Whole Roasted Mushroom Chili

Healthy, vegan, gluten-free, and just plain delicious, the whole roasted mushrooms lend a ton of flavour to this meal! 

Recipe and photo by Kacey of The Cookie Writer.

Prep Time: 20 mins. | Cook Time: 1 hr. 15 mins.

Ingredients

24 oz button and mini portobello mushrooms, whole
2 tbsp. olive oil
1 tsp. dried thyme
Salt and pepper
Chili
1 tbsp. olive oil
1 (28 oz) can diced tomatoes
1 (19 oz) can kidney beans, drained and rinsed
1/2 tbsp. chili powder
1/2 tsp. cumin
2 tsp. dried oregano
1 tsp. Hungarian paprika
Salt and pepper
1/4 cup tomato paste
1 red pepper, diced
1 green pepper, diced
2 medium onions, diced
4 garlic cloves, minced
2 medium carrots, chopped small
1 tsp. granulated sugar
Freshly chopped chives for garnish if desired

Method

1. Preheat oven to 425F. Line baking sheet with parchment paper or silicone liner for easy clean up.
2. Add mushrooms, oil, salt, pepper, and thyme to a large mixing bowl. Toss until well combined.
3. Pour onto baking sheet in a single layer and roast for 15 minutes. Flip, and cook for another 5-10 minutes, or until mushrooms are nice and golden.

Chili
1. In a large pot over medium-high heat, add olive oil. When hot, add in onions and carrots. Cook for 5 minutes. Add in the garlic and cook for another minute.
2. Stir in seasonings, making sure to add salt and pepper. Stir in tomato paste and cook for a few more minutes. Add in tomatoes, mushrooms, and beans. Reduce heat to a simmer and cook, uncovered, for 30 minutes. Add in your peppers and sugar. Taste for seasoning. Cook for another 30-45 minutes, or until veggies are tender-crisp.
3. Serve as is, or with freshly chopped chives, sour cream, and/or cheese (my favourite topping!)

Note: You can make this meal in the slow cooker (but definitely still want to roast those mushrooms!) Save time by prepping the chili while your mushrooms are in the oven.

Download Printer Friendly Version

Pepper Burrito “Bowls” (Stuffed Peppers)

Meaty portabella mushrooms take the place of meat in these vegetarian-friendly pepper burrito bowls. Brown rice and beans make a healthy yet satisfying addition to the filling.

Recipe developed in partnership with Ontario Fruit and Vegetables Growers’ Association.

Prep Time: 10 mins. | Cook Time: 45 mins. | Serves: 6

Ingredients

3 large red, green or orange peppers, cut in half lengthwise, seeds removed
2 cups of cooked brown rice
1 tbsp (15 mL) olive oil
3 large fresh portabella mushrooms, diced
1 small red onion, diced
1 clove garlic, minced
1 can (796 mL / 28 oz)) diced tomatoes, partially drained
1 package Tex-Mex seasoning
¾ cup (175 mL) canned black beans
¾ cup (175 mL) frozen corn
½ cup (125 mL) shredded Mozzarella cheese
Optional: Chopped cilantro, diced avocado, sour cream, and salsa

Method

1. Preheat oven to 350°F/175°C.
2. Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. Set aside.
3. Cook brown rice as per package instructions. Set aside.
4. In a large frying pan, heat oil over medium-high heat. Add diced portabellas and sauté 4-5 minutes, or until most of the moisture has been released. Add onion and garlic to the pan; sauté another 1-2 minutes or until fragrant. Add diced tomatoes, Tex-Mex seasoning, black beans, corn, and cooked rice to the pan. Simmer, stirring occasionally, over medium-low heat until mixture thickens slightly, 6-8 minutes.
5. Spoon rice mixture into each pepper half (approximately ½ cup (125 mL) in each). Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 25-30 minutes, or until peppers are softened.
6. Serve topped with chopped cilantro, and diced avocado, sour cream and salsa on the side.

Download Printer Friendly Version

2971-ofvga-logo-rgb-hrz

Spicy Noodles with Shiitake Mushrooms

Recipe courtesy of Suzie from Suzie the Foodie.

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

Ingredients

2 tbsp olive oil
1 cup of freshly cooked pasta, your choice which kind
1/8 of a brick of firm tofu, cut into 1/2″ squares (about 10 pieces)
1 cup de-stemmed shiitake mushrooms, chopped
3 tbsp cornstarch
3 tbsp soy sauce
A little Sriracha hot sauce
Some toasted nuts and a handful of spinach
Spicy Peanut Sauce
2 tbsp peanut butter
2 tbsp seasoned rice vinegar
1/2 tbsp soy sauce
Sriracha hot sauce (as much as you can handle, I just use a dot!)

Method

1. Bring small frying pan to medium heat. Add olive oil.
2. Combine soy sauce with a little tiny bit of Sriracha hot sauce. Gently toss tofu in mixture.
3. Coat tofu in a shallow bowl with cornstarch.
4. Add to hot pan and saute on all sides. The tofu will develop a delicious crust.
5. When tofu is mostly brown, add the shiitake mushrooms for at least five minutes.
6. In serving bowl, combine ingredients for peanut sauce. Whisk together. Will take a while but it will come together.
7. Add in tofu, mushrooms, spinach, nuts and pasta.
8. Stir to combine until everything is nicely coated.
If you prefer to have your spinach cooked, add one minute before the tofu and mushrooms are done to help wilt. To be able to absorb the iron from the spinach, make sure to have with either juice or a smoothie high in vitamin C.

Spaghetti Squash with Meatless Mushroom Meatballs

This vegetarian meal is low in calories, fat, and sodium and is packed full of vitamins, minerals, and antioxidants! Meatless is the new delicious!

Recipe and photo courtesy of Brittany from My Daily Randomness.

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

Ingredients

1 medium sized spaghetti squash
1 shockingly large portabella mushroom (or 5-6 medium crimini)
1 egg
1/4 cup breadcrumbs
1 tsp herbs de provence
1 tbsp feta cheese
sprinkle of pepper
1/2 cup spaghetti sauce (your choice)

Method

1. Cut spaghetti squash in half (without cutting your finger tips off). Place cut side down on a baking tray, and bake in the oven on 425C for approx 20 minutes, or until softened enough to scrape out easily.
2. Meanwhile, finely chop mushroom in a food processor. Combine chopped mushrooms with egg, breadcrumbs, herbs, cheese and pepper. If mixture feels too dry, keep mixing it with your hands as the moisture will be released from the mushrooms.
3. Form mixture into palm-sized balls. Place on a greased baking dish, and bake in 425C oven for approx. 10 minutes or until outside is slightly crispy.
4. Scrape spaghetti squash into bowl. Top with desired amount of spaghetti sauce & mushroom balls. Top with a sprinkle of Parmesan cheese if desired.

Roasted Mushroom Tart with Bechamel and Fried Sage

I can’t imagine a vegetarian who wouldn’t welcome this roasted mushroom tart with béchamel and fried sage on their holiday table. While it makes an impressive vegetarian main course to complement the array of Thanksgiving sides, it’s also perfect as an appetizer for any mushroom lover.

Recipe and photo courtesy of Kathy from eatHalifax.

Prep Time: 15 mins. | Cook Time: 55 mins. | Serves: 4-6 (as a main)

Ingredients

2 ½ lbs. mixed mushrooms*
1 head of garlic, cloves removed and peeled
½ small lemon, sliced in rounds
3 tbsp olive oil
5 sprigs each fresh thyme and rosemary
salt and pepper, to taste
1 sheet puff pastry, thawed
béchamel:
6 tbsp butter
6 tbsp flour
2 cups milk
¼ tsp nutmeg + more to taste
½ cup grated Parmigianino Reggiano
fried sage:
¼ cup oil
bunch of fresh sage, stems removed
salt
*whole cremini, whole button, halved King oyster, whole enoki

Method

1. Preheat oven to 425. Toss together the mushrooms (except the enoki), garlic, lemon, olive oil, herbs, and a pinch of both salt and pepper. Spread onto a parchment lined baking sheet. Roast until golden brown but still tender, about 30 minutes, stirring once halfway through. If using enoki mushrooms, add in the last 5 min. Remove the herb stalks and lemon slices.
2. Meanwhile make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 min, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking frequently, until thick and smooth, 8-10 minutes. Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg if desired.
3. On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½“ to create a border. Prick the center lightly with a fork. Bake 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 min more or until the pastry is golden brown.
4. For the fried sage, heat oil in a skillet over medium high heat. Add 1/3 of the sage leaves and cook until crisp, only 2-3 seconds. Transfer to paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve.