Mushroom and Asparagus Risotto

Cozy comfort food at it’s finest with an EASY dairy-free risotto the entire family will love.

Recipe and photo by Samantha from My Kitchen Love.

Prep Time: 5 mins | Cook Time: 25 mins

Ingredients

1 tbsp olive oil
6-8 thinly sliced pieces of pancetta or prosciutto (optional)
2 cups sliced or chopped mushrooms (button, crimini, oyster and/or shiitake all work)
2 garlic cloves, minced
1.5 cups Arborio rice
1/4 cup dry white wine
5 cups vegetable or chicken broth
1 tsp dried thyme or 3-4 thyme sprigs (fresh)
1/2 lb asparagus, trimmed and chopped
salt and pepper to season
*optional garnish: 1 tsp truffle oil

Method

1. Heat olive oil over medium-high heat in a large wide skillet or a large saucepan and add pancetta or prosciutto (if using). Cook until browned and crispy, flipping once. Remove from pan and drain on paper towel. Set aside.
2. Heat broth in a medium saucepan on a burner adjacent to the skillet the risotto will be made in.
3. Immediately add mushrooms to the pan and toss in oil. Very lightly season with salt and pepper. Allow mushrooms to cook undisturbed for 3-4 minutes per side (flip once juice have evaporated and mushrooms brown on bottom side).
4. Add garlic and allow to cook for 1-2 minutes until fragrant.
5. Add rice to pan and wine. Stir to combine flavours and cook until wine has been absorbed but the rice. Add thyme
6. Add broth by 2-3 ladlefuls, stirring to fully combine and adding more broth as the rice becomes dry and broth is absorbed.
7. Before the last 2-3 ladlefuls of broth is added, add asparagus to the skillet.
8. Add last 2-3 ladlefuls of broth and stir to combine.
9. Taste. If needed very lightly season with pepper (and salt although I find it almost never needs it with the pancetta or prosciutto). Drizzle with optional truffle oil if desired.

Goat Cheese, Mushroom, and Herb Stuffed Tomatoes

This recipe is easy, fast, and absolutely delicious. Though vegetarian in this case, feel free to add some meat if you want. Gather all your ingredients and be ready to fall in love with couscous, goat cheese, mushrooms, and tomatoes!

Recipe and photo by Chidinma from Fruitful Kitchen.

Prep Time: 20 mins | Cook Time: 35 mins | Serves: 6

Ingredients

6 large tomatoes
1/2 cup chopped mushrooms
1/2 cup uncooked couscous
3 tablespoons olive oil
1 teaspoon garlic
1/2 cup mixed herbs: cilantro, parsley and basil
1/4 cup black olives
4 ounces goat cheese
1/2 cup bread crumbs
Salt and pepper to taste

Method

1. Preheat your oven to about 350°F. While you do this, begin prepping your tomatoes by slicing off the top of your tomatoes–where the stem is–and remove the seeds. You can use a short sharp knife and cut off the filling and seeds, or use a small teaspoon, but make sure to leave the tomatoes walls intact.
2. It’s time to make the couscous, in a pot add 1 cup of water, and a drizzle of vegetable or chicken stock. Separately, add a drizzle of the olive oil to the couscous. Once water is steaming, put in the couscous and let it steam in the water for about 5 minutes.
3. In a separate bowl, mix the olives with the remaining olive oil and about 3/4 of the total goat cheese. Put in the mushrooms and add the mix of herbs, then transfer everything to the couscous. Stir it all together.
4. When everything is mixed, add about half of the bread crumbs, salt and pepper to your taste and mix together again. Once done, divide the mixture evenly between the 6 tomatoes.
5. Make sure the mix is stuffed completely, you can make it all even using a spatula. When they all look good, add the remaining bread crumbs and goat cheese. If you have olive oil left, drizzle some more on top.
6. Place your tomatoes on a baking sheet and put it in the oven for about 15 minutes. Check that the bread crumbs are golden and your tomatoes are soft, but make sure that they aren’t too watery.
7. Take them out and let cool for about 2 minutes. Serve warm.

Stuffed Pizza Balls/Pull Apart Bread in a Skillet

Pizza balls. Pizza pull apart bread. Pizza in a skillet. Either way, pizza pizza pizza! The perfect game day snack or just a fun way to make your next pizza.

Recipe and photo by Carmy from Carmyy.com.

Prep Time: 20 mins | Cook Time: 30 mins

Ingredients

1 tube of biscuit dough (10)
1 bag of pepperoni (or 30-40 pepperoni)
1 bag of shredded cheese
¼ block of mozzarella cheese (70g), cubed
1 cup of mushrooms

Method

1. Heat up the oven to 400F
2. Cut in half the biscuits dough.
3. Flatten each piece and wrap up your stuffing of choice in each piece of dough (pepperoni, mushroom, cheese cube).
4. Place each ball into the skillet.
5. Place extra pepperoni, cheese, and mushrooms on top of the pizza balls.
6. Pop it into the oven for 30 minutes. If you want to put in extra cheese/toppings on top, pull it out of the oven after the pizza balls have been cooked and put on the additional toppings.

Notes
Do not over top the pizza balls or it’ll prevent the dough from cooking all the way through. Put on additional toppings afterwards.
I set aside one piece of biscuit dough to use to fill after rips when shaping the pizza balls.

Spaghetti Bolognese

Simple ingredients simmer together to create a robust and satisfying sauce that is even better the next day. 

Prep Time: 15 mins. | Cook Time: 1 hr. | Serves: 6

Ingredients

12 oz (375 g) fresh crimini Mushrooms
1 onion
4 cloves garlic
1 tbsp (15 mL) olive oil
12 oz (375 g) lean ground beef
2 tbsp (30 mL) Worcestershire sauce
1 pkt (5 g) Mushrooms Seasoning Blend
1 1/2 tsp (7 mL) salt
1/2 cup (125 mL) red wine
1 can (156 mL) tomato paste
1 bottle (720 mL) strained tomato purée
1 lb (500 g) spaghetti, cooked and drained
1/2 cup (125 mL) torn fresh basil leaves
Parmesan cheese

 

Method

1. Place the mushrooms, onion and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Heat the oil in a Dutch oven or large saucepan set over medium heat. Crumble in the ground beef. Cook for 5 minutes or until browned. Add the mushroom mixture, Worcestershire sauce, seasoning blend and salt. Cook for 5 minutes or until tender.
2. Stir in the wine; simmer for 1 minute. Add the tomato paste. Cook, stirring constantly, for 5 minutes or until dark red. Stir in the tomato puree. Simmer for 45 minutes or until thickened. Toss the spaghetti with the sauce and basil. Serve with Parmesan cheese.Tip: Freeze any leftover sauce in a tight container for up to 1 month.
Nutrition Facts Per Serving:
Calories 453
Sodium 571mg
Protein 25g
Fat 8g
Carbohydrates 66g
Dietary Fibre 8

Turkey and Mushroom Lettuce Wraps

These lettuce wraps come together quickly for a fresh and light weeknight meal. Serve with toppings of your choice – shredded carrots, bean sprouts, julienne peppers, sliced snow peas, and chopped peanuts are a great start.

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 15 mins.

Ingredients

1 lb. crimini mushrooms, finely diced
1 tbsp olive oil
1 lb. ground turkey
1/2 red onion, diced
1 clove of garlic, finely diced
2 tbsp hoisin sauce
2 tbsp teriyaki sauce
8-10 large lettuce leaves
Toppings (optional): shredded carrots, bean sprouts, julienne peppers, sliced snow peas, chopped peanuts

Method

1. Finely chop mushrooms in a food processor, or by hand. On medium-high heat sauteed mushrooms in olive oil until they are browned and most of the moisture has been released, about 6-8 minutes. Set aside.
2. On medium-high heat, add turkey to the pan. Halfway through cooking add the onion and garlic. When turkey is almost cooked through, add the sauteed mushrooms, hoisin sauce, and teriyaki sauce. Continue to cook until turkey is completely cooked,3-5 minutes.
3. Allow meat and mushroom mixture to cool slightly. Spoon mixture into each lettuce leaf. Top with desired toppings. Serve with soy sauce if desired.