot on the stove over medium-high heat. Toss the beef in 2 tablespoons flour and season with salt and pepper. Once the stew pot is hot, add a teaspoon of vegetable oil to coat the bottom surface. Add in beef, but only enough so there is room for each piece to properly sear. Shake the pot occasionally and the cubes will come undone as they finish searing. Do not force it as it will tear the meat. Continue to sear remaining pieces of beef. Once completed, remove meat from pot and reduce heat.
3. In a heat safe container, pour in liquid bouillon and remaining 2 tablespoons flour. Stir. Mix in boiling water and stir until incorporated and dissolved.
4. In the same pot as you seared beef, add in both liquid bouillon mixture and Worcestershire sauce. Skim the bottom of pan with a wooden spoon to deglaze and get all that goodness up that was left over from seared meat.
5. Toss the meat back into stewing pot along with sweated vegetables. Pour in ale. Give a good stir and add in fresh herbs, submerging them. Remove from heat, cover pot with a lid and place in oven at 325°F for 90 minutes.
6. Remove from oven, allow to rest and completely cool. Remove thyme sprigs, parsley, and bay leaf and discard. Refrigerate ‘stew’ overnight for best results. This can certainly be made and eaten the same day, but the flavours will not be as concentrated as they will be the next day. It’s worth the wait. I promise.
7. Once ready to bake, transfer stew mixture into a casserole dish or individual ramekins for single serve. Carefully place thawed puff pastry over top, leaving an inch hang over. Press and seal the pastry to the side of the dish. Apply egg wash if you so desire for shine.
8. Bake in the oven at 375ºF for 40-45 minutes or until puff pastry is golden brown and filling is warmed through.
9. Remove from oven and allow to rest before cutting.

Spinach Ravioli with Chicken, Mushroom and Three Cheese Sauce

This is one of those meals that comes together quickly and with little effort thanks to a package of fresh ravioli and a handy jar of three cheese pasta sauce. Ground chicken and finely diced mushrooms blended perfectly into the pre-made three cheese sauce making this ravioli dish hearty and filling.

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 35 mins.


1 package sliced mushrooms, finely diced
1 small onion, diced
1/2 lb. ground chicken
Sprinkle of Italian seasoning
1 jar (24oz) of three cheese pasta sauce
Dash of nutmeg (optional)
Dash of cinnamon (optional)
1 package (700g) fresh spinach and cheese ravioli
Parmesan cheese (optional)


1. Finely dice one package of mushrooms and one small onion. In a large skillet over medium high heat, saute mushrooms until moisture has evaporated and mushrooms start to brown, about 3-4 minutes. Add onions and continue to cook just until onions start to turn translucent.
2. Add chicken and Italian seasoning to skillet and continue to cook until chicken is no longer pink. Be sure to break up any large pieces as the chicken cooks.
3. Lowering heat to low, add jar of pasta sauce, nutmeg and cinnamon, and allow to simmer.
4. Meanwhile in a large pot, cook package of ravioli as per package directions. Drain. Return to pot and pour in pasta sauce. Stir gently until ravioli is coated. Serve hot with fresh grated Parmesan cheese.