Turkey Stuffed Mushroom Burger

Recipe and photo by Louisa of Living Lou

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4

Ingredients

4 medium sized Portabella mushrooms, stems removed and ribs scooped out
450g ground turkey
6 rashers of bacon, cut in 1 inch pieces
3 cloves garlic, finely diced
¼ cup cream cheese
2 green onions, sliced
olive oil for brushing mushrooms
shredded mozzarella cheese for topping

 

Method

1. In a frying pan over medium heat, fry bacon for 5-7 minutes. Remove from pan and set aside.
2. In the same pan, cook and crumble turkey for 5 minutes, or until fully cooked. Add in garlic, sauté for another minute.
3. Turn heat down to low and return bacon to pan. Stir in cream cheese and allow it to melt. Finally, stir in the green onions.
4. Brush the Portabella mushrooms with a little olive oil.
5. Using an ice cream scoop, scoop the turkey mixture into the mushroom caps and sprinkle with Mozzarella cheese.
6. Heat the barbecue on low heat. Place mushroom caps on grill and cook for 2 minutes covered. Uncover and cook for another minute. Finally, cover again and cook for another 2 minutes.
7. If cheese hasn’t fully melted yet, move mushroom caps to the upper part of the grill and cook for another 2-4 minutes.
8. Serve with a toasted bun and your favourite toppings.

 

Turkey and Mushroom Satays

Simplify summer mealtime with these delicious skewers on the grill. 

Recipe and photo by Louisa of Living Lou

Prep Time: 1 hr. | Cook Time: 15 mins. | Makes: 12 turkey and 12 mushrooms satays

Ingredients

6 turkey scallopini breasts, halved lengthwise
30 white button mushrooms, halved
¾ cup crushed tomatoes
3 large cloves garlic, crushed
3 ¾ tsp soya sauce
3 ¾ tsp sesame oil
3 ¾ tsp lime zest
1 ¼ tsp coriander
¾ tsp freshly grated ginger
¾ tsp chili powder
¾ tsp brown sugar
¾ tsp turmeric
¼ tsp cayenne pepper
24 small skewers

 

Method

1. In a large bowl, whisk together everything but turkey and mushrooms.
2. Skewer 5 mushroom halves per skewer. Brush with marinade and refrigerate.
3. Add turkey to bowl with remaining marinade, toss to coat and refrigerate for an hour. Once done marinating, skewer one piece of chicken per skewer.
4. Preheat grill to medium heat. Cook turkey for 5-6 minutes uncovered, cover for the last minute of cooking. Flip to the other side and repeat, cooking for 5-6 minutes uncovered and 1 minute covered.
5. Grill the mushroom skewers for 2-3 minutes covered, flip to the other side and cook for another 2-3 minutes uncovered.

Roasted Garlic, Mushroom and White Bean Stew

This stew is a favourite Sunday meal because it isn’t a dish that cooks up in 20 minutes, it’s a little bit more time consuming, but it also makes a pretty big batch which means you can bring leftovers for lunches throughout the week.

Recipe and photo by Louisa of Living Lou

Prep Time: 30 mins. | Cook Time: 35 mins.

Ingredients

1 head of garlic
7 tsp olive oil, divided
½ tsp salt, divided
1 onion, chopped
2 carrots, diced
2 lbs (907g) white button mushrooms, quartered
½ cup white wine
2 19-oz cans white beans, drained and rinsed
1 900mL carton of vegetable broth (4 cups)
2 springs rosemary

 

Method

1. Preheat oven to 400F. Slice the top off the head of garlic (keeping the root intact), drizzle with 1 tsp of olive oil and sprinkle with ¼ tsp of salt. Wrap in foil and roast for 30 minutes, carefully remove from oven and let cool completely.
2. Meanwhile, heat a large pot over medium heat. Add remaining 2 tbsp of olive oil. Add onion, cook, stirring frequently for 3 minutes. Add carrots and cook another 5 minutes. Add mushrooms and remaining salt, cook, stirring occasionally for another 5 minutes. Add white wine, cook another minute, scraping any brown bits off the bottom of the pan. Add white beans, vegetable broth and rosemary, squeeze roasted garlic directly into the pot (be careful not to include any of the peel).
3. Bring to a boil, reduce heat to low and simmer, partially covered for 20 minutes. Beans will begin to break down, but to help thicken the stew, press the beans against the side of the pot using a wooden spoon. Remove rosemary stems and serve.

 

King Oyster Mushrooms on Toast

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 5 mins. | Cook Time: 15 mins. | Serves: 4

Ingredients

12” ciabatta loaf, halved and cut into four 6” pieces
¼ cup + 2 tbsp salted butter, divided
1 garlic clove
1 200g package sliced king oyster mushrooms
1 cup packed arugula
4 eggs
salt and pepper to taste

 

Method

1. In a small bowl, mix 2 tbsp butter with garlic. Spread evenly on pieces of ciabatta. Toast under the broiler for 2-4 minutes, watching carefully.
2. In a extra-large pan, melt remaining ¼ cup butter over medium-high heat. When butter starts to bubble, add mushrooms in a single layer. Cook until golden and lightly browned, 3-5 minutes per side. Remove to a paper towel lined plate.
3. Turn down the heat to medium, and in the same pan you cooked the mushrooms, fry the eggs. Cover after about a minute, and cook until whites are set, another 3-4 minutes.
4. Divide arugula between pieces of toasted bread, top with mushrooms and a fried egg.
5. Sprinkle with salt and pepper and serve immediately.

King Oyster Mushroom Fajitas

While you could also use portabella mushrooms to make a delicious fajita, I’ve found that the king oyster mushroom is a great replacement for chicken or beef in this classic Mexican dish. 

Recipe and photo by Louisa of Living Lou

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 4

Ingredients

3 tbsp canola oil, divided
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 red onion, sliced
2-200g pkg. sliced king oyster mushrooms, thinly sliced
¼ tsp each cumin, chili powder, oregano and salt
Fajita toppings (cheese, salsa, sour cream, avocado, cilantro etc.)
Tortillas

 

Method

1. Heat an extra large non-stick frying pan over medium-high heat. Add 1 tbsp canola oil then bell peppers and onion. Cook until softened, about 10 minutes. Remove to a plate and tent with foil.
2. Add remaining 2 tbsp canola oil, then mushrooms. Cook until caramelized, stirring occasionally, about 15 minutes. Add spices and salt, cook another 3 minutes.
3. Serve mushrooms with peppers and onion and other fajita toppings.

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