Hot and Cheesy Mushroom Dip

“I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years and I resolved that it was time for change! Now I spend my free time searching for and trying tasty new recipes from all over the world. One of my favourite ingredients is the mushroom and I never tire of experimenting with new mushroom dishes.”

Recipe courtesy of Kevin from Closet Cooking.

Prep Time: 10 mins. | Cook Time: 1 hr.


1 tbsp oil
1 tbsp butter
1 medium onion (sliced)
1 lb. fresh mushrooms (cleaned and sliced)
1 clove garlic (chopped)
1 tsp thyme (chopped)
salt and pepper to taste
1/4 cup white wine (or broth)
1 (4 ounce) package cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup mozzarella (grated)
1/4 cup grated parmigiano reggiano (grated)


1. Heat the oil and melt the butter in a pan.
2. Add the onion and cook until it starts to caramelize, about 20 minutes.
3. Add the mushrooms and saute until they start to caramelize, about 20 minutes.
4. Add the garlic and thyme and saute until fragrant, about a minute.
5. Season with salt and pepper.
6. Add the wine, deglazed the pan and cook until it has evaporated.
7. Puree 1/2 of the mushrooms in a food processor.
8. Mix the mushrooms, cream cheese, sour cream, mayonnaise, mozzarella and parmigiano reggiano and place in a baking dish.
9. Bake in a preheated 350F oven until bubbling and golden brown on top, about 20-40 minutes.

Grilled Stuffed Mushrooms with Turkey-Sage Filling

Recipe courtesy of Isabelle from Crumb: A Food Blog.

Prep Time: 15 mins. | Cook Time: 20 mins. | Serves: 4 as a main, 8 as an appetizer


1 tbsp olive oil
2 shallots, finely minced
1 clove garlic
1 lb lean ground turkey
1 egg, lightly beaten
1/4 cup finely chopped walnuts
1/4 cup panko breadcrumbs
1 tsp Worcestershire sauce
1 tsp finely chopped fresh sage
1 tsp finely chopped fresh parsley
1/2 tsp salt
1/2 tsp fresh ground pepper
16 large button mushrooms
1/2 cup finely shredded asiago cheese


1. In a large sauté pan set over medium-high heat, cook the shallots and garlic for 7-10 minutes or until soft and starting to colour. Set aside to cool to room temperature.
2. In a large mixing bowl, combine the ground turkey, egg, walnuts, breadcrumbs, Worcestershire sauce, sage, salt, pepper and the cooled shallots. Using your hands, knead the mixture until well combined. Divide into 16 equal portions, and roll each one into a ball.
Remove the stems from the mushrooms and discard. Arrange the caps on a platter, and season the insides with a little salt and pepper. Place a ball of the turkey mixture onto each mushroom cap, and gently pat down to fill the cap.
3. Preheat one side of a lightly-oiled grate over high heat (or, if using charcoal, pile the coals to one side).
4. As soon as the grill is hot, arrange the mushrooms on the cool side of the grill. Cover and cook over indirect heat with the cover closed for 10 minutes. Top each mushroom with a pinch of cheese, then close up again and continue cooking for 5-10 minutes, or until the stuffing registers an internal temperature of 165F and the cheese is bubbly and browned. Serve immediately.

Garlic Mushroom Shrimp Bites

There is no better appetizer at a summer party than mushrooms. These Garlic Mushroom Shrimp Bites will get the party going, leaving your guests with just enough satisfaction to avoid them asking, “Is dinner ready yet?”

Recipe courtesy of Alison from Balanced with Allie.

Prep Time: 10 mins. | Cook Time: 8 mins.


1 package of white button mushrooms (200g)
10-15 cooked shrimp (I used frozen)
2 cloves of garlic (minced)
1/8th tsp dried oregano
1 Tbsp Balsamic vinegar
1 Tbsp Canola oil
1 tsp butter (melted)
Pinch of garlic powder (optional)


1. Wipe mushrooms with a damp cloth and pat dry.
2. Add butter, garlic, oil, balsamic vinegar, oregano, and garlic powder in a small bowl. Mix well.
3. Place mixture on a frying pan on medium heat. Add whole mushrooms to pan and sauté (with a cover) for about 5 minutes or until cooked. Remove from pan and set aside.
4. Add shrimp to the same pan and leave on until cooked or warmed up (about 2-3 minutes).
5. Make a mushroom shrimp sandwich! Cut a mushroom in half and put the shrimp in the middle. Use a toothpick to keep them together.
Optional: Serve with melted butter and dried oregano or a reduced balsamic vinegar sauce.

Escargot Flatbread

Recreate those esgargot-stuffed mushroom caps in a more waistline and adult friendly dish that won’t make you or your guests nearly as squeamish.

Recipe and photo courtesy of Elizabeth from Guilty Kitchen.

Prep Time: 25 mins. | Cook Time: 15 mins.
Makes 1 12″ flatbread.


For the flatbread:
¼ cup whole milk (warmed to 120-130°F)
½ tsp organic can sugar
2 tsp instant yeast
1 ¾ cups all-purpose flour
½ tsp sea salt
½ cup plain
0% Greek yogurt
For the topping:
2 tsp unsalted butter
1 lb fresh mushrooms, sliced
1 small yellow or sweet onion, sliced into half-moons
1 clove garlic, minced or grated
1 tsp dried oregano or Italian herbs sea salt to taste
1 125g can escargot in water (drained and rinsed), chopped
113g fresh goat cheese


1. In a small bowl, dissolve sugar in warm milk. Add yeast, stir to combine and allow to rest 1-2 minutes.
2. In a separate, larger bowl, blend the flour and salt.
3. Pour the milk into the flour and add the yogurt. Stir to combine until you can no longer stir. Continue by kneading on a lightly floured surface until smooth and elastic. Form dough into a ball, place back in the bowl, and cover with a moist towel. Allow to rest in a warm spot while you prepare the topping.
4. Preheat oven to 450°F. Place a pizza stone in the oven while preheating. If you don’t have access to a pizza stone, line a large baking tray with aluminum foil and brush with oil.
5. In a heavy bottomed pan, heat the butter on medium-high heat. Sauté the onions, mushrooms and garlic until soft and slightly golden brown. Add in the chopped escargot, oregano and salt and sauté for 1-2 more minutes. Remove from heat.
6. Remove dough from bowl and shape roughly with your hands into desired shape. Dough should be no thicker than ¼”. Place the dough on the baking tray (or if using a pizza stone, on a floured piece of large cardboard). Crumble the goat cheese over, followed by the escargot and mushroom blend (You may have some left over). If using the pizza stone, slide the dough from the floured cardboard onto the pizza stone. Bake for 10-12 minutes (slightly longer on the aluminum foil). Remove from oven, slice as desired and serve immediately.

Diablo Layered Dip

Packed with flavour and goodness, this colourful party dip is sure to be a hit. You can also prepare this recipe in one large dish, such as a pie plate.

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 20 mins. | Cook Time:  15 mins. | Serves: 6


1 can (14 oz/398 mL) red kidney beans, drained, rinsed and mashed
2 tsp (10 mL)  vegetable oil, divided
1 small Ontario Onion, chopped
1 medium Ontario Carrot, shredded
1 clove Ontario Garlic, minced
2 tsp (10 mL)  chili powder
1 cup (250 mL)  chopped Ontario Green Cabbage
1 cup (250 mL)  chopped Ontario Mushrooms
1 medium Ontario Tomato, chopped
1-1/2 cups (375 mL)  shredded Ontario Monterey Jack Cheese
1/2 cup (125 mL)  Ontario Light Sour Cream
Chopped fresh Ontario Coriander


  1. Spread about 6 tbsp (90 mL) mashed beans in each of 3, 1-1/2 to 2 cup (375 to 500 mL) microwaveable dishes.
  2. In medium non-stick skillet, heat 1 tsp (5 mL) oil over medium heat. Add onion, carrot and garlic and cook until softened, about 3 minutes. Remove to a bowl and stir in chili powder.
  3. In same skillet, add 1 tsp (5 mL) oil, cabbage and mushrooms. Cook until tender, stirring often, 6 to 8 minutes. Stir into carrot mixture until blended. Spoon about 1/2 cup (125 mL) over beans in each dish. Top evenly with tomatoes, then cheese.
  4. Microwave bowls at medium (50%) until heated through and cheese is melted, about 6 to 7 minutes.
  5. Spoon sour cream over each dish and garnish with coriander. Serve with pita chips or tortilla chips.

Nutritional Information

Per serving:
Protein: 12 grams
Fat: 12 grams
Carbohydrate: 19 grams
Calories: 226
Fibre: 6 grams
Sodium: 350 mg