Beef and Portabello Stew

Serve this versatile beef stew recipe in edible bowls made of hollowed-out large crusty rolls, or bake it under a puff pastry crust for a quick and easy pot pie.

Prep Time: 20 mins. | Cook Time: 1 hr. 30 mins.


1/3 cup all-purpose flour 75 mL
1/2 tsp EACH: salt and dried thyme 2 mL
1/4 tsp EACH: pepper and crushed dried rosemary 1 mL
1 lb stewing beef, cut into 1 in (2.5 cm) cubes 500 g
2 tbsp vegetable oil or butter 30 mL
1/2 cup leeks (white part only), shallots or onions, chopped 125 mL
1 clove garlic, minced 1
4 cups coarsely chopped portobello mushrooms (cut into 1 in/2.5 cm chunks) 1 L
2½ cups beef broth or stock 625 mL
1/2 cup dry red wine 125 mL
1 tbsp tomato paste 15 mL
salt and pepper to taste


1. In shallow bowl, combine flour, salt, thyme, pepper and rosemary. Coat beef cubes lightly with flour mixture, reserving any remaining flour mixture to thicken stew.
2. In Dutch oven or stockpot, heat oil over medium heat. Brown beef cubes on all sides in batches. Add leeks, garlic and mushrooms to Dutch oven; cook until leeks are soft, about 5 minutes. Gradually stir in broth, scraping up brown bits from bottom of pan. Stir in wine and tomato paste; mix well. Bring to boil. Add browned beef and reduce heat, cover and simmer for 1 1/2 hours or until meat is tender.
3. To thicken, whisk 2 to 3 tablespoons (30 to 45 mL) cold water into reserved flour mixture until smooth. Gradually whisk into bubbling stew. Cook and stir until sauce thickens. Season with salt and pepper.

Beef and Portobello Pot Pie: Spoon cooled stew into shallow 6 cup (1.5 L) casserole. Brush top edge of casserole with slightly beaten egg white. Roll out half a (397 g) package, defrosted purchased puff pastry to a size that is 1-inch (2.5 cm) larger than casserole diameter. Place pastry over stew, sealing pastry to edge of casserole. Cut steam vents into pastry. Bake in 400°F (200°C) oven for 30 to 35 minutes or until filling bubbles and pastry is puffed and golden. (If stew is made ahead and refrigerated, increase baking time by 10 to 15 minutes).

Nutritional Information

Per Serving
Calories: 190
Protein: 22 g
Fat:7 g
Carbohydrates: 10 g


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.

Simple Sausage Stuffed Portobello Mushrooms

This recipe is for four portobello mushrooms but it is easily doubled or tripled depending on how big the crowd you are feeding. Be sure to get yourself some flavourful sausages, as the seasoning in them will be graciously welcomed by the meaty texture of portobello mushrooms.

Recipe and photo courtesy of Christina from Strawberries for Supper.

Prep Time: 20 mins. | Cook Time: 25 mins. | Makes: 4 mushrooms.


4 portobello mushrooms
2 hot or mild Italian sausages
½ cup fresh breadcrumbs
¼ cup grated Parmesan
2 tbsp olive oil


1. Preheat the oven to 400 F and line a baking tray with parchment paper.
2. Trim the stem of the portobello mushrooms and brush the outside with olive oil.
3. Remove the sausage meat from their casings either by squeezing it out or slicing it lengthwise and scraping it off the casing into a medium sized bowl.
4. Blitz some stale bread in a food processor (preferably a crusty loaf such as a sour dough or French bread) to get ½ cup of fresh breadcrumbs with a little extra to sprinkle over the top before baking the mushrooms.
5. Gently mix the breadcrumbs in with the sausage and the Parmesan cheese. No need for it to be perfectly mixed. Leaving it a little loose prevents the filling to get overly dense when cooked.
6. Fill each of the portobello mushrooms with ¼ of the filling. Leave some texture on the top of the filling rather than pressing it in so that it is smooth.
7. Place each mushroom on the tray and sprinkle some breadcrumbs on top. Press them on gently if needed to make them stay on the filling.
8. Bake at 400 F for 25 minutes or until the filling is starting to brown and the juices of the filling run clean when you slice into the centre.
9. Serve with a hearty salad. Serves four for a light meal, or two for a large, filling meal.

Portobello Mushroom Pomodoro

Recipe and photo courtesy of Keith and Jackie from Superman Cooks.

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


1 Portobello mushroom cap
1 medium onion
6 cherry tomatoes
2 ounces goat cheese (to taste)
1 TBSP pine nuts, toasted
1 small zucchini
1 TBSP balsamic vinegar
2 TBSP olive oil
Fresh chives


1. Drizzle mushroom with olive oil, 1 tbsp, and place in oven at 350 degrees for 15 minutes.

2. In a sauté pan heat 1 tbsp olive oil and slice onion thinly and place in sauté pan over medium heat. Cook and stir often until onions are a deep brown color. (about 15 minutes)

3. Remove mushroom from oven and allow to cool for 5 minutes (this helps the juice to solidify in the mushroom).

4. To prepare the plate, slice zucchini into very thin circles and arrange on plate in a “shingled” fashion as shown.

5. Place mushroom on top of zucchini and top with caramelized onions.

6. Quarter cherry tomatoes and place on top along with crumbled goat cheese.

7. Top with chopped chives and pine nuts.

8. Right before serving, drizzle with balsamic vinegar.

Portobello Carpaccio

Recipe and photo courtesy of Janet from The Taste Space.

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


4 medium/large portobello mushrooms, stems and gills removed
1 tbsp olive oil
1.5 tsp red wine vinegar
1.5 tsp tamari/soy sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp liquid smoke
2 tbsp fresh lime juice, divided
1 tbsp capers, soaked and drained if salted
1 tbsp fresh rosemary, chopped


1. Preheat oven to 400F. Line a baking sheet with a silpat. Degill and destem your mushrooms and discard.

2. In a small bowl, combine the olive oil, red wine vinegar, tamari/soy sauce, oregano, basil, liquid smoke and 1 tbsp fresh lime juice. Use a pastry brush to coat the mushrooms. Place the mushrooms, gill-side down and allow to marinate for 10 minutes.

3. Roast mushrooms at 400F for 4 minutes, flip the mushrooms to be gill side up, baste with the remaining marinade and continue to bake for another 4 minutes. Remove from oven and allow to cool for 10 minutes.

4. Once cool to handle, cut the mushrooms in thin slices with a serrated knife cut on a diagonal to the horizontal (ie, on a bias) to give you a larger surface area. Top with any remaining marinade.

5. If not serving immediately, place mushrooms in the fridge. Mine were excellent after 6 hours.

6. Prior to serving, arrange on a plate. Drizzle with the remaining 1 tbsp of fresh lime juice. Top with the capers and fresh rosemary.