Cottage-Style Scalloped Potatoes with Mushrooms

Rustic was exactly what we had in mind when conceiving this recipe. Mushrooms just seem to work in hearty, creamy baked dishes, don’t they?

Recipe by Jennifer of Ricotta and Radishes.

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


For the sauce:
2 tbsp butter
2 tbsp all-purpose flour
3 cups milk
1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
For the potatoes and mushrooms:
1/2 Lb crimini or white button mushrooms
1 tbsp olive oil
1 medium onion, diced
4 Russet potatoes, thinly sliced
1/2 cup shredded Jarlsberg cheese
Salt and black pepper, to taste
Frank’s Red Hot, to taste


For the sauce:
1. Heat the butter in a medium saucepan over medium heat. When the butter has melted and begins to bubble, whisk in the flour and stir vigorously until a paste forms.  Cook for about 5 minutes, stirring constantly, until the flour is no longer ‘raw’ and has thinned out slightly.  Reduce the heat to low and add the milk, whisking until fully incorporated; season with the salt, pepper and garlic powder.  Simmer for 5 more minutes, cover and set aside.
For the potatoes and mushrooms:
1. Pre-heat oven to 375°F.  Heat oil in a small pan over medium-high heat. Add the mushrooms and onions and cook, stirring, until mushrooms are browned and onions are softened, about 5 minutes. Season with salt and pepper and set aside.
2. Arrange one third of the sliced potatoes in a single layer in the bottom of a large casserole dish. Sprinkle one third of the mushroom mixture overtop and pour about one third of the cream sauce evenly over the first layer. Repeat to form two more layers and top with the shredded cheese. Cover dish with foil, transfer to the oven and cook for 60 to 90 minutes, or until potatoes are fork-tender and the cheese is golden brown.

Chicken and Mushroom Enchiladas

A popular family favourite with a Mexican flare! Sliced Ontario Mushrooms add a robust meaty flavour that compliments the chicken in this flavourful dish. 

Recipe and photo are courtesy of Foodland Ontario.

Prep Time: 25 mins. | Cook Time: 40 mins. | Serves: 4-6


2 Ontario Onions, chopped
2 cloves Ontario Garlic, minced
2 cups (500 mL) sliced Ontario Mushrooms
2 tbsp (25 m L) vegetable oil
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) each dried oregano and salt
2 cups (500 mL) diced cooked Ontario Chicken
2 cups (500 mL) shredded Ontario Cheddar Cheese
1/3 cup (75 mL) low-fat Ontario Sour Cream
2 cups (500 mL) mild or medium taco sauce
10 medium flour tortillas


1. In large skillet, cook onions, garlic and mushrooms in oil over medium-high heat, stirring frequently, until softened, about 5 minutes. Add chili powder, oregano and salt; cook for 15 seconds. Remove from heat. Stir in chicken, 3/4 cup (175 mL) of cheese and sour cream; mix well.


2. Spread 3/4 cup (175 mL) of the taco sauce in 13 – x 9-inch (3 L) baking dish. Spread about 1/4 cup (50 mL) filling down centre of each tortilla; roll up, folding in ends. Place, seam side down, in dish. Spread remaining taco sauce over top; sprinkle with remaining cheese. (Recipe can be prepared to this point, covered and refrigerated for up to 8 hours. Let stand at room temperature for 30 minutes before baking.)


3. Cover and bake in 350°F (180°C) oven for 25 to 30 minutes or until heated through.

Nutritional Information

Protein: 22.0 grams
Fat: 25.0 grams
Carbohydrates: 45.0 grams
Calories: 508
Fibre: 4.0 grams

Cheddar Chive Mushroom Gougere

This Cheddar Chive Mushroom Gougere has fresh chives and grated cheddar cheese baked right into the puffed crust which surrounds a rich and creamy mushroom filling. Gougere is a classic French dish made with choux dough combined with cheese that rises high in the oven, baking into a savoury pastry.

Recipe and photo courtesy of Gwen of Devour & Conquer.

Prep Time: 20 mins. | Cook Time: 40 mins. | Serves: 8


Cheddar Chive Gougere Dough
1 cup flour
1 cup water
4 tablespoons butter
3 eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
2 tablespoons fresh chives
Creamy Mushroom Filling
1 pound Canadian mushrooms (button, crimini, portabella or oyster)
1 red onion
1 tablespoon canola oil
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon salt & 1 teaspoon freshly ground black pepper
2 tablespoons fresh chives for garnish


1. Preheat oven to 425 F degrees. Begin by prepping all ingredients – sift flour, grease a large pie plate, grate cheddar cheese, dice red onion, roughly chop mushrooms and fine chop chives. Set prepared ingredients aside.


2. To make the choux dough, add water and butter to a medium saucepan and bring to a boil over medium heat. Add the flour all at once with a pinch of salt & pepper, and immediately begin vigorously and continuously stirring with a large spoon for approximately 3 minutes as you combine and cook the dough. Remove from the heat and place the hot dough into a mixing bowl or stand mixer. Stir a few more times to release heat, then let cool for 3 minutes.


3. In a stand mixer or using a hand beater or whisk, begin adding the eggs to the dough, one at a time, beating until smooth after each egg until the choux dough is smooth and shiny (add an additional egg if needed). Fold in the grated cheese and chopped fresh chives, and spoon the mixture into a large, greased pie plate, mounding the dough up along the sides and creating a well in the centre for the mushroom filling.


4. To make the mushroom filling, begin by sautéing the red onion and chopped mushrooms in a large frying pan with a tablespoon of canola oil and one teaspoon salt & pepper. Once soften, remove the mushroom/onion mixture and set aside. Melt the butter over medium heat in the same pan, then add the flour and stir for two minutes. Add the milk and whisk until the sauce begins to thicken, then add in the mushroom mixture and stir until the sauce is thick and smooth.


5. Spoon the mushroom filling into the centre of the dough “nest” and bake in the oven at 425 degrees for 35-45 minutes until the gougere is puffed high and golden brown, and the mushroom filling is set and caramelized on top.
Garnish with fresh chives and serve hot.

Charred Beef Steak and Veggies with Orzo Pasta

For an easy way to entertain, bring dinner to the table in this all-in-one platter presentation. This Health Check reviewed recipe is as beautiful to behold as it is to eat.

Prep Time: 20 mins. | Cook Time: 2o mins. | Serves: 4


1/2 cup sodium-reduced chicken broth 125 mL
1/4 cup liquid honey 50 mL
2 tbsp olive oil 30 mL
1/2 tsp EACH dried Italian herb seasoning, 2 mL
salt and pepper
2 sweet red peppers cut into chunks 2
2 cups mushrooms, halved 500 mL
1 small zucchini, thinly sliced 1
1 lb. Beef Top Sirloin Grilling Steak, 500 g (about 1-inch (2.5 cm) thick)
1 cup frozen corn kernels 250 mL
1½ cups dried orzo pasta 375 mL
2 green onions, thinly sliced 2
1/2 cup thinly sliced oil-packed sun-dried tomatoes 125 mL
1/4 cup grated Parmesan cheese 50 mL


  1. Whisk together chicken broth, honey, olive oil and Italian seasoning in bowl. Season with generous pinch of each salt and pepper.
  2. On large rimmed parchment paper-lined baking sheet, toss red peppers, mushrooms and zucchini with half the broth mixture. Set remaining broth mixture aside.
  3. Season beef with remaining salt and pepper; place on top of vegetables. Place under broiler about 3 inches (8 cm) from heat; broil until lightly charred, about 7 minutes. Remove from oven; toss vegetables and turn beef over. Return to oven and broil for 7 minutes. Remove steak and let rest. Stir corn into vegetables; broil until vegetables are charred and softened, about 5 minutes.
  4. Meanwhile, cook orzo according to package directions; drain and toss with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese. Spoon onto warm deep platter; top with charred mixed veggies. Thinly slice beef across the grain and arrange over veggies.
    BRIGHT IDEA: This recipe uses the oven broiler, to sear thick-cut steak and colourful veggies to perfection – all at the same time, in just one pan. Now that’s easy!

Nutritional Information

Per Serving (4 servings)
Calories: 623
Protein: 40 g
Fat: 15 g
Carbohydrates: 85 g
Fibre: 8 g



Buffalo and Blue Cheese Stuffed Button Mushrooms

Recipe courtesy of Maggie of Pithy & Cleaver.

Prep Time: 10 mins. | Cook Time: 20 mins.


Olive oil
20 button mushrooms
3/4 cup chopped shallots
2 tbsp butter
1/2 lb great hill blue cheese or other mild blue cheese, crumbled
1/4 cup
franks redhot sauce
½ cup + ¼ cup panko, divided
*Additional Franks Redhot Sauce for serving


  1. Preheat oven to 375°F, and place a rack in the upper third of the oven.
  2. Clean mushrooms and remove stems. Cut ends from stems and chop finely. Chop two of the mushrooms finely as well. Dice shallots.
  3. Melt butter in a heavy 4 qt pan and add shallots. Sauté over medium-low heat until transparent and then add chopped mushrooms and stems. Saute until softened and remove pan from heat. Stir in blue cheese, Frank’s sauce, and 1/2 cup panko, stir until smooth.
  4. Grease a cookie sheet with olive oil. Brush mushroom caps with oil and spread out on cookie sheet. Fill each mushroom cap with a spoonful of the cheese stuffing, letting it mound just slightly on the top of the mushroom. Sprinkle the remaining panko over the top.
  5. Bake for 18-20 minutes, until mushrooms are soft. If you have a broiler, feel free to turn it on for a minute or two to crisp up the top, but watch it carefully.
    Serve with additional hot sauce.