Posts Tagged ‘Pork’

Mushroom Burger Topped with Brie, Zesty Relish & Deep Fried Sweet Pickles

Finely chopped mushrooms blend seamlessly with the lean beef & pork in this juicy burger. Smothered with creamy brie and Zesty Onion Relish, the deep fried sweet pickles are like the cherry-on-top of this great tasting burger!

1 lb. fresh crimini mushrooms, finely chopped and cooked
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1/2 tsp dehydrated minced garlic
1/2 tsp cumin
1/2 tsp dehydrated minced onion
1/2 tsp dried oregano
1/4 tsp hot red pepper flakes
3 slices of brie
1 heaping spoonful of Bick’s Zesty Onion Relish
3-5 slices of deep fried sweet pickles to top

1. In a food processor, finely chop mushrooms.
2. In a large non-stick pan over medium-high heat, cook chopped mushrooms until most of the moisture has been evaporated, approximately 6-8 minutes. Remove from heat and let cool slightly.
3. In a large bowl combine cooled mushrooms, beef, pork and spices. Using your hand mix until incorporated.
4. Form into patties. Place on parchment lined baking tray and chill in refrigerator for 30-45 minutes.
5. Cook either on the barbecue or on the stove-top until internal temperature reaches 160 degrees fahrenheit.
6. Turn off BBQ and place brie on patties. Keep warm until brie starts to melt. Remove from grill.
7. Place burger patty on buns and top with relish. Place deep fried sweet pickles on top and using a skewer, secure them in place. Serve hot!

Deep Fried Pickles
Canola Oil
1 cup of Bick’s Yum Yum Sweet Pickles

1. Heat oil in medium sized pot to 375°F.
2. In three shallow bowls place flour, beaten egg, and breadcrumbs.
3. Dip each sweet pickle into flour mixture, then into egg, then coat pickle with bread crumbs.
4. After all pickles have been breaded, begin to fry in batches. Fry in hot oil for 3-4 minutes, turning once, or until deep golden brown. Remove pickles and place on paper towel to drain.

Grilled Portabella, Andouille and Sweet Potato Tacos

A mouthwatering combination of flavors with this Grilled Portabella, Andouille and Sweet Potato Tacos recipe perfect for grilling season.


2 large portabella mushroom caps, wiped clean
2 medium sweet potatoes, peeled and sliced in 1/4 inch thick pieces
2 cooked smoked andouille sausage links
1/4 cup olive oil
Juice from one lime
salt and pepper
8 corn tortillas

Optional toppings:
diced jalapeños
cotija cheese
pico de gallo


Scrape the gills from the inside of the portabella caps and discard. Place the mushrooms, sweet potatoes and sausage links in a large reseal bag along with the olive oil. Toss to coat.

Heat a grill to medium, approximately 350 degrees F. Place the mushrooms, sweet potatoes and sausage on the grill and cover. Cook for 5 minutes, then flip everything and cook for another 5 minutes. Check one of the sweet potato slices to make sure they’re cooked through.

Once the ingredients have cooled, dice everything evenly and toss with the lime juice. Season with salt and pepper to taste.

Before serving, heat the corn tortillas on the grill for approximately 30 seconds (use high heat if grill marks are desired).

Add the filling to each taco and serve with optional toppings.

Sausage And Cheese Stuffed Mushrooms

Deliciously addictive Sausage and Cheese Stuffed Mushrooms.

Prep time: 10 mins | Cook time: 20 mins | Serves: 6


1 package mild Sausage (low fat if possible)
1 package of large fresh mushrooms
2 Stalks of celery
¼ cup diced onions
3 garlic cloves, minced
½ cup dry bread crumbs
1 (8 ounce) package of fat-free cream cheese, softened
1 tablespoon lemon juice
¼ cup grated low-fat cheese


In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

Clean mushrooms, remove stems, dice and set aside. Arrange mushroom caps on foil-lined baking sheets.

In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, onions, mushroom stems and lemon juice. Stir until blended.

Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake, uncovered, at 400 F or until mushrooms are tender and lightly browned, approximately 20 minutes.

Pork Tenderloin with Crimini Mushrooms and Port Sauce

Pork tenderloin is tender, lean and very quick to prepare. In this recipe it is roasted and served with a dreamy mushroom and port sauce.


1 lb pork tenderloin
1/2 tsp salt
1/4 tsp black pepper, ground
1 lb crimini mushrooms
2 tsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp all-purpose flour, optional
1/4 cup vegetable stock
1/4 cup port wine
1 TBS Worcestershire sauce
1 tsp soy sauce
1 tsp thyme, fresh


Preheat oven to 425ºF.

Wash and pat dry pork tenderloin.Season all over with 1/4 tsp salt and 1/8 tsp black pepper.

Transfer pork to a roasting pan and cook until a meat thermometer inserted into the center of the roast reaches an internal temperature of 140º-145ºF, about 30-40 minutes.

During the last 20 minutes of cooking, prepare the port and mushroom sauce. Using a paper towel, wipe clean and slice crimini mushrooms. In a heavy skillet over moderately high heat add 2 tsp extra-virgin olive oil, sautée the mushrooms until the just start to soften. Add garlic, 1/4 tsp salt, 1/8 tsp black pepper, ground. Cook for 1-2 minutes then stir in all-purpose flour, vegetable stock, port wine, Worcestershire sauce, soy sauce.

Cook until sauce starts to thicken, about 5 minutes, then remove from heat and add fresh thyme.

When pork tenderloin is done cooking, place on serving platter and tent with foil for 5 minutes.

Remove foil and drizzle mushroom sauce over the roast and serve.

Savory Loaded Sweet Potato

This dinner is full of healthy carbs from the sweet potato, protein and omega-3s from the egg, iron from the spinach, and vitamin D, potassium and the anti-oxidant selenium thanks to in the nutrient-rich mushroom. A healthy dinner and a happy belly.


4 sweet potatoes
½ cup thinly sliced white Onion
3 slices thick cut bacon, diced
8 ounces sliced crimini mushrooms
2-3 cups baby spinach
4 eggs
Salt and Pepper to taste


Preheat your oven to 400 degrees.

Pierce each sweet potato several times with a fork. Place the potatoes on a foil-lined baking sheet. Bake until tender (roughly 45 minutes). Remove from the oven.

While the potatoes are baking, you can prep and slice the remaining vegetables.

During the final 20 minutes of the potatoes’ baking time, place the diced bacon into a 12-inch frying or saute pan and heat it over medium-high heat. Once the bacon begins to render its fat, add the sliced onion and stir to make sure it is coated with the rendered bacon. Cook until the onions are softened and beginning to turn golden.

Lower the heat to medium and add the sliced mushrooms, tossing with the bacon and onion slices. Let the mushrooms cook 5-7 minutes, until they have softened and their water has released and evaporated.

Add the raw baby spinach and then cover with a lid to speed up the cooking time. Once the spinach has begun to wilt, remove the lid and toss all of the vegetables and aromatics together. Season with salt and pepper to taste. Turn off the heat.

After the potatoes have cooked and you have removed them from the oven, plate each one and cut a slit into it.
Using a slotted spoon, top each potato with the mushroom mixture.

Heat an egg pan or non-stick skillet over medium heat. Prepare it with a dab of butter or a spray of non-stick spray.
Crack an egg into the pan, season it with salt and pepper, and let it cook 3-5 minutes (until the whites have set). Gently flip the egg with a spatula and let the other side cook 5-10 seconds.

Remove the egg from the pan and place it on top of the loaded baked potato. (repeat for each potato)

Serve immediately.

Tuscan Garden Breakfast Flatbread

Naan bread dressed with sun-dried tomato pesto and topped with scrambled eggs, oven roasted artichokes, tomatoes, spinach and crimini mushrooms, applewood bacon, and Parmesan cheese, dollop of rosemary sour cream.

Yield: 6 servings


Sun-Dried Tomato Pesto:

6 ounces sun-dried tomatoes (about 1 cup)
3 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley
¼ cup chopped fresh basil
2 tablespoons toasted almond slivers
½ cup olive oil
½ teaspoon Kosher salt

Rosemary Sour Cream:

1 cup sour cream
2 teaspoons minced fresh rosemary
½ teaspoon Kosher salt
Freshly ground black pepper

Roasted Artichokes:

1 (14-ounce) can artichoke heart quarters, well drained and chopped
Olive oil as needed
½ teaspoon dried Greek seasoning blend

2 tablespoon olive oil
8 ounces crimini mushrooms, sliced

1 cup finely diced tomatoes
6 slices applewood bacon, cooked crisp and chopped
6 Naan bread or oven-baked flatbread

3 ounces fresh baby spinach leaves
¾ cup grated Parmesan cheese
6 large eggs, beaten, or 10.5 ounces frozen, thawed or refrigerated liquid whole eggs


Sun-Dried Tomato Pesto:

Place all ingredients in food processor and whirl until smooth mixture forms. Cover and refrigerate until ready to use.

Rosemary Sour Cream:

In a bowl, stir all ingredients thoroughly. Cover and refrigerate until ready to use.

Roasted Artichokes:

Chop artichokes, toss with olive oil and Greek seasoning. Place on baking sheet and bake at 400° F for 20 minutes, or until edges brown. Set aside.

Heat 2 tablespoons olive oil in large, non-stick sauté pan over medium high heat. Add sliced mushrooms and cook until softened, about 4 minutes. Remove from heat and stir in roasted artichoke pieces, diced tomatoes, and chopped bacon. Mix well. Cover and refrigerate.

Nann Assembly:

Place flatbread on baking sheet. Spread with 2 tablespoons sun-dried tomato pesto, cover lightly with baby spinach leaves, sprinkle with ⅓ cup vegetable/bacon mixture and 1 tablespoon Parmesan cheese. Bake in bottom half of oven at 450° F for 8 minutes.

Just before Naan comes out of the oven, heat a small spray-coated non-stick pan over medium heat. Pour in ¼ cup beaten egg and scramble until firm throughout and no visible liquid egg remains. Remove the flatbread from the oven and garnish with scrambled eggs and 1 tablespoon Rosemary Sour Cream. Serve immediately.

Blended Mushroom Meatloaf with Mushroom Sauce

Paula from Bell’alimento kicks off National Nutrition Month with a meatloaf recipe that guarantees a dose of mushrooms in every bite. Discover her secret below.


4 tablespoons unsalted butter
16 ounces cremini mushrooms – divided
kosher salt/pepper
1 tablespoon fresh thyme
4 tablespoons all-purpose flour
2 3/4 cups broth – divided
1/2 cup half/half
1 1/2 pounds meatloaf blend (beef, pork, veal)
1/2 onion – minced
2 tablespoons Worcestershire sauce
1/2 cup panko bread crumbs
1 egg – beaten


Into a large oven proof skillet melt butter over medium heat. Add 12 ounces sliced mushrooms. Season with salt, pepper and thyme. Cook until mushrooms are softened.

Sprinkle flour on top of mushrooms. Stir until well coated. Add 2 1/2 cups of broth. Continue cooking until mixture begins to thicken. Add cream and remove from heat.

Preheat oven to 325 degrees.

Pulse remaining 4 ounces of mushrooms in a food processor.

Into a large bowl add: meat, onion, Worcestershire, 1/4 cup broth, panko, egg and mushrooms. Mix until just combined.

Form into two equal loafs and place into skillet (in sauce). Transfer to oven and bake for approximately 1 hour or until meat is cooked through.

Skim fat off sauce prior to serving.

Mushroom Bolognese

Adrianna of Cozy Kitchen warms up your kitchen this winter with a blended Mushroom Bolognese that replaces a portion of ground beef with cremini mushrooms.


2 tablespoons olive oil
2 medium carrots, trimmed, peeled and diced
1 shallot, minced
3 garlic cloves, minced
3 teaspoons dried Italian seasoning
1 1/2 teaspoons red pepper flakes
5 tablespoons tomato paste
1/4 pound ground beef or pork
6-8 cremini mushrooms, diced
24-ounce can diced or cherry San Marzano tomatoes
2 tablespoons balsamic vinegar
3 tablespoons grated Parmesan-Reggiano, plus more for garnish
1 tablespoon unsalted butter
Italian parsley, for garnish


1. To a large pot, heat the olive oil over medium heat. When the oil is hot, add the diced carrots and minced shallots. Cook until the carrots and softened and the shallots turn translucent, about 5 minutes. Add the garlic, Italian seasoning, red pepper flakes, tomato paste and beef; using a wooden spoon, break up the beef into crumbles. Sprinkle the beef with a few pinches of salt and cook, stirring frequently, for about 5-7 minutes, until the meat has browned.

2. Next, add the diced mushrooms and stir. Pour in the can of tomatoes. Add 1/2 cup (you can eyeball this measurement) of water to the tomato can, swishing it around so you get all of the remnants of tomato juice; pour the tomato water into the pot and stir. Bring the tomato sauce to a slight simmer and then turn the heat to low. Cover the pot and cook for 20 minutes, stirring frequently. At the 20 minute mark, stir in the balsamic vinegar, Parmesan-Reggiano and splash or two of water, if it’s cooked down a bit too much. Cover the pot once more and cook for an additional 20 minutes, until the sauce is fragrant and has thickened slightly. If at any time the sauce becomes too thick, you can simply add a bit more tomato paste and 1/4 cup of water or veggie stock. Right before tossing with the pasta, add the butter and mix until melted.

3. Meanwhile, boil some salted water and cook the pasta per the box’s instructions. Toss the pasta with a few tablespoon of sauce and serve with a few spoonfuls of bolognese on top. Garnish with more Parmesan-Reggiano and sprinkle of Italian parsley.

Serves 4

Mushroom Meatloaf with Mushroom Gravy

Yield: 1 loaf serves 8 portions


1 pound mushrooms, button finely chopped
1 pound ground meat (turkey, chicken, pork or beef)
1 teaspoon minced fresh thyme
1 tablespoon minced fresh Italian parsley
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 tablespoon, fresh garlic minced fine
1 cup fresh bread crumbs
½ cup whole milk
2 eggs, lightly beaten
2 teaspoons kosher salt
½ teaspoon black pepper

Mushroom Sauce:
¼ cup milk
2 tablespoons cornstarch
3 tablespoons flour
3 tablespoons unsalted Butter
½ cup Beef stock
1.5 pounds crimini mushrooms, sliced
1/3 cup onion, diced
2 teaspoons Worcestershire sauce


Preheat oven to 350 degrees F.

In a large bowl, add the meat, mushroom, and the remaining 10 ingredients. Mix until well combined

Place mixture into 7 x 5-inch loaf baking pan or shape into a free form loaf and place on a parchment lined sheet pan. Place in preheated oven and Bake for 45 minutes.

Mushroom Gravy
In a small bowl, combine milk and cornstarch; set aside.

In a large skillet, melt butter over high heat. Add the mushrooms and onions; cook and stir over moderate heat until the mushrooms are golden, about 10 minutes.

Add the flour and stir to coat, cook for 5 minutes. Stir in beef broth and bring to a simmer and add Worcestershire sauce.

Cook over high heat, stirring constantly, until slightly thickened, about 1 minute.

Taste for seasoning and adjust to taste with salt and pepper.

To serve: Slice the meatloaf and top with mushroom sauce.

Spicy Moroccan Mushroom Meatballs with Harrisa Aioli


Yield: 4 – 6 Portions for Appetizers


1 pound mushroom, button finely minced, sautéed and cooled
1 pound ground meat (turkey, chicken, pork or beef)
½ cup bread crumbs
1 egg, large
1 teaspoon Kosher salt
½ teaspoon black pepper, freshly ground
1 teaspoon cumin, ground
1 teaspoon ground coriander
1 pinch red pepper flakes
2 teaspoons Harissa paste
2 teaspoons lemon zest
1 cup olive oil for frying
1 cup vegetable oil for frying


Place the mushroom and meat mixture in a large mixing bowl. Add the bread crumbs, egg, salt, pepper, spices and lemon zest. Mix gently to combine. Check to make sure the mixture will hold together. Take about ¼ cup of the mixture, and shape it into a pattie a little wider than it is thick. If it falls apart, add a tablespoon or two more of the bread crumbs. Shape the mixture into balls about the size of a walnut, and put them on a plate. Chill them at least for 30 minutes before frying.

When the meatballs are chilled, pour enough oil in a heavy frying pan to come to a depth of about ½ an inch. Heat the oil on low heat, until the surface begins to ripple and look hazy. The temperature of the oil should be 350 degrees.

Add the meatballs to the hot oil, leaving room around them so that they brown evenly. Cook on one side until golden brown, about 2 minutes. Turn them cover and cook on the second side about 2 – 3 more minutes until golden brown.

When finished, remove from the oil with a slotted spoon and drain on paper towels and serve with dipping sauce.

Spicy Harrisa Aioli

Yield:2 cups


4 egg yolks
3/4 cup vegetable oil
3/4 cup extra virgin olive oil
4 large cloves garlic peeled and pureed
1 Tablespoon Harrisa paste
Kosher salt to taste


In the bowl of a food processor add the egg yolks, pureed garlic, and Harrisa paste. Place the top on the bowl and turn on the machine and slowly drizzle in the oils. Once the oil is added stop the machine and check for consistence, if to thick you can whisk in a little water too thin as needed. Add the salt and taste for flavor.

Basic Mushroom Meat Blend

Yield: about 2lbs or 8-4 ounce ounce servings


3 Tablespoons vegetable oil
1 pound white button mushrooms, ground
1 pound ground beef, pork, turkey or chicken
1 tablespoon Kosher Salt


Place a 12 inch frying pan over medium heat, add oil, once the oil is warm add the mushrooms and stir to coat then add half of the salt to the mushrooms and cook stirring occasionally until most of the moisture has evaporated for 8 to 10 minutes.

Add the ground meat, and remaining salt. Stir well to break up the meat and sauté until the meat is cooked through, about another 10 minutes. Add water as needed if mixture is dry.

Use in recipes as you would use ground meat.

Mushroom Chipotle Chili

Yield: 6×8 ounce servings


4 pounds mushroom and meat base
3 tablespoons Vegetable oil
2 cups Yellow onion, diced
1 tablespoon Garlic, minced
2 each Poblano Green chilies, seeded and diced
2 tablespoons Jalapeños, seeded and minced
1/3 cup Chili powder
1 tablespoon chipotle chilies in adobo, minced
2 tablespoons ground Cumin
2 tablespoons Oregano, dried
1×16 oz can crushed Tomato with liquid
1x 12 ounce bottle lager beer
Kosher salt to taste
Black pepper, freshly ground to taste


Season the mushroom and meat mixture with salt and pepper as needed.

Heat the oil in a pan over medium to high heat. Add the onions, garlic and chilies to the pan and cook over medium heat, stirring from time to time, until the mixture is tender, about 12 – 15 minutes. Add the herbs chipotle, and spices and sauté for 5 minutes then add the mushroom meat blend and stir to mix well. Add the beer and tomatoes to the pan and bring to a slow simmer. Cover the pot and cook over very low heat or in a 325 degree oven for 1 hour. Check the chili periodically, stirring as needed.

Taste for seasoning and adjust as needed with more chili powder, salt and pepper.The chili should be very flavorful and the liquid should be greatly reduced and thickened. Serve the chili.