Southwest Turkey Burgers on a Portobello Mushroom “Bun”

Recipe courtesy of Christina from Strawberries For Supper.

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


2 lbs ground turkey
2 tbsp grated onion
1/2 cup corn flakes
1/4 cup cilantro, finely chopped
1 tbsp Dijon mustard
1 egg, lightly beaten
1/2 lime, zest and juice
1 tsp ground cumin
1 tsp ground coriander
1 tsp fine sea salt
1/2 tsp chipotle chili powder
1/2 tsp pepper
2 tbsp vegetable oil for brushing on patties before grilling
8 portobello mushrooms
sliced Monteray Jack cheese (optional)
2 tbsp olive oil


1. In a small food processor, blitz the corn flakes until they are almost a powder and set them aside.
2.  Mix all the other ingredients together (grated onion, mustard, cilantro, spices, salt and pepper) with a fork except for the corn flakes, cheese and vegetable oil.
3.  Add half of the corn flakes and mix it well with the turkey. If the turkey mixture is still too soft to easily form into patties then add the rest of the corn flakes. Let the turkey mixture sit in the fridge for an hour before forming the patties.
4.  Cut eight squares of wax paper to place the patties on. Brush the wax paper with oil so the formed patties won’t stick to it and put them on a tray.
5.  Form the turkey mixture into 8 patties using a burger press or your hands. If you are using your hands then you should grease your hands as well. The turkey mixture is sticky.
6.  Heat the grill to a medium heat and drizzle some olive oil on the tops of the mushrooms (not the gills on the underside) and sprinkle the tops with salt and pepper. Cut the thick mushroom stem off to make a more flat surface on the underside of the mushroom.
7.  Put the burgers on the grill and cook for 5-6 minutes or until the sides seem cooked and the uncooked side starts to appear slightly juicy. Before you flip the burgers put the mushrooms on the grill with the gill side down.  Cook for 3 minutes and then flip them. Put the slices of cheese on the gill side of the mushroom (the underside).
8.  If the burgers are ready to be flipped they will release fairly easily from the grill. Flip them and cook for another 5 more minutes.
9.  When the burgers are cooked through to an internal temperature of 165°F (74°C) and the cheese is melted on the mushrooms, serve one burger on top of one mushroom as an open-face burger with your favourite toppings such as lettuce, tomato and mayonnaise.

Note Toppings shown in photo are:

Salsa Fresca: Chopped tomatoes, sweet onions, cilantro, lime juice and sea salt.Spicy Mayo: Mayonnaise, pinch of chipotle powder and lime juice.

Pizza Bianca with Grilled Turkey Fillet, Shiitake Mushrooms and Truffle Oil

Recipe courtesy of Michelle from The Tiffin Box.

Prep Time: 2 hrs. | Cook Time: 35 mins.


Pizza Bases
Makes about 4 individual 6 – 7 inch pizza bases, or 2 large pizzas
1 tablespoon active dried yeast
1 cup (250 ml) warm water (110 F) + ¼ cup extra
¼ teaspoon sugar
2 cups Italian 00 flour
1 cup + a little extra, plain flour
1 teaspoon, or to taste , salt
2 tablespoons extra virgin olive oil
White Sauce
Makes enough to top 2 large pizzas
2 tablespoons unsalted butter
1 tablespoon plain flour
1 teaspoon garlic powder
1 1/2 cups hot milk
Salt to taste
Rosemary Rubbed Turkey Fillet
250g turkey fillet
1 tablespoon fresh rosemary, chopped
1 teaspoon flaked sea salt
2 – 3 tablespoons unscented oil
Pizza Toppings
250g Shiitake mushrooms, sliced
Small handful fresh rosemary, leaves picked
A little shaved parmesan (parmigiano reggiano) or pecorino (pecorino romano) cheese
Drizzle of white truffle oil


1. Preheat your barbeque (or oven) to 450 F.
Make the pizza bases:
1. Whisk the yeast in the warm water with the sugar. Let it sit in a warm place, until the yeast mixture begins to foam up.
2. Sift the flours and salt into a large bowl. Make a well in the middle, and drizzle over the olive oil. Pour in the yeast mixture, a little at a time, mixing it in with the flour, until all the mixture is used up and you have a soft dough. If the dough is too dry, add more water, a tablespoon at a time, until you get a soft, but not sticky dough.
3. Dust your work-space with a little flour, and turn the dough out on it. Knead well for about 7 – 10 minutes, until the dough is smooth. Chafe the dough into a ball, and place it in a well oiled large bowl. Cover with a damp towel and proof it for about 1 – 2 hours, until the dough has risen and doubled in volume.
4. Gently knock back the risen dough and turn it out on to a floured surface.
5. Divide the dough into 4 pieces (or 2 pieces if making large pizzas). Using the palm of your hand (or a rolling pin) flatten the dough into thin bases.
Make the white sauce:
1. To make the roux, heat the butter in a heavy based pan, until melted. Add the flour and garlic powder, and cook out the flour for about 2 – 3 minutes, until the raw taste disappears.
2. Gently pour in the hot milk in a steady stream, whisking constantly to make a smooth sauce.
3. Simmer the sauce for about 2 – 3 minutes, or until thick and creamy. Season to taste.
Make the grilled rosemary rubbed turkey:
1. Rub the turkey fillet with the chopped rosemary and salt and bring it up to room temperature. Brush with the unscented oil and place on the preheated barbecue.
2. Grill the fillet for 8 – 10 minutes, then turn it. Brush with more oil, then continue grilling for another 10 minutes or so, until the turkey is cooked all the way through, and the juices run clear. The grilling time for the turkey will be based on how thick your fillet is.
3. Rest the turkey fillet for about 5 minutes, then shred it.
Assembling and grilling the pizza:
1. Place the pizza base on a well floured pizza peel. Gently flick it directly on to the preheated barbecue and grill for 1 – 2 minutes, until it starts to bubble up. Using the peel, take it off the barbecue and flip the base over on to a plate or chopping board.
2. On the grilled side, spread some of the white sauce. Top with the shredded turkey, the sliced Shiitake mushrooms and the picked rosemary leaves. Turn down the barbecue to 400 F. Slide the pizza back on to the barbecue grill, away from direct heat, and cover and grill for about 3 – 4 minutes, until the pizza is crisp on the bottom.
3. Slide off the barbecue, and top with the shaved parmesan or pecorino cheese and drizzle with a little truffle oil to serve.
4. You can also use a preheated heavy duty pizza stone on the barbecue. If using a stone, top the pizza before sliding on to the stone and cook for about 7 – 8 minutes, or until the pizza is crisp on the bottom.

Mushroom and Bacon Quiche with Rosemary and Guyere

This mushroom and bacon quiche is great to have on hand for lazy brunches or light suppers. Made with puff pastry, assembly is quick and the mushroom filling can be made up to 4 days ahead, making this a great plan in advance meal.

Recipe and photo courtesy of Renee from Sweetsugarbean.

Prep Time: 45 mins. | Cook Time: 35 mins. | Serves: 6


.5 oz dried Porcini mushrooms
2 tbsp extra virgin olive oil
½ medium onion, finely chopped
1 large garlic clove, minced
350 grams cremini mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
100 grams shiitake mushrooms, cleaned, trimmed and cut into ¼¬inch thick slices
1 tsp finely chopped fresh rosemary OR ½ tsp dried
½ tsp dried thyme
salt to taste
1 tsp all¬-purpose flour
¼ cup dry white wine
fresh ground black pepper
2 tbsp fresh parsley, chopped
½ 454 gram package of puff pastry, thawed
3 large eggs, at room temperature
¾ cup whole milk
1 cup grated Gruyère cheese
3 sliced of cooked bacon, chopped
pinch of nutmeg


1. Place the mushrooms in a heat safe glass bowl and pour in 2 cups of boiling water.
2. Let them soak 30 minutes while you prepare the rest of the ingredients.
3. Heat olive oil in a large skillet over medium heat. Stir in the onion and cook for 3 minutes, stirring often. When they are soft and golden, stir in the garlic and cook for 30 seconds. Add the sliced fresh mushrooms and herbs and give a good pinch of salt.
4. Cook for about 10 minutes, until the mushrooms are soft and sweating. Add the flour and cook for 2 minutes. Stir in the white wine and black pepper. Scrape the brown bits off the bottom. Line a strainer with paper towels and drain the mushrooms, reserving liquid. Coarsely chop the rehydrated porcini and stir these into the mix.
5. Increase the heat to medium high and cook until all of the liquid has been evaporated.
6. Remove from heat and stir in the chopped parsley. Let cool to room temperature before assembling quiche. Filling can be made up to 4 days in advance.
7. To assemble quiche, preheat oven to 400F. Roll out the sheet of puff pastry so it fits a 10-inch deep-dish pie plate. Trim the edges.
8. In a medium bowl, whisk the eggs and milk together. Stir in the cheese, cooked bacon, nutmeg and mushroom filling. Season with more salt and pepper. Pour into prepared dish and bake for 35¬40 minutes, until the quiche is golden and puffed. Let cool on wire rack and serve while warm.

Lobster Mushroom Ravioli

Lobster and shiitakes already make a delicious pairing but envelope that in tender handmade pasta and smother it in a rich lobster truffle cream sauce and I knew we’d have a winner. 

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 45 mins. | Cook Time: 15 mins.


400 g flour
4 eggs
2 1-1.25 lb live lobsters (or ½ lb lobster meat)
2 tbsp butter
200 g shiitake mushrooms, chopped
2 large shallots, finely diced
3 cloves garlic, minced
3 tbsp dry vermouth (or white wine)
½ tsp packed lemon zest
1/3 cup grated Parmesan
½ cup ricotta
salt and pepper, to taste
3 tbsp butter
2 large shallots, finely diced
½ cup lobster stock
2 cup whipping cream
1 tsp truffle oil
salt and pepper, to taste
grated Parmesan, to serve
chopped chives, to serve


1. For the dough, mound the flour on a work surface. Make a well in the center of the flour and add the eggs. With a fork, beat the eggs. Gradually pull in flour from the sides towards the center. The dough will soon start to take shape. With a bench scraper or your hands, work the dough, adding a drop of water if the dough is too dry or more flour if too wet. Knead the dough until soft and elastic, about 8 minutes.  Cover the dough with plastic wrap and let it rest while you prepare the rest of the dish, about 20 minutes.
2. Put a large pot with 2 inches of water on to boil. Add the lobsters and cover. Steam for 10 minutes. Remove and place in an ice bath to stop the cooking. Over a bowl, remove the meat from the tails and claws, reserving the liquid. Return the shells, bodies and liquid to the pot and bring to a boil. Reduce the heat and simmer uncovered while you prepare the ravioli. When the liquid is reduced by half, strain the shells and set the lobster stock aside.
3. In a skillet, melt the butter over medium high heat. Add the shallots and mushrooms. Cook until tender, about 8 minutes. Add the garlic, cooking another minute. Deglaze the pan with vermouth. Add the mushroom mixture to a food processor along with the lobster meat, lemon zest, Parmesan, and ricotta. Pulse until combined, stopping before it becomes a paste. Season to taste with salt and pepper.
4. Instead of writing out the process of making ravioli, I suggest the following recipe with photos from The Food Network. I couldn’t find my pasta wheel so I simply cut mine into squares using a knife. Bring a large pot of salted water to a boil. Add the ravioli. Cook until al dente, about 3-5 minutes. If necessary, cook the ravioli in two batches.
5. For the sauce, heat the same skillet used to cook the mushrooms over medium heat. Cook the butter while whisking until it starts to brown. Add the shallots and cook another two minutes. Add the lobster stock and cream. Simmer until thick and reduced. Season with truffle oil, salt and pepper. To serve, toss the cooked ravioli with the sauce. Serve garnished with fresh chives and grated Parmesan cheese.

Grilled Turkey and Mushroom Pizza

“This sauceless pizza is more like an open-faced panini.  A drizzle of honey is the crowning touch.”

Recipe courtesy of Charmian from The Messy Baker.

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


1 1/2 pounds boneless, skinless turkey breast
1/4 cup olive oil, divided
1 large red onion
1 pound cremini mushrooms, sliced
2 cloves garlic, minced
3 large sprigs fresh thyme, leaves stripped from the stems
Pizza dough, store bought or homemade
1/2 cup grated Parmesan cheese
4 ounces smoked Gouda, grated
Fresh ground black pepper
Cornmeal for dusting
¼ cup liquid honey



1. Preheat the grill on medium.

2. Slice the turkey breast horizontally so it is about 1-inch thick. Brush both sides of all the slices with olive oil and sprinkle lightly with salt.

3. Peel the onion and slice it in 1/4-inch thick rounds. Brush both sides with olive oil.

4. Place the turkey and onion slices on the hot, oiled grill and cook, turning, until the turkey is cooked and no longer pink inside. Cook the onion until it begins to soften and is browned.

5. When the turkey and onion are done, remove from grill and increase heat to medium-high. Close the lid. You want the grill to heat to about 400-450F.

6. Slice the grilled turkey into 1/2-inch wide strips. Separate the onion into rings. Set aside.

7. In a large saucepan over medium heat 2 tablespoons olive oil. Sauté the mushrooms, garlic and 2 sprigs worth of fresh thyme leaves together, cooking until the mushrooms are tender and browned.


1. On a lightly floured surface, divide the pizza dough in half. Shape each half into a 12-inch round or 15 X 10 inch rectangle, depending on the size and shape of your grill.

2. Transfer the crust to a board lightly dusted with cornmeal. Slide the crust directly onto the grill. Do not flip. The crust is done when the surface bubbles and the bottom is browned.

3. Repeat with second crust if your grill can only accommodate one crust at a time. When both crusts are grilled, reduce the heat to low and close the lid.


1. Place one crust grilled-side up on a board dusted with cornmeal, and brush lightly with olive oil. Sprinkle with 1/4 cup of Parmesan and one quarter of the grated smoked Gouda.

2. Next, place half the onions, mushrooms and turkey slices evenly over the cheese. Sprinkle with more fresh thyme and then top a quarter of the grated Gouda. Repeat with second pizza.

3. Slide the pizza(s) onto the grill, close the lid and cook for 3 to 5 minutes or until the cheese has melted and the bottom crust is cooked and has grill marks. Repeat with second pizza if your grill isn’t large enough for two.

4. Serve immediately drizzled with honey and a grinding of fresh black pepper.