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.

Warm Mushroom Salad

A warm mushroom salad with creamy goat cheese and balsamic vinaigrette. 

Recipe courtesy of Kevin from Closet Cooking.

Prep Time: 10 mins. | Cook Time: 25 mins. | Serves: 4


2 tablespoons butter
1 pound mushrooms, sliced
1 onion, sliced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 splash white wine or broth
6 cup salad greens
¼ cup balsamic vinaigrette
¼ cup sundried tomatoes, sliced
¼ cup pine nuts, toasted
½ cup goal cheese, crumbled


1. Melt the butter in a pan over medium heat.
2. Add the mushrooms and sauté until they release their moisture and it cooks off, about 15 minutes.
3. Add the onion and sauté until tender, about 5-7 minutes.
4. Add the garlic and thyme and sauté until fragrant, about a minute.
5. Add the wine, deglaze the pan and cook the excess moisture off.
6. Assemble the salad and enjoy!

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.

Pork and Mushroom Hand Pies

These hand pies make meals-on-the-go fun and stress-free. Made with a blend of ground pork and meaty mushrooms for a hidden serving of vegetables! These hand pies can easily be made ahead of time and frozen for up to 1 month and popped in the oven when ready to serve.

Recipe developed in partnership with Ontario Pork.

Prep Time: 15 mins. | Cook Time: 40 mins. | Makes: 10 hand pies.


8 oz (227g) fresh portabella mushrooms
1/2 lb (225g) ground Ontario pork
1 small onion, finely chopped
1 clove garlic, minced
¼ green pepper, finely diced
¼ red pepper, finely diced
1 tbsp (15 mL) tomato paste
¼ tsp (1 mL) allspice
1 tsp (5 mL) Italian herbs
Salt and pepper, to taste
1 450 g package frozen puff pastry, thawed overnight in refrigerator
1 egg, beaten


1. Preheat oven to 350°F/175°C.
2. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large saucepan, brown mushrooms, pork, onion and garlic, approximately 10 minutes. Add peppers, tomato paste, allspice, Italian herbs, salt and pepper. Continue to cook until well combined and peppers have softened.
4. Place ½ the package of thawed puff pastry on a lightly floured surface and roll into a rectangle. Using a 4.5 inch round biscuit cutter, stamp out 6 rounds. Bring leftover pastry together and roll out again. Continue stamping until you can no longer stamp rounds. Repeat with remaining ½ package.
5. Brush the edges of the pastry with egg wash. Add a heaping spoonful of the pork mixture to one side of each round. Fold the other half over the filling and press around edge with a fork to seal.
6. Place each hand pie on a baking sheet lined with parchment. Brush the top with egg wash. Bake for 25-30 minutes until golden brown.


Ontario Pork Logo

Mushroom, Apple and Walnut Stuffed Acorn Squash

Recipe developed in partnership with Ontario Apple Growers.

Prep Time: 10 mins. | Cook Time: 45 mins. | Serves: 8


4 small-medium sized acorn squash, seeded, cut in half lengthwise
Salt and pepper
2 tbsp (30 mL) olive oil
8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 celery stalks, thinly diced
2 Ontario apples*, peeled and finely diced
3 tbsp (45 mL) butter
1 tbsp (15 mL) fresh sage leaves, finely chopped
1 cup (250 mL) vegetable stock
½ cup (125 mL) walnuts, roughly chopped
1 small loaf of day-old sourdough or French bread, cut into ¼ inch cubes (approximately 5 cups)
*Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples.


1. Preheat oven to 350°F/175°C.
2. Cut acorn squash in half lengthwise. Remove the seeds. Season the inside with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30 minutes or until soft.
3. Meanwhile, in a large sauce pan heat olive oil. Add mushrooms and sauté for 3-4 minutes. Add celery and continue to sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool.
4. Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of stock is absorbed.
5. Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to 350°F/175°C oven and bake until stuffing is golden brown, approximately 15-20 minutes.
6. Serve hot alongside a festive ham or weeknight roast chicken.