Posts Tagged ‘Appetizer’

Pork and Mushroom Hand Pies

These hand pies make meals-on-the-go fun and stress-free. Made with a blend of ground pork and meaty mushrooms for a hidden serving of vegetables! These hand pies can easily be made ahead of time and frozen for up to 1 month and popped in the oven when ready to serve.

Prep time: 15 min
Cook time: 40 min
Serves: 10


8 oz (227g) fresh portabella mushrooms
1/2 lb (225g) ground pork
1 small onion, finely chopped
1 clove garlic, minced
¼ green pepper, finely diced
¼ red pepper, finely diced
1 tbsp (15 mL) tomato paste
¼ tsp (1 mL) allspice
1 tsp (5 mL) Italian herbs
Salt and pepper, to taste
1 450 g package frozen puff pastry, thawed overnight in refrigerator
1 egg, beaten


1. Preheat 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 saucepan, brown mushrooms, pork, onion and garlic, approximately 10 minutes. Add peppers, tomato paste, allspice, Italian herbs, salt and pepper. Continue to cook until well combined and peppers have softened.
4. Place ½ the packaged of thawed puff pastry on a lightly floured surface and roll into a rectangle. Using a 4.5 inch round biscuit cutter, stamp out 6 rounds. Bring leftover pastry together and roll out again. Continue stamping until you can no longer stamp rounds. Repeat with remaining ½ package.
5. Brush the edges of the pastry with egg wash. Add a heaping spoonful of the pork mixture to one side of each round. Fold the other half over the filling and press around edge with a fork to seal.
6. Place each hand pie on a baking sheet lined with parchment. Brush the top with egg wash. Bake for 25-30 minutes until golden brown.

Mushroom, Asparagus and Goat Cheese Tart

A flaky pastry crust is filled with seasoned eggs, fresh asparagus, creamy goat cheese and a roasted medley of mushrooms. The use of pre-made puff pastry makes this tart easy to put together for a weekend lunch or quick appetizer.

Prep time: 10 min
Cook time: 30 min
Yield: 2 Tarts
Serves: 4-8


1 tbsp (15 mL) olive oil
1 lb (500 g) fresh mixed mushrooms (crimini,
shiitake, oyster)
1 450 g package frozen puff pastry, thawed overnight
in refrigerator
2 large eggs
½ tbsp (7 mL) Italian herbs
Salt and pepper, to taste
2-3 oz (50-80 g) softened goat cheese
2 tbsp (30 mL) milk
15 asparagus spears, ends trimmed
1 oz (30 mL) goat cheese, crumbled (for topping)


1. In a large pan add olive oil. Cook mushrooms over medium-high heat for 5-8 minutes, or until moisture has been released.
2. Preheat oven to 350°F/175°C.
3. On a lightly floured surface, roll out both pastry sheets. Transfer to parchment-lined baking sheet. Fold over edges all around pastry sheet to make a raised crust.
4. In a small bowl whisk together eggs, Italian herbs, salt, pepper, softened goat cheese and milk. Divide mixture between both pastry crusts.
5. Place asparagus spears across the top of egg mixture. Spoon cooked mushrooms over asparagus. Crumble remaining goat cheese evenly over entire tart. If desired, brush the crust with egg wash*.
6. Bake tart for 20-25 minutes or until eggs are set, asparagus is tender, and crust is golden.
7. Serve warm or cooled.

*Tip: Brushing the crust with an egg wash will produce a nicely browned crust with a slightly glossy finish. To make egg wash simply whisk together 1 (one) large egg and 1 tbsp (15 mL) of water until frothy. Use a pastry brush to apply egg wash to crust.

Cheesy Mushroom Tart

Tarts are easy and elegant and come together lickety split. They’re incredibly versatile. You can enjoy them for brunches, light lunches or even dinner.

Time: 10 minutes
Cook Time: 20-25 minutes


1 puff pastry crust – thawed
2 tablespoons unsalted butter
1/2 onion – minced
2 cloves garlic – minced
8 ounces mushrooms – sliced, divided
4 sprigs fresh thyme
1/4 cup white wine kosher salt/pepper
4 ounces cream cheese – room temperature
4 ounces mascarpone – room temperature


  1. Preheat oven to 400 degrees.
  2. Spray a rectangular tart pan with non-stick cooking spray. Unroll pastry and form to fit pan. Using the tines of a fork poke holes throughout. Bake for 10 minutes.
  3. WHILE crust is baking, into a large skillet heat butter over medium heat. Add onion and garlic and cook until softened. Add 7 ounces of mushrooms, thyme and wine. Continue cooking until mushrooms have softened. Season with salt and pepper.
  4. Add cheeses to mixture and stir until combined. Check for seasoning. Adjust if necessary.
  5. Pour cheese mixture into crust and spread evenly. Top with reserved mushrooms. Bake for additional 10-15 minutes until golden.
  6. Let tart cool and then cut into slices. Garnish with additional thyme if desired.

Mediterranean Stuffed Mushrooms


18-24 White button mushrooms, cleaned
2 small shallot, chopped
1/4 cup bread crumbs
1 tbsp Basil Stir-In Paste
1 tbsp Garlic Stir-In Paste
2 tbsp chicken or vegetable stock
2 tbsp olive oil
2 tbsp Parmesan cheese, grated


1. Preheat the oven to 375F. Remove the stem from the mushrooms; finely chop.
2. Heat olive oil in skillet over medium heat. Add shallots and mushrooms stems; cook 4-5 minutes; until shallots have softened. Remove from heat. Stir in Gourmet Garden Basil, Garlic, bread crumbs and stock.
3. Place the mushroom caps onto a baking sheet and spoon some of the mixture onto each of the caps. Bake in the oven until the mushrooms are soft and the filling is slightly browned. Serve sprinkled with parmesan cheese.


Thai-Style Coconut Chicken Soup


1 tsp vegetable oil
3 tbsp Lemongrass Stir-In Paste
3 large shallots, chopped
1/2 cup Lightly Dried Cilantro , divided
4 cups chicken stock
2 cans (14 oz) full fat coconut milk, well shaken
8 ounces Sliced Mushrooms
1 whole breast of rotisserie chicken, shredded
3 tbsp lime juice
2 tbsp Lightly Dried Chili Pepper divided
2 Green onions, thinly sliced
1 lime, cut into wedges


1. Heat oil in large saucepan. Add lemongrass, shallots, 2 Tbsp. cilantro; cook until shallots are softened, 3-4 minutes.
2. Add chicken broth and coconut milk; bring to a boil; cover and reduce heat to low; simmer for 10 minutes. (For a smoother soup pour broth through a fine mesh strainer and discard solids. Rinse saucepan and return strained broth to pan.)
3. Reduce heat to medium, add mushrooms; cook 3 minutes, add chicken; cook 5 minutes; remove from heat.
4. Stir lime juice and 1 tbsp chili pepper into soup. Serve sprinkled with remaining cilantro, chili pepper, green onions and lime wedges.


Middle Eastern Meatballs with Cinnamon Spiced Tomato Sauce

Earthy, savory and satisfying, this Middle Eastern Meatballs with Cinnamon Spiced Tomato Sauce recipe is perfect for the holiday season. Blended mushrooms add flavor and texture while the cinnamon and bulgur provide a pleasantly surprising twist on traditional recipes.

Yield 18-20 meatballs


½ pound lean ground beef
½ pound ground lamb
8 oz whole crimini mushrooms, finely chopped
½ cup cooked bulgur
1 large egg, lightly beaten
2 cloves of garlic, grated
2 tablespoons fresh parsley, chopped
1 tablespoon fresh oregano, finely chopped
1/2 teaspoon ground cumin
¼ teaspoon allspice
½ teaspoon cinnamon
½ teaspoon red pepper flakes
Salt and pepper to taste
1 tablespoon olive oil
1 cinnamon stick
16 ounce tomato sauce


1. In a large bowl, combine the meat, mushrooms, bulgur, egg, garlic, herbs and spices through salt and pepper. Mix well, cover and refrigerate for one hour.
2. Preheat oven to 375.
3. Shape the meat mixture into golf ball sized meatballs. Place on an oiled baking dish.
4. Bake the meatballs, uncovered, for 15-20 minutes or until cooked through.
5. While the meatballs are cooking, heat the tomato sauce and cinnamon stick in a small saucepan.
6. Serve meatballs with tomato sauce for dipping

Sauteed Mushroom and Brie Puff Pastry Bites

Baby portabellas pair beautifully with the brie, or use a blend to top these delicious puff pastry bites.

Yield: 18
Prep Time: 15 minutes
Cook Time: 20 minutes


17.3 ounces puff pastry sheets (1 box) – thawed
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 shallot – minced
1 clove garlic – minced
8 ounces baby portabella mushrooms – sliced
kosher salt/pepper
2-3 sprigs fresh thyme
1/4 cup dry white wine
6 ounces brie


Preheat oven to 400 degrees.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large saute pan heat olive oil and butter over medium heat. Add shallot, garlic and cook until softened. Add mushrooms. Season with salt, pepper and thyme. Add wine and cook until wine has completed reduce and mushrooms are cooked through. Set aside to cool slightly.

Cut each puff pastry sheet into 9 equal portions.

To assemble: Place a slice of brie into center of each puff pastry square. Top with a spoonful of mushroom mixture. Fold pastry into a triangle. Seal using a fork. Transfer to baking sheet. Continue with remaining squares. Bake for approximately 20 minutes OR until pastry is golden.

Serve warm

Garlic-Bacon Mushroom Bites

These Garlic-Bacon Mushroom Bites are so scrumptious, so savory, and so simply delicious cooked in melted, paprika-spiked butter.

Serves: 24


24 large cremini mushrooms
1 stick butter, melted
1 (8 ounce) package cream cheese, softened
1 large egg
1 clove garlic, very finely chopped
4 thick slices peppered bacon, cooked and finely diced
2 teaspoons sweet paprika
¼ cup green onions, chopped


Preheat oven to 425 degrees.
Pull the stems from each of the mushrooms. Wash and gently dry with a clean paper towel. Dip mushrooms in melted butter, then place mushrooms round-side up on a parchment-lined baking sheet (or in a large parchment-lined skillet or baking dish). Arrange the mushrooms so they’re not touching.

Bake for 15-18 minutes in the preheated oven until mushrooms are tender and dark brown.Flip each mushroom so the bottom side is up.

In a stand mixer, beat together cream cheese, egg, garlic, and bacon. Beat until smooth. Spoon into the center of each mushroom. Drizzle with butter and sprinkle with paprika. Bake for an additional 10-12 minutes, or until the center mixture melts and begins to bubble lightly around the edges. Cool slightly before serving.

Garnish with chopped green onions.

Blended Meatballs

Umami-rich mushrooms are blended with ground beef and seasoned to create the perfect Italian-style meatball. Serve with marinara and spaghetti or toss with a Teriyaki sauce and serve as an appetizer.


Approximately 20 meatballs


1/2 lb. mushrooms, finely chopped
1 lb. lean ground beef
1 tsp Italian seasoning
1 small onion, finely diced
1 clove minced garlic
½ cup breadcrumbs
1 egg


Preheat oven to 400°F. Line baking tray with foil and spray with cooking spray.

Place the mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.

In a skillet over medium heat cook chopped mushrooms until brown and most moisture has been released, about 3-5 minutes. Set aside to let cool.

In a large bowl combine cooled mushrooms, beef, seasoning, onion, garlic breadcrumbs and egg; mix all ingredients until incorporated. Shape mixture into 1½ inch meatballs. Place 1 inch apart on pan.

Bake 20-25 minutes or until meatballs reach 160°F, are cooked through and center is no longer pink.


Nutritional Information (per 1 meatball): Calories: 70, Total Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 25 mg, Sodium: 40 mg, Total Carbohydrate: 3 g, Dietary Fiber: 0 g. Sugars: 1 g, Protein: 5 g

Cheesy Mushroom Gourgeres

Gourgeres are a fancy terms for cheesy pillows of goodness and are a wonderful addition to any and all holiday parties. They come together quickly and the add-ins can be switched up at a moment’s notice.

Yield: 32
Prep Time: 25 minutes
Cook Time: 25 minutes


8 ounces mushrooms (blended) – finely chopped
1 tablespoon olive oil
3-4 sprigs fresh thyme
½ cup milk
4 tablespoons unsalted butter
¼ teaspoon kosher salt
1 cup all purpose flour
4 large eggs
8 ounces grated mozzarella cheese
½ teaspoon black pepper


Preheat oven to 425º F.

In a large saute pan heat oil over medium heat. Add mushrooms. Season with salt, pepper and thyme. Cook until softened. Set aside to cool.

In a heavy-bottomed saucepan, combine ½ cup of water, milk, butter, and salt. Bring to a boil over medium-high heat, stirring occasionally. Immediately add the flour. Stir quickly into the mixture with a wooden spoon until the dough pulls away from the pan and forms a ball, cooking for an additional minute while stirring.

Remove dough from heat and place into stand mixer. Allow to cool. Mix in eggs one at a time, mix until combined. Add cheese, mushroom mixture and mix until combined.

Using a 1-tablespoon cookie scoop, drop rounds approximately 2” apart onto baking sheets lined with parchment.
Bake for 10 minutes, reduce heat to 375 and continue cooking for an additional 15 minutes OR until golden brown.

Serve warm.

Burgundy Mushrooms

These burgundy mushrooms make a great addition to your holiday and other special occasion menus! Perfect served alongside beef or poultry, burgundy mushrooms are one of those dishes that you can easily make a day ahead.

Yield: 4 to 6 servings


1 pound whole white or Portabella mushrooms
1 tablespoon olive oil
½ teaspoon dried garlic powder
½ teaspoon dried onion powder
pinch cayenne pepper
1 tablespoon Worcestershire sauce
1 cup beef broth
3 cups Burgundy or other dry red wine
salt, to taste


Brush mushrooms clean and set aside. Heat olive oil to large stockpot over medium heat. Add mushrooms, garlic powder, onion powder, and cayenne pepper. Stirring often, cook until the mushrooms begin to darken a bit and the spices have heated. Add in the Worcestershire sauce, broth and wine to the large stockpot. Place the cover on the stockpot and allow to cook for 45 minutes, or until the mushrooms become tender.

Remove the lid to the saucepan and allow to cook uncovered for an additional 10 minutes.
Add salt to taste and serve warm.

Mushroom-Spring Onion Dumplings With Black Vinegar-Chili Dipping Sauce

Mushroom-scallion Chinese dumplings are quickly pan-fried, steamed and served with spicy black vinegar dipping sauce.

Serves: 4
Active Time: 30 minutes
Total Time: 40 minutes
Special Equipment: Food processor


For the Dumplings:
8 ounces mushrooms, cleaned, stems trimmed and roughly chopped
1 1/2 tablespoons olive oil
1 clove garlic, minced
2 whole spring onions, trimmed and thinly sliced, divided use
2 tablespoons vegetable stock or low-sodium chicken stock
1 1/2 teaspoons soy sauce
1 1/2 teaspoons hot Asian chili sauce
Kosher salt and black pepper
3 tablespoons canola oil
1/2 of a 12-ounce package square wonton wraps

For the Sauce:
2 tablespoons Chinese black vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon hot Asian chili sauce
1 whole green onion, thinly sliced


Pulse mushrooms in a food processor until finely and evenly chopped. Pieces should be no more than 1/8″ in diameter.

Heat olive oil in a large saute pan over medium-high heat. When oil is shimmering, add mushrooms and cook, untouched in a single layer, for 4 minutes. Reduce heat to medium, stir and add garlic and 1 spring onion on top. Continue cooking for an additional 2 minutes. Add stock, soy sauce and chili sauce. Season with salt and pepper, stir to combine and let simmer for another minute. Remove from heat.

Lay a wonton wrapper flat on a clean, dry surface. Place 1 teaspoon of filling in the center. Brush water along all four outside edges. Fold in half to form a triangle, pressing firmly around the edges to seal. Brush water on one corner of the long side of the triangle. Gather into a dumpling shape by bringing the other edge of the long side of the triangle to the water-brushed corner, pressing firmly to seal. Repeat until all of the dumplings have been filled.

Heat canola oil in a large, non-stick saute pan over medium-high heat. When oil is nearly smoking, add dumplings in a single layer and cook for about 2 minutes, until nicely browned on the bottom. Watch closely so they do not burn. Reduce heat to medium-low. Add 1/4 cup water, cover and steam dumplings for 4 minutes or until all of the liquid has been absorbed and the dumplings begin to crisp on the bottoms once more.

Whisk together vinegar, soy sauce, sesame oil, chili sauce and green onion in a small bowl.

Serve dumplings garnished with the remaining spring onion, alongside the vinegar-chili dipping sauce.