Guest Post: Simple Sausage Stuffed Portobello Mushrooms by Strawberries For Supper

We have a guest in our kitchen! I'm very excited to welcome back Christina of Strawberries for Supper. She's back with a recipe that will have every mushroom-lover rushing off to the store. These beautiful stuffed caps will be a hit at your dinner table!

I’m happy to be guest blogging today for Mushrooms Canada. I’m Christina Austin and most of my recipes can be found on my blog, Strawberries For Supper. When I’m not creating recipes to share here or on my blog, I’m a full-time stay at home mom to two sweet blue-eyed boys, and part-time historian chasing the era lived by Jane Austen.

I've developed many recipes using mushrooms since they are an integral part of my cooking. I usually keep a good supply of cremini mushrooms in my fridge even if I don’t have an idea for them on the upcoming menu plan. I love sautéing a large amount of them in butter and garlic for a simple side dish that never goes to waste.

Portobello mushrooms are also on my grocery list often, as well as being a frequent impulse buy when they look particularly fresh at the store. I find them very filling without any stuffing, but stuffed with sausage and breadcrumbs, just one is plenty for me for supper. The recipe below is for four portobello mushrooms but it is easily doubled or tripled depending on how big the crowd you are feeding. Be sure to get yourself some flavourful sausages, as the seasoning in them will be graciously welcomed by the meaty texture of portobello mushrooms.

Simple Sausage Stuffed Portobello Mushrooms
Prep Time: 20 mins. | Cook Time: 25 mins. | Serves 4

4 portobello mushrooms
2 hot or mild Italian sausages
½ cup fresh breadcrumbs 
¼ cup grated Parmesan
2 tbsp olive oil

1. Preheat the oven to 400 F and line a baking tray with parchment paper.
2. Trim the stem of the portobello mushrooms and brush the outside with olive oil.
3. Remove the sausage meat from their casings either by squeezing it out or slicing it lengthwise and scraping it off the casing into a medium sized bowl. 
4. Blitz some stale bread in a food processor (preferably a crusty loaf such as a sour dough or French bread) to get ½ cup of fresh breadcrumbs with a little extra to sprinkle over the top before baking the mushrooms.
5. Gently mix the breadcrumbs in with the sausage and the Parmesan cheese. No need for it to be perfectly mixed. Leaving it a little loose prevents the filling to get overly dense when cooked. 
6. Fill each of the portobello mushrooms with ¼ of the filling. Leave some texture on the top of the filling rather than pressing it in so that it is smooth. 
7. Place each mushroom on the tray and sprinkle some breadcrumbs on top. Press them on gently if needed to make them stay on the filling.
8. Bake at 400 F for 25 minutes or until the filling is starting to brown and the juices of the filling run clean when you slice into the centre.
9. Serve with a hearty salad. Serves four for a light meal, or two for a large, filling meal.


These plump, juicy mushrooms have my mouth watering! If it's a simple meal for one, or meant to feed a hungry family, these tasty stuffed mushrooms will leave you full. A big thanks to Christina for sharing such an impressive dish.

Follow along with Christina at Strawberries for Supper and on Twitter, Facebook and Pinterest!

Guest Post: King Oyster Mushrooms on Toast by Living Lou

We've got a guest in our kitchen! Louisa of Living Lou is back to share her newfound love for the king oyster mushroom. She serves up this unique mushroom in a simple way that'll have you re-thinking your favourite variety too!!

I’m so excited to be back on the Mushrooms Canada blog with this delicious recipe that uses my new favourite mushroom: the king oyster mushroom. My name is Louisa Clements and I’m the food-enthusiast, writer, recipe developer and photographer from

Have you ever taken a look at all the mushroom varieties available in the grocery store and realized that you have no clue what to do with half of them? That’s what happened the first time I picked up a tray of sliced king oyster mushrooms. So, I started out by doing what I always do with mushrooms, sautéing them in a ton of butter. I find that it really is the best way to get an idea of the flavor and texture.

What did I learn about king oyster mushrooms from this experiment? They stay pretty firm when cooked, they caramelize beautifully in the pan, and they have a delicate taste. So I did the next best thing, I put an egg on it!

This recipe is a showstopper, and uses a few simple ingredients that really heighten the flavor of the king oyster mushrooms: butter, garlic and arugula.

King Oyster Mushrooms on Toast (serves 4)

12” ciabatta loaf, halved and cut into four 6” pieces
¼ cup + 2 tbsp salted butter, divided
1 garlic clove
1 200g package sliced king oyster mushrooms
1 cup packed arugula
4 eggs
salt and pepper to taste

1. In a small bowl, mix 2 tbsp butter with garlic. Spread evenly on pieces of ciabatta. Toast under the broiler for 2-4 minutes, watching carefully.
2. In a extra-large pan, melt remaining ¼ cup butter over medium-high heat. When butter starts to bubble, add mushrooms in a single layer. Cook until golden and lightly browned, 3-5 minutes per side. Remove to a paper towel lined plate.
3. Turn down the heat to medium, and in the same pan you cooked the mushrooms, fry the eggs. Cover after about a minute, and cook until whites are set, another 3-4 minutes.
4. Divide arugula between pieces of toasted bread, top with mushrooms and a fried egg.
5. Sprinkle with salt and pepper and serve immediately.


Now this is a brunch with wow-factor! Experimenting with mushroom varieties can really bring new life to a simple and classic recipe. Thanks to Louisa for once again showing us the versatility of mushrooms!!

Follow Lou online at Living Lou, on Twitter, Pinterest and Instagram!

Guest Post: Cheddar Chive Mushroom Gougere by Devour & Conquer

We have a guest in our kitchen! Gwen of Devour & Conquer is back sharing the perfect springtime meal, just in time for Easter. Her rustic mushroom gougere will be a welcome addition to any holiday table!!

It’s finally officially spring and fresh herbs are beginning to pop up in gardens and nurseries across Canada. With Easter just around the corner, now is a great time to explore a new mushroom recipe using a springtime herb, and the following one just happens to look like a festive Easter nest.

My sister Jennifer has been known to make a seriously good Mushroom Gougere, and I have her to thank for introducing me to this unique way to bring Canadian mushrooms to the table. This Cheddar Chive Mushroom Gougere has fresh chives and grated cheddar cheese baked right into the puffed crust which surrounds a rich and creamy mushroom filling. Gougere is a classic French dish made with choux dough combined with cheese that rises high in the oven, baking into a savoury pastry. Traditionally made with Gruyere or Emmental cheese, the following gougere recipe uses Cheddar to pair with fresh spring chives.

If you've never made choux dough before, do not fear. It’s just simple ingredients – butter, water and eggs, combined with a bit of straightforward cooking and mixing. Once you master the general techniques of choux baking, you open up your kitchen to a whole new world of scratch-made savory mushroom appetizers, sweet cream puffs and éclairs, even French Cruller donuts. And if you are making choux dough for the first time with this recipe, you’ll be happy to know that this dish is supposed to look rustic and comforting, and doesn't require any fancy piping of the dough.

You can find fresh chive bunches at grocery stores and farmer’s market, or stop by your local plant nursery and grab a seedling pot to celebrate spring. Keep chives growing in a sunny kitchen window, snipping and eating the stems and flowers until your local temperatures are warm enough to plant in your garden. Chives will keep producing new edibles throughout the growing season for years to come, and pair well with many Canadian mushroom varieties. I have used good old Canadian button mushrooms in the following recipe, but many types will work well in this gougere filling, including Portabella, Crimini and Oyster mushrooms.

Chive & Cheddar Mushroom Gougere
Prep Time: 20 minutes | Cook Time: 40 minutes | Serves 8

Cheddar Chive Gougere Dough
1 cup flour
1 cup water
4 tablespoons butter
3 eggs
1 cup grated cheddar cheese
Pinch of salt & pepper
2 tablespoons fresh chives

Creamy Mushroom Filling
1 pound Canadian mushrooms (button, crimini, portabella or oyster)
1 red onion
1 tablespoon canola oil
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon salt & 1 teaspoon freshly ground black pepper
2 tablespoons fresh chives for garnish

Preheat oven to 425 F degrees. Begin by prepping all ingredients – sift flour, grease a large pie plate, grate cheddar cheese, dice red onion, roughly chop mushrooms and fine chop chives. Set prepared ingredients aside.

To make the choux dough, add water and butter to a medium saucepan and bring to a boil over medium heat. Add the flour all at once with a pinch of salt & pepper, and immediately begin vigorously and continuously stirring with a large spoon for approximately 3 minutes as you combine and cook the dough. Remove from the heat and place the hot dough into a mixing bowl or stand mixer. Stir a few more times to release heat, then let cool for 3 minutes. 

In a stand mixer or using a hand beater or whisk, begin adding the eggs to the dough, one at a time, beating until smooth after each egg until the choux dough is smooth and shiny (add an additional egg if needed). Fold in the grated cheese and chopped fresh chives, and spoon the mixture into a large, greased pie plate, mounding the dough up along the sides and creating a well in the centre for the mushroom filling.

To make the mushroom filling, begin by sautéing the red onion and chopped mushrooms in a large frying pan with a tablespoon of canola oil and one teaspoon salt & pepper. Once soften, remove the mushroom/onion mixture and set aside. Melt the butter over medium heat in the same pan, then add the flour and stir for two minutes. Add the milk and whisk until the sauce begins to thicken, then add in the mushroom mixture and stir until the sauce is thick and smooth.

Spoon the mushroom filling into the centre of the dough “nest” and bake in the oven at 425 degrees for 35-45 minutes until the gougere is puffed high and golden brown, and the mushroom filling is set and caramelized on top.

Garnish with fresh chives and serve hot.

Looking for another mushroom-filled dish for your Easter table? 


Holiday menu planning just got simpler! This truly is the perfect dish to impress your guests and make use of all of these wonderfully fresh spring flavours. Thanks so much Gwen for being our guest again!

For more delicious recipes, be sure to follow Gwen on her blog Devour & Conquer, on Twitter, Facebook, Instagram and Pinterest!