Mediterranean Mushroom-Stuffed Tomatoes

Well, when I was an exchange student living in Belgium, one of my host mothers’ specialties was tomatoes stuffed with a delicious mix of pork and beef mince and baked until tender – so tasty and warming on a cold winters’ day.  This recipe is a meatless version of this dish, with mushrooms as the star and works well in the warmer weather too. It’s also quick and easy to prepare and very versatile – I’ve included the vegetables I usually use with this, although you could just use what’s on hand.

Recipe courtesy of Mardi from eat. live. travel. write.

Prep Time: 10 mins. | Cook Time: 40 mins. | Serves: 4

Ingredients

4 medium-large tomatoes
4 teaspoons table salt
4 tablespoons olive oil
2 cups mixed fresh mushrooms (e.g. a mix using 2-3 varieties – white button, crimini, portabella, shiitake, enoki, oyster or king oyster), diced
½ large zucchini, finely diced
1 tablespoon herbes de Provence or mixed herbs (eg: oregano, basil, thyme, rosemary)
½ cup cooked pearl barley or wheat berries
1 egg, lightly beaten
4 tablespoons freshly grated Parmesan
salt and pepper, to taste
olive oil, for drizzling
Optional: fresh herbs for serving

Method

1. Heat oven to 375°F.
2. Slice the tops off the tomatoes, reserve these as “lids.”
3. Scoop out the flesh and juice of the tomatoes into a bowl and mash until pulpy. Set aside.
4. Sprinkle the inside of the tomatoes with the salt and turn upside down on a paper towel to drain excess juice.  Set aside.
5. Heat the oil in a large frypan over medium-high heat and sauté the mushrooms, zucchini and herbes de Provence until “al dente” (you’re going to cook this mixture again in the oven so you don’t want to overcook at this point).
6. Add the reserved tomato flesh and the pearl barley/ wheat berries and stir to thoroughly combine.
7. Add the egg and Parmesan, stir well and remove from the heat.
8. Season to taste.
9. Rinse the salt out of the tomato halves and pat dry with a paper towel.
10. Fill the tomato halves with the mushroom mixture – packing tightly by pressing on the mixture with the back of a soup spoon.
11. Place the tomato halves on a baking tray lined with parchment paper.
12. Place the tomato tops on each tomato, sprinkle with a little olive oil and bake for approximately 30-40 minutes until the filling is hot and the tomato flesh is slightly softened.
13. Optional: you can remove the tops from the tomatoes and sprinkle with some fresh herbs, replacing the tops to serve.

Loco Moco

It’s probably best known as Hawaii’s answer to the classic greasy spoon hangover breakfast, and it’s absolutely delicious. Adding finely chopped mushrooms to the beef patties really takes this dish to another level – they add a serving of vegetables to the plate, layer in delicious earthy flavour, save you a few pennies, add a healthy dose of anti-oxidants and other nutrients, and best of all, cut down on fat and calories.

Recipe and photo courtesy of Isabelle from Crumb: A Food Blog.

Prep Time: 20 mins. | Cook Time: 35 mins.

Ingredients

Beef-Mushroom Patties:
¼ lb cremini mushrooms
¾ lb lean ground beef
1 large egg, lightly beaten
½ cup panko breadcrumbs
¼ cup finely chopped onion
1 tsp soy sauce
½ tsp Worcestershire sauce
½ tsp fresh ground black pepper
1 tbsp canola oil
Sweet Onion Pan Gravy:
½ cup thinly sliced sweet onion (like Maui or Vidalia)
2 tbsp butter
2 tbsp flour
2 cups low-sodium beef broth
Salt and pepper, to taste
Assembly and Garnishes:
4 eggs
2 cups cooked Calrose rice (or any other medium-grain rice)
Thinly sliced green onion, for garnish
Sriracha sauce, for garnish
Soy sauce, for garnish

Method

Make the Patties:
1. Using a food processor fitted with a metal blade, process the mushrooms until very finely chopped.
2. In a large mixing bowl, combine the chopped mushrooms with ground beef, egg, panko, onion, soy sauce, Worcestershire, and pepper. Using your hands, gently mix together until well incorporated. Divide into quarters, and shape into four round patties.
3. In a large heavy-bottomed skillet set over medium-high heat, heat the canola oil. Add the patties, and cook for 4-5 minutes on each side, or until cooked all the way through on the inside and crisply browned on the outside. Transfer to a paper-towel lined plate, and tent loosely with aluminum foil to keep warm. Set aside.
Make the Gravy:
4. Add the butter to the hot skillet. Once the butter starts to foam, add the sliced onions and saute for 7-10 minutes or until soft and golden. Stir in the flour and cook, stirring constantly, for about a minute. Whisk in the beef broth, and bring to a simmer, scraping up the crispy browned bits from the bottom of the pan.
5. Once the broth comes to a simmer, reduce heat to medium-low and continue cooking for 5-10 minutes, stirring frequently, until the gravy is thick and smooth.
Assemble and Serve:
6. While the gravy is simmering, pan-fry the eggs as you like them – I’m a fan of sunny side up, but over easy is just dandy, too.
7. To serve, scoop ½ cup cooked rice into a wide, shallow bowl. Top with a patty, and ladle a generous amount of gravy and onions overtop before finally topping off with an egg. Garnish with green onions, and dashes of sriracha and/or soy sauce.

Grilled Turkey and Crimini Sandwich with Fig Jam and Feta

“I love the flavour that a pan of mushrooms gets when cooked on the grill with the thighs. You could alternatively place them in a foil packet, but they don’t crisp as nicely.”

Recipe courtesy of Kelly from The Gouda Life.

Prep Time: 10 mins. | Cook Time: 30 mins. | Makes: 4 sandwiches.

Ingredients

1 lb boneless, skinless turkey thighs
2 tbsp yogurt
1 tbsp fig jam, *recipe follows
1 tbsp olive oil
1 tsp sea salt
2 cups crimini mushrooms, sliced thin
2 tbsp olive oil
1 clove garlic, minced
1 tbsp flat leaf parsley
2 pinches salt

Fig Jam
makes 1/2 cup
6 large figs, skins peeled off if they are tough
2 tbsp brandy

1/2 tbsp lemon zest (half a large lemon)
juice from 1/2 lemon
1/2 cup sugar

Method

  1. Preheat barbecue to medium high, covered for 10 minutes. Open barbecue and place yogurt-marinated thighs down.
  2. With the lid kept open, cook, turning once or twice, until internal temperature reaches 170, 15-20 minutes. Shred slightly so it fits well into the sandwich.
  3. While thighs cook, place a cast iron skillet on the barbecue and add the mushrooms, oil and garlic. Cook, without stirring for about 7 minutes (this helps them get nice and crisp) until golden brown around the edges, 15-20 minutes.

To build the sandwiches:
8 slices whole wheat bread
the rest of the fig jam
sheep’s milk feta
fresh ground pepper
baby kale or spinach

  1. Place your slices of bread down, and top with a layer of fig jam, the grilled turkey thighs, a layer of mushrooms, crumbled feta and lots of pepper. Top with greens and place second slice of bread on top. Slice in half and enjoy!

Fig Jam

  1. Chop your skinned figs in half and place in a pot with brandy, lemon zest and juice, and sugar.
  2. Let sit at room temperature for 20-30 minutes.
  3. Bring to a gentle boil, reduce heat to a simmer and let cook for 30 minutes.
  4. Break up the fruit with a fork or a potato masher. Pour into a jam jar and place in the fridge to cool. Will keep for 2 weeks.

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

Ingredients

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

Method

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.

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.

Ingredients

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

Method

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.