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.

Easy Stuffed Portabella Pizza in a Cashew Basil Cheese Sauce

“These ridiculously cute and mouth-watering Portabella pizzas taste so much like the real thing you won’t believe they are vegan, gluten-free, and good for you! Shhh, don’t tell my husband.”

Recipe and photo courtesy of Angela from Oh She Glows.

Prep Time: 10 mins. | Cook Time: 12 mins. | Serves: 3-4

Ingredients

8 Portabella mushrooms
2 cups pizza sauce
Vegan Cashew Basil Cheese Sauce (recipe below)
1/3 cup each red, green, orange pepper, diced
1/3 cup sweet onion, diced
2-3 large basil leaves, finely diced
1 tsp red pepper flakes

Vegan Cashew Basil Cheese Sauce:
1 cup raw cashews
1/3-1/2 tsp Himalayan sea salt, to taste
1/2 tsp cold-pressed sunflower oil
1 fresh basil leaf
1 small clove garlic
1.5 tbsp nutritional yeast
1 tbsp fresh lemon juice

Method

  1. Preheat oven by setting the broiler on low. Take a baking sheet and cover with a silicone non-stick baking mat or parchment paper for easy clean up.
  2. Make your Vegan Cashew Basil cheese sauce by using the recipe below. Set aside.
  3. Remove stems of Portabellas and gently rub Portabellas with a wet cloth to clean. Place Portabellas ‘belly’ side up on the baking sheet. Spoon about 2 tablespoons of pizza sauce into each Portabella. Now spoon about 2 teaspoons of Vegan Cashew basil Cheese Sauce on top of the pizza sauce (see recipe below). Grab a cutting board and knife and chop the onion and pepper and then sprinkle onto Portabellas. Finally, shake on some red pepper flakes and sprinkle finely diced basil on top.
  4. Broil in the oven on the lowest temperature setting on the middle rack for about 10-12 minutes, watching closely as broiler temperatures vary. Serve immediately and enjoy!

Vegan Basil Cheese Sauce:
1. Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge.
2. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.
3. Place any leftover cheese in a container in the fridge and enjoy with chopped vegetables, crackers, bread, and chips!

Cream of Mushroom and Caramelized Onion Soup

This soup is a hybrid between a Cream of Mushroom and a French Onion Soup. The sweetness of the caramelized onions works beautifully with the earth mushrooms and rich heavy cream. It’s just what you want on a cold night. 

Recipe and photo courtesy of Kelly from The Gouda Life.
Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 6-8

Ingredients

3 tbsp olive oil
16oz cremini mushrooms, stems removed and diced
2 medium yellow onions, diced
2 tbsp olive oil
2 tbsp flour
4 cups beef stock
1 small bundle fresh thyme
1 cup heavy cream
salt and pepper, to taste

Method

1. Heat olive oil in a large heavy soup pot over medium-high heat. Add in the mushrooms and cook until their liquids have released and reduced, 6-8 minutes. Add in the onions and cook everything, stirring occasionally until onions are caramelized and mushrooms are deep golden brown, 20 minutes.

2. Add the olive oil and flour and cook, stirring constantly, for 1 minute. Pour in the stock and thyme and whisk constantly until thickened. Add in the heavy cream and salt and pepper to taste.

3. At this point you can leave it chunky or use an immersion blender to make it a smooth creamy soup. Serve piping hot with crusty bread for dipping.

Browned Butter Mushroom Ravioli with Sage

Not only does this unsealed approach make the ravioli easy to prepare, you get a higher mushroom-to-pasta ratio than with the traditional form, which is yet another reason for celebration.

Recipe courtesy of Charmian of The Messy Baker.

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

Ingredients

1/4 cup butter
4 large sage leaves, whole (8 small is fine, too)
1 clove garlic, minced
4 cups sliced mushrooms (about 1/4-inch thick)
1 pinch fine sea salt
freshly ground black pepper
2 sprigs thyme, leaves removed (lemon thyme is lovely if you grow it)
2 tablespoons heavy cream (35%)
8 sheets pasta sheets, fresh is best but dried will do (about 4 inches square)
1/4 cup grated Parmesan

Method

  1. Put a large pot of lightly salted water on to boil for the pasta.
  2. In a shallow skillet, melt the butter over medium high heat. Add the sage leaves. Cook, swirling the pan occasionally, until the butter turns brown and smells like toasted almonds. The sage should become crisp but not burned. Remove skillet from the heat. Place the sage leaves on a couple layers of paper towel to drain. Reserve 1 tablespoon of the browned butter for later.
  3. Return skillet to medium heat. Sautée the garlic in the browned sage butter until it becomes soft. Add the mushrooms and increase the heat to medium-high, adding a pinch of sea salt and a generous grinding of fresh black pepper. Cook the mushrooms until soft, about 3 to 5 minutes. Stir in the thyme and cream, and cook until the cream has thickened a bit, about 2 minutes. Keep warm on low while you tend to the pasta.
  4. When the water reaches a full, rolling boil, cook the pasta to the al dente stage. Timing varies depending on whether you are using fresh or dried pasta. Drain the pasta being careful not to tear it. Torn sheets can be used as the bottom layer, so don’t tell anyone if a sheet or two rips a bit.
  5. Set out four plates and place one sheet of pasta in the middle of each. Spoon 1/4 of the mushroom mixture on eat sheet of pasta and sprinkle with 1 tablespoon of Parmesan. Top with a second sheet of pasta. Drizzle with some of the browned butter. Garnish with a fried sage leaf. A dusting of more freshly ground pepper is nice, but not necessary. Serve immediately.