Blended Lasagna Roll Ups

Lasagna noodles are spread with a ricotta and spinach mixture and a blend of ground beef and mushrooms, then rolled up tight and topped with your choice of sauce.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 20 mins. | Cook Tike: 45 mins. | Makes: 12 lasagna rolls.

Ingredients

½ lb.  mushrooms, finely chopped
½ lb.  lean ground beef
1 small onion, chopped
1 pkg.  (10 oz.) frozen chopped spinach, thawed, well drained
1½ cups ricotta cheese
1 egg, lightly beaten
1 tsp Italian seasoning
12 lasagna noodles, cooked per package instructions
2 cups spaghetti or marinara sauce
1 cup shredded mozzarella

Method

1. Preheat oven to 350°F.
2. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large skillet, cook meat, mushrooms and onion.
4. In a bowl combine thawed spinach, ricotta cheese, egg and Italian seasoning. Mix well. Add to skillet with meat and mushrooms, stir until combined.
5. Spread meat and ricotta mixture over each cooked lasagna noodle. Carefully roll up tightly.
6. Pour 1 cup of spaghetti sauce into bottom of baking dish. Place all rolls seam side down in dish. Top rolls with remaining sauce and shredded mozzarella.
7. Cover and bake for 30-35 minutes.
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Blended Classic Beef Burgers

Sink your teeth into a delicious burger made with a 50/50 blend of lean ground beef and finely chopped mushrooms.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 35 mins. | Serves: 6

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 small onion, finely diced
1 clove garlic, minced
½ cup breadcrumbs
1 egg
6 hamburger buns
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a non-stick skillet over medium heat, cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.
3. In a large bowl combine mushrooms, beef, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties, and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F.
4. Place patty on warmed bun and top with lettuce, tomato and red onion.
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Blended Chili and Macaroni

This beef and mushroom chili is quick and easy. Add in elbow macaroni for a delicious, one pot meal.

Recipe and photo courtesy of Mushroom Council.

Prep Time: 15 mins. | Cook Time: 30 mins. | Serves: 8

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground beef
1 package chilli seasoning
1 can  beef broth
1 can  (15.5 oz.) kidney beans, rinsed
1 can tomato paste
1 cup medium salsa
2 cups  elbow macaroni, uncooked
Garnishes: Shredded cheese, sour cream, cilantro

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown meat and mushrooms with chilli seasoning.
3. Add broth, kidney beans, tomato paste, salsa, and macaroni to saucepan; mix well.
4. Bring mixture to boil and cover. Continue to simmer on low for 15 minutes, stirring occasionally.
5. Serve topped with cheese, sour cream and cilantro.
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Blended Chicken Cheeseburgers

These chicken and mushroom blended burgers are flavourful, simple to make and a lighter alternative to a traditional beef burger. 

Recipe and photo courtesy of Mushroom Council.

Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 6

Ingredients

½ lb. mushrooms, finely chopped
1 lb. lean ground chicken
1/2 small onion, finely diced
½ tsp garlic & herb seasoning
½ cup breadcrumbs
1 egg
5 hamburger buns
5 slices of American cheese
Toppings: Lettuce, tomato, onion, mayonnaise, ketchup, mustard, pickles

Method

1. Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large bowl combine mushrooms, chicken, onion, garlic, breadcrumbs and egg; mix all ingredients until incorporated. Form into 6 patties (1/3 lb), and cook either on the barbecue or on the stove-top until internal temperature reaches 160°F. During last minute of cooking top patties with cheese. Keep warm until cheese begins to melt
3. Place patty on warmed bun and top with lettuce, tomato and red onion.

 

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Beef Mushroom Meatballs with Maple Dijon Sauce

Recipe and photo by Laureen of Fox in the Kitchen.

Prep Time: 20 mins. | Cook Time: 40 mins. | Makes: 24 meatballs.

Ingredients

Meatballs
1 small onion, chopped
1 Tbsp cooking oil, divided
1/2 lb mushrooms, diced
1 tsp oregano
1 tsp thyme
1 tsp parsley
1 tsp basil
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp ground pepper
1 extra-large egg
2 Tbsp tomato paste
1 lb extra lean ground beef
Sauce
1/4 Cup maple syrup
1/4 Cup dijon mustard
1 tsp vegetable oil
1 tsp apple cider vinegar
Garnish (Optional)
sprig fresh rosemary, chopped

Method

Meatballs
1. In a thick-bottomed skillet over medium heat, sauté chopped onions in a small amount of cooking oil along with a pinch of salt (the salt helps to release the onions sweet juices). Cook uncovered, stirring occasionally until the onions are deeply golden, brown, and caramelized (about 15-20 minutes). Remove from heat and set aside to cool.
2. Meanwhile, preheat oven to 400°F. Line baking pan with parchment paper.
3. In a medium bowl mix chopped mushrooms with oil. Layer mushrooms evenly on prepared baking pan.
4. Bake for 15 to 20 minutes, stirring every 5-7 minutes, until the mushrooms are tender and reduced in size. Remove from the heat and allow to cool. Process in a food processor until finely chopped but not puréed. Set aside.
5. Turn oven temperature down to 375°F. Line a baking sheet with parchment paper.
6. In a small bowl, or mortar and pestle, combine spices.
7. In large bowl, lightly beat egg. Add cooled onions, roasted mushrooms, spice mixture and tomato paste. Stir until blended. Add ground beef, stir until combined.
8. Form into meatballs about 1 1/2 inches in diameter and place on prepared pan. Recipe makes about 24 meatballs.
9. Bake for 20 minutes, or until meatballs are nicely browned and cooked through. For even cooking, spin the pan after 10 minutes.
10. While the meatballs are cooking, make the sauce.
Sauce
1. In a small saucepan, combine syrup, mustard, oil and vinegar, whisk to blend. Bring to a boil, reduce heat to low and simmer, stirring often, for 8 to 10 minutes or until reduced to a glaze-like consistency. Remove from heat.
Note: Be careful when stirring, as the hot liquid bubbles up, sputters and splashes.
Serving
1. Once finished cooking, arrange meatballs on a serving plate, top each one with a dollop of sauce, insert fancy toothpicks, sprinkle plated meatballs with chopped fresh rosemary, and serve warm, as appetizers.