Recipe and photo courtesy of Samantha from It Doesn’t Taste Like Chicken.
Prep Time: 20 mins. | Cook Time: 25 mins.
Tip: If you like, you can make the mushroom mixture ahead of time and store in an airtight container until you are ready to full the puff pastry.
Recipe and photo by Bernice of Dish ‘n’ the Kitchen.
Prep Time: 20 mins. | Cook Time: 1 hr.
This appetizer is impossible to keep your fork out of and a breeze to whip together on a whim.
Recipe by Kelly of The Gouda Life.
Prep Time: 10 mins. | Cook Time: 40 mins.
Tip: Clean mushrooms by dampening a clean towel or paper towel and gently wiping the caps of the mushroom. Don’t submerge or rinse them in a colander as the water will mess with the texture.
Spicy Thyme Mushrooms
1 tbsp unsalted butter
1 tbsp olive oil
1/2 lb crimini mushrooms, sliced thin (cleaned* + stems removed)
2 cloves garlic, sliced thin
1/4 – 1/2 tsp red pepper flakes
1/4 tsp fresh thyme
2 tbsp brandy, optional
zest from 1/2 lemon
1 tbsp fresh lemon juice
1 tbsp fresh parsley, minced
generous pinch seal salt
few pinches of fresh ground pepper
These Caprese Portabella Mushrooms are the perfect, filling side dish. Full of vibrant, summertime flavours, you’ll be tempted to enjoy these year round!
Recipe and photo by Taylor of The Girl on Bloor.
Prep Time: 10 mins. | Cook Time: 30 mins. | Serves: 4
8 portabella mushrooms
2 tbsp olive oil, divided
1 cup quinoa, cooked
2 cloves garlic, minced
4 tbsp balsamic vinegar, divided
½ tsp salt
¼ tsp pepper
16 mini buffala mozzarella balls
16 cherry tomatoes
¼ cup chopped fresh basil
1. Preheat oven to 425 F.
2. Cook quinoa according to package directions. Meanwhile, gently wash away dirt from mushrooms, then carefully cut away stems and scrape out each mushroom. Set filling aside.
3. In a large bowl, toss quinoa with mushroom filling, minced garlic, balsamic vinegar, salt and pepper. Stuff each mushroom with filling, then top each with two mozzarella balls and two cherry tomatoes.
4. Cook in the oven for 15-20 minutes until cheese is completely melted. Remove from oven and top each mushroom with a bit of fresh basil. Enjoy!