Spaghetti Squash with Meatless Mushroom Meatballs

This vegetarian meal is low in calories, fat, and sodium and is packed full of vitamins, minerals, and antioxidants! Meatless is the new delicious!

Recipe and photo courtesy of Brittany from My Daily Randomness.

Prep Time: 20 mins. | Cook Time: 30 mins.


1 medium sized spaghetti squash
1 shockingly large portabella mushroom (or 5-6 medium crimini)
1 egg
1/4 cup breadcrumbs
1 tsp herbs de provence
1 tbsp feta cheese
sprinkle of pepper
1/2 cup spaghetti sauce (your choice)


1. Cut spaghetti squash in half (without cutting your finger tips off). Place cut side down on a baking tray, and bake in the oven on 425C for approx 20 minutes, or until softened enough to scrape out easily.
2. Meanwhile, finely chop mushroom in a food processor. Combine chopped mushrooms with egg, breadcrumbs, herbs, cheese and pepper. If mixture feels too dry, keep mixing it with your hands as the moisture will be released from the mushrooms.
3. Form mixture into palm-sized balls. Place on a greased baking dish, and bake in 425C oven for approx. 10 minutes or until outside is slightly crispy.
4. Scrape spaghetti squash into bowl. Top with desired amount of spaghetti sauce & mushroom balls. Top with a sprinkle of Parmesan cheese if desired.

Shroomy Beef Keftedes

These are usually served warm or room temperature as part of a mezes platter, with some tzatziki on the side.

Recipe and photo courtesy of Carole from The Yum Yum Factor.

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


350 g ground beef
100g button mushrooms
1 tbls red wine vinegar
1 small onion, minced or grated
2 cloves garlic, minced
1 large plum or roma tomato, seeded and finely chopped (just half and squeeze out the seeds)
1 small egg beaten
1/3 cup panko
1 tsp dried oregano
1 heaping  tbls fresh parsley
1 heaping tbls fresh mint
1 tsp kosher salt
4 or 5 grinds freshly ground pepper
about 1/4 cup flour
Olive oil and vegetable oil for frying
*optional- about 1/4 cup ouzo
1/2 English cucumber, grated coarse
1cup Greek yogurt
2 cloves garlic , minced
1tbls olive oil
Juice of 1/2 lemon
1/2 tsp kosher salt


For the Keftedes:
1. Grind the mushrooms in the food processor and remove to a big bowl along with the ground beef.
2. Sprinkle the vinegar over the mixture and then add in the onion, garlic, tomato, herbs, bread crumbs, salt and pepper and egg and, using your hands, mix well until everything is combined.
3. Put the mix in the fridge for at least 30 minutes to firm up.
*If you really hate the feeling of using your hands, you can mix it in a stand mixer with a dough hook on low for a minute.
5. Put the flour in a shallow bowl or dish.
*If you are using the ouzo, put it in a shallow bowl and dip one of your palms into it so you get a bit of ouzo on it and then pat your hands together before you roll out the meatballs. Do this every two or three meatballs.
6. Start rolling the meatballs, making them golf ball sized and sit them in the flour. Toss the meatballs around so that they are lightly coated and remove to plate or platter. If the meatball mixture feels damp, I just give it a light squeeze as I am forming the meatballs and it will release a bit of liquid as you do that, letting it drip through your fingers.
7. Heat a pan over med to med high heat and coat the bottom with a generous layer of 1/2 olive oil and 1/2 vegetable oil (canola works well). The oil should be about 1/2” deep. Without overcrowding the pan, start frying the meatballs. Get them nice and brown on all sides, leaving room in the pan to roll them around, for about 7 to 10 minutes. Remove from the pan and drain on paper towels. Do this in batches until they are all done.
8. Serve them warm or room temperature with Tzatziki.


1. Grate the cucumber on a coarse grater, put in a strainer or sieve, sprinkle a small pinch of kosher salt and let sit for at least 30 minutes and up to a couple of hours.
2. Mix the yogurt, garlic, olive oil, lemon juice, salt and the strained cucumber in a bowl. Before you add the cucumber, give it a good press to force out any remaining liquid ( I use a piece of paper towel to press it down). Keep in the fridge until you are ready to eat.

Shiitake-Pork Dumplings in Shiitake Mushroom Broth

Recipe courtesy of Susan from Sticky, Gooey, Creamy, Chewy.

Prep Time: 15 mins. | Cook Time: 2 hrs. 54 mins. | Serves: 8


For the broth:
3 oz dried shiitake mushrooms
2-3 cups boiling water to cover
6 cups chicken or vegetable broth
1 lb fresh shiitake mushrooms, cleaned and rinsed
3 cloves garlic, whole
1 inch knob fresh ginger, peeled and sliced
1 stalk lemongrass, outer layers and dark top removed
1/2 cup julienned carrots
2 cups baby bok choy, thinly sliced
1 tsp unseasoned rice wine vinegar
salt to taste
For the dumplings:
2 tbsp grapeseed or canola oil
1 tbsp minced garlic
1 tbsp minced fresh ginger
1/4 cup minced scallions
about 5 reserved dried shiitake mushroom caps, finely minced
1/2 lb reserved fresh, sliced shiitake mushroom caps, finely minced (you can do this in the food processor)
1/2 lb ground pork
2 tsp cornstarch
1/2 cup silken tofu
3/4 tsp salt
1/2 tsp sugar
1 tsp sesame oil
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 cup warm water
1 16-oz package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style)


To make the broth:
1. Place dried shiitakes in a bowl and pour boiling water on top. Set aside and let steep for at least 30 minutes. Strain the mushrooms over a second bowl, pressing out and reserving all liquid. Pull off and discard the shiitake stems. Finely mince caps and set aside for dumplings.
2. Separate stems from fresh shiitakes and thinly slice mushroom caps. Set aside.
3. Bring broth and reserved mushroom liquid to a simmer in a large stock pot over medium heat. Add stems, garlic, ginger and lemongrass, cover and simmer for 30 minutes.
4. Strain mixture into clean pot, using a sieve lined with a coffee filter or cheesecloth. Bring back to a simmer and add 1/2 of the sliced shiitakes, carrots and bok choy and simmer for 15 minutes more or until the vegetables are tender. Stir in rice vinegar and keep hot until ready to serve.
Makes approximately 8 cups of broth.

To make the dumplings:
1. Heat oil in a large wok or skillet over medium-high heat. Add the ginger, garlic and scallions sauté until fragrant, about 1 minute. Mix in the mushrooms and cook for about 10 minutes, stirring frequently, until they are tender and any liquid released from the mushrooms has evaporated. Set aside to cool.
2. Pulse the pork in a food processor a few times to loosen it up and give it a smoother consistency. Place pork in a large bowl and mix in cornstarch, tofu, salt, sugar, sesame oil, wine, oyster sauce and cooled mushroom mixture, incorporating well. Cover bowl with plastic wrap and chill in the fridge for at least 30 minutes. You can do this step ahead and keep in the fridge overnight.
3. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Holding the dumpling wrapper flour side down, place a teaspoonful of filling onto the middle of the wrapper. Fold dumpling in half, crimping it in the middle and sealing along the moistened edge, taking care not to leave any air pockets. Repeat procedure until all of the filling is gone. Keep finished dumplings on a parchment lined baking sheet covered with a damp dishtowel to keep them from drying out.
4. To steam the dumplings, fill a wok or pot with about 1 inch of water. Bring water to a simmer. Prepare a steamer lined with parchment paper. Spray parchment lightly with non-stick cooking spray. Place as many dumplings as will fit into the steamer, without touching each other. Place steamer over the wok or pot, cover and steam dumplings for about 10-12 minutes, until pork is cooked through.
5. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
6. To serve, place 3 or 4 dumplings each in individual bowls. Ladle mushroom broth over dumplings and garnish with fresh sliced scallions.

Shiitake Okonomiyaki (Japanese Pancake)

Recipe courtesy of Christie from Fig & Cherry.

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


2 cups white cabbage, finely shredded
8 fresh shiitake mushrooms, finely sliced
2 eggs
1/2 cup plain, all purpose flour
1/3 cup cold water
Pinch each of salt and white pepper
2 tbsp vegetable oil
Okonomiyaki sauce (or make your own by mixing together
3 tbsp ketchup, 1 tbsp worcestershire sauce and 1 tsp soy sauce)
Fried prawns/ shrimp and mushrooms (optional)
Shiitake Salt (optional, makes 1/2 cup) – 1/4 cup dried shiitake
mushrooms, 1/2 cup sea salt flakes, 2 tbsp sesame seeds


1. Place the cabbage and mushrooms into a large bowl. Crack the eggs over the vegetables and add the flour, water, salt and pepper. Mix with chopsticks or two forks until well combined and all ingredients are lightly coated in batter.
2. Heat one tablespoon of oil in a heavy based frying pan (skillet) over medium heat. Add half the mixture then shape into a circle and flatten to about 3/4 inch thick. Cook for 5 minutes until golden and crispy, then carefully flip and cook for another 5 minutes. Remove and keep warm, then repeat with the remaining oil and pancake mixture.
3. To make the shiitake salt, blitz the dried mushrooms in a coffee grinder until finely chopped then mix with the salt and sesame seeds.
4. To serve, drizzle the pancakes with mayonnaise and okonomiyaki sauce in a criss cross pattern. Garnish with prawns and mushrooms, if you like, and have the shiitake salt close by for sprinkling.

Roasted Mushroom Tart with Bechamel and Fried Sage

I can’t imagine a vegetarian who wouldn’t welcome this roasted mushroom tart with béchamel and fried sage on their holiday table. While it makes an impressive vegetarian main course to complement the array of Thanksgiving sides, it’s also perfect as an appetizer for any mushroom lover.

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 15 mins. | Cook Time: 55 mins. | Serves: 4-6 (as a main)


2 ½ lbs. mixed mushrooms*
1 head of garlic, cloves removed and peeled
½ small lemon, sliced in rounds
3 tbsp olive oil
5 sprigs each fresh thyme and rosemary
salt and pepper, to taste
1 sheet puff pastry, thawed
6 tbsp butter
6 tbsp flour
2 cups milk
¼ tsp nutmeg + more to taste
½ cup grated Parmigianino Reggiano
fried sage:
¼ cup oil
bunch of fresh sage, stems removed
*whole cremini, whole button, halved King oyster, whole enoki


1. Preheat oven to 425. Toss together the mushrooms (except the enoki), garlic, lemon, olive oil, herbs, and a pinch of both salt and pepper. Spread onto a parchment lined baking sheet. Roast until golden brown but still tender, about 30 minutes, stirring once halfway through. If using enoki mushrooms, add in the last 5 min. Remove the herb stalks and lemon slices.
2. Meanwhile make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 min, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking frequently, until thick and smooth, 8-10 minutes. Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg if desired.
3. On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½“ to create a border. Prick the center lightly with a fork. Bake 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 min more or until the pastry is golden brown.
4. For the fried sage, heat oil in a skillet over medium high heat. Add 1/3 of the sage leaves and cook until crisp, only 2-3 seconds. Transfer to paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve.