Mushroom Quesadillas

Being mad obsessed with all things Mexican as of late, what better way to showcase some mushrooms than sandwiched between two tortillas. Bursting with seasoned mushrooms and gooey cheese then smothered in a zesty lime cream, these quesadillas may just have you jumping on board with Meatless Monday. 

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4


1 tablespoon butter
200 g mushrooms (oyster, crimini, button & shitake), sliced
1 onion, diced
1 jalapeno, minced
3 cloves garlic, minced
pinch salt and pepper
½ cup cilantro, chopped plus more to garnish
2 cups shredded Monterey jack cheese
¼ cup crumbled feta cheese
8 corn tortillas
4 lime wedges
2 green onions, sliced
Lime crema
½ cup sour cream
zest of ½ lime
squeeze lime juice


1. Prepare lime crema by combining all ingredients. Set aside.
2. Melt butter in a skillet over medium-high heat.  Sauté onions til starting to become translucent, about 3 min. Add mushrooms, jalapeno, and garlic. Add a good pinch of salt and pepper. Cook til mushrooms release juices then start to brown, about 5 min. Add cilantro. Remove from heat.
3. Heat a cast iron skillet over medium heat. Add a tortilla. layer with ¼ cup Monterey Jack, ¼ of the mushrooms, 1 tablespoon Feta, then another ¼ cup Monterey jack cheese. Top with a second tortilla. Cook until crisp and browned on both sides.
4. Slice and serve with lime crema, green onions. cilantro, and salsa of choice.  If desired amp up the heat by replacing jalapeno with a hotter variety or serving with a hot salsa.

Mushroom Halloumi Burger

Recipe courtesy of Peter from Souvlaki For The Soul.

Prep Time: 5 mins. | Cook Time: 10 mins.


2 portabello mushroom with the stems trimmed
1 thick slice of halloumi cheese
carmelized onions
chargrilled peppers
olive oil
micro herbs to garnish
wedge, chips or fries to serve


1. Place the two portabello mushroom caps in a non stick pan and drizzle a little olive oil over them.
2. Cook for two minutes on each side and then place the pan in a preheated 180 deg C oven and cook off the mushrooms for five minutes. Remove and set aside.
3. Heat another pan with a little olive oil and once it’s heated place your thick slice of halloumi on one side. Allow it to cook for 2-3 mins until it forms a nice brown crust, turn it over and repeat again.
4. Once it’s cooked remove from the pan and set aside.
5. Take one of the mushroom caps and place some chargrilled peppers on the base, then the halloumi, followed by some caramelised onions. Garnish with micro herbs and top with another mushroom cap. Serve with your favourite potatoes on the side.

Mushroom Empanadas

These tasty bites make a great hors d’oeuvres or a light supper when eaten alongside a green salad. They can be prepped the night before you plan on serving them (just bake them the next day) and they also reheat well.

Recipe courtesy of Jeannette from Everybody Likes Sandwiches.

Prep Time: 1 hr. | Cook Time: 25 mins. | Makes: 18 empanadas.


Empanada Dough:
2 cups all-purpose flour
1/2 cup whole wheat flour
1 tsp salt
1/2 cup all-vegetable shortening, cold, cut into cubes
1 large egg
1/3 cup ice water
1 tbsp vinegar

Mushroom Filling:
1 tbsp unsalted butter
1 tbsp olive oil
2 fat cloves garlic, minced
1/2 small red onion
1/4 cup fresh thyme, stems removed
1 lb. button mushrooms, sliced & roughly chopped
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1/4 cup white wine
2 tbsp heavy cream
1 cup Asiago cheese, grated
1 large egg, lightly beaten with 1 tbsp water


Empanada Dough:
1. Combine flours and salt in a large bowl and stir. Add shortening and use your fingers to blend until the mixture resembles coarse crumbs.
2. In a small bowl, whisk the egg with the ice water and add in the vinegar. Slowly pour into the flour mixture and use a fork to gently incorporate it. Gently knead the dough until it comes together into a ball – two or three times should do it.
3. Wrap the dough in plastic wrap, flatten it slightly with the palm of your hand, and chill in the fridge for at least 1 hour.

Empanada Filling:
1. Heat oil and butter in a large skillet over medium heat. Add garlic and onion and saute until soft. Add mushrooms, thyme, salt and pepper and cook until the ingredients start to turn golden and fragrant. Add wine, stirring, until it evaporates. Turn down heat and add cream, stirring until it absorbs into the mixture. Remove from heat and let cool.
2. Preheat oven to 400F (200C).
3. Roll out dough to 1/8 inch thick on a floured surface. Use a 3 1/2-inch circle cutter to cut out circles of dough. Scraps can be collected, re-rolled and cut into circles.
4. Place about a teaspoon of the mushroom mixture onto each circle, topping with some cheese, while leaving a half-inch border around the filling. Brush the egg wash on the empty side of the circle and fold dough over to create a semi-circle. Use a fork to press the edges tightly together. Brush the egg wash over the tops of all of the completed empanadas and place on cookie sheets lined with parchment or silpat. Bake for 20-25 minutes, or until the empanadas are golden brown and flaky. Let cool slightly before serving.

Mushroom Cream Sauce with Pasta

Recipe courtesy of Louisa from Living Lou.

Prep Time: 10 mins. | Cook Time: 15 mins. | Serves: 4-6


2 tbsp olive oil
6 pieces of bacon, sliced into 1 inch pieces
1/2 an onion, chopped
4 cloves garlic, minced
4 tbsp butter
1 lb white button mushrooms, sliced
8 sprigs fresh thyme
2/3 cup dry white wine
1/2 cup 15% cream
1 package of fettuccine pasta, cooked according to package directions


1. In a large pan, heat olive oil over medium heat. Add onion and bacon, sauté for 3-5 minutes.
2. Add garlic, cook for another minute or until fragrant.
3. Next, add butter, mushrooms, and fresh thyme. Sauce for 3 minutes or until mushrooms begin to cook down.
4. Finally, add the white wine, cooking for 3-5 minutes, then add the cream and simmer for 2-4 minutes or until sauce has thickened up.
5. Remove sprigs of thyme and serve over pasta.

Mushroom Bruschetta

I made this take on mushroom bruschetta which can serve as a tasty appetizer or in my case, a tasty lunch when topped with a fried egg and served with some greens.

Recipe courtesy of Fabiola from Shamcake.

Prep Time: 15 mins. | Cook Time: 10 mins. | Makes: 6 pieces of bruschetta.


Marinated Mushrooms
1 box Crimini mushrooms, sliced (sub in wild mushrooms, even better!)
a dab of butter (1-2 tsp… I never count)
2-3 sprigs fresh thyme
1/2 clove garlic, finely grated (I used a microplane)
1 tbsp balsamic vinegar
salt and pepper to taste
Arugula Pesto
1/3 cup raw almonds
1 clove garlic
3 cups arugula
1/4 cup grated parmesan cheese
1/4 cup olive oil or enough to bring the mixture together


Marinated Mushrooms 
Heat a pan on medium-high heat with the dab of butter, then add the mushrooms. Season with salt and pepper and let cook for 2-3 minutes to brown a bit before adding the garlic and thyme. Once the mushrooms are cooked remove from heat and add the balsamic vinegar.
Arugula Pesto
In a food processor, process the garlic and almonds until smooth. Add in all the arugula at once along with the parmesan cheese (squish down if necessary) and process while drizzling the olive oil until you have a thick smooth paste.
To assemble bruschetta, slice your bread of choice or use (this recipe) and spread on a layer of pesto. Top with mushrooms, then parmesan cheese. Bake at 400F until the bread is lightly toasted and the cheese is melted and golden brown.
Seriously. Put an egg on it and make it a meal.