Stuffed Mushrooms with Plums and Hazelnuts

This mushroom recipe foregoes the breadcrumbs and cheese. Instead, it’s loaded with roasted hazelnuts and tangy plums.

Recipe courtesy of Charmian from The Messy Baker.

Prep Time: 20 mins. | Cook Time: 20 mins. | Serves: 6
Tip: As is, this makes a lovely side dish. If you are going to serve it as a main, as the author intended, you might find it needs more protein. I added 1 cup grated aged wine cheddar to the mushroom mix just before filling. It made a delicious and hearty meal.


6 burger-sized portabella mushroom caps (3½ ounces each)
1¼ pounds brown mushrooms
Olive oil for cooking
Grated zest of 1 organic lemon
Fine sea salt
2 small red onions (4¼ ounces each) minced
1 garlic clove, finely chopped
10 ounces plums, pitted and chopped
2/3 cup hazelnuts, toasted and roughly chopped
1 cup fresh chopped flat-leaf parsley leaves
Freshly ground pepper


1. Brush all the mushrooms gently with a damp towel to remove any trace of dirt; trim their stems as needed. Arrange the portobello mushroom caps, gill-side up, on a baking sheet. Drizzle with olive oil and sprinkle with lemon zest and a little salt.
2. Cut the brown mushrooms into ½-inch dice.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, garlic, and ½ teaspoon salt. Cook, stirring often to avoid colouring, until softened, about 4 minutes. Add the diced mushrooms and ½ teaspoon salt, stir, and cook for 5 minutes Add the chopped plums and cook until the mushrooms are cooked through and the plums are very soft, about 5 minutes. Remove from the heat and stir in the hazelnuts and half the parsley (The filling can be made several hours ahead. Refrigerate in an airtight container.)
4. Preheat the oven to 400°F.
5. Divide the filling among the portobello caps and bake until heated through and slightly browned, about 20 minutes.
6. Sprinkle the remaining parsley and some black pepper over the mushrooms and serve.

Sweet and Spicy Mushroom Pork with Green Beans

I have replaced almost half of the pork with ground mushrooms, using my beloved blend and extend method which I now apply to all ground meat dishes, without losing anything as far as flavour and texture. Half the fat, half the pork with all the flavour? That’s a winning recipe, if you ask me.

Recipe and photo courtesy of Carole from The Yum Yum Factor.
Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4-6


350g ground pork
250g button mushrooms
2 tbls veg oil
1 tbls soy sauce
1 clove garlic, minced
1 tsp grated ginger
1/2 onion, finely diced
2 tbls hoisin sauce
3 tbls gochujang
1/4 cup shaoxing wine
1 cup chicken stock
240 g green beans
1 tbls cornstarch
1 1/2 tbls water
udon noodles
approx 1/4 cup dry roasted peanuts. chopped fine
handful of cilantro
*sliced red Thai chili if you need some extra heat


1. Wipe the mushrooms clean with a damp cloth, quarter them and pulse in a food processor until ground.
2. Heat a deep saute pan over med high heat and about 1 tbls vegetable oil and saute the mushrooms until they have released most of their water and are reduced in volume – should take about 2 minutes. Add in the ground pork and continue to cook, breaking up the pork with a wooden spoon and stirring constantly, until there is no pink left to the meat. Add in the soy sauce, saute 1 more minute and remove the pork to a bowl.
3. Add the rest of the oil to the pan and saute the onion, garlic and ginger for a few minutes until the onion is softened. Throw in the hoisin and gochujang and cook for a minute, stirring constantly and scraping up the bottom so that it doesn’t burn.
4. Put the pork back in the pan with the chicken stock, wine and green beans and simmer for about 5 minutes. While the pork is simmering, bring a pot of water to the boil and cook the udon noodles according to package directions. (fresh udon noodles only take a couple of minutes) Drain the udon and set aside.
5. Make a slurry out of the cornstarch and water, add to the pork, stir well and let it cook for a minute to thicken up.
6. Put udon in a shallow bowl, pour the pork mixture over the top and scatter with a generous handful of finely chopped peanuts and some cilantro.

Tandoori Turkey Thighs with Mushroom and Zucchini Skewers

Recipe courtesy of Christina from Strawberries for Supper.

Prep Time: 2 hrs. | Cook Time: 45 mins.


6 turkey thighs, bone in skin removed
1/2 lb button mushrooms
1 medium zucchini
1 pint cherry tomatoes
1 1/2 cups plain yogurt
1/2 onion minced
1/4 cup chopped cilantro
2 lemons, zest and juice
2 cloves garlic, minced
2 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 tsp pepper
1/2 tsp turmeric
1/2 tsp ground cardamom
3 tbsp olive oil plus more for brushing meat before grilling


1.  Mix the yogurt, onion, garlic, cilantro, lemon juice and zest with all of the spices and salt.
2.  Reserve 1/2 cup of the tandoori (yogurt) mixture and pour the rest over the turkey thighs in a large bowl or freezer bag. Make sure the thighs are coated in the marinade. Let them marinade in the fridge for 2-4 hours (or longer). Keep the reserved tandoori marinade in the fridge as well. This is for brushing on the mushroom and vegetables skewers.
3.  If using wooden skewers, soak them in water while the turkey marinades.
4.  When ready to cook the turkey, start the grill so that it gets quite hot.
5.  Cut the zucchini in 1/2” discs and then cut those in half to get half moon pieces.
6.  In a bowl, toss the mushrooms, cherry tomatoes, and zucchini with the olive oil and a pinch of salt and pepper.
7.  Skewer the mushrooms and vegetables in an alternating pattern. Place the skewers on a tray and brush the tandoori mixture on the vegetables lightly.
8.  Brush the marinated turkey with some olive oil and place them on the grill bone-side up. Turn the heat down to a medium low. Cook on one side for 10 minutes. Turn them over and cook for another 15-20 minutes with the lid closed. They are done when a meat thermometer inserted into a meaty part of the thigh reaches 165°F (74°C). Take them off the grill and let them rest on a serving platter under aluminum foil.
9.  When the turkey thighs done, put the mushroom and vegetable skewers on the grill. Turn them 2 or three times so that all sides of the vegetables and mushrooms get some grill marks on them. Grill the skewers for 10-12 minutes over a medium heat.

Serve the turkey thighs and skewers over rice or with a side salad.

Tortiere with Cranberry Brandy Compote

Generally, it’s a savoury meat pie composed of ground pork and/or beef and potatoes, under a dome of flaky crust. Including mushrooms in the filling is a bit unconventional, but no doubt old and new fans of tourtière will be most happy with the result.

Recipe and photo courtesy of Renee from Sweetsugarbean.

Prep Time: 1 hr. 10 mins. | Cook Time: 1 hr. 30 mins. | Serves: 6


5 ½ cups all purpose flour
2 tsp salt
1 pound (454 grams) lard, cubed
1 tbsp white vinegar
1 large egg, lightly beaten
cold water
Tourtière Filling:
2 tbsp olive oil
272 grams lean ground beef
272 grams ground pork
½ one large onion, finely diced
3 cloves garlic, minced
272 grams crimini mushrooms, sliced
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp ground sage
pinch allspice
200 grams mashed potatoes, room temperature
salt and pepper to taste
1 egg beaten with a bit of milk for brushing on top
Cranberry Compote:
2 cups fresh or frozen cranberries
½ cup cane sugar
½ cup apple cider or apple juice
1 oz brandy


1. In a large bowl, mix together flour and salt. Cut in the lard with a pastry blender until mixture resembles coarse oatmeal.
2. In a 1 cup measure, beat the egg, add the vinegar and top with ice cold water. Gradually stir this into the flour mixture.
3. Stir only until mixture clings together, being careful not to overwork the dough. Gather into a ball and divide into 6 equal portions.
4. Wrap in plastic, and chill for at least one hour.
5. For this tourtière recipe you will need two portions of dough. You can either freeze remaining portions of dough, or double or triple the tourtière recipe. The choice is yours!


Tourtière Filling:
1. In a large skillet, over medium high heat add the olive oil. After 1 minute, add the ground beef, pork, onions, garlic, mushrooms and spices.
2. Cook for about 10 minutes until the meat is browned and most of the liquid has been cooked out of the mushrooms. Reduce heat to low and stir in the mashed potatoes. Season with salt and pepper.
3. Let cool before proceeding to assemble tourtière. This process can be sped up by putting meat mixture in the fridge.
Preheat oven to 350*F.
4. On a lightly floured surface, roll out one disc of pastry. Fit this into a 9 inch pie plate, being sure to let some dough overhang.
5. Place the cooled meat filling inside the pastry. Roll out another disc of dough and place this on top of meat. Trim the edges, pinch shut, and with a sharp knife slice a few steam vents. Add decorative touches such as mushrooms, leaves, etc, with any extra dough if you wish.
6. Beat an egg with a bit of milk and brush this on top of tourtière. Bake for one hour. Let stand 10 minutes before cutting.


Cranberry Compote:
1. In a medium saucepan, combine all ingredients and simmer over medium heat for about 8-10 minutes, until cranberries pop. This can be made ahead of time and chilled. Serve with tourtière. Additional accompaniments can be ketchup, mustard, or other chutneys and relishes.

Portabella Swiss Burgers by Foodess

Recipe courtesy of Jennifer from Foodess.

Prep Time: 15 mins. | Cook Time: 10 mins. | Makes 8 burgers.


3-4 portabella mushrooms
1 small onion
1 lb lean ground beef
2 tsp Worcestershire sauce
1 cup shredded gruyere cheese, plus 8 very thin slices for topping, if desired.
salt and pepper, to taste
Garlic Aioli (see recipe below)
arugula, thinly sliced red onion, and sliced tomato, for topping (optional)


1. Roughly chop portabella mushrooms and onion and place in the bowl of a food processor. Pulse several times, until minced.
2. In a large bowl, combine mushroom mixture with ground beef.  Add the Worcestershire sauce, cheese and a dash of salt and pepper.  Stir well to combine.
3. Cook burgers in a preheated pan or a on grill over medium high heat, about 10 minutes** (depending on thickness), flipping once. Top each with a slice of cheese, if desired, and cover pan until cheese melts.
4. Serve each burger on a bun, topped with arugula, red onion, tomato, and garlic aioli.
To make garlic aioli:  combine 1 clove of garlic, finely minced, with 4 tablespoons of mayonnaise.
**When burgers are cooked, they will have an internal temperature of 71°C (160°F) and will no longer be pink inside.