Chili Loaded Baked Potatoes

Looking for a weeknight meal that comes together in a snap? These Mexican style baked potatoes combine all the fun flavours of Mexico into a meal the whole family will love.

Recipe developed in partnership with Ontario Beef.

Prep Time: 10 mins. | Cook Time: 1 hr. | Serves: 6


6 large russet potatoes
8 oz (227g) fresh crimini mushrooms
1 small onion, finely chopped
1/2 lb (225g) lean ground beef
2 cloves garlic, minced
1 package Tex-Mex seasoning
2 tbsp adobo peppers in chipotle sauce, puréed
1 can (769 mL) diced tomatoes
1/2 cup (125 ml) black beans, rinsed and drained
1 cup (250 mL) frozen whole-kernel corn, thawed
1 cup (250 mL) shredded cheddar cheese
¼ cup (60 mL) fresh chopped cilantro


1. Preheat oven to 400°F/204°C. Pierce potatoes, several times, with a fork and place on a baking tray. Bake for 45-60 minutes, or until softened all the way through.
2. While potatoes bake, place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
3. In a large saucepan, brown mushrooms, onion and beef, approximately 10 minutes. Add garlic, Tex-Mex seasoning, adobo peppers and tomatoes. Simmer 15-20 minutes allowing flavours to combine and sauce to thicken.
4. Split baked potatoes lengthwise and spoon in meat mixture. Top with black beans, corn cheddar cheese and chopped cilantro. Serve with a side of salsa, sour cream and guacamole.


Easy Ground Chicken Ravioli with Mushroom Sauce

This flavourful ravioli comes together quickly thanks to packaged wonton wrappers. A creamy béchamel style sauce complements the roasted mushrooms perfectly. 

Recipe developed in partnership with Chicken Farmers of Canada.

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


8 oz (227 g) fresh crimini mushrooms, finely chopped
1/2 lb (250 g) ground chicken
1/2 small onion, finely chopped
1 clove garlic, minced
1 tbsp (15 mL) fresh sage, chopped
2 tbsp (30 mL) fresh rosemary, chopped
1 pkg (about 48) wonton wrappers
8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped
2 tbsp (30 mL) butter
2 tbsp (30 mL) flour
1 ½ cups (375 mL) milk
1/4 tsp (1 mL) nutmeg
1/2 cup (125 mL) grated Parmesan
salt and pepper


1. Place crimini mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. In a large saucepan, brown mushrooms, chicken, onion, garlic, sage, and rosemary for approximately 10 minutes or until chicken is no longer pink. Use spatula to break up large pieces of chicken.
3. To assemble ravioli place a few wontons on work surface (keeping other ones covered so as not to dry out); spoon filling in centre of each. Brush water around the outside edges of each wrapper; top with a second wrapper. Press out air and edges to seal. Place on a damp towel-lined baking sheet and cover with damp towel while making remaining ravioli.

4. Place chopped mushrooms on a large baking sheet and drizzle with olive oil. Roast mushrooms in a 400°F/204°C oven for 15-20 minutes, flipping halfway through. Set aside.
5. In large saucepan melt butter and whisk in flour to make a roux. Slowly begin to whisk in milk; this will make a paste. Continue whisking until all milk has been added. Continue whisking over medium-low heat until sauce thickens, about 5 minutes. Remove from the heat, stir in nutmeg, parmesan and season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming.

6. In large saucepan, of gently boiling water, cook a few ravioli in batches, about 4 minutes or until tender but firm. Remove with slotted spoon and keep warm while cooking remaining ravioli.
7. Divide ravioli between 4 bowls. Spoon sauce evenly over ravioli and top with roasted mushrooms. Season with salt and pepper. Garnish with a sprinkle of Parmesan cheese and leaves of fresh sage.


Shroomy Beef Keftedes

These are usually served warm or room temperature as part of a mezes platter, with some tzatziki on the side.

Recipe and photo courtesy of Carole from The Yum Yum Factor.

Prep Time: 20 mins. | Cook Time: 20 mins.


350 g ground beef
100g button mushrooms
1 tbls red wine vinegar
1 small onion, minced or grated
2 cloves garlic, minced
1 large plum or roma tomato, seeded and finely chopped (just half and squeeze out the seeds)
1 small egg beaten
1/3 cup panko
1 tsp dried oregano
1 heaping  tbls fresh parsley
1 heaping tbls fresh mint
1 tsp kosher salt
4 or 5 grinds freshly ground pepper
about 1/4 cup flour
Olive oil and vegetable oil for frying
*optional- about 1/4 cup ouzo
1/2 English cucumber, grated coarse
1cup Greek yogurt
2 cloves garlic , minced
1tbls olive oil
Juice of 1/2 lemon
1/2 tsp kosher salt


For the Keftedes:
1. Grind the mushrooms in the food processor and remove to a big bowl along with the ground beef.
2. Sprinkle the vinegar over the mixture and then add in the onion, garlic, tomato, herbs, bread crumbs, salt and pepper and egg and, using your hands, mix well until everything is combined.
3. Put the mix in the fridge for at least 30 minutes to firm up.
*If you really hate the feeling of using your hands, you can mix it in a stand mixer with a dough hook on low for a minute.
5. Put the flour in a shallow bowl or dish.
*If you are using the ouzo, put it in a shallow bowl and dip one of your palms into it so you get a bit of ouzo on it and then pat your hands together before you roll out the meatballs. Do this every two or three meatballs.
6. Start rolling the meatballs, making them golf ball sized and sit them in the flour. Toss the meatballs around so that they are lightly coated and remove to plate or platter. If the meatball mixture feels damp, I just give it a light squeeze as I am forming the meatballs and it will release a bit of liquid as you do that, letting it drip through your fingers.
7. Heat a pan over med to med high heat and coat the bottom with a generous layer of 1/2 olive oil and 1/2 vegetable oil (canola works well). The oil should be about 1/2” deep. Without overcrowding the pan, start frying the meatballs. Get them nice and brown on all sides, leaving room in the pan to roll them around, for about 7 to 10 minutes. Remove from the pan and drain on paper towels. Do this in batches until they are all done.
8. Serve them warm or room temperature with Tzatziki.


1. Grate the cucumber on a coarse grater, put in a strainer or sieve, sprinkle a small pinch of kosher salt and let sit for at least 30 minutes and up to a couple of hours.
2. Mix the yogurt, garlic, olive oil, lemon juice, salt and the strained cucumber in a bowl. Before you add the cucumber, give it a good press to force out any remaining liquid ( I use a piece of paper towel to press it down). Keep in the fridge until you are ready to eat.

Sweet and Spicy Mushroom Pork with Green Beans

I have replaced almost half of the pork with ground mushrooms, using my beloved blend and extend method which I now apply to all ground meat dishes, without losing anything as far as flavour and texture. Half the fat, half the pork with all the flavour? That’s a winning recipe, if you ask me.

Recipe and photo courtesy of Carole from The Yum Yum Factor.
Prep Time: 10 mins. | Cook Time: 20 mins. | Serves: 4-6


350g ground pork
250g button mushrooms
2 tbls veg oil
1 tbls soy sauce
1 clove garlic, minced
1 tsp grated ginger
1/2 onion, finely diced
2 tbls hoisin sauce
3 tbls gochujang
1/4 cup shaoxing wine
1 cup chicken stock
240 g green beans
1 tbls cornstarch
1 1/2 tbls water
udon noodles
approx 1/4 cup dry roasted peanuts. chopped fine
handful of cilantro
*sliced red Thai chili if you need some extra heat


1. Wipe the mushrooms clean with a damp cloth, quarter them and pulse in a food processor until ground.
2. Heat a deep saute pan over med high heat and about 1 tbls vegetable oil and saute the mushrooms until they have released most of their water and are reduced in volume – should take about 2 minutes. Add in the ground pork and continue to cook, breaking up the pork with a wooden spoon and stirring constantly, until there is no pink left to the meat. Add in the soy sauce, saute 1 more minute and remove the pork to a bowl.
3. Add the rest of the oil to the pan and saute the onion, garlic and ginger for a few minutes until the onion is softened. Throw in the hoisin and gochujang and cook for a minute, stirring constantly and scraping up the bottom so that it doesn’t burn.
4. Put the pork back in the pan with the chicken stock, wine and green beans and simmer for about 5 minutes. While the pork is simmering, bring a pot of water to the boil and cook the udon noodles according to package directions. (fresh udon noodles only take a couple of minutes) Drain the udon and set aside.
5. Make a slurry out of the cornstarch and water, add to the pork, stir well and let it cook for a minute to thicken up.
6. Put udon in a shallow bowl, pour the pork mixture over the top and scatter with a generous handful of finely chopped peanuts and some cilantro.

Thai Beef in Toast Cups with Mango Salsa

I added just over a cup of minced fresh white button mushrooms. I was pleasantly surprised you couldn’t even tell there were mushrooms mixed in with the beef. The kids, not any wiser, enjoyed each recipe for different reasons.

Recipe courtesy of Wanda from Bakersbeans.

Prep Time: 20 mins. | Cook Time: 8 mins.


1½ lbs ground beef
1 cup white button mushrooms, finely diced
1 tsp olive oil
2 tbsp fish sauce
2 tsp sugar
2 tsp sesame oil
2 tbsp soya sauce
½ cup water
1 cup mango, diced small
2 tbsp red onion, small dice
1 jalapeno pepper, remove seeds, small dice
2 tbsp cilantro, chopped
½ lime, juiced
6 pieces of normal size bread (like wonderbread) with all 4 sides/crusts removed
Cooking spray
Mini muffin tins


1. Heat 1 tbsp oil in large saucepan over medium-high heat.
2. Add beef and break it up into smaller crumbles. Cook a few more minutes and add in your mushrooms. Continue to cook until you get a good brown on the beef. Brown = flavour.
3. In a bowl or cup mix together ½ cup water, fish sauce, sugar, sesame oil, soya sauce and stir. Pour into beef mixture, cook until almost all liquid is gone and flavours combined. Set aside to cool a bit.
4. To make the salsa, in a bowl mix together mango, red onion, jalapeno, cilantro, pinch of salt and lime juice. Set aside.
5. To make toast cups, preheat your oven to 350F.
6. Cut each the crusts of all four sides of each piece of bread. Cut each piece into four equal squares.
7. Spray mini muffin tins with cooking spray or brush with melted butter.
8. Flatten each piece of bread a little with your hand or a rolling pin. Gently press each bread square into a mini muffin cup. Give another quick spray or brush of melted butter. Continue until you have filled all 12 mini muffin cups or if you have two pans, 24. If you do not have two pans, you will need to do this two times.
9. Place in oven and bake for 6-8 minutes or until the bread has turned lightly brown. Remove from pan, place on platter and begin assembling.
10. Scoop a little beef mixture into each toast cup. Top with a small amount of the mango salsa. If you have juice in the salsa sprinkle a little on top. You can either top with a cilantro leaf or serve as is. Serve immediately.