Blended Meatballs

Umami-rich mushrooms are blended with ground beef and seasoned to create the perfect Italian-style meatball. Serve with marinara and spaghetti or toss with a Teriyaki sauce and serve as an appetizer.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 30 mins.
Makes approximately 20 meatballs.

Ingredients

½ lb.  mushrooms, finely chopped
1 lb.  lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg

Method

1. Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
4. In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.
5. Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.
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Beef and Mushroom Taquitos with Green Chili Avocado Crema

Recipe and photo by Heather of The Tasty Gardener.

Prep Time: 20 mins. | Cook Time: 20 mins. | Makes: 18-24 taquitos

Ingredients

For the Taquitos:
1/2 lb extra lean ground beef
1/2 lb crimini mushrooms
1 red pepper, seeds and stem removed
1 jalapeno pepper. seeds removed
1 medium onion, peeled
1 large tomato
5 cloves garlic, peeled
Salt and pepper to taste
1 1/2 cup cojito cheese (or monterey jack), grated
24 corn tortillas
oil or chicken broth
For the Avocado Crema:
3 avocados, skin and pit removed
1 cup sour cream
2 (2oz) jars of chopped green chilis
2 tbsp lime juice
salt and pepper to taste

Method

To Prepare the Taquito Filling:
1. In a food processor chop the mushroom until fine.
2. In a large skillet over medium high heat brown the ground beef and chopped onion together until beef is cooked through and liquid is almost gone from the mushrooms. Make sure to break up the beef into small pieces while cooking.
3. In the same food processor pulse together the red pepper, onion, jalapeno, garlic and tomatoes.
4. Stir the vegetable puree into the beef and mushroom mixture and cook until all liquid is evaporated and vegetable are heated through. Season by taste with salt and pepper.
5. Remove filling from the pan and into a large bowl. Allow to cool for 10-15 minutes. Once cool stir in the cheese.
6. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
7. In a small skillet over medium heat add about 1/2 inch of either chicken stock or oil.
8. Working one taquito at a time place a tortilla into the hot liquid for no more than a couple seconds. This is to make them pliable for rolling.
9. Remove tortilla from liquid, place on work surface and add approximately 2 tbsp’s of filling along the length of the tortilla. Tightly roll up into the shape of a cigar and place seam side down on your cookie sheet. (I like to cover the taquitos with a wet cloth on the cookie sheet while I’m working to keep them from drying out.)
10. Repeat one tortilla at a time until all the filling has been used. Based on how full you fill them you will end up with anywhere from 18-24 taquitos.
11. Place in preheated oven and bake for 15-20 or until browned.
To Make the Crema:
1. In your food processor blend together the avocado, sour cream, lime juice and green chilis. Season by taste with salt and pepper.
Serve with baked taquitos.

Beef and Mushroom Spaghetti

Recipe Courtesy of the Mushroom Bureau.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 4

Ingredients

1 tbsp olive oil 45 mL
1 lb lean ground beef 500 g
1 onion, chopped 1
1-2 cloves garlic, crushed 1-2
2 cups white button or crimini mushrooms, halved 350 g
2/3 cup red wine 150 mL
1 can chopped tomatoes (400g) 1
1 tsp dried oregano 1
1 bay leaf 1
1 tbsp tomato puree 15 mL
1 cup beef or vegetable stock 250 mL
salt and freshly ground black pepper

Method

1. Heat the oil in a large casserole or pan; add the lean ground beef and onion and saute over a high heat for 5 minutes until the ground beef is lightly browned. Add the garlic and mushrooms and sauté for a further 3mins.
2. Add the remaining ingredients and season to taste. Bring to the boil, cover and simmer for 20mins, removing the lid halfway through cooking or until the mushrooms are tender and the sauce lovely and thick. Remove bay leaf, adjust the seasoning as necessary. Serve with freshly cooked spaghetti.

Nutritional Information

Calories: 315
Protein: 31.5g
Carbohydrate: 3.7g
Fat: 15.4g
Saturated Fat: 5.7g
Fibre: 2.6g
Sodium: 1.03g

Beef and Mushroom Kofta

Easy beef koftas made with mushrooms to help “extend” the mixture a little further and add an extra serve of veggies! Served with minted yoghurt and a beet “slaw”.

Recipe and photo by eat. live. travel. write.

Prep Time: 25 mins. | Cook Time: 20 mins. | Serves: 4

Ingredients

400g lean ground beef
200g mixed mushrooms
½ cup fresh cilantro
3 green onions
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground mild paprika
Salt and freshly ground black pepper
1 egg
½ cup panko breadcrumbs
For the yoghurt:
1 cup plain Greek yoghurt
1 tablespoon fresh mint
For the “slaw”:
1 small carrot
1 small beet
½ cup grated cabbage
½ red onion
1 tablespoon olive oil
zest and juice of 1 lemon (you might not need all the juice)
8 pita bread pockets

 

Method

Make the kofta:
1. Soak 8 bamboo skewers in water (completely immersed).
2. Place the mushrooms in the bowl of a food processor fitted with a metal blade.
3. Pulse until the mushrooms are finely chopped.
4. Remove mushrooms from food processor and place in a large bowl.
5. Place cilantro and green onions in the bowl of the food processor (no need to rinse it out).
6. Process until finely chopped.
7. Add the cilantro and green onion mixture to the mushrooms.
8. Add the beef, ground coriander, cumin, paprika to the mushroom mixture.
9. Now add the egg and breadcrumbs.
10. Mix with your hands until all ingredients are combined.
11. Using your hands, take approximately 2 heaping tablespoons of the mixture and form a sausage-shape around a wooden skewer. Now place a second sausage-shape of the meat on the same skewer. The mixture will be a little softer to handle than straight ground beef but do your best!
12. Repeat with remaining beef/ mushroom mixture until you have 8 skewers each with 2 sausage-shapes.
13. Place on a platter, cover with plastic wrap and refrigerate.
Make the yoghurt:
1. Finely chop the fresh mint and stir into the yoghurt.
2. Cover with plastic wrap and refrigerate.
3. Make the “slaw”:
4. Grate the carrot, beet, cabbage and red onion using a box grater.
5. Combine with the lemon zest, olive oil and about ½ of the lemon juice.
6. Cover with plastic wrap and refrigerate
To cook:
1. Pre-heat the BBQ to medium-high heat.
2. Grill the kofta skewers, turning occasionally, until cooked through (do not rely on touch for these – the mushrooms make them much softer than regular burger patties or similar – you will have to cut them open to see if they are done).
3. Remove from the grill and let them rest as you organize all the other ingredients.
To assemble:
1. Split a pita pocket and place a spoon of the yoghurt in the bottom, then add 2 of the kofta, topped with some of the “slaw” and a dollop more yoghurt.
2. Enjoy!

Baked Mushroom Topped Brie

Prep Time: 7 mins. | Cook Time: 20 mins. | Chilling Time: 30 mins. to 1 week | Serves: 12
Tip: Prepare and chill the mushroom topping to have on hand for spur of the moment entertaining. Baking and serving on oven -proof platter keeps the cheese warm while eating.

Ingredients

1/2 lb fresh sliced Mushrooms (white or crimini) 250 g
1/2 cup coarsely chopped onions 125 mL
1/4 cup finely chopped walnuts 50 mL
1 large clove garlic, sliced 1
1/2 tsp Each dried thyme, rosemary and pepper 2 mL
1 tbsp olive oil 15 mL
1 tbsp balsamic vinegar 15 mL
1 (200g) wheel cold Brie cheese 1
2 tbsp finely minced fresh parsley or chives (optional) 25 mL

Method

1. Finely chop mushrooms, onions, walnuts and garlic, thyme, rosemary and pepper in food processor.
2. Heat oil in large skillet over medium heat; cook and stir mushroom mixture for 5-7 minutes or until all liquid has evaporated. Stir in vinegar and cook 1-2 minutes. Remove from heat and cool to room temperature; cover and chill.
3. At serving time slice the wheel of Brie in half horizontally and place cut side up on oven -proof serving plate or baking pan. Spoon the topping evenly on cut surfaces of Brie. Bake in 350ºF/180 ºC oven for about 8-10 minutes or until cheese is beginning to melt. Sprinkle parsley or chives on top to garnish if desired. Serve with thinly sliced whole wheat baguette or plain crackers.