Guest Post: Grilled Mushrooms Rockefeller by eatHalifax

We have a guest in the kitchen! Kathy of eatHalifax is back with a summer appetizer that can grilled up in a flash! Perfect for those nights when you have unexpected guests or are looking for something quick and easy.

I am thrilled to once again be collaborating with Mushrooms Canada to bring you a Summer-inspired mushroom recipe. Though you can normally find me busy food writing on Canada’s East Coast, we are but two weeks away from welcoming a new addition to the family. So easy Summer recipes are everything right now and that means firing up the grill.
A take on oysters Rockefeller, these mushrooms are the perfect starter to any BBQ meal. Touched with a hint of smoke and filled with a savory blend of seasonal greens, garlic, panko breadcrumbs, and Parmesan, the meaty mushrooms remain the star.  But the best part is these come together faster than the time it takes for your grill to preheat.
Whether it’s a simple weeknight meal or an impressive Summer dinner party, Grilled Mushrooms Rockefeller has you covered. Happy grilling!
Grilled Mushrooms Rockefeller
Prep time: 10 minutes | Total time: 25 minutes

¼ cup butter
2 shallots, finely diced
2 cloves garlic, minced
1 cup packed baby spinach, chopped
1 cup packed arugula, chopped
2 tbsp. Pernod
½ cup panko breadcrumbs
2 tbsp. chopped parsley
¼ cup packed grated Parmesan
12 large cremini mushrooms
lemon slices, for serving

  1. Preheat a gas or charcoal grill to medium-high heat.  
  2. In a skillet over medium heat, melt the butter. Add the shallot. Cook until softened, about 3 minutes. Add the garlic, spinach and arugula. Cook until wilted, about 1 minute. Add the Pernod and allow the liquid to reduce.  Remove from heat. Mix in the Panko, parsley and Parmesan. Season to taste with salt, pepper, and a dash of Tabasco. 
  3. Remove the stems from the mushrooms. Brush the caps with oil then fill each mushroom with the prepared filling. Place the mushrooms on the grill, cover and allow to cook 12 minutes or until golden brown and tender.  Serve alongside lemon slices.
A big thank you to Kathy for being our guest! Be sure to follow her on her blog, eatHalifax, and on FacebookTwitter and Pinterest!

FBC2015 Appetizer Contest: Portobello Carpaccio by The Taste Space

We're headed back to the Food Bloggers of Canada Conference, which means it's time for another contest! We're encouraging all FBC Members to create an original mushroom-centric appetizer with the chance at winning an Appetizer Spotlight at this year's conference. Read more about the contest details HERE.

We've received our first entry and it's an impressive inaugural submission. Janet of The Taste Space made mushrooms the star of her BBQ season appetizer. They perfectly compliment any meal on the patio, particularly her mouthwatering Tofu Steaks.

Portobello Carpaccio by The Taste Space

4 medium/large portobello mushrooms, stems and gills removed
1 tbsp olive oil
1.5 tsp red wine vinegar
1.5 tsp tamari/soy sauce
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp liquid smoke
2 tbsp fresh lime juice, divided
1 tbsp capers, soaked and drained if salted
1 tbsp fresh rosemary, chopped

1. Preheat oven to 400F. Line a baking sheet with a silpat. Degill and destem your mushrooms and discard.
2. In a small bowl, combine the olive oil, red wine vinegar, tamari/soy sauce, oregano, basil, liquid smoke and 1 tbsp fresh lime juice. Use a pastry brush to coat the mushrooms. Place the mushrooms, gill-side down and allow to marinate for 10 minutes.
3. Roast mushrooms at 400F for 4 minutes, flip the mushrooms to be gill side up, baste with the remaining marinade and continue to bake for another 4 minutes. Remove from oven and allow to cool for 10 minutes.
4. Once cool to handle, cut the mushrooms in thin slices with a serrated knife cut on a diagonal to the horizontal (ie, on a bias) to give you a larger surface area. Top with any remaining marinade.
5. If not serving immediately, place mushrooms in the fridge. Mine were excellent after 6 hours.
6. Prior to serving, arrange on a plate. Drizzle with the remaining 1 tbsp of fresh lime juice. Top with the capers and fresh rosemary.

Follow Janet over at The Taste Space and on Pinterest!


Join the competition for your chance to win an “Appetizer Spotlight” at the Mushrooms Canada table at the FBC2015 in October. 

Guest Post: Warm Mushroom, Bacon & Lentil Salad by Sweetsugarbean

We have a guest in the kitchen! Renee of Sweetsugarbean is back with a summery meal that you won't have to turn on the oven for. This is one salad that will leave you full, yet wanting more!

Hi everyone! My name is Renée Kohlman and Sweetsugarbean is my food blog I’ve been writing now for over four years. I live in beautiful Saskatoon, Saskatchewan where I happily whip up delicious creations in my little green kitchen. Being a professional chef as well as a food writer and blogger, I’m lucky to have turned my passion for all things food into a career I love. When not in the kitchen, I’m busy in my garden tending to the tomatoes and sweet peas ­ except in winter of course, then I cocoon with good books, Downton Abbey, and eat too much chocolate.

I’m so excited that Mushrooms Canada asked me to write this guest post right in the middle of summer, when it’s prime time for main dish salads on my menu. I don’t know about you, but when it’s scorching outside, the last thing I want to do is turn my oven on. Big salads are where it’s at, and I like to make them simple, yet creative. Warm salads are particularly satisfying, especially when they contain some of my favourite all­time ingredients ­ mushrooms playing the starring role, of course. Mushrooms always find their way into my shopping basket, as much for their nutrition as their versatility. Even though we soak up tonnes of Vitamin D from the sun, mushrooms also provide that much ­needed vitamin in our diet.

This salad comes together in no time, and can be served as a light lunch or supper, even for a hearty breakfast! Bacon, of course, does make everything better, and the mushrooms are fried in the fat along with some diced onion. Cooked lentils are added next, then tossed in a Dijon mustard and red wine vinaigrette. Garden fresh arugula and tomatoes add a punch of colour and amp up the flavour. Who doesn’t love a good, fried egg? Set atop this delicious salad, it makes it almost too pretty to eat. Almost.

Warm Mushroom, Bacon & Lentil Salad
Prep Time: 10 minutes | Cook Time: 20 minutes

10 pieces of bacon
½ cup red onion, diced
200 grams crimini mushrooms, quartered if large, halved if small
2 cups cooked green or beluga lentils
¼ cup red wine vinegar
1 ½ tsp Dijon mustard
1 tsp honey
2 cups arugula
1 cup chopped fresh tomatoes
½ cup fresh basil, chopped
salt and pepper to taste
4 tbsp canola or grapeseed oil
4 large eggs

In a large skillet, cook the bacon until crisp. Remove from skillet and drain on paper towel. When cool enough, chop into small pieces. Keep heat on medium high and add the onions and mushrooms. Pan fry until mushrooms are golden and onions are translucent, about 10 minutes. Remove from heat, stir in cooked lentils. Stir to coat. In a medium bowl, whisk together the red wine vinegar, Dijon and honey. Pour this over the mushroom/lentil mixture and stir well. Spoon the mixture into a large bowl and add the chopped bacon, arugula, tomatoes and basil. Season with salt and pepper. Wipe out skillet. Over medium high heat, add the oil. Fry eggs to preferred doneness while you portion salad onto 4 plates. Top each salad with a fried egg.

Makes 4 servings


...and who ever said salad was boring?! This versatile meal packs a nutritious punch, while loading up on flavour! Thanks Renee for joining us and sharing yet another mouthwatering recipe.

Don't forget to follow Renee on her blog Sweetsugarbean, on Twitter, Facebook and Pinterest!