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.

Ingredients

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)

Method

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.
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Sausage and Asiago Stuffed Mushrooms with Balsamic Glaze

Recipe courtesy of Renee from Sweet Sugar Bean.

Prep Time: 20 mins. | Cook Time: 1 hr. 15 mins.

Ingredients

20 large mushrooms, cleaned with stem removed and saved for later use
2 links Italian sausage
1 tsp dried rosemary OR 2 tsp fresh, finely chopped
1 tsp dried fennel seed
1 onion, diced small
2 cloves garlic, minced
4 oz (120grams) cream cheese
3 oz (90grams) Asiago cheese, grated
3 tbsp olive oil
3 tbsp balsamic vinegar
salt and pepper

Method

1. In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350* oven for about 30 min.  Stir once or twice.  Remove from oven.2. Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing  and cook until no longer pink, breaking it apart with the back of a spoon.  You want it fairly crumbly and in small pieces.  Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened.  (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.)3. Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping).  Stir well to combine.   Take a teaspoon and fill each mushroom cap.  Sprinkle with  remaining Asiago.  Bake at 375* for about 30-40 minutes, until golden. Can easily be doubled if feeding a large crowd.

Recipe adapted from Food 52.

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Roast Portabello Mushroom and Bread Salad

Recipe courtesy of Jules Clancy from Stonesoup.

Prep Time: 5 mins. | Cook Time: 35 mins.

Ingredients

3/4 lb medium portabello mushrooms, about 7 350 g
1-2 cloves garlic, finely sliced
1/2 bunch thyme
1/2 stick butter, diced 2oz/60g
2 tbsp sherry or red wine vinegar
1 tbsp wholegrain mustard
3 tbsp extra virgin olive oil
large chunk rustic bread, approx 200g
1 bunch flat leaf (continental) parsley, leaves picked
shavings of parmesan cheese, to serve

Method

1. Preheat oven to 400F (200C).
2. Trim mushroom stalks and place in a baking dish stem side up. Scatter with garlic, thyme and butter. Cover with aluminum foil and bake 15 minutes.
3. Remove the foil and bake for another 10 – 15 minutes or until mushrooms are browned and tender.
4. Meanwhile, whisk together vinegar, mustard and oil. Taste and season with salt and freshly cracked black pepper.
5. Remove thyme stalks and discard. Carefully tear the mushrooms into halves or quarters, you want bight sized pieces.
6. Remove the bottom crust from the bread and tear into bight sized chunks.
7.  Toss bread and dressing in with the mushrooms, encouraging the bread to soak up the dressing. Taste and season, if needed.
8. Toss in parsley leaves and sprinkle over the parmesan shavings. Serve warm.

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Pulled Pork Mac N Cheese with Mushrooms

A modern take on a classic, this pulled pork mac n cheese combines sweet and tangy barbeque pork with cheesy macaroni. A medley of roasted mushrooms folds nicely into this dish adding a pleasant umami-rich surprise! 

Recipe developed in partnership with Ontario Pork.

Prep Time: 20 mins. | Cook Time: 8 hrs. | Serves: 6-8

Ingredients

Pulled Pork:
2-3 lb (0.9 – 1.3 kg) Ontario pork shoulder
Salt and pepper
1 cup (250 mL) root beer
1 cup (250 mL) of barbeque sauce (of your choice)
Mac N Cheese:
1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) olive oil
3 cups (750 mL) rigatoni pasta (cooked until al dente)
3 cups (750 mL) milk
½ large onion, chopped
2 cloves garlic, chopped
½ tbsp (7 mL) Italian herbs
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 tbsp (15 mL) Dijon mustard
Salt and pepper, to taste
3 cups (750 mL) sharp cheddar cheese, shredded
¼ cup (60 mL) chopped cilantro

Method

1. Season all sides of pork with salt and pepper. Place pork in slow cooker with root beer and barbeque sauce. Cover and cook on low for 6-8 hours. Remove pork from slow cooker to drain liquid. Place back in slow cooker and using a fork or tongs, shred pork and remove excess fat. Add more barbeque sauce if you wish. Cover and return to low.
2. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F oven for 15-20 minutes, flipping halfway through. Set aside.
3. In a large pot, cook pasta until al dente. Set aside.
4. In a large pot combine milk, onion, garlic, and Italian herbs; bring to a simmer for 10 minutes, allowing for flavours to steep. Pour through a strainer and return to pot.
5. In another large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in seasoned milk; this will make a paste. Continue whisking until all milk has been added. Whisk over medium-low heat until sauce thickens, about 5 minutes. Add Dijon, salt and pepper.
6. Transfer cooked pasta to a large casserole dish. Mix in roasted mushrooms, cheese, and sauce. Top with approximately 3 cups of pulled pork (rest can be reserved).
7. Bake at 350°F/175°C until cheese is completely melted, approximately 15-20 minutes. Remove from oven and allow to rest for 5-10 minutes before serving. Sprinkle with chopped cilantro.
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Potato Breakfast Hash with Eggs and Mushrooms

A portabella mushroom blends seamlessly with the Italian sausage, while the peppers add colour to the dish. Perfect for an everyday breakfast or weekend brunch.

Recipe developed in partnership with Ontario Fruit and Vegetables Growers’ Association.

Prep Time: 15 mins. | Cook Time: 45 mins. | Serves: 4

Ingredients

1 large fresh portabella mushroom
1 tbsp (15 mL) olive oil
3 mild Italian sausages, removed from casing and crumbled
½ small red onion, diced
1 clove garlic, minced
2 large russet potatoes, peeled, diced
¼ green pepper, diced
¼ red pepper, diced
Salt and pepper
½ cup (125 mL) shredded cheddar cheese
4 large eggs
Chopped parsley

Method

1. Preheat oven to 350°F/175°C.
2. Place portabella mushroom in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large non-stick, oven-safe skillet heat olive oil over medium heat. Add chopped mushrooms, Italian sausage, onion and garlic. Use spatula to break up sausage into tiny pieces. Once cooked, remove from pan and set aside. Leave any fat renderings in pan.
4. Heat pan with the sausage renderings over medium heat.  Add diced potatoes. Allow to cook 10-15 minutes until softened. Add diced peppers and increase to medium-high heat, continue to cook until potatoes are crispy, about 10 minutes. Add sausage back to pan; cook another 2-3 minutes before stirring.
5. Sprinkle with cheese. Crack eggs in each quadrant of the pan. Season with salt and pepper. Place skillet in oven and bake 20 minutes, until eggs are set.
6. Sprinkle with parsley before serving.
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