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.

Beef and Shiitake Pot Stickers

These hearty pan fried pot stickers are packed full of seasoned ground lean beef and flavourful shiitake mushrooms. Infused with asian flavours, these bites are the perfect quick and healthy appetizer.

Recipe and photo by Lisa of Food Well Said.

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


4 oz shiitake mushrooms, stems removed, coarsely chopped
8 oz organic, grass fed lean ground beef
1 cup finely grated cabbage
3 gloves of garlic, grated
1 “thumb” of fresh ginger, grated
2 scallions, chopped (reserve about 3 inches of 2 stems for garnish)
2 tablespoons toasted sesame oil
1 tablespoon tamari
2 tablespoons soy sauce
1 teaspoon ground pepper
36 2-inch wonton wrappers
2 tablespoons vegetable oil
sesame seeds (for garnish)


  1. Add the first ten ingredients in a bowl (mushrooms through pepper) and mix thoroughly using your hands until everything is well combined.
  2. Lay out the wrappers on counter top and fill a small finger bowl with lukewarm water. Scoop out 1 teaspoon (maybe 1 1/2 teaspoons but no more) and place just off centre of each wonton. With your fingers or the back of a spoon, flatten the mixture slightly. Using your finger, moisten the edges of half of a wrapper and fold the dough over to create a triangle. Press the edges down firmly to ensure they are sealed.
  3. Add the vegetable oil to a large skillet and heat to med-high. In single layer batches, fry the wontons until golden brown and crisp (about 3 -4 minutes per side)
  4. Serve immediately with side of soy or favourite Asian sauce.

Muffin Tin Meatloaves

A serving of vegetables has made their way into these mini chicken meatloaves, but you wouldn’t know it. The mushrooms and carrot help keep the meatloaf moist while adding flavour and nutrients. Make a big batch in advance and freeze for up to 1 month.

Recipe developed in partnership with Chicken Farmers of Canada.

Prep Time: 10 mins. | Cook Time: 30 mins. | Makes: 12 mini meatloaves.


8 oz (227 g) fresh crimini mushrooms
1 lb (500 g) ground chicken
1/4 small onion, finely diced
1/4 cup (60 mL) grated carrot
1 clove garlic, minced
1/2 tsp (2 mL) Worcestershire sauce
3/4 cup (175 mL) breadcrumbs
1 egg
1/2 tsp (2 mL) Italian herbs
3 tbsp (45 mL) mustard
3 tbsp (45 mL) brown sugar
1/3 cup (75 mL) ketchup


1. Preheat the 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 mixing bowl, combine mushrooms, chicken, onion, carrot, garlic, Worcestershire, breadcrumbs, egg and Italian herbs; mix until evenly combined.
4. Spray muffin tin with non-stick spray. Fill each tin cup to the top with meat mixture.
5. In a small bowl mix together mustard, sugar and ketchup. Spread sauce evenly over top of each meatloaf. Tent tray lightly with foil. Bake for 20 minutes and then remove foil cover. Bake for an additional 10 minutes or until meat thermometer registers 165°F/74°C. Serve with a side of mash potatoes and steamed green beans.



Moroccan Beef and Cremini Tagine

Tagine simply means stew. You can make this mushroom-infused Moroccan classic without the traditional cone-lidded tagine slaoui. A simple deep skillet and lid will do. All you need is something to absorb all the spicy sauce.

Recipe and photo courtesy of The Messy Baker.

Prep Time: 30 mins. | Cook Time: 45 mins. | Serves: 4-6


1/2 pound cremini mushrooms (about 10 2-inch mushrooms), quartered
1 large onion, peeled and quartered
1 pound extra lean ground beef
2 cloves garlic, crushed
1 tablespoon finely chopped cilantro
2 teaspoons sweet paprika
1/2 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper
2 tablespoons butter
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried chili flakes (optional)
remaining onion (from above)
2 tablespoons freshly grated ginger root
2 cloves garlic, crushed
2 to 3 tablespoon fresh lemon juice
1/4 cup chopped cilantro leaves


1. Place the mushrooms in a food processor fitted with a steel blade. Pulse until the mushrooms resemble couscous, about 10 pulses. Place minced mushroom in a large bowl. Place the quartered onions in the food process and pulse until minced. Add 1/4 cup of the minced onions to the mushrooms and set the remaining onions aside for the sauce. There should be about 3/4 cup of onions left.
2. Using your hands, mix the beef, garlic, cilantro, paprika, salt, and black pepper into the mushroom and onions. Roll into 1-inch balls. A 1-tablespoon cookie scoop speeds up this process and makes for uniform meatballs. You should have about 40 meatballs.
3. Heat a deep 12-inch skillet over medium-high. Working in batches so you don’t overcrowd the pan, brown the meatballs. Set the meatballs aside. Do not wipe pan out. The browned bits add flavour to the sauce.
1. Melt the butter in the meatball skillet over medium heat. Add the coriander, cumin, paprika, cinnamon, black pepper and chili flakes, if using. Fry for a 30 seconds or until fragrant. Add the onion, ginger and garlic. Cook until the onion is translucent, about 5 minutes. Gently add the meatballs back into the pan. Add enough water to cover the meatballs by 2/3, about 1 cup. Bring the sauce to a boil, reduce to a simmer and cook with lid partially on for 40 minutes. Occasionally check to ensure the sauce hasn’t cooked down too far. You want about a cup of sauce left. Add more water if necessary.
2. Transfer to a warmed serving dish, sprinkle with fresh lemon juice and cilantro leaves. Serve with Middle Eastern flat bread to soak up the sauce. Alternatively, you can serve over couscous or rice.

Mini Meatball Stuffed Mushrooms

Mushrooms and Beef are the perfect pairing and great to blend and extend your budget. This delicious appetizer is tasty and has an extreme wow factor. 

Recipe courtesy of Karen from Kravings Blog, Photo by Adam Ahmed.

Prep Time: 20 mins. | Cook Time: 20 mins. | Makes: 48 mushrooms.


48 white button mushrooms
1 lb medium ground beef
1 tsp cumin powder
1 tsp pepper
1/2 finely chopped red onion
1 tsp ground garlic paste
1/4 cup finely chopped parsley
Coarse salt to taste
2 tbsps olive oil
48 small nuggets of cheese of your choice


1. Heat your oven to 350 degrees.
2. Prepare a baking dish with 2 tbsps of olive oil brushed at the bottom and sprinkle with some salt
3. Remove the mushroom stalks and shave the bottoms so they are stand.
4. Chop all the removed bits of mushroom really fine and add to the beef.
5. Add the cumin, pepper, onion, garlic paste, parsley and salt to taste and mix vigorously.
6. For ease of preparation, take 3 – 4 golf size balls of the mixture and blend it in your food processor.
7. Add this to the rest of the meat.
8. Using a small melon baller with a release lever as a guide fill the meat mixture to the level.
9. Continue doing this till you have 48 mini meatballs.
10. Place the mushrooms on the baking tray.
11. Leaving the meatballs aside, stuff the cavity of the mushroom with the remaining meat mixture.
12. Roll the measured meatball into a perfect ball shape and top each mushroom.
13. Cook for 15 – 20 mins.
14. Remove from the oven and top with a nugget of cheese of your choice.
15. Return to the oven for another minute or so.
16. Garnish with more chopped parsley.